MMMMM----------------SHREDDED LETTUCE BURGER SAUC--------------------- 125 g Mayonnaise 3 tb French mustard or a -combination of brown ; and American yellow Mustard 1/2 Iceberg lettuce or 1 whole -green lettuce; shredded 4 Shallots; finely chopped 1/2 Lemon; juice ofMMMMM--------------------BASIC SHALLOT BUTTER------------------------- 125 g Unsalted butter; softened 1 ds Lemon juice 2 Shallots; finely chopped Salt and black pepperMMMMM----------------CORIANDER AND GREEN CHILLI B--------------------- 125 g Unsalted butter; softened 3 Spring onions; thinly sliced 2 Garlic cloves; finely -chopped 1 Green chilli or tomato; -finely chopped 1 ds Lime 1 pn Grated lime zest Salt to tasteMMMMM----------------BLACK OLIVE AND SAGE BUTTER--------------------- 125 g Unsalted butter; softened 8 Fresh sage leaves; chopped, -up to 10 2 tb Black olives in oil; drained -and ; coarsely chopped, ; up to 3 2 Garlic cloves; finely -chopped Light the barbecue or preheat a gas barbecue. Place the beef in a large bowl and break it up with a fork. Add the shallots and cream and beat with a wooden spoon until well combined. Using wet hands, shape the mixture into 4 large balls, then flatten with your fingers into patties about 2.5cm thick. Insert a small ice cube in the centre of each patty to keep the meat moist. Generously sprinkle the patties with salt and pepper and place on the barbecue over hot coals. Cook for 3 minutes, then turn to cook the other side. Continue until the meat is done to taste. To make the sauce, blend the mayonnaise and mustard together in a bowl. Add the lettuce and shallots and toss until well combined. Season with lemon juice to taste. Split the sesame buns and toast on the barbecue. Serve each burger in a bun, topped with the sauce. Garnish with sliced tomato, onion rings and picked gherkins. Basic shallot butter: Combine all the ingredients well, then either serve at room temperature or chill and slice. Place on the hot food and allow it to melt and blend in. Variations: Tarragon butter - add 2 teaspoons of chopped fresh tarragon to the basic shallot butter. Fresh dill butter - dill butter is excellent with grilled salmon. Add 2 teaspoons of chopped fresh dill to the basic shallot butter. Coriander and green chilli butter: Combine all the butter with the coriander, spring onions, garlic, chilli and lime juice and zest. Mix well and season to taste with salt. Black olive and sage butter: Combine the butter with the other ingredients. Use with veal, or small roast birds. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (1001g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 483 (27%)|
|Amt Per Serving||% DV|
|Total Fat 53.7g||72 %|
|Saturated Fat 20.3g||102 %|
|Monounsaturated Fat 20.8g|
|Polyunsanturated Fat 8.2g|
|Cholesterol 475mg||146 %|
|Sodium 1993.3mg||69 %|
|Potassium 2943.4mg||77 %|
|Total Carbohydrate 130.4g||38 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 125.4g|
|Protein 187.8g||268 %|
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Calories per serving: 1804
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