I made these burgers one Saturday afternoon for friends and their 3 kids who came for swimming. It was hot and the kids had a great time in and out of the pool. The best was when our dog Gina started showing off her jumps into the pool getting her ball. She is the best kind of dog one can wish for, gentle and very patient. Even Johann, 3, who had a "bad" experience recently with a Golden Retriever steeling his sandwich … Soon Gina was petted and kissed and all forgotten.
The Roasted Pepper Salsa Dip:
4 red peppers
some olive oil and salt
2 tbsp sweet chili sauce
2 tbsp vinegar or verjus
1 clove of crushed garlic
½ cup of chopped cilantro
1 tbsp of olive oil and
salt for the taste
To prepare the peppers for the sauce, quarter them with a sharp knife and shave off the white parts and the seeds. Put them in a roasting tray and toss with 2 tablespoons of the olive oil and ½ teaspoon of the salt, then roast in the oven for 35 minutes or until soft. Transfer the hot peppers to a bowl and cover it with cling film. Once they have cooled down a little, you can peel them, although it isn’t essential for this sauce. In any case, place them in a blender or food processor with their roasting juices and add the chili-sauce, vinegar or verjus, salt, olive oil and garlic to the sauce. Process until smooth, then taste and adjust the salt if necessary mix in the chopped cilantro and pour into a serving dish. Refrigerate covered until served .
150 grams fresh sweet corn cut from the cob, or frozen
1 ½ cups stale white bread soaked in water and drained
500 grams ground organic or free range turkey breast
2 spring onions chopped
1 tsp ground cumin seed ( Kreuzkümmel ) – a typical Middle Eastern spice
1 ½ tps salt
1 tsp crushed garlic
sunflower oil for frying ( I used Butterschmalz )
For the meatballs, place a heavy non-stick frying pan over a high heat and throw in the corn kernels.
Toss them in the hot pan for 2-3 minutes, until lightly blackened.
Remove and leave to cool.
Soak the bread in cold water for a minute, then squeeze well and crumble it into a large bowl.
Add all the rest of the ingredients except the sunflower oil and mix well with your hands.
Pour sunflower oil into your heavy frying pan.
With wet hands, shape the mince mix into balls, about the size of golf balls.
Cook them in small batches in the hot oil and press them down a bit so they reshape into a flat disc to make sure you can cook them thoroughly well done,
turning them around in the pan until they are golden brown all over.
Serve hot or warm, with the pepper sauce on the side.
The kids liked them without the dip – too spicy they said !
Recipe by Yotam Ottolenghi with little adaptation