corn

Corn-Tunaburgers wit Salsa (Burger Friday)

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This week was also one of my non-cooking weeks, but I have prepared something real nice for you guys as this week’s Burger Friday feature. It’s fast, it’s easy, and it’s something you don’t see every day.

What you will need:

For the burgers

  • 85 g breadcrumbs
  • 4 buns, toasted
  • 200 g canned corn (1 can)
  • 3 spring onions, minced
  • 2×185 g canned tuna
  • 25 g grated cheese
  • salt and pepper to taste
  • 1 egg beaten
  • lettuce, or cucumbers to serve as “green”

For the salsa

  • 3 garlic cloves
  • 1/2 onion, finely minced
  • 2 teaspoons paprika cream
  • 6 tablespoons ketchup
  • 2-3 tomatoes, diced finely

How to make it:

  1. Mince the corn in a food processor, and pour it together with the breadcrumbs into a bowl
  2. Add in the tuna, grated cheese and spring onion
  3. Add salt and pepper to taste, and mix the ingredients
  4. Slowly add in the egg until you are able to easily form patties out of the mixture
  5. Form 4 patties, cover and refrigerate them until you prepare the salsa and toast the buns
  6. For the salsa, just mix the paprika cream with the ketchup, add in the onion, press in the garlic, and mix in the tomato dices
  7. Preheat your grillpan, toasting the buns in the process
  8. Grill the burgers for 3-4 minutes on each side

For assembly, just spread the salsa on the top half of the buns, place some cucumbers/lettuce on the lower half, and top with the patty.

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Turkey Tortilla Pie

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This dish is also from BBC Good Food, the original recipe can be found here. I think it is an interesting remix of chili con carne, originally described as a one-pot, but I couldn’t let my trusty frying pan to be left out, so this one will be a one-pot-one-pan.

What you will need:

  • 2 onions, finely chopped
  • 1 tablespoon olive oil, plus a little extra if needed
  • 3 teaspoons ground cumin
  • 2 teaspoons salt
  • 700g pack turkey mince
  • 1 tablespoon chipotle paste
  • 200 g tomato sauce
  • 400 g can chopped tomatoes
  • 400 g can kidney beans, drained and rinsed
  • 210 g can sweetcorn, drained
  • 2 tortilla wraps, snipped into triangles
  • Small handful grated cheddar
  • 2 spring onions, finely sliced

How to make it:

  1. Using a pan, cook the onions in the oil on medium heat until they are soft (roughly 4 minutes). Add the cumin and cook for 1 minute more
  2. Add in the mince, and stirring occasionally cook it until it is brown (6-8 minutes)
  3. Stir in the chipotle paste, the tomato sauce, and simmer for 5 minutes
  4. Mix in the beans and the corn, and cook for another 3-4 minutes
  5. Pour the mixture in a casserole dish, and heat your oven to 200 °C
  6. Randomly place the tortilla triangles on top, scatter the cheese over the tortillas, and put it in the oven for 4-5 minutes, until the topping is crisp. Check often, so it doesn’t burn.
  7. Sprinkle with the spring onions and serve
Looks best before serving

Looks best before serving

Tastes the best fresh out of the oven, but is still very good reheated, so makes for an ideal lunchbox meal as well, as with the portions described there will definitely be some left to pack for the next day.