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| It's barbecue season! (...and we forgot to take a photo) |
Main Ingredients
- 800g Premium beef mince
- Tabasco
- Worcestershire Sauce
- Horseradish
- Tomato Paste
With the current heat-wave drawing us Brits outside like the devoted sun-worshippers we all are, I though it was high time to dust off the trusty barbecue for another year of seriously grilling some meat. I turned to Hugh's range of homemade burgers in the hope of repeating the success I had with his delicious spiced lamb patties. The double-barrelled one commanded that high-quality meat was to be used, suggesting asking your butcher to mince some topside. Now I have two problems with this: firstly I don't have a butcher and secondly, what a waste of topside beef!
For these twofold reasons, I opted for 800g of Tesco's premium Scotch beef, which was spiced up with a generous teaspoon of horseradish sauce, a few glugs of Tabasco, half a teaspoon of Worcestershire sauce, a tablespoon of tomato puree, a pinch of salt, and a grind of pepper.
This mixture was much less work than the lamb burgers, which require toasting your spices and grinding them up first, but as a result the flavour wasn't exactly inspiring. The burgers held together well on the barbecue and the suggested horseradish/creme fraiche dressing was lovely, but overall it wasn't a very memorable quarter-pounder.
We served these in tiger rolls with Delia's cheese and herb fritters on the side for the veggies, as well as some lamb burgers for good measure, all for just £2.34 a head, based on seven sharing.
Best for... An easy barbecue twist for those with a mild palette
Taken from... Hugh Fearnley-Whittingstall - River Cottage Every Day
Helen says... Remarkably restrained - perhaps barbecues could be about quality of food after all!
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