Bean salad can be prepared in the time it takes to cook the burgers - it’s a 10-12 minute meal!
Ingredients - serves 4
4 Riverford lamb burgers
1 tbsp freshly chopped mint
lemon wedges
200g fine beans
4 spring onions
1 tbsp chopped parsley
1 tsp Dijon mustard
1 tbsp white balsamic vinegar
3 tbsp sunflower oil
salt, pepper |
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Method
1 Grill or fry the burgers to browned and cooked through, keep warm.
2 Meantime, wash and trim the beans then cook briefly, 2-3 minutes, in boiling salted water, drain. Trim and finely slice the spring onions. In a small bowl, combine mustard with vinegar to a thick paste, add oil a little at a time until it has all been incorporated and you have a thick, golden emulsion. Arrange burgers on plates, toss beans with spring onion and chopped parsley, season and divide between plates before spooning over a little Dijon emulsion. Sprinkle all with freshly chopped mint and serve with a lemon wedge and French bread.
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