Thursday, 9 June 2011
Recipe - Potato, Vegetable and Beef Burger Bake
Some days you just hit gold in the kitchen, even if I say so myself. This was something I threw together based on several ideas and recipes I had stumbled across recently.
To be honest, this is something I'll definitely be cooking more times. It might be better suited to winter time since it sure did help heat up my flat, but it was worth it.
As most times, this is something you can freestyle to your hearts content. Mix and match vegetables as you feel fit. Next time I'll probably add some garlic for example.
The burgers did cook just fine but might still be just on the limit for the 'burn my burger to charcoal'-brigade. If you're one of those, please accept my commiserations and then adjust the cooking time a bit. ;)
After winding up some readers, time to head on to the recipe.
Ingredients (serves 4)
500g beef mince
1tbsp concentrated beef stock
3 large-ish potates (600g or so), peeled and thinly sliced
2 courgettes, quartered and sliced
1 red onion, halved then each half quartered
1 pepper (I used 1/2 yellow and 1/2 orange)
1 - 2 tbsp fresh rosemary, finely chopped
100g sundried tomatoes in olive oil, fairly finely chopped
200g feta cheese, crumbled
Pre-heat the oven to 225c.
Mix the breadcrumbs and water in a bowl. Let this stand for a couple of minutes
to swell and combine. Mix in the mince and beef stock. Season well.
Pop the courgettes, onion and pepper into a bowl. Pour on some olive oil and mix well.
Lightly oil a large, and fairly deep, baking tray. Put the potatoes in a thin layer on the bottom of the baking tray. Season well. Bake in the oven for about 15 minutes.
Make 8 burgers out of the mince and place them on top of the warm potatoes. Brush some olive oil on top of the burgers. Spread the vegetable mix around the burgers. Scatter the rosemary all over. Bake in the oven for about 20 minutes.
Scatter the tomatoes and feta cheese all over the baking tray. Bake for another 5 - 10 minutes.