Friday, 6 February 2015
I first saw these burgers a few years back on a delicious blog that I like to visit from time to time entitled Full Bellies Make Happy Kids. Sandra is a stay at home mom and she cooks the most delicious things for her family. Reading her page reminds me of what my life was like at the same stage in life . . . when I had a whole houseful of hungry kids (Five to be exact!) . . . and was so very busy preparing delicious and interesting meals to tempt their palates! (In between doing laundry, laundry and um . . . more laundry!!)
Anyhow, I first made these burgers a couple of years ago now and I thought it was time I made them again. After all Ariana hasn't had them, and some things are just so good they bear repeating. They were every bit as tasty this time around and I like the thought that I am feeding us something that is a tad bit healthy.
I adapted them a bit by using low fat evaporated milk, which gave them a bit of richness without any extra calories. I also used half fat cheddar cheese slices, which cut back on the fat again.
I only ever use extra lean steak mince . . . it's a lot better for you and I think it tastes pretty good. I also added some creamed horseradish sauce which added a bit of zip, which we loved.
Garnished with some fresh rocket leaves and served with some oven baked sweet potato fries, these were fabulous! I think mine got cooked just a tad bit too long . . . next time I will take them out about 5 minutes sooner, so do check on them after they have been in the oven for about 15 minutes, if you don't want yours to get overdone.
*Long Boy Burgers*
Makes 6 to 8 half burgers
Delicious open face burgers, easy peasy, with no frying or the mess that goes along with frying. Adapted from a recipe found in Cook's Country.
3 to 4 finger rolls, split in half lengthwise
150g fine dry bread crumbs (1 1/4 cups)
1/2 small onion, grated on a fine grater
125ml evaporated milk, undiluted (1/2 cup)
4 TBS ketchup
1 TBS prepared horseradish sauce
1 TBS Worcestershire sauce
1 teaspoon minced fresh thyme
1/2 teaspoon garlic powder
1 large free range egg, lightly beaten
fine sea salt and freshly ground black pepper to taste
680g extra lean minced steak (1 1/2 pounds)
6 to 8 slices strong cheddar cheese (sandwich size)
a couple handful's of fresh rocket leaves (arugla)
Steak sauce to serve
Preheat your oven to 220*C/425*F/ gas mark 7. Place your finger rolls, cut side up on a baking sheet. Bake in the heated oven for about 5 minutes, until just beginning to brown.
Place the beef into a large bowl. Add the bread crumbs, grated onion, Worcestershire sauce, thyme, garlic powder, egg, evaporated milk, horseradish sauce and some salt and black pepper to taste. Mix together with your hands, kneading gently until well combined. Divide this mixture into 6 or 8 (depending on how many bun halves you have) equal portions and spread the raw beef mixture on to the tops of the toasted roll halves, making sure you cover the bread right to the edges.
Bake for 20 minutes. Remove from the oven. Cut the cheese slices in half diagonally. Place two halves onto each burger and return to the oven to bake for a further 3 to 4 minutes, until the cheese is melted over top. Remove from the oven and let stand for about 5 minutes before serving. Top each with some fresh rocket and serve. Pass the Steak Sauce.