Kathleen Burger Zone

Kathleen Burger Zone Easy,Fresh and Affordable...We always Provide the best Foods!

01/26/2022

After my last pregnancy, I couldn't burn any off plus I was so busy. This worked for me I know it will you others too!

Ingredients800g - 1kg / 1.6 - 2 lb ground beef (mince), 20%+ fat ((Note 1))Salt and pepper3 onions, peeled and sliced in...
01/18/2022

Ingredients
800g - 1kg / 1.6 - 2 lb ground beef (mince), 20%+ fat ((Note 1))
Salt and pepper
3 onions, peeled and sliced into rings
2 tbsp oil

If you want to use a binder in your meat, but don't want to use egg, other alternatives are flour such as wheat flour, c...
12/28/2021

If you want to use a binder in your meat, but don't want to use egg, other alternatives are flour such as wheat flour, cracker crumbs, or even oatmeal. You can go a more scientific route and use gelatin, which is used a lot in baking, or guar or xanthan gums.

Gordon makes his own burgers by mixing two cuts of minced meat. He uses 85% chuck and 15% brisket. He also grates frozen...
12/18/2021

Gordon makes his own burgers by mixing two cuts of minced meat. He uses 85% chuck and 15% brisket. He also grates frozen butter into the mixture to create a “rich buttery smooth flavour” and to ensure that the burgers stay lovely and moist.

Ingredients500 g minced wild boar shoulder or belly1 tablespoon brown sauceWorcestershire sauce1 tablespoon tomato sauce...
07/30/2021

Ingredients
500 g minced wild boar shoulder or belly
1 tablespoon brown sauce
Worcestershire sauce
1 tablespoon tomato sauce
2 shallots
4 burger buns
olive oil
2 Braeburn or Cox's apples
50 g blue cheese , such as Colston Bassett Stilton
30 g watercress

Method
Work the mince in a bowl with your hands to break down the fat – this will act as a natural binder and help the mince stick together.
Divide the meat into 4, roll each piece into a ball, then flatten to roughly 1cm thick, so they’re slightly larger than the buns (they’ll get thicker as they cook). Pop in the fridge to chill for 30 minutes.
When you’re ready to cook, preheat the oven to 120°C/250°F/gas ½.
In a small bowl, mix the brown, Worcestershire and tomato sauces together – adding as much or as little of each as you like. Peel, finely chop and stir in the shallots, then set aside.
Halve the buns, then pop them on a baking tray and warm in the oven for 8 to 10 minutes.
Meanwhile, heat a drizzle of oil in a large non-stick pan over a medium-high heat and fry the burgers for about 4 minutes on each side, or until cooked through, seasoning well as you go.
To build your burgers, spread the shallot sauce on the warm bun bases. Slice and add the crisp apple, followed by the burger and a nice piece of blue cheese. Finish with a pinch of watercress, then pop on the lids and serve immediately.

INGREDIENTScanola oil, for deep-frying2 long green chillies, finely choppedjuice of 1 lime90 g (3 oz) Mayonnaise (see pa...
07/10/2021

INGREDIENTS
canola oil, for deep-frying
2 long green chillies, finely chopped
juice of 1 lime
90 g (3 oz) Mayonnaise (see page 165 or use store-bought vegan mayonnaise)
100 g (31⁄2 oz) white cabbage, shredded
80 g (23⁄4 oz) red cabbage, shredded
1⁄2 carrot, grated
4 fancy seeded burger buns
150 g (51⁄2 oz) mango chutney
Bhajis

2 onions, thinly sliced and core removed 6 curry leaves, finely chopped
1 bunch coriander (cilantro), leaves picked and finely chopped
1 1/2 teaspoons nigella seeds
3/4 teaspoon sea salt
3/4 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon chilli powder
55 g (2 oz/1⁄2 cup) chickpea flour (besan)
35 g (11/4 oz) rice flour
60 ml (2 fl oz/1⁄4 cup) freshly squeezed lemon juice
1 tablespoon olive oil
INSTRUCTIONS
To make the bhajis, combine the onion, curry leaves, half the coriander, the nigella seeds, salt, cumin, turmeric and chilli powder in a large bowl. Add the chickpea and rice flours and mix well. Pour the lemon juice, olive oil and 3 tablespoons water over the mixture and stir thoroughly until a thin batter clings to the onion.
Heat the canola oil in a large heavy-based saucepan over high heat. Test if the oil is ready by inserting a wooden skewer or the handle of a wooden spoon into the oil; if it begins to bubble quickly then you’re ready to go.
Divide the bhaji mixture into eight portions and group loosely together in the bowl, creating clumps while also leaving small gaps between the onion strands. Use a spatula to lower the bhajis into the oil and fry for 2–3 minutes, until golden brown, flipping regularly to ensure they cook evenly. Transfer to a plate lined with paper towel to drain.
Meanwhile, combine the chilli, lime juice and mayonnaise in one bowl and the cabbages and carrot in another bowl. Stir the mayonnaise mixture through the slaw mix, along with the remaining coriander.
Slice the buns in half and spread the mango chutney on the top half of each bun. Spoon the slaw onto the other side. Rest two bhajis on top of the slaw and top with the chutney-covered bun halves. Press down firmly so the sauces glue everything togethe

