Tuesday, 29 December 2015

Special Fried Rice Burger with Cheesy Leeks, a Fried Egg and Gravy

Sometimes you just fancy some deliciously dirty food and this certainly fits the bill. It sounds wrong but tastes so right and I guarantee you will like it as much as Mrs Larry and I did. After the myriad of proper dinners over Christmas a simple plate of honest grub can't be beat, and this uses up leftover leeks in cheese sauce and gravy - although from now on I'll make sure there are plenty of leftovers so we can have this time and time again.



Ingredients:
(serves 2)

1/2lb Beef mince
2x Eggs
2x Cups of cooked rice (long grain or basmati)
4x Cabbage leaves, finely sliced
1x Onion diced (small onion)
1x Large carrot, peeled and diced
4x Rashers of streaky bacon, chopped up
6x Mushrooms, sliced
Any leftover gravy reheated

For the leeks in cheese sauce please see my Venison Shanks recipe from a couple of days ago.


Method:

1. Grab a handful (1/4lb) of mince, season well with salt and pepper then form into a burger with your hands. Don't forget to add a dimple in the middle to stop it swelling into a ball, see here for more info on making The Burger.
2. Cook the burgers in a large frying pan or wok with a splash of oil for about 4 minutes each side. When done place in a warm oven, gas mark 2 will do, and top with cold leftover leeks in cheese sauce.
3. In the same pan now sweat off the diced onion until translucent then add the carrot for a couple of minutes.
4. Now bung in the bacon, mushrooms and cabbage and cook for about 3 minutes.
5. In goes the cooked rice, keep stirring until well heated through.
6. Plate up the rice then in the same frying pan quickly fry your eggs so the bottoms are crispy but the yolks still runny.
7. Get the cheesy leek topped burgers out of the oven and place them on top of the plated rice. On goes the fried egg then drizzle all over your leftover gravy. Pure filth, but so good.

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