My Portuguese Inspired Burgers (GF)
Makes: 9 patties, (8cm-10cm)
Burgers are always a barbecue staple where ever you might be in the world, so I decided to make these Portuguese inspired burgers whilst visiting the south of Portugal. Using a local cheese known as ‘Queijo Da Serra’, this sheep’s milk soft cheese is traditionally bound in cloth and created by artisanal producers. The second Portugeuse influence came from a good splash of Port. Piri-Piri sauce would also work well as an alternative.
750g / 26oz good-quality beef mince
1 small onion, grated
9 button mushrooms, diced
2 garlic cloves, minced
3 tablespoons Port
Small handful coriander, roughly chopped
Small handful flat leaf parsley, roughly chopped
Salt and pepper, to season
Gluten-free bread rolls, (I used Udi’s Gluten-Free White Rolls)
Queijo Da Serra / Sheep’s milk cheese, sliced
1. Place the mince in a large mixing bowl, followed by the grated onion and season according to your taste. Add the mushrooms, garlic, Port, coriander and parsley.
2. Mix with a wooden spoon until the mixture is evenly blended, then take a generous spoonful of the mixture and gently shape into round patties, approximately 8cm-10cm in size and 3cm thick. Leave in the fridge to firm up for approximately 30 minutes.
3. Lightly brush 1 side of each burger with the oil and place the burgers, oil-side down on the barbecue. Cook for 8 minutes on the first side, then place a slice of the cheese on top and cook for a further 8 minutes. Leave to rest on a plate so that all the juices settle.
4. Next slice each bread roll in half. Place a burger inside and top with your choice of salad.