ALISON HOLST KITCHEN DIARY

Press, 9 May 1979, Page 19

ALISON HOLST KITCHEN DIARY

quite as easy as it looks, since good hamburgers require careful timing and lots of last-minute attention. I allow two patties (about 130 g each) per serving. This gives me the choice of putting two patties in one bun, or serving two buns for each person. When you put two patties in one bun, vou can cut. the bun tn two, as usual, and separate the patties with a slice of clteese, or you can cut the bun in three pieces, and toast all three pieces before assembling the hamburger. This means that you need plenty of toasting space, however. Buttered buns toast well in a frypan as it heats to cook the patties. If you have frozen or fresh patties but no hamburger buns, you can produce a good substitute quickly, by making girdle scones, halving them, just before you cook the hamburgers. Both girdle scones and hamburgers cook quickly and well tn an electric frypan. -For about six quick girdle scones 1 use two cups Alison Hoist’s baking mix mixed with < cup milk. Roll out-, using a little extra mix to flour the board, and cut into six pieces.

Preheat pan to 180 deg. C (350 deg. F) put the girdle scones into the lightly greased pan. and put on the lid, with the

vent closed. As soon as the cooked surface has browned lightly, turn the scones over and replace the lid, but open the vent. ’ The total cooking time is three to four minutes. Leave girdle scones to cool while you cook the hamburgers in the pan.

Cook hamburgers in a lightly greased pan, at a fairly high heat, for about two minutes per side. Do not overcook. If cooking over a barbecue, adjust time according to the heat.

While hamburgers cook, slice cheese, tomatoes and green peppers. Put hot hamburger patties in hot buttered buns, adding tomato, cheese, peppers and lettuce as desired.

Because green peppers are very rich in vitamin C, their use in hamburgers should be encouraged.

Serve mayonnaise, tomato sauce and pickles or chutney as extras, if desired.