Beef burger in the hole

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This is a simple, quick and tasty version of a fry-up to use up any leftover root mash.

 

Prepare:

Cut the dark green leaves from one leek. Rinse well and dice.

Rinse and sieve a handful of spinach

Grate 3 garlic cloves

Drain half a large can baked beans from its tomato sauce and reserve / save the sauce in the fridge for another day to juice up some sad tomato sauce

 

Brush a large frying pan with oil and heat on the hob using high heat. Add the leek and stir for one minute.

Make a well in the centre of the pan and add one quality quarter pounder beef burger and leave to fry for 2 minutes.

Spread left over root mash evenly over the leek only, then top with the grated garlic.

Check the underside of the burger is okay and if necessary lower the heat slightly (depends on your cooker’s hob retention). Lid and leave for two minutes before turning the beef burger over.

Lower the heat to medium.

Place the spinach over the leek only, add a sprinkling of salt, white pepper and 1tsp balsamic vinegar. Lid and leave for one minute.

Top with the drained baked beans. Add a lid and leave for two minutes. Turn the hob heat off and leave for a further minute. Serve immediately with a sprinkle of oil and parmesan.

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Another of my recipes using left over mash:
Cheese soufflé

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April 2018 recipes (more to follow):
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Squash tomato tagliatelle

Tzimmes  is a traditional stew for Passover, made from a combination of sweet potatoes and dried fruit. I’ve added a few other roots and chicken for variation.

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