Summertime and the living is easy
By Justin Orde

For many July is a holiday month. It’s a time to relax and hopefully enjoy the warm summer sunshine, good company and fun times. For myself, Christian, Craig and the team at The Orde Food Company July is kind of frantic but we love it! Weddings, parties, festivals, BBQ’s & Hogroasts – you name it, we’ve catered it.  

However, when we do get time off we do like to relax and enjoy a barbecue with friends and family. At the heart of any good BBQ grill is a top notch home made burger. So in this month’s recipe we have asked Head Chef – Craig Gibb to share his homemade burger recipe with you.

Craig says “On a day off with the family I’ll often cook a large meal for everyone. I have two young children so something simple like lasagne or spaghetti bolognese is always popular with Kai & Kayla. I always make sure to keep back some extra mince to make a burger for myself though and over time I’ve perfected my personal ‘Burger Heaven’. This recipe works for me but you might wish to experiment with some other seasonings. I also like to enjoy some homemade wedges, especially when I can BBQ, I hope you enjoy my recipe and try it out.”

Homemade burgers
Makes 5 burgers
Ingredients list
500g beef mince
500g pork mince
3 tablespoons onion powder
2 tablespoons ground cumin
½ tablespoon white pepper
Sea salt to taste

Method
Mix all ingredients well in a bowl.
Weigh in to 200g balls
Between two pieces of cling film flatten to your desired thickness and width
Place in fridge to firm up for 20 – 30 mins

In the mean time

•    Thinly slice tomatoes – make sure your tomatoes are room temperature and season with salt and pepper to get the most out of their flavour
•    Slice Monterey jack cheese - It really is the best I’ve found for melting on a burger
•    Cook streaky bacon till crisp - Use the oven grill to keep things less fatty
•    Prep gem lettuces - Tear of the outer leaves and get to the sweet & fresh core you can either shred the leaves or use them whole depending on your preference.
•    Put relish in a bowl – seriously, just cheat and buy a good quality relish from the shops, we’re making a burger to enjoy at family BBQ. My own relish recipe is great but you’ll need plenty of time to prepare it. BBQ’s are about relaxed cooking and socialising with friends – get out the kitchen and say hello to your mates!


CAJUN WEDGES

Ingredients list
5 large potatoes – I find red rooster or maris piper are the best varieties to use for this side dish.
1 tablespoon Cajun powder (you could use curry powder if you don’t like Cajun) – again we’re cooking for a BBQ and entertaining friends here so time saving things such as spice mixes are great
Olive oil – seriously, buy the best you can afford, it’s worth it.
Sea salt and pepper

Method
Pre heat oven to 180 degrees
Cut potato in half-length ways, (no need to peel the potato)
Then cut wedges you should get 6 wedges per half potato
Place in bowl drizzle with olive oil
Add Cajun powder, salt and pepper
Place on roasting tray
Cook for 30 – 40 minutes till crispy but fluffy in the middle, Use a sharp knife to test if you aren’t sure

When wedges are almost there:

Cook the burgers on the barbecue, they will take 6 minutes each side or for more well done 10 mins a side.

Assembly

Use brioche buns for the burgers – nice soft fluffy buns will soak up all the tasty juices from the burger.  You could try adding fried onions and chillies if you like!!!

Pop coleslaw and mixed salad in the middle of table, serve the wedges in a large serving dish, drizzle with sour cream, and help yourself to a nice icy drink.