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Tom Lynch’s burger recipe

CPSU General Secretary Tom Lynch is this weeks recipe contributor.

Don’t forget – you can also share your recipe with CPSU Members.

Get involved in this initiative by sending through your recipe, a brief spiel about the dish and a good sized photo (preferably portrait rather than landscape) of the finished product to Jo Clydesdale at j.clydesdale@tas.cpsu.com.au .
We’ll look at compiling and publishing these recipes at the end of the year.

 

Beef Burger with Corn Salsa, Smashed Avocado and Caramalised Onions

Beef Burger

Ingredients
500g lean beef mince
½ cup of fresh herbs (finely chopped)
1 egg
2 tablespoons of tomato sauce
1 tablespoon of worchestire sauce
½ teaspoon of ground coriander
½ teaspoon of ground cumin
salt and pepper
sesame seeds
bread roll

Method
Combine all the ingredients except the sesame seeds in a bowl.  Cover and rest in the fridge for 30 minutes.
Form into burgers (about 100g) and roll in sesame seeds until well coated.  Place on a BBQ plate and only turn once.  Will need about 5 minutes each side.  Don’t overcook.
Just before serving cut the bread roll in half and place cut side down on the BBQ until browned

Corn Salsa

Ingredients
1 cob of corn
10 cherry tomatoes (cut in half)
handful of coriander leaves (roughly chopped)
½ a lemon (juiced)
dash of olive oil
salt

Method
Put corn cob on hot BBQ for about 10 minutes turning several times so that it begins to brown.  Allow cob to cool.  Cut kernels from the cob and combine with other ingredients.  Cool in fridge before serving.

Smashed Avocado

Ingredients
1 ripe avocado
½ clove of garlic
½ a lemon (juiced)
dash of olive oil
salt

Method
Place the garlic and salt in a pestle and mortar and work until it forms a smooth paste.  Add the avocado and work until it becomes a thick paste.  Add the lemon juice and a little olive oil, combine.

Caramelised Onions

Ingredients
2 medium onions (sliced)
½ a red capsicum (chopped in 2 cm squares)
1 teaspoon of brown sugar
dash of balsamic vinegar
olive oil
salt

Method
Heat oil in a pan.  When hot add the capsicum pieces and stir them for a few minutes so they take on some colour.  Add the onions, sugar and salt and reduce the temperature to medium.  Cook for about 10 minutes.  Onions will soften and become brown.  Add balsamic vinegar just before onions are cooked.

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