Kitchen
QUEEN
Slay dinner party duties with star foodie S Kate Hudson’s crowd faves
PRETTY DAMN GOOD BURGER INGREDIENTS
•¼ cup dried onion flakes •1 tsp salt •1 tsp pepper •¼ tsp onion powder •¼ tsp parsley flakes •¼ tsp paprika •⅛ tsp celery seed •900g ground beef (80 per cent lean
and 20 per cent fat) •1 packed cup kale or spinach leaves, finely chopped •½ cup breadcrumbs
•1 egg •1 tbsp Worcestershire sauce •1 tbsp Bragg’s Liquid Aminos •Canola or vegetable oil •8 brioche hamburger buns or
12 slider buns, sliced in half •Vegies and condiments for serving
METHOD
1 Preheat your grill to high heat. Brush the grates with oil to keep the burgers from sticking. In a small bowl, combine the onion flakes, salt, pepper, onion powder, parsley flakes, celery seed, and paprika. Set aside. 2 In a large bowl, combine the beef, kale or spinach, breadcrumbs, egg, Worcestershire sauce, and Liquid Aminos. Use your hands to mix
until just combined – don’t overmix or you’ll end up with tough burgers. If making large burgers, shape the meat into 8 patties, about 2cm thick. If making sliders, form the meat into 12 patties, about 5cm wide and 2cm thick. Grill the large patties for about 5 minutes, flip, then another 3 minutes for medium. For sliders, cook for 4 minutes, flip and cook for another 4-6 minutes for medium. Cook longer if you prefer them more well done. Transfer the burgers to a platter and cover with foil. 3 Lay the buns cutside down on the grill and toast until grill marks have just formed, about 1 minute. 4 Layer up the buns with a patty and your toppings of choice. Serve ‘em while they’re hot!
MAKES
8
This is an edited extract from Pretty Fun by Kate Hudson (Harper Collins, $39.99). .
.
