Alberto was off out to a work’s leaving do last night and so I cooked dinner for the two of us before he went. I was originally toying with various ideas, including a couple of interesting looking stews, but in the end I settled on home-made burgers and polenta chips. We’d had polenta chips as a starter at Pizza Express on Tuesday and I fancied making them for myself. They weren’t a bad first attempt – bit too crunchy and a bit too much rosemary – but they came out fairly well.
For the burgers
380g of beef mince
30g of chorizo, finely chopped
30g of mozarella, finely chopped
½ a red onion, finely chopped
A handful of fresh parsley leaves, finely chopped
For the polenta chips
170g of quick cook polenta
500ml of boiling water
30g of Parmiggiano Reggiano
Leaves from 2 sprigs of fresh rosemary, finely chopped
1-2 teaspoons of freshly ground sea salt
Olive oil for drizzling and brushing
Put the polenta into a heavy-based saucepan and slowly whisk in the water and salt.
Keep whisking over a low heat for about 3-4 minutes while the polenta starts to thicken. (I used quick cook polenta. If you’re not using ‘quick cook’ it may take a bit longer)
Remove from the heat and stir in the cheese and chopped rosemary.
Pour the polenta onto a flat surface, I used a wide tupperware but a plate would do too, and use a spatula to shape into a thickish cake.
Leave to cool completely.
Pre-heat the oven to 190.
Once cool cut into chips (I managed to make about 20 chips out of this much polenta.) and place on a non-stick baking tray.
Brush with a little oil and put in the oven for 25-30 minutes until the chips are crunchy and golden. (I cooked them for 30 minutes and they were a little *too* crunchy. I also used a little too much rosemary.)
Whilst the polenta is cooling mix the ingredients for the burger together, mashing together until sticky and well mixed. Leave to rest.
When the chips are halfway through cooking start to fry the burgers – I usually do them on a low heat for 10-15 minutes.
Tasty. The chips are nice and the chorizo in the burger compliments the flavour of the beef.