Tag Archives: Gluten Free

Home-made Burgers

We’ve had a spate of burger making recently.  I can’t remember the last time we bought an actual burger, it would be some considerable time ago and lately the only ones we’ve bought are the venison ones our local butcher makes on the premises.   Burgers are one of our few ‘fast foods’ not that any of our food is very fast really.  We both believe in food being enjoyed and savoured and that includes the making time too, so I’d guess we’re more in the ‘slow food’ bracket.

Ideally we’d start from scratch with beef and put it through the mincer to get minced beef, because we prefer to know exactly what is going in to our food.  But if you want to use ready bought mince then do so.

We used oats in this recipe instead of breadcrumbs to help bring the burger together, however, a handful of seeds such as pumpkin and/or sunflower seeds blitzed in the food processor to break them down slightly could work just as well and give you a grain free burger.

Ingredients

  • 500gm of lean minced steak,
  • 2 finely chopped shallots,
  • 1 egg,
  • Small pinch of thyme,
  • Pinch of Rosemary,
  • Salt and black pepper to taste,
  • Chilli flakes, as required to taste,
  • handful of rolled oats,
  • smaller handful of ground almonds,
  • Olive oil to fry,

Method:

Mix everything together in a large bowl and then divide into two, four or even six burgers, depending on how hungry or how big you like your burgers.

If you have a mincer,  you can whack the whole lot through a mincer  after mixing it together.  This will improve the consistency of the burger but it’s not essential.

Now either fry in olive oil until cooked, or alternatively pop them on a baking oven and stick them in a hot oven.  We’d use the roasting oven on the AGA, not entirely sure what this is for a conventional oven but somewhere around 240/475 or Gas 8.

To serve:

  • muffins/breadbuns/portobello mushrooms – to serve up the burger in
  • suggestions as given below for three slightly different stacks.

Serve with home made chips and a big napkin because you’re going to get messy.  To produce a primal/paleo version omit the  muffins for serving and use portobello mushrooms instead. The mushroom version is lovely and next time we have them that way I’ll take a photograph.

Variations:

Stack 1

  • Toasted English Muffin,
  • Mayonnaise,
  • Little Gem Lettuce,
  • Burger
  • More Little Gem Lettuce
  • Home Made Plum Chutney

 

Stack 1 - Home made Burger © Gary Todd 2014

Stack 1 – Home made Burger © Gary Todd 2014

Stack 2

  • Toasted English Muffin
  • Mayonnaise,
  • Slice of Air dried Beef,
  • Pommery whole grain mustard,
  • Little Gem Lettuce,
  • Burger,
  • Caramelised red peppers, red onion and mushrooms,
  • Fresh Plum Tomato
  • Mayonnaise,
  • Toasted English Muffin
Home-made Burger: Stack 2 © Gary Todd 2014

Home-made Burger: Stack 2 © Gary Todd 2014

Stack 3.

  • Toasted English Muffin,
  • Mayonnaise,
  • Slice of Air dried Beef,
  • Pommery whole grain mustard,
  • Little Gem Lettuce,
  • Burger,
  • Caramelised red peppers, red onion and mushrooms,
  • Rasher of locally smoked Bacon,
  • Mayonnaise,
  • Toasted English Muffin
Home-made Burger - Stack 3 © Gary Todd 2014

Home-made Burger – Stack 3 © Gary Todd 2014

Sugar Free Sweet Treats

Sugar free, grain & gluten free, sweet treats © Sue Todd 2014

Sugar free, grain & gluten free sweet treats © Sue Todd 2014

These are really easy to make, have no added sugar whatsoever and taste fantastic.  Wholesome, good for you and delicious, what more can you ask.  The other wonderful thing about this recipe is that you can just swap ingredients out depending on what you have, for instance while I’ve used cherries, apricots, apple and pecans, you could just as easily use dates or any other dried fruit and walnuts, hazelnuts or almonds, just make sure you have the same quantities of dried fruits or nuts and it works.

If you want to omit nuts for nut allergy just replace the nuts with the same quantity of extra dried fruit, and use more coconut oil in place of the peanut butter.

This would be good to make with children but do be careful with the food processing though. They’d also make a nice gift.

Ingredients:

  • 50g dried cherries (could be sour cherries or glace cherries both will work),
  • 50g dried apricots (ready to eat),
  • 25g dried apple,
  • 25g pecans,
  • 1 tsp coconut oil,
  • 2 tsp peanut butter,
  • up to 50g desiccated coconut to coat the treats

Method:

Put your chosen dried fruits/nuts into a food processor and pulse until finely chopped.  You don’t want  a purée, but you do want it to be slightly on the sticky side.

Tip the chopped fruits and nuts into a bowl, add the peanut butter and coconut oil and mix with a spoon or your hands.  Children will enjoy mixing this up with their hands.

Shape the mix into small balls.  The number you will get will depend on the size you go for.  With my first batch I only got about 8, which didn’t seem many but they were larger than the average walnut.  With the next batch I got a good deal more.

Then roll your treats in the coconut to coat them.

Store in an airtight container, if you can keep them!  And that’s the challenge, they are wonderfully moreish.

Sweet Treats © Sue Todd 2014

Sweet Treats © Sue Todd 2014

Variations: 

  • You could use sesame seeds instead of the coconut to coat these.
  • Pumpkin seeds and sunflower seeds could replace the nuts.
  • Add grated orange rind to give some extra flavour – this is really nice