Ground Beef Recipes, Rosti with Burger and Brussels Sprout Puree.

A ground beef recipe that requires a little more effort but well worth it.

ROSTI WITH BURGER AND BRUSSELS SPROUT PUREE

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients

FOR THE ROSTI

½ potato, unpeeled, grated

2 tbsp plain flour

salt and freshly ground black pepper

2 tbsp sage, sliced

2 tsp vegetable oil, for frying

FOR THE BURGER

fat from the sirloin steak

55g/2oz bread, torn into chunks

85g/3oz sirloin steak, chopped

a few chives

1 pinch of paprika

1 egg, beaten

¼ onion, chopped

1 tbsp vegetable oil, for frying

FOR THE SAUCE

2 tsp white wine vinegar

1 tsp garlic, crushed

salt and freshly ground black pepper, to taste

4 tsp olive oil

1 tbsp coriander leaves, finely chopped

FOR THE BRUSSELS SPROUTS PURÉE

110g/4oz Brussels sprouts

570ml/1 pint boiling water

3 tbsp double cream

1 tbsp butter

METHOD

To make the rosti, squeeze out the excess water from the grated potato, with your hands, and place the potato in a bowl.

Add to the bowl the flour, salt and pepper to taste, and the sage, and mix to combine.

Heat the oil in a small frying pan, over a medium-to-high heat.

Spoon the rösti into two heaps into the pan, and fry for 3-4 minutes on each side.

To make the burger, place the fat and the bread into a food processor and blend until finely chopped.

Now add the rest of the steak, the chives, paprika, the beaten egg and the chopped onion. Purée until smooth.

Using wet hands, shape the mixture into a burger.

Fry the burger in a hot frying pan with the vegetable oil for 5-6 minutes on each side, until cooked.

To make the sauce, mix all the sauce ingredients together in a small bowl.

Finally, make the Brussels sprout purée by boiling the sprouts in the water for 8-10 minutes, or until tender.

Drain, place into a food processor with the cream, and blend until smooth. Fold in the butter, to taste.

Serve the rösti on a plate, topped with the burger and a couple of spoonfuls of the purée.

Drizzle the sauce around the plate to garnish.