Photography by Sydney food photographer Sydney food photographer Omid

Recipe and styling by Sydney food stylist Jane Collins

This burger was unbelievable – originally I just made it to “look “ good as the food stylist in me was taking control…but as I combined all those flavours and textures everything just came together and it tastiest incredible. The hummus was a hit! and even made it feel a little healthy.

The hummus by the way is so good I never buy store bought any more –  I always have a can of chickpeas in the pantry with a jar of tahini and you can whip a batch up no problem.

Not your average Burger

Makes 4

Prep time 20 minutes

Cooking time 30 minutes

2 slices fresh sourdough bread, crusts removed

¼cup cream (pure)

500g premium beef mince

2 eschallots, finely chopped – the small purple ones

1tsp lemon zest

1 tsp chopped fresh rosemary

Oil for frying , such as peanut, or rice bran oil

½cup plain flour

¼cup -½ cup soda water

1onion, sliced into 5 mm thick rings

1 tbsp olive oil

4x wholemeal rolls, split in half

½ cup home-made hummus  recipe below

2 kumato Tomatoes, sliced (or just regular ones)

100g Micro herbs / lettuce greens

1/4 cup Chilli jam

1 Place  bread and cream in a  large bowl and allow to soak,  break it up with a fork, add  mince , eschallot, lemon zest, rosemary, and season to taste with sea salt and cracked pepper. Make into 4-6 patties, depending on the size of your rolls. Chill till required.

2 Heat oil in a  deep sauce pan  till a piece of bread sizzles on contact. Combine flour and enough soda water to make a thick batter, season with sea salt & cracked pepper. Dip onion rings into batter, and drain off the excess. Cook a few at a time till lightly golden. Drain on paper towel. Set aside.

3 Heat olive oil a non stick medium fry pan to medium high heat and cook patties for 3-4 minutes each side till golden brown and cooked through. Set aside.

4 Lightly toast rolls, spread with hummus and with some micro herbs, top with pattie, sweet chilli jam, tomatoes, onion rings, more micro herbs.Squash down and enjoy…

 My home-made Hummus

Makes 2 cups

easy as and 5 minutes to prepare

400g chick peas, rinsed & drained

1 clove garlic, peeled, chopped

2 Tbsp olive oil

2 Tbsp tahini

1 lemon , juiced ( ¼ cup juice)

Salt & pepper

1 Place all ingredients into a  food processor for 2-3 minutes  with 1/3 cup water till creamy & smooth.  Use as a dip, or on sandwiches. Or combine everything in a deep bowl and use a hand held blender to process till smooth.