I have been back to my local PYO farm, Parkside Farm in Enfield, Middlesex, and I suggest you get down to your local one before the season ends around the first week of October. You’ve got a good month of picking time left. This time I got £9.55 worth of blackberries! A whole cardboard basket thingy full. But it did make a massive blackberry crumble, which I ate every morning for 9 days, for breakfast (it’s only fruit and carbs after all, which is what you’re having if you’re eating fruit and cereal). Lovely. The whole family joined in and we pulled up onions from the soil (£1.32 for a huge bag, maybe 20 onions) and I’m going to make onion marmalade. See below for how I use it in my homemade burger recipe. 4 squash cost £2.07 – I am going to cut them in half, scoop out the seeds and bake them with garlic, butter, salt and pepper and mixed herbs in the cavities, then melt some goat’s cheese into them for 10 minutes at the end. Lovely. Anyway here’s my lamb burgers recipe. Shop bought burgers are cheap, cheap, cheap, but they ain’t very good quality, are they? Mechanically recovered meat and all that.
Homemade Lamb Burgers
Ingredients: (for 8 burgers)
- 500g minced lamb
- 2 eggs
- 2 tbsp onion marmalade (see earlier recipe) or 1 chopped onion
- 1 tsp mixed dried herbs
- salt and pepper
- 2 slices bread, crumbed or equivalent
- 2 garlic cloves, finely chopped (optional)
- slosh of tabasco, pinch of dried chilli flakes or splosh of Worcester sauce
- Mix all ingredients together with your (clean) hands and shape into patties.
- Place on a baking sheet and either freeze for later, or roast at 180 degrees celsius for 20-25 minutes or fry in olive oil, for 10 minutes or so each side.
Tip: Whenever I get a Lebanese takeaway they include (free, unasked) pitta or flatbread. I shred or crumb these in the food processor and freeze for later use, in recipes which need breadcrumbs. You can also do this recipe successfully with pork or beef mince, or veal if you are pushing the boat out.