Thursday, 7 February 2013

Cupcake Burgers: Beetroot, chilli & ginger


Burger: 400g beef mince, 1/2 white onion, 2 portobello mushrooms, butter
Frosting: 4 Maris Piper potatoes, 1 small beetroot, ginger, chilli flakes
Serves: 6 Preparation: 1 hour 30 minutes

This is possibly one of the weirdest of my creations, but I'm actually really proud of the way it has worked out! Cupcakes persist in being ridiculously hot in popular culture and ever more elaborate flavour combinations and decorations come flooding in. But what about people who don't like cake, or can't have sugar? Why should they suffer? Enter... the Cupcake Burger.
I have done a series of different "frostings" - this fabulous coloured and zingy mash is wonderful. If you'd rather try a different burger, including one of my vegetarian or vegan options... check out these ideas.

1) To prepare the beetroot, wash it and slice off the stalks and leaves. Roast in the oven for 30 minutes. 

2) Peel and cut the potatoes, then boil in hot salted water for 20 minutes and strain away the water.

3) Finely dice the onion and mushroom and fry off in a very little butter until the juice from the mushrooms has evaporated. Add the mixture to a blender along with the beef mince. Pulse to combine and then separate into rough patties.

4) Press firmly into the cupcake tins, remembering the burgers will shrink a little when cooked, so be generous and pack it in tight. Bake in the oven for 15 minutes at 200 degrees.

5) Carefully peel the beetroot with the nick of a knife and grate into your blender along with a teaspoon of powdered ginger and dried chilli flakes to taste

6) Spoon the mash into a piping bag and top the burgers with a swirl of "frosting" just like a cupcake!

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