War Cry Kitchen

Blazing burgers

Ingredients 450g lean beef mince 1 small red onion, peeled and finely grated 1cm-piece fresh root ginger, peeled and finely chopped 2 red or green chillies, deseeded and finely chopped 2tsp Worcestershire sauce 1tsp salt 1tbsp sunflower oil 4 bread rolls Salad leaves, to garnish Chilli strips, finely shredded, to garnish Method

Preheat a grill to moderate heat or prepare a barbecue. Place the beef in a large bowl and add the onion, ginger, chillies, Worcestershire sauce and salt. Mix thoroughly together. Using damp hands, shape the mixture into 4 evenly sized burger patties. Cover and refrigerate for 20 minutes. Brush the burger patties with a little oil and cook under the grill in a suitable pan or on a barbecue for 6-8 minutes on each side, or until cooked through and any meat juices run clear. Place the burger patties in the bread rolls, and garnish with the salad leaves and chilli strips. Serve with a couple of relishes and some potato wedges.

SERVES 4

Piri-piri beef and bean salad

Ingredients Method

2tsp olive oil 2 thin cut beef steaks 2tsp piri-piri seasoning 1 red pepper, deseeded and cut into strips 400g can chickpeas 10 cherry tomatoes, quartered 2tbsp coriander leaves, freshly chopped ½ lime, juice Salad leaves Salt and ground black pepper Brush half the oil over the steaks and season with the piri-piri seasoning. Set aside. Heat the remaining oil in a large non-stick frying pan and cook the red pepper for 3-4 minutes. Add the chickpeas and tomatoes to the pan to warm through, then remove from the heat and transfer to a bowl. Stir through the half the coriander. Heat the same frying pan until hot. Add the steaks and cook for 4-5 minutes on each side to cook medium well or 6-7 minutes on each side for well-done steaks. Add the lime juice, a large handful of salad leaves and the remaining coriander to the bowl with the red pepper, chickpeas and tomatoes. Slice the steaks and add to the salad. Season to taste, then toss together, to serve. SERVES 2