Brilliant Angus Beef Burgers

I know its bad, no post in 3 weeks!!  But, to be fair, I have just moved to Scotland and hardly had time to cook anything worth posting.  I didn't think honey on toast made the cut for my first Scrumptious Scottish recipe.

I have been in Scotland almost 3 weeks now and finally putting my first post up.  And seeing as I am living in Dundee, what better way to start off my Scrumptious Scottish recipes than a recipe with some award winning Angus Beef!

Cue drum roll.... Brilliant Angus Beef Burgers :)

These burgers are amazing!!!  I have made a few burgers over the months and not quite found the best recipe yet.  Each time I made one I thought 'this is good!' until this recipe...maybe it has something to do with the Angus Beef :)

Scott came to visit last weekend and I decided it was time to introduce him to my mad burger making skills. We both dove into the kitchen and began the exciting process of burger making.

Mix all the ingredients together in a bowl until combined.  For best results roll up your sleeves, crack your fingers, and get those hands dirty!
Once combined, separate the mix into 4 medium sized meatballs.  Scott and I were feeling greedy so we made 3 bigger meatballs to get 3 huge burgers! Hehe.

Heat a pan (or grill is better) and coat with some Olive Oil.  Flatten the meatballs into patties with your hands and sizzle away.  5 minutes each side should do the trick.  Don't over cook the patties!

While the patties are cooking into mouth watering delights, prepare some garnish.  We slices up some tomatoes, cheese and lettuce.  I considered pineapple (Hawaiian burgers are my favourite) but couldn't find any. Other popular toppings are bacon, gherkins, onion, aubergines, other types of cheese, pepperdews, mushroom, etc.  When the patties are cooked to perfection, assemble and voila!!

Best enjoyed with Steers Barbecue Sauce.  Since we didn't have :( Tomatoe Sauce was a fine substitute :)

Ingredients (serves 4):

• 500g Beef Mince
• 1 Egg
• 2 tsp Mustard
• 1 Red Chilli, finely slices
• Hand full of Parsely, finely chopped
• 1 crushed garlic
• Salt & Pepper

Linguini with Anchovies, Garlic, Lemon and Chilli

Week 3 of July Recipe A Week Challenge - PASTA

If you are looking for something quick, easy and yummy to whip up - this is your answer.

I'm not a fan of anchovy, therefore I chose this recipe in an attempt to change my mind.  Did it work?? No... just kidding!! It was surprisingly yum and full of conflicting flavours that ultimately pulled together quite well. The extreme salt from the anchovy was counterbalanced by the extreme sour and tang of the fresh lemon juice.  Genius!  I ran out of fresh pecorino, but I imagine with this shaved on top we have a winner.

Ingredients: (Serves 4)

500g Linguini
4 tbsp olive oil
2 garlic cloves, finely sliced
6 Mediterranean Delicacies anchovy fillets
1/2 cup fresh parsley, finely chopped
1-2 chillies, finely chopped
juice of 1 lemon
salt & pepper to taste
fresh pecorino to serve

Instructions:

In a large pot of salted, boiling water, cook the pasta until al dente.
In the meanwhile, heat the olive oil in a frying pan and fry the garlic and anchovies for a minute before adding the parsley, chillies and lemon juice.
Turn off the heat.
Reserve 2 cups of the pastas cooking water and toss the drained pasta with the anchovy sauce.
Add some of the reserved cooking water and stir to coat the pasta. If the pasta seems dry, add more of the cooking liquid.
Season to taste and serve with freshly grated pecorino and parsely.

Tip: serve this with some crusty bread or perhaps some herbed bread crumbs. Using fresh breadcrumbs, fry them in a little bit of olive oil with a garlic clove and finely chopped herbs until they turn golden brown. The crunch will be great with the al dente pasta. 


Recipe from Simply Delicious Blog
July Recipe A Week Challenge courtesy of Claudz