Photography by Sydney food photographer Sydney food photographer Omid
Recipe and styling by Sydney food stylist Jane Collins
This burger was unbelievable- originally I just made it to “look “ good as the food stylist in me was taking control… but as I combined all those flavours and textures everything just came together and it tastiest incredible. The hummus was a hit ! and even made it feel a little healthy..
The hummus by the way is so good I never buy store bought any more- I always have a can of chickpeas in the pantry with a jar of tahini and you can whip a batch up no problem.
Not your average Burger
Prep time- 20 minutes
Cooking time- 30 minutes
2 slices fresh sourdough bread, crusts removed
¼cup cream ( pure )
500g premium beef mince
2 eshallots , finely chopped -the small purple ones
1tsp lemon zest
1 tsp chopped fresh rosemary
Oil for frying , such as peanut, or rice bran oil
½cup plain flour
¼cup -½ cup soda water
1onion, sliced into 5 mm thick rings
1 tbsp olive oil
4x wholemeal rolls, split in half
½ cup home-made hummus recipe below
2 kumato Tomatoes, sliced ( or just regular ones )
100g Micro herbs / lettuce greens
1/4 cup Chilli jam
1 Place bread and cream in a large bowl and allow to soak, break it up with a fork, add mince , eshallot, lemon zest, rosemary, and
season to taste with sea salt and cracked pepper. Make into 4-6 patties, depending on the size of your rolls. Chill till required.
2 Heat oil in a deep sauce pan till a piece of bread sizzles on contact.
Combine flour and enough soda water to make a thick batter, season with sea salt & cracked pepper. Dip onion rings into batter, and drain off the excess. Cook a few at a time till lightly golden. Drain on paper towel. Set aside.
3 Heat olive oil a non stick medium fry pan to medium high heat and cook patties for 3-4 minutes each side till golden brown and cooked through. Set aside.
4 Lightly toast rolls, spread with hummus and with some micro herbs, top with pattie, sweet chilli jam, tomatoes, onion rings, more micro herbs.Squash down and enjoy…
My home made Hummus
Makes 2 cups
easy as and 5 minutes to prepare
400g chick peas, rinsed & drained
1 clove garlic, peeled, chopped
2 Tbsp olive oil
2 Tbsp tahini
1 lemon , juiced ( ¼ cup juice)
Salt & pepper
1 Place all ingredients into a food processor for 2-3 minutes with 1/3 cup water till creamy & smooth. Use as a dip, or on sandwiches. Or combine everything in a deep bowl and use a hand held blender to process till smooth.