Ingredients1 Courgette grated1 large red onion thinly sliced into strips2 tsp paprika2 tsp ground coriander1 tsp chilli ...
06/24/2021

Ingredients
1 Courgette grated
1 large red onion thinly sliced into strips
2 tsp paprika
2 tsp ground coriander
1 tsp chilli flakes
75 g gram flour (aka chickpea flour, besan flour)
1 juice lime
2 tbsp water
large pinch salt
500 ml cooking oil (optional) I use sunflower
Instructions
Heat 500ml of cooking oil (I use sunflower) in a small but deep pot (aim for 3 inches deep of oil). You can skip this stage if you want to cook them in less oil (follow step at the bottom) but they won't come out as crunchy.
Now in a large mixing bowl grate the courgette, add in the sliced onion, 2 tsp paprika, 2 tsp coriander, 1 tsp chilli flakes, juice of lime, 75g gram flour and 2 tbsp water and mix
In your hands shape the mix into burger shapes
Now test the oil is the right temperature by dipping a wooden spoon inside, if it bubbles around the spoon the oil is ready to use
Carefully place 2 burgers at a time into the oil to fry for around 2 minutes until golden and crispy. Remove and place onto kitchen roll and dab off any excess oil
Place into your burger bun and serve with lettuce. You could always use my Cooling Vegan Tzatziki as a dipping sauce!
Cooking with less oil
Simply heat a frying pan with a little oil and fry the bhajis on either side until golden (note: they won't come out as crispy)
OR you could try baking these in the oven!

IngredientsFor The Bhaji Burger Patties1 medium sweet potato coarsely grated2 small carrots coarsely grated1 red or yell...
06/19/2021

Ingredients
For The Bhaji Burger Patties
1 medium sweet potato coarsely grated
2 small carrots coarsely grated
1 red or yellow onion sliced
1 clove garlic minced
1 tablespoon fresh ginger grated
1 green chilli chopped into rings1 bunch (1 cup) fresh coriander chopped
2 teaspoon ground turmeric
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon ground coriander
½ teaspoon sea salt
1 lime juiced
75 grams (½ cup) gram flour (chickpea flour)
2 tablespoons water use as much as needed to bind the mixture
1 tablespoon vegetable oil for frying
To Assemble The Burger
▢6 burger buns
▢3 tablespoons vegan mayo
▢6 tablespoons mango sauce optional
▢1 head lettuce shredded
▢2 poppadoms crushed
▢1 fresh red chilli sliced
▢extra coriander leaves
Instructions
Preheat the oven to 360°F (180°C).
To Make The Bhaji Burger Patties
In a large bowl mix all of the prepared ingredients together (except for the oil). Add the gram flour, and water to bind it. If necessary, add more water. Divide the mixture into 6, and using your hands shape round burger patties. The patties should be around 1 inch (3 cm) thick.
Heat oil in a frying pan, and brown the patties on each side until they're golden and crispy.
Pop on a baking tray, and bake for 10 minutes so they are cooked through in the middle.
To Assemble The Burgers
Spread a little bit of vegan mayo over the base, then sprinkle with crushed poppadoms and let the burger patty sit on top.
Add a generous amount of mango sauce, and top with shredded lettuce leaves, fresh coriander leaves and red chilli. Cover with th

Ingredients 1 red onion. 2 cloves of garlic. 2 fresh green chillies. 1 big bunch of fresh coriander , (60g) 75 g paneer ...
06/15/2021

Ingredients 1 red onion. 2 cloves of garlic. 2 fresh green chillies. 1 big bunch of fresh coriander , (60g) 75 g paneer cheese. 200 g butternut squash. 4 cm piece of ginger. 100 g plain flour.
INSTRUCTIONS
To make the bhajis, combine the onion, curry leaves, half the coriander, the nigella seeds, salt, cumin, turmeric and chilli powder in a large bowl. Add the chickpea and rice flours and mix well. Pour the lemon juice, olive oil and 3 tablespoons water over the mixture and stir thoroughly until a thin batter clings to the onion.
Heat the canola oil in a large heavy-based saucepan over high heat. Test if the oil is ready by inserting a wooden skewer or the handle of a wooden spoon into the oil; if it begins to bubble quickly then you’re ready to go.
Divide the bhaji mixture into eight portions and group loosely together in the bowl, creating clumps while also leaving small gaps between the onion strands. Use a spatula to lower the bhajis into the oil and fry for 2–3 minutes, until golden brown, flipping regularly to ensure they cook evenly. Transfer to a plate lined with paper towel to drain.
Meanwhile, combine the chilli, lime juice and mayonnaise in one bowl and the cabbages and carrot in another bowl. Stir the mayonnaise mixture through the slaw mix, along with the remaining coriander.
Slice the buns in half and spread the mango chutney on the top half of each bun. Spoon the slaw onto the other side. Rest two bhajis on top of the slaw and top with the chutney-covered bun halves. Press down firmly so the sauces glue everything togethe

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1907 Oakridge Lane
Dallas, TX
75234

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