The fact that I have not managed to make a mess of posting the right recipe at the right time in the Freshly Blogged competition is a small wonder.
The contestants are running a week ahead of the online competition, so today I have actually just finished uploading my final submission for the competition. If I make it through on Monday you will get to see it next week. So this post about the burger feels like an old post to me because if is actually from last week. Its a bit like those folk on that reality show who tweet in the present tense while the show airs, but we all know it happened months ago. All a bit weird.
Quick update: I am one of the last nine bloggers left in the competition. Horrah for me! Those proverbial horses are picking up the pace as we enter the home stretch of the competition. In less than two weeks the overall winner will be announced. More Hoorah!
Now for the MOST important bit - please vote for my burger today, immediately, superfast, now! Right now! The blogger prize this week is a Le Creuset hamper. Its no secret that I adore Le Creuset and shamelessly would love to win this prize. At last check I am trailing by about 30 votes already. Sob! Dear Husband has made it his plan to pester everyone he know into voting this week, so my apologies for that, but secretly I am DE-lighted!
Now for some as yet unseen pictures of my burger...
And of course now, the recipe.
The Italian Job
What you need
500 g beef chuck
1 tsp. salt
½ cup Spur Original and Smoky Hickory Basting Sauce
Home Made Tomato Sauce
4 tomatoes, ripe
2 Tbsp. olive oil
1 onion, finely chopped
2 Tbsp. brown sugar
Salt and pepper
2 cups fresh basil, washed and dried
¼ - ⅓ cup olive oil
Salt and pepper
1 x 410 g can Artichoke Hearts, drained
1 tbsp. olive oil
Cracked black pepper
¼ cup Red wine vinegar
¼ cup olive oil
¼ cup gherkins, chopped
¼ cup Kalamata Olives, seeded and chopped
2 Tbsp. capers, drained and chopped
1 kg potatoes, boiled, skins removed, cooled
Oil for frying
4 burger buns
1 iceberg lettuce, washed
Homemade tomato sauce
- Season the meat with the salt.
- Form into a short and fat roll and wrap with cling film, creating a good round shape.
- Twist the two ends of the cling film to tighten the cling film around the meat and rest in the fridge overnight.
- Cut a light cross into the tops of the tomatoes.
- Submerse the tomatoes in boiled water, for 2-3 minutes until the skins start to loosen.
- Refresh the tomatoes in ice cold water to stop the cooking process.
- Skin, seed and chop the tomatoes.
- Heat the oil in a frying pan and sauté the onions until soft and fragrant.
- Add the tomatoes, brown sugar and seasoning.
- Cook down over a very low heat for about 30 minutes.
- Blend to a puree.
- Adjust seasoning.
- Place the basil leaves in the bowl of a food processor.
- Drizzle with 1/4 cup of the olive oil.
- Pulse, then process until finely chopped to form a paste, adding a little more olive oil as needed.
- Keep warm for serving
- Allow to stand to develop the flavour.
- Use a sharp knife to cut the potatoes into wedges.
- Fry in hot oil to crisp and drain off the excess oil on paper towel.
- Spoon over the dressing and serve immediately.
- Using a sharp knife cut though the cling film to cut four even sized burger patties.
- Baste liberally with the Spur sauce and grill in a hot pan or over the coal until done to your liking, basting with sauce all through the cooking process.
- To assemble slice the burger buns in half.
- Place some lettuce to start.
- Add a generous spoonful of the tomato sauce.
- Top with the grilled burger patties.
- Top with a teaspoon of the basil paste.
- Finish with the grilled artichokes and serve with the potato wedges.
Disclaimer: This is a sponsored competition. The brand and quantity of ingredients used are stipulated by the organizers and I receive Pick and Pay Smart Shopper Points each week with which to purchase the ingredients.