MIX UP YOUR BBQ WITH THESE MOUTH-WATERING MATCHA BURGERS
BBQs don’t have to mean burnt sausages and dry chicken. Why not mix up your BBQ with these delicious (almost guilt-free), home-made Matcha Burgers. Burgers get a bad wrap for being unhealthy, but when you make your own, you know exactly what you are putting in it, so you can choose good-quality, lean mince. While the Cheddar and brioche bun definitely make this a bit of treat, the burger itself is made from simple ingredients.
SERVES 4
For the burgers
1 onion, finely chopped
1 teaspoon olive oil, plus extra for frying
2 teaspoons matcha powder
400g beef mince
1 egg
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
pinch of sea salt
For the onion jam
30g butter
220g red onion, sliced
1 tablespoon balsamic vinegar
To serve
4 slices of Cheddar cheese (optional)
4 brioche buns, halved and lightly grilled
10g unsalted butter
80g baby spinach
1 avocado, peeled, stoned and sliced
pea shoots or salad leaves
Sauté the onion in the teaspoon of olive oil for about 10 minutes over a low-medium heat until soft and translucent, stirring in the matcha powder after a couple of minutes.
Tip the onions along with all the other burger ingredients into a bowl and combine thoroughly with your hands. Divide into 4 patties, cover with clingfilm and place in the freezer for 10 minutes.
To make the onion jam, heat a saucepan and melt the butter. Add the onions and a splash of balsamic vinegar. Cook over a low heat for 1½ hours, until the onions are very soft and jam like.
To cook the burgers, heat a little olive oil in a griddle pan until very hot. Add 2 burgers at a time, cooking for 3–4 minutes on each side, depending on how you like your burger. When you flip the burger, add a slice of cheese, if using, to the top of the burger so that it melts.
Heat a frying pan and add 10g butter. Once melted, sauté the spinach over a high heat for a minute until wilted.
Rest the burgers for a couple of minutes before serving in the brioche buns with onion jam, spinach, avocado and pea shoots or salad leaves.
More unique and mouth-watering matcha recipes in The Matcha Cookbook.
