Wednesday, 21 February 2018

Green Burgers by Martin Nordin Review

When I think of burgers I automatically think of juicy, succulent beef burgers, full of fat and flavour. I occasionally think of chicken burgers, although they are not as superior as beef burgers, but cooked and seasoned right, a chicken burger  can be a wonderful thing. But green burgers? In all honesty healthy nutritious burgers was not the forefront of my mind, but when I saw the press release for Green Burgers, I knew I had to check it out. The cookery book by Martin Nordin showcases the art of
the ultimate veggie burger, creating original and interesting combinations of a vegetarian burger.
As there is a growing movement to eat more vegetarian food there are a number of inspiring recipes such as pulled sweet potato burger with feta cheese, marjoram and black vinegar mix , baba ganoush and barlotti burger with burrata and fried tomatoes. Green Burgers is currently available from Amazon for £10.22 and with so many innovative recipes it is definitely worth the cost. 

There is a range of stunning accompanying pictures for many of the burger recipes. 

Burgers: There are many interesting recipes to check out: Deep fried Mushroom and Quinoa Burger with Purple Sauerkraut and Garlic Mayonnaise, Black Bean Burger with Cheddar and Caramelised Onions, Black Bean Burger with Baba Ghanoush, Grilled Spring Onions and Roasted Pine Nuts, Twirled Aubergine Burger with Homemade Tomato Ketchup and Caramelised Onions, Chickpea and Grilled Pepper Burger with Dill-Dunked Cucumber Salad
Burger Buns: Recipe to try include: Sweet Potato Buns, Poolish-Based Burger Buns and Brioche Buns.
Side Orders: Stand out recipes to try include: Deep-Fried Sweet Potato Crisps, Double Deep-Fried Chips Dunked in Cheese and Fresh Herbs and Barbecued Corn on the Cob with Garlic Butter. 
Pickles, condiments and other accompaniment: Recipes to try include: Garlic Mayonnaise, Pickled Gherkins and Pickled Red Onions.

So far, I've made the BBQ Portobello Burger which was very fill in and flavoursome. 

Recipe for BBQ Portobello Burger with Caramelised Onions and Saint Agur Cheese.

For the 6 burgers
4 grilled and steamed spring onions.
600g portobello mushrooms
2 finely chopped garlic cloves
1 tbsp butter
100g sourdough bread
300ml BBQ sauce
2 eggs

Caramelised onions
2 onions
2 tbsp butter
1 tbsp red wine vinegar

To serve
120g Saint Agur or other creamy blue cheese
6 burger buns
butter for buns
finely chopped fresh chives

Grill and steam the spring onions. Cut the mushrooms into 5mm (1/4 inch) cubes. Heat the oil in a frying pan over a high heat until it starts to smoke. Add the mushrooms and fry them so that they take on colour, for 10-15 minutes.
Chop the steamed spring onions and add them and the garlic to the mushrooms in the pan. Add the butter, reduce the heat to medium and cook for a few minutes, stirring. Remove the frying pan from the heat and allow it to cool a little. Then add the bread, BBQ sauce and eggs. Stir so that everything is well combined.
Take a handful of mixture at a time and shape into 6 round patties, either by hand or using a food ring. Put the patties in the fridge for at least an hour preferably longer, then they will hold together better when you fry them.
Peel and chop the onions for the caramelised onion mix. Put the chopped the onions and the butter into a cold saucepan. Cook over a medium heat and put the lid on.
The onions will soon start to release liquid, and the flavours will be concentrated a a result of their cooking in their own juices. Stir with a wooden spoon about once every 5 minutes for 30-40 minutes, and check that they are not burning (If you notice they're starting to get too dry you can add the vinegar earlier).
Pour on the vinegar, increase the heat and cook for about 15 minutes, stirring until considerably reduced. Put to one side.
Preheat the oven to 180C (350F/GAS mark 4) using the grill function.
Heat up a few tablespoons of oil in a frying pan over a medium heat. Fry the patties for a few minutes on both sides, until they develop a nice colour and a crispy surface. Transfer to an ovenproof dish and grill in the oven for 5-10 minutes.
Put little cheese on each patty and cook for a little longer in the oven, until the cheese has melter. This won't take long, so keep an eye on them.
Butter the buns on the cut surface and fry them quickly in a frying pan or grill them in the oven.
Place a patty on bottom of each bun. Splash on a heaped spoonful of he onion mix and top with chives.

Disclaimer, I received a copy of Green Burgers for review purposes. 

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