FEATURE RECIPE
Silver dollar burgers
You can make the buns and relish the day before – just refresh the buns in a hot oven before serving.
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Serves
24
Cooking Time
Prep time 45 mins, cook 1 hr 10 mins (plus cooling, proving)
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400 gm each
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minced veal and pork
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1
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small onion, grated
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1
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egg
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½ tbsp
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chopped thyme
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¼ tsp
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dried oregano
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60 ml
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(¼ cup) olive oil
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240 gm
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aged cheddar, grated
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6
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mini Roma tomatoes, sliced
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1
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baby gem lettuce, shredded
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| Tomato relish |
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5
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vine-ripened tomatoes, scored
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80 ml
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(1/3 cup) olive oil
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1
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onion, finely chopped
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4
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garlic cloves, finely chopped
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1
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red capsicum, finely diced
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3
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small red chillies, finely chopped
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1 tsp each
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ground coriander and ground cumin
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¼ tsp
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ground turmeric
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125 ml
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(½ cup) white wine vinegar
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110 gm
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(½ cup) raw caster sugar
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| Buns |
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7 gm
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(1 sachet) dried yeast
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400 gm
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bread flour
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For brushing:
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eggwash
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1
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For tomato relish, blanch tomatoes (10-20 seconds), then refresh. Peel, finely chop, set aside. Meanwhile, heat oil in a large saucepan over medium heat, add onion and garlic, sauté until light golden and very soft (15 minutes). Add capsicum, chilli and spices, cook for 5 minutes, then add tomato, vinegar and sugar and season well to taste. Stir occasionally until very thick (25-30 minutes), then set aside to cool. Makes about 2 cups. Tomato relish will keep, refrigerated in an airtight container, for one week.
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2
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For buns, preheat oven to 250C. Combine yeast and 250ml lukewarm water in a large bowl and stand until foamy (5 minutes). Add flour and ½ tsp salt, mix until dough comes together, turn onto a lightly floured work surface, knead until smooth and elastic (5-10 minutes). Transfer to a lightly oiled bowl, cover with plastic wrap, set aside until doubled in size (30 minutes). Knock dough back, divide into 24 even pieces, roll each into a ball and place on two trays lined with baking paper. Cover with a tea towel, stand until doubled in size (15 minutes). Brush with eggwash and place first tray in oven, spray oven with a mist of water, cook until buns are golden (10 minutes). Repeat with remaining tray. Cool slightly, cut in half and place bases back on tray.
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3
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Meanwhile, combine minces, onion, egg and herbs in a bowl, season liberally to taste. Roll 24 golf-ball-sized patties, make an indent in the top of each, set aside on a tray. Heat half the oil in a frying pan, add half the patties, turn occasionally until golden and almost cooked through (5-7 minutes). Transfer patties, indent-side up, to bread bases, then repeat with remaining patties. Fill indent-side of patties with cheese and bake until melted and patties are just cooked through (3-5 minutes). Top each with a tomato slice, lettuce and tomato relish, sandwich with bun tops, secure with a toothpick and serve hot.
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This recipe is from the November 2009 issue of Australian Gourmet Traveller.
RECIPE Lisa Featherby
PHOTOGRAPHY William Meppem
STYLING Kirsten Bookallil and Lisa Featherby
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