I photographed these burgers in February. I had my fuzzy grey socks on with a hole where my little toe sticks out. Maryam likes to play ‘this little piggy’ with it when I wear it. It was just overcast enough to naturally diffuse the sunlight but I had to work fast to race against the dying light though. All it wanted to do was play peekaboo with the clouds.
That evening, we had an early dinner in the garden. The kids ate their burgers whilst digging for diamonds in the sandpit. Hassan buried his lettuce in the sand and I’m guessing we probably had an apple crumble for dessert- still sat in the garden of course.
I made these again last week in honour of them appearing in the May issue of Spinneys Food magazine for which I contribute their suppers ideas each month. We ate them in totally different circumstances though. The French doors to the garden were bolted shut and we sat on the dining table, ruefully watching the sheer curtains dance against the air conditioning drone. Hassan had no choice but to eat his lettuce this time.
Summer is finally here in Dubai! One thing remained the same though. These burgers still tasted just as good as they did in February…..anytime burgers really.
Recipes for Chicken Satay, Green Fish, Herbed Omelette and Asparagus Pea and Tomato Tart with Parmesan can be found in the May issue of Spinneys Food or online soon.
Classic Beef Burgers
800 g beef mince
6 garlic cloves, minced
4 tbsp Worcestershire sauce
4 tbsp wholegrain mustard
4 tbsp finely chopped fresh parsley
oil, for grilling
To serve: 6 burger buns, sliced red onion, sliced tomatoes, lettuce leaves and tomato relish
Mix together the ingredients for the burgers until well incorporated. Season well with salt and pepper. Form 6 round equal sized patties. Place on parchment paper and chill for 15 minutes.
Pre heat a grill pan over a medium heat. Brush with oil and when it begins to smoke, grill the patties for 3-4 minutes on each side or until cooked through to your liking.
Serve on a bun with slices of red onion, tomatoes and lettuce leaves, topped with relish.