Newsday Tuesday: National Burger Day

Posted: 22nd Aug 2017



Lead image: Waitrose

Did you know Thursday (24th August) is National Burger Day?

Unfortunately, this summer has predominantly been a washout, preventing us from having as many barbecues as we would have liked. However, National Burger Day seems like the ideal excuse to throw one, especially with a bank holiday looming.

So what, in your book, is the one key component of any barbecue?

Waitrose.com has conducted a survey which has found the humble burger is the nation's most popular item, with 66 per cent thinking a barbecue simply isn't the same without this key ingredient.

A green salad came out as the nation's most desired side dish (48 per cent), closely followed by coleslaw (43 per cent) and corn on the cob (40 per cent).

The overwhelming majority considered ketchup to be the most crucial sauce (74 per cent).

The top ten things Brits want at their barbecue is:

1 Burgers (61%)

2 Sausages (38%)

3 Barbecue Chicken (20%)

4 Steak (15%)

5 Tomato Ketchup (12%)

6 Green Salad (10%)

7 Fried Onions (7%)

8 Corn on the Cob (7%)

9 Ribs (7%)

10 Coleslaw (7%)

We've also got a delicious recipe for you to try...

Organic Beef Burgers with Crispy Onion Rings and Blue Cheese Dip

You will need

1 large red onion
100ml milk
6 tbsp plain flour
1 tsp Bart Ground Turmeric
340g pack Waitrose 4 Organic Beef Burgers
Sunflower oil, for shallow frying

For the dip

150g pack Saint Agur blue cheese
½ x 200ml tub half fat crème fraîche 

Directions

1 Cut the onion into thick rings, about 5-8mm wide. Separate the rings, place in a bowl and cover with the milk. Set aside for 15 minutes, turning from time to time. Meanwhile, in a bowl, mix together the flour, turmeric and a little seasoning. Set aside. If time is short, fry the onion rings without soaking first.

2 To make the dip, place the blue cheese and crème fraîche in a bowl and beat together until light and well blended, using an electric whisk if you have one. Chill until ready to serve.

3 Preheat the grill to high and cook the burgers for 14-16 minutes, turning once, until thoroughly cooked and there is no pink meat.

4 Meanwhile, heat oil 1cm deep in a high-sided frying pan. Drain the onion rings, discarding the milk, then dip each one in the flour mixture, shaking off any excess. Fry for 2-3 minutes until crisp and a deep golden colour. Drain well on kitchen paper.

5 Serve the burgers on lightly-toasted English muffins or farmhouse rolls, with the blue cheese dip, crispy onion rings, and a salad of sliced tomatoes and watercress drizzled with balsamic vinegar.

Recipe courtesy of Waitrose

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