Annabel Karmel's funny face beefburgers
recipe
Annabel Karmel's funny face beefburgers
No commentsIngredients
- 1 tbsp olive oil
- 1 large shallot, finely chopped
- 1/4 apple, peeled, cored and grated
- 1/2 small clove garlic, crushed
- 1 tsp balsamic vinegar
- 1/4 tsp thyme leaves or finely chopped parsley
- 2 tsp honey
- 150g/5.5oz minced beef (90% lean)
- 2 tbsp grated Parmesan
- 1 tbsp tomato ketchup
- 1 tbsp oyster sauce
- 20g/1oz fresh breadcrumbs (1 slice, crust removed)
- sunflower oil, for frying
- Per portion:
- 30g/1oz spaghetti or macaroni/elbows
- 3 tbsps tomato sauce
- Decoration
- 1 thin slice cheese
- Sliced olives
Serves:
4
Preparation:
43
Total Time:
43min
Directions
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- Saute the shallot in the oil for minutes, until soft. Add the apple and garlic, and cook for minutes, until the apple is soft. Add the balsamic vinegar and cook for minutes, until evaporated. Stir in the thyme and honey. Transfer to a bowl and allow to cool slightly.
- Add the remaining ingredients to the bowl and mix together. Form into four burgers. Chill for hours or until needed.
- Cook the pasta according to packet instructions. Drain and toss with the tomato sauce. Heat a large, non-stick frying pan and grease with a small amount of oil.
- Cook the burgers over a medium heat for about four minutes per side, until cooked through. Alternatively, grill for minutes per side.
- Arrange some pasta on a plate to act as hair (spaghetti for straight, macaroni for curls) and sit the burgers under the hair. Add eyes made from circles cut from cheese and topped with a small round of olive. Add a nose from a mini cherry tomato or carrot and a mouth from tomato or pepper. Serve any leftover pasta in a separate bowl.
- The burgers can be covered and refrigerated until needed. They can also be frozen for up to month - wrap each burger individually in clingfilm and freeze on a tray. When solid, transfer to a bag or box. The burgers can be removed individually and defrosted overnight in the fridge or for hours at room temperature. Cook and serve as above.
Source: The Annabel Karmel Cookbook (Winter & Christmas Edition)
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