After the last two festivals I have had lots of requests for the burger recipe and my chilli sauce recipe. To save writing these out you can print them off from here.
The chilli sauce recipes came about from making medium curries in the Oakdale Arms, and needing to have an easy way to spice people's meals up. The 1st recipe is for a rougher and hotter sauce while the second has a nicer flavour from the ginger and is a smoother sauce.
It was difficult to remember these recipes as I pretty much make them up every time — so these are guidelines only — feel free to experiment.
A final note — you want a fair coating of oil — not only is the oil lovely drizzled thinly over a burger for a mild kick, but the sauce helps preserve the chilli longer.
Original London Style
Peterborough Ginger Sambal Style (need blender)
You can use this sauce raw — just use after stage 1.
THE ORIGINAL BEEF'n'BEER BURGER
These always fly off the barbie at our festivals — the original recipe comes from Steve Early's Mum. While these are dead easy to make at home, they always seem to taste nice when someone else makes them!
We tend to pre-cut up some greaseproof paper squares, and shape the burgers by hand though you can use a burger press if you prefer.
The Burgers take about 10 mins to cook.
The burger mix can be stored in your fridge covered for 3–4 days — it will dry out a bit so you can add a bit more beer to loosen the mixture up.
For more kick you can add Mustard, Chopped Coriander, or Chillies to the mix.
The burgers are excellent served topped with Stilton or Gorgonzola cheese and bacon.