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This evening’s un-planned meal is for three people, of which one is gluten Intolerant. Although I’m making hamburgers, I will serve them without the usual bun. Instead I opt to serve the burger on a bed of chilli and garlic peas.


burgers on wax paper 2

Succulent Gourmet Burgers – Served on a bed of Chilli & Garlic Peas

For these burgers I have selected equal quantities of lamb, pork and beef, which I asked the butcher to mince for me. The texture I prefer is a coarse rather than fine mince.

serves 6


1 kg ground mince of your choice

2 tsp. Worcestershire sauce

Salt to taste

Ground black pepper to taste

3-4 medium tomatoes, sliced

3 onions sliced

2 table spoons olive oil

500 g peas

1 chilli finely diced

1 clove of garlic finely diced

15ml butter


Prepare the dressing

Place the mince in a bowl and add the Worcestershire sauce, salt, and pepper. Using your hands work the mince and seasoning together until combined. Form into 6 patties of about 2cm thick.

Heat a large skillet, add the olive oil and when hot add the sliced onions. Cook until golden and slightly charred on the edges. Remove from the pan and keep warm.

Wipe the skillet with a paper towel and place back on the heat, when hot add the hamburgers. Cook them, turning once, pressing down with a spatula until done to the way you like them.

While the meat is cooking start the peas. Melt the butter in a pan; add the garlic and chilli and sauté for about ½ a minute. Add the peas and gently cook together for about 4-5 minutes.

Dressing Ingredients

185 ml good quality mayonnaise

2 tsp. Worcestershire sauce

1 tsp. fresh lemon juice

3 tablespoons milk


Freshly ground black pepper

To make the dressing: put the mayonnaise in a bowl, whisk in the Worcestershire sauce and lemon juice, and a little salt and pepper. Then gradually whisk in the milk to make a thin sauce that just coats the back of the spoon. Taste and adjust the seasoning.

To serve

Place the peas in the centre of the plate, top with the burger, some onion and a few slices of tomato. Drizzle over some dressing.


Instead of serving the peas whole they can be roughly mashed.