f irst course Mini beef burger with chile jam and marinated beet pizzettesThis mini

classic is a favorite when

made with this zingy

and colorful combination of

chile jam and fresh beets.

IngredIents 1 lb. ground beef

¾ cup fresh bread crumbs

2 garlic cloves, crushed

2 Tbs. finely chopped onion

1 tsp. Worcestershire sauce

1 tsp. Dijon mustard

1 large egg

Salt and freshly ground

black pepper

1 beet, peeled and finely grated

1 tsp. red wine vinegar

1 Tb. olive or sunflower oil

Thyme leaves to garnish

For pizzette bases:

2 cups bread flour

1 tsp. salt2/3 cup warm water

1 tsp. olive oil

1 tsp. quick-rising dried yeast

For chile jam:

14 oz. tomatoes

2 red chiles or jalapeño chiles

2 thumbs fresh ginger, peeled

2 Tbs. fish sauce

3 garlic cloves, peeled

1 To make pizzette bases, place flour and salt in a large bowl and make a well in the center of the flour. Pour water and oil into the well. Sprinkle yeast over the liquid and leave for 5 minutes. Use a wooden spoon to draw the flour into the middle and mix to form a sticky dough. Knead the dough on a floured surface for 10 minutes until a smooth, shiny and elastic dough is formed. Place dough in a lightly oiled bowl, cover and leave to rise for 1½ hours. Deflate the dough by pressing down with your hand. Preheat oven to 350˚F. Roll the dough on a lightly floured surface to about ½-inch thick. Using a 2-inch round cookie cutter, cut out rounds and place onto a baking sheet lined with wax paper. Bake 10–15 minutes until lightly browned.

2 Mix the ground beef, bread crumbs, garlic, onion, Worcestershire sauce, mustard, egg, and salt and pepper together well.

3 Divide into 25 balls and, using damp hands, shape into mini burgers. Chill until ready to cook.

4 Mix the grated beet with vinegar, and season with salt.

5 Preheat a frying pan with the oil. Sear the mini burgers