So after returning from a trip away, and facing an empty fridge (except for 2kg of artisan cheese I had brought home from Cork!), I was at a loss for what to cook for dinner. A few new season spudz, dried wild mushrooms in the pantry and free-range minced beef in the freezer. It was going to have to be burgers and mash, comforting sleepy sofa food.
I stuffed the burgers with delicious Gubbeen Oak Smoked Cheese, and made a basic bechamel, white sauce with a hint of garlic & wild mushrooms. The quinoa fried onion rings add a crunchy texture (although be careful if you`re a wearer of dentures, as my unfortunate eating companion discovered)
Sorry J 🙂 !!!
BURGERS (makes 2 generously)
500g free-range/organic minced beef
1 small free-range egg
1 small red onion finely chopped
1/2 tsp fine seasalt
freshly milled black pepper
1 tablespoon tomato relish/chutney
2 ounces of Oak Smoked Gubbeen Cheese
- Lightly saute the onions in a little olive oil over a gentle heat for 2-3 mins.
- Mix all the other ingredients by hand in a bowl. Add the onions & keeping your hand wet with water shape into balls.
- With one finger place the cubed cheese in the middle & reshape into 2 burgers.
- Place in the fridge for an hour or two. (If you`re pressed for time, place in the freezer for a half hour)
- Heat a frying pan till smoking with a little vegetable oil
- Sear the burgers quickly for 30 seconds each side & place in an ovenproof tray.
- Place in the oven for 30-40 mins. Peel & cook spudz while waiting.
WILD MUSHROOM SAUCE
400 ml milk
A Bay leaf
1 small whole garlic clove
Roux: 1 Tblsp of flour & 1 Tsp melted butter
pinch of Maldon smoked seasalt & white pepper
A few dried mushrooms (remember they swell when reconstituted in water!)
- Place the milk on gentle simmer with all the ingredients except flour, butter & mushrooms & simmer for 10 mins. Leave to infuse after you have turned off the heat.
- Reconstitute the dried mushrooms in enough warm water to cover. Leave for 20 mins.
- Make the roux by melting the butter then adding the flour, mixing well.
- In a seperate saucepan gently cook out the roux for a min or two, and add the strained milk slowly whisking all the time.
- Squeeze the excess water from the mushrooms and add to the sauce. Cook gently for another 5 minutes.
- Adjust seasoning & serve with the creamy buttered mash & melting burger