The Ginger Beefburger Craving

Goodness knows why, but a random craving for a ginger-flavoured burger came over me the other day.

In my haste though, I ended up taking a bit of a backwards approach to this.

The craving came about one evening just after I'd finished eating dinner (yes, I was expecting to want something sweet but it was ginger burgers I wanted, for some reason).

I didn't want to be a complete lardpot and make burgers there and then however. I mean, I had literally just eaten my dinner. There was beef mince in the freezer though, waiting to be used, so decided to take it out to defrost for lunch the next day.

Then off to bed, right? No. With no accompanient for these burgers around (ie cupboards bare of burger-friendly bread), I hopped out on my bike to the local store. Never mind that it was due to close in half an hour, I thought - if they're out of burger buns, I'll just get pitta bread or something.

Surprise, surprise, with the shop nearly closing, they had neither. Just the un-burger oval shaped rolls you see above. Fine, I thought. I'll just shape the burgers into ovals instead.

Of course, come the next day and I forgot this wee change of detail. I was just gearing myself up to make these phenomenal ginger burgers. Thus promptly forgetting to shape the burgers for the rolls I had. Hence why the one in the photo looks a bit inadequate.

So sorry about that. But I can assure you, they still tasted pretty darn good! Craving satisfied.

Ginger Beefburgers

Print-friendly recipe

Makes 8 little burgers (or 4 big'uns):

500g lean beef mince
50g celery, finely chopped
2 tbsp grated ginger
2 tsp honey
2 tsp olive oil
Juice of 1 small lemon
1 small egg, beaten
1 tbsp vegetable oil
As many burger buns as you want and a bit of fresh spinach if desired

400g potato, chopped into chunks
2 tbsp olive oil
Salt and pepper
150g sweetcorn
150g frozen peas

1. Preheat the oven to 190 degees C. Put the potato chunks in a pan of water and bring to the boil. Leave to simmer for about 10 minutes.
2. Drain and transfer to a baking tray. Drizzle with olive oil and season, then roast for about 30 minutes.
3. Put the sweetcorn and peas in a pan of water, and set aside.
4. Meanwhile, mix together the beef, celery, ginger, honey, oil, lemon juice and egg yolk in a bowl. Shape the mixture into 8 little (or 4 big) burger shapes.
5. Add the vegetable oil to a large frying pan. Use a spatula to transfer the burgers into the pan (do in batches if needed).
6. Press down lightly on the burgers to ensure they cook evenly. Cook on each side for 3-4 minutes.
7. Whilst the burgers are frying away, turn on your pan of veg to boil gently for 5 minutes to cook through.
8. Serve the burgers in toasted (or untoasted) buns with a bit of spinach, alongside the roasties and veg.

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