The Gourmet Burger

The Gourmet Burger

by Paul Gayler
     
 
Great ideas for taking burgers off the grill

Overview

Great ideas for taking burgers off the grill

Product Details

ISBN-13:
9781586854621
Publisher:
Smith, Gibbs Publisher
Publication date:
01/04/2005
Pages:
144
Product dimensions:
8.00(w) x 9.00(h) x 0.25(d)
Age Range:
18 Years

Read an Excerpt

VEGETARIAN "FETA CLUB" BURGER WITH CORIANDER-AVOCADO PESTO, SLOW DRIED TOMATOES, OLIVE MAYO

TO SERVE

1 onion, firmly chopped 12 thin slices sour dough bread

120g feta cheese, crumbled Coriander-avocado pesto

1 large egg Olive-mayo (see page 00)

125g fresh white breadcrumbs ½ iceberg lettuce

1tbsp freshly chopped mint 50g rocket leaves

3tbsp chickpea flour (gram flour) slow dried tomatoes

salt and freshly ground black pepper 2 hard oiled eggs. Peeled, sliced

little vegetable or sunflower oil for cooking

METHOD

" Place the onion in a bowl, add the crumbled feat, mint, breadcrumbs and chickpea flour. Add the egg and bind together, chill the mix for 30 minutes, then shape into 8 small fairly flat shaped burgers

" Heat a little film of oil in a non stick frying pan, add the burgers and fry gently for 3-4 minutes on each side, remove and keep warm

" Take 4 slices of the sour dough bread, and spread liberally with the olive mayo.

" Take 4 slices of the sour dough bread and spread liberally with the olive mayo

" Top each with some iceberg and rocket leaves, followed by a burger

" Top with slow dried tomatoes, a layer of sliced egg, then a good dollop of coriander-avocado pesto.

" Top with a second slice of bread and do the same again

" Finish with the last slice of bread, then press gently down to compress the filling within

" Cut into 2 halves and enjoy!

CORIANDER AVOCADO PESTO

1 avocado, stoned

1 garlic clove, crushed

2tbsp freshly grated parmesan

100ml extra virgin olive oil

100g picked coriander leaves

2tbsp pine nuts, toasted

" place the coriander leaves and garlic in a blender, add the avocado flesh, parmesan and pine nuts, blitz to a puree, using the feed tube at the top of the blender, slowly drizzle in the olive oil to form a sauce. Season to taste.

SLOW DRIED TOMATOES

8 ripe but firm plum tomatoes, cut in half horizontally

60ml olive oil

1 garlic clove, crushed

½ tsp castor sugar

coarse sea salt, freshly ground pepper

1tbsp picked thyme leaves

" Pre-heat the oven to 200ºF. Place the tomatoes on a baking tray, cut side u, scatter over and rub on the garlic, the thyme leaves, little sugar and salt

" Finally, drizzle over the oil, place in the oven to bake until very soft and shrivelled. Leave to cool. These tomatoes may be kept in olive oil for up to a work in fridge.

Meet the Author

Paul Gayler is executive chef at the prestigious Lanesborough hotel on London's Hyde Park, where he leads a team of 35 chefs, and oversees a restaurant and six banqueting rooms. He has twenty years of experience in some of the most respected kitchens and restaurants in Europe and is well known for being one of the first chefs to create dishes on his a la carte menu specifically catering or vegetarians. Paul has made several appearances on television in the UK and has written nine cookbooks. He lives in England.

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >