Today I am delighted to be sharing with you a recipe created by the founder of Celia Lager, Martin Vozar.
He has recently put together a beautiful gluten-free cookbook that is full of simple-looking recipes that use only a few ingredients. The recipes range from starters to mains, to puddings and cocktails! They teamed up with Riso Gallo and Genius to produce the recipes and the book is now available on their website.
The recipe I have chosen to share particularly stood out for me! It would be perfect with a bottle of their lager…for me the dark one which whisks me back to my university days when I enjoyed the odd pint of bitter! It is absolutely delicious and I would challenge anyone to tell it was gluten-free!
If you would like to try a bottle for yourself then now is the perfect time. Ocado are currently running an offer (until 1st December) where if you buy 2 bottles of Celia you get a packet of Riso Gallo gluten-free pasta as well, for the great price of £5! I just wish Ocado would deliver here!!
I made these at the weekend with a few amendments to the recipe…
In the book it says 300g beef mince, 300g venison mince and then 300g beef mince again…I assumed that this was a mistake since 600g of meat seems quite a lot for 4 adults, so I used 300g beef and 300g venison. If I made them again, I would use all beef since I found the venison way too ‘meaty’ for me. If you love a real meaty taste then use the venison!
I left out the onion because that is a high FODMAP food which I am avoiding at the moment, and used a dash of garlic oil instead. In addition I finely chopped the herbs and chilli, rather than using a food processor because I find a small amount of ingredients always gets stuck in my food processor and doesn’t get chopped!
Finally, I baked rather than fried the wedges (without pre-cooking) and seasoned them just with sea salt.
If you make them let me know! What do you think about Celia lager? Are you are dark or light lover?!
Serves: 4 burgers
- For the burgers:
- 1 white onion
- 300g beef mince
- 300g venison mince
- 1 soup spoon of wholegrain mustard
- 1 tsp thyme
- 1 small red chilli
- 1 tsp rosemary
- Salt and pepper to taste
- 4 gluten-free burger buns
- For the wedges:
- 4 large red potatoes
- Smoked Spanish paprika
- Celery salt and pepper to taste
- Rosemary and thyme to taste
- Vegetable oil (enough for deep frying)
- FOR THE BURGERS:
- Blend the mustard, thyme, chilli and rosemary in a food processor
- Place the blended mixture, salt, pepper and onion in a large bowl with all the mince and mix well
- Divide into 4 patties then place on top of a barbecue griddle
- Cook on the barbecue to your desired rareness, then place into your burger buns with some salad to garnish
- For an extra special burger, get some of your favourite cheese and when the burget comes off the grill put some on the top to melt
- FOR THE WEDGES:
- Cut the potatoes into wedge shapes and put them into boiling water
- Boil until just soft
- Drain the water from the wedges, then deep fry them in the oil until golden
- Mix the remaining ingredients together and season the wedges
I was sent two bottles of lager (one smashed in the post!), a packet of pasta and an Ocado voucher in return for writing this post.