Thursday, 7 February 2013

Cupcake Burgers: Roast pepper & goats cheese


Burger: 400g beef mince, 1/2 white onion, 2 portobello mushrooms, butter
Frosting: 150g goats cheese, 1 bell pepper 
Serves: 6 Preparation: 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 roast pepper and goats cheese being the richest. Just be warned, the heat of the burger will begin to melt the "frosting" if you don't let it stand just a little before serving. 
If you'd rather try a different burger, including one of my vegetarian or vegan options... check out these ideas.

1) Finely dice the onion and mushroom and fry off in a very little butter until the juice from the mushrooms has evaporated. 

2) Add the mixture to a blender along with the beef mince. Pulse to combine and then separate into rough patties.

3) Press firmly into the cupcake tins, remembering the burgers will shrink a little when cooked, so be generous and pack it in tight.

4) Slice the top from a bell pepper and remove the core and seeds. Slice into slivers and roast on a foil tray at the top shelf of the oven, with the burgers on the middle shelf at 200 degrees for 15 minutes.

5) Take out the peppers and leave to cool for 2 minutes, turning off the oven to keep the burgers warm, but not allowing them to overcook.

6) Add the peppers and goats cheese to the blender and pulse until a mousse is formed. Spoon into a piping bag and top the burgers with a swirl of "frosting" just like a cupcake!

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