Perfect for a summer BBQ
Goat’s Cheese and Olive Burgers with chilli jam
Serves 6-8
These are a great addition to a summer lunch in the garden to throw on the barbeque or simply as a supper for the family during the week. I like to serve them in toasted ciabatta with the chilli jam and with some oven baked potato wedges tossed in olive oil and lemon thyme and a crisp green and tomato salad. This recipe will make 8-10 burgers which often all get eaten, but you can freeze half of them, defrost them in the fridge and then cook them.
250g chopped onion
2 cloves garlic finely chopped
1 celery stick finely chopped
250g goats cheese log- skinned and crumbled
200g pitted black/Kalamata olives- roughly chopped
1 sprig rosemary – finely chopped
375g cooked puy lentils
1 egg beaten
150g breadcrumbs
1 teaspoon salt
Freshly ground pepper
Pre-heat oven to 180°c
Place 700ml cold water in a saucepan with the Puy lentils and bring to the boil. Simmer until cooked (should be quite soft)
Heat a tablespoon of oil in a pan and add the onions, garlic and celery stick and cook on a low heat until soft but without colour for about 10 minutes. Take off the heat and add the crumbled goat’s cheese mixing well.
Add the chopped olives, egg and salt and pepper to the lentils and with a hand blender roughly blend into a paste. Add the onion and cheese mix to the paste and mix thoroughly with your hands.
Check seasoning, then form into burgers, place onto grease-proof paper and chill in the fridge for 15 minutes.
Add two tablespoons of vegetable oil into a pan and shallow fry the burgers for 3 minutes each side. Place in the oven for 10 minutes before you are ready to eat.