Feta cheese burger with rocket, fried tomatoes and onion marmalade: Food24: Recipes

Feta cheese burger with rocket, fried tomatoes and onion marmalade

Recipe from: - Home 4/1/2006
Preparation time: 30 mins
Cooking time: 20 mins

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Ingredients

6

plum tomatoes, halved (we used 'Roma') olive oil
5

ml

salt and freshly ground black pepper, to taste
2

slices

white bread, crust removed
1

cube

chicken-stock cube, crumbled
15

ml

white-onion-soup powder
5

ml

mustard powder
60

ml

milk
700

g

beef mince
1

disc

feta cheese disc, crumbled
1

lemon

zest and juice of one lemon
6

To serve
: ciabatta rolls
1

handful

rocket leaves
60

ml

onion marmalade

Method

Oven temperature: 160°C
1. Preheat the oven. Halve the tomatoes lengthwise and place them skin side down on a baking sheet. Drizzle olive oil on top and season with salt and black pepper. Bake until soft.

2. Prepare the meat patties: Place the slices of white bread in a mixing bowl and sprinkle the stock cube, onion-soup powder and mustard powder on top. Pour in the milk and then work the mixture into a paste.

3. Add the bread paste to the mince, as well as the feta and lemon zest and juice, and mix. Season to taste with salt and freshly ground black pepper. Divide the meat mixture and shape it into six patties. Cover and refrigerate until needed.

4. Heat a little olive oil in a frying pan and fry the patties until golden brown and done to your liking.

5. To serve: Halve the ciabatta rolls and drizzle olive oil on top. Place rocket leaves on one half, followed by a patty, two fried tomato halves and onion marmalade. Place the other half of the ciabatta roll on top and serve.

Makes 6 patties.

Servings: Change Serving

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Comment on this story

retha
2/8/2010 6:58:57 PM

!!!!!

patrick
2/27/2010 3:46:08 PM

Quite often I see recipes with ingredients that are eihter so exotic as to be unavailable or so expensive that one can only wonder if it would be worth the effort and price. -- Merely an observation on some recipes I've seen

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Cooking pasta
Remember to always add a spot of cooking oil to the water in which you cook your pasta. This ensures that the pasta doesn't stick together.

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