Oaty Burger Bites by Liz Ashworth with Hamlyns of Scotland
Renowned Scottish food writer Liz Ashworth has created these versatile burger bites in association with Hamlyns of Scotland, the Banffshire-based producer of Hamlyns Scottish Oatmeal and Hamlyns Scottish Porridge Oats.
Hamlyns is the official sponsor of the World Porridge Championships, which takes place in the picturesque Speyside village of Carrbridge on Saturday 6th October and is free to attend. The renowned competition celebrates its 25th anniversary this year and attracts porridge makers from across the world with professional and amateur chefs, food producers, food bloggers, small business owners and home cooks from all over the world vying for The Golden Spurtle Trophy and the coveted title of ‘World Porridge Making Champion’.
The series of events starts with a piped procession and continues with a live cook-off, whisky tastings and a food market.
Find out more about the Golden Spurtle World Porridge Championships at https://goldenspurtle.com.
Ingredients: Serves 8
225g minced chicken or turkey
115g minced bacon or finely chopped ham
1 small onion, peeled and finely chopped
45g Hamlyns Scottish Porridge Oats
¼ tsp salt
Ground black pepper
Fresh parsley or coriander if preferred, roughly chopped
½ lemon or lime, zest only
Method:
1. Simply mix all the ingredients together and chill in the fridge for 30 minutes. If you need to stretch rations, just add an extra handful of oats. Shape the mixture into eight equal sized burgers.
2. To cook, fry or barbecue the burgers on a medium heat for four to five minutes on each side. Alternatively, you can grill them under a medium heat, turning them once after four or five minutes, before grilling the other side for a further four to five minutes until cooked through. You can also oven bake them at 180°C for 20 to 25 minutes. Serve the burgers in a roll with salad.
3. Alternatively, roll the raw mixture into walnut sized balls and bake them in the oven with a rich tomato sauce and pasta.They even work served cold with a carrot salad made with grated new carrots mixed with pre-soaked plump sultanas or raisins.
In association with Taste Communications, Scotland’s food and drink communications company www.tastecommunications.co.uk
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