BURGERS & BITS - CDW

We are really looking forward to cooking with your team! ​Below are all the details you need for the session, but if you have any questions, feel free to email us

​​​There will be a waiting room enabled, and the "kitchen doors" will open 10 minutes before the scheduled start time. Please login early so we can start promptly. 
MENU:
  • Homemade burgers
  • Beer battered onion rings
  • Smokey tomato relish 
​INGREDIENTS:

All ingredients here make 4 adult portions. You can adjust down if you want less

You don't have to weigh anything out, just make sure you have all your ingredients ready to hand and please wash all vegetables in advance
​​
  • 625g minced beef (you can replace with minced lamb/chicken if prefer)
  • Vegetarian alternatives  - (a) buy and cook ready-made veggie burgers (sorry we wont be making these on the class because of time constraints) or (b) make mushroom/butternut/mozzarella stacks which we can make on the class for this you need:
    • large flat mushrooms (1 per person)
    • 1 small butternut squash (you only need a slice per person)
    • Mozzarella balls - one ball is enough for 3 mushrooms​
  • 2 med red onion
  • 2 x large white onions (the sweet Spanish ones ideally)
  • 4 med/large ripe plum/vine tomatoes
  • 2 clove garlic
  • 1-2 fresh chilli's OR dried chilli flakes - optional, and any variety depending how hot you like it (jalapeno, birds eye etc) 
  • 1 small bunch parsley
  • Dried oregano or mixed herbs 
  • 75g breadcrumbs (can be fresh or dry)
  • 250ml beer (ale not lager), and keep this cold in the fridge until needed as that helps with crunchiness
  • 200g self raising flour
  • Cornflour (only need a few Tbsp) 
  • Olive oil (light, not extra virgin)
  • 750ml oil for deep frying (not olive, ideally rapeseed or canola)
  • 1 slice bread (any kind, just to test our oil temperature - I will explain on the class) 
  • Red wine vinegar
  • Soft brown sugar
  • Worcestershire sauce (optional, contains fish) 
  • Tomato ketchup
  • Salt
  • Black pepper
  • Sweet paprika 
  • Smoked paprika
  • White pepper 

OPTIONAL EXTRA ACCOMPANIMENTS:
(PLS PREPARE IN ADVANCE OF CLASS SO READY TO EAT WHEN WE FINISH) 
  • Burger buns - sesame, brioche, plain - whatever you like
  • Lettuce - shredded or portions
  • Sliced tomato - if you prefer to the relish we will be making 
  • Sliced red onion 
  • Sliced pickled gherkins
  • Sliced English cucumber
  • Cheese slices
  • Avocado
  • Jalapeno chillies
  • Ketchup
  • Mayo
  • Rose sauce (a mixture of the two above)
  • Mustard
  • Chutney - only if you don't plan eating the relish we make
  • Oven chips - you can put in the oven at the same time you finish making the burgers
UTENSILS & EQUIPMENT:
Please have all your utensils out of cupboards and quickly accessible. We wont have time on the class for you to look for equipment.  

  • Hob - two rings needed
  • Oven - for the cooking of the burgers
  • 2 x chopping boards (one for meat, 1 for vegetables)
  • 1 or 2 x chef’s knifes (sharpened) 
  • Small utility knife (serrated)
  • 1 med pan with lid
  • 1 med/large pan (approx 25cm) - not a frying pan as we need depth here for deep frying
  • 1 heatproof mixing spoon
  • 2 med/large mixing bowl
  • 2 ramekin/mini bowl
  • Tray (large enough to hold the prepared burger patties to go in the fridge to set prior to cooking)
  • Baking sheet/roasting tray 
  • Cooling rack
  • Large frying pan 
  • Roasting tray with ovenproof rack
  • Egg lift/spatula/fish-slice/guzunder
  • Mould/cutter - approx 9.5-10cm at the base (this is optional as you can easily shape by hand, or use a sturdy large glass/jar)
  • Tongs - for deep frying (I prefer these to a slotted spoon but you can use the latter)
  • Tinfoil
  • Clingfilm
  • Tea towel
  • Kitchen paper towel
  • Spoon measures - Tbsp and tsp specifically
  • Scale - multi-function, zero between
  • 3-4 mixing spoons (standard dessert size ones you eat with) 
  • Oven gloves 
  • Disposable gloves - if you prefer not to touch meat (we will be getting our hands in there) 
  • Apron
  • Serving plates/platters/bowls/tongs/spoons/cutlery/glassware/napkins
GENERAL GUIDANCE NOTES:

  • We will send you all the recipes after the session so no need to take any notes
  • We strongly recommend you log in using a laptop for the optimum experience, so you can see everyone clearly (smartphones and iPad limit you seeing others)
  • Please make sure you have adequate sound/speakers to you can hear instructions
  • There will be a waiting room enabled prior to the start, and then the “kitchen doors” will be opened. Please login 5-10 minutes prior to the scheduled start so everyone is in the kitchen on time. Please don't be late
  • When you come in your video will be on and your sound unmuted. You will be muted when the cooking starts so that everyone can hear. If you have questions during you should unmute and ask, and then re-mute yourselves again
  • We will not be using the chat forum in this session 
  • Please make sure your name(s) are showing on your screen so we can refer to you correctly - you can rename yourselves
  • Please don't share the Zoom link with anyone - the session organiser will have invited everyone