Wednesday, 17 March 2010

Gluten free cheese burgers, potato wedges and veg - a 40 minute meal

We've just had tea, and everyone's plates were empty. To be honest, they always are in our house. My little boy has given up asking whether he can leave his last potato or handful of veg - he knows the answer is no - eat them up like a good boy - and he does. He's a little sweetheart.

Tonight our gluten free meal was cheese burgers, potato wedges and veg. The rest of the family have 'normal' buns because they're OK with wheat and gluten. I have a gluten free bun and no cheese because it triggers my Rosacea.

For anyone else out there who's gluten free, here's the recipe. Apologies about the vagueness of the quantities, I just make stuff without weighing. You don't need to use organic veg - I buy them because they have less additives and pesticides.

Serves 4 people.
4-5 medium-large potatoes
4-5 slices cheese
1-2 organic carrots
large handful of organic green beans (about 50g)
approz 300g lean steak mince
Normal buns (for non gluten frees)
Gluten Free bread or bun

First make the potato wedges. Scrub the potatoes and slice into eight wedges - cut each potato in half, then cut each half in two and each quarter in two. Put them into a glass bowl. Drizzle two tablespoons of oil over them. Cover with a lid and shake the oil around the potatoes. Place the bowl (with lid) into a microwave for 10 minutes. Drain off the excess liquid and tip onto an oiled baking tray. Spray or drizzle oil over the potatoes. I spray them, to avoid using too much oil. Put into a hot oven at 180 for 20-25 minutes.

Next cut the green beans in half and peel and slice the carrots. Wash and put in a pan with enough water to cover them. Don't starting cooking them just yet.

Next put your mince into a large bowl and season with salt and pepper (I don't use pepper as it triggers my Rosacea). Squash the mince into balls and flatten with the palm of your hand (I do this on a plate). Make the burgers as big or small as you like - depending on the size of the buns. There should be enough mince for 6 or 7 medium burgers - in our house that's one each of the children two for me and three for big daddy (that's tall daddy not large daddy - heehee).

Turn on the veg and turn down the heat when the water starts to boil - your potates should have around 15 minutes to cook now, so both will be ready at the same time.

Turn on your frying pan to heat it up. You may need two pans if you have 7 medium burgers. If it's non stick you shouldn't need any oil. If not, put a little bit of oil in to stop the burgers sticking.

Place the burgers in the pan (or pans) and leave to cook on each side for 5 minutes on a medium heat. When you turn them over, after 5 mins, turn on your grill. After 5 mins each side place the cheese on top of each burger and grill until melted. Slice your buns. For my gluten free burger I just have one bun cut in half, or a lsice of bread and place a burger on top. Gluten free buns can be quite dry and difficult to swallow, so I just have half a bun with the burger on top and I cut it up and eat it rather than pick it up with my hands.

Turn the oven off and serve up your wedges. Drain off the the veg and serve. Place the burgers on the buns. All done - a nice quick meal for all to enjoy.

Let me know if you give it a try.

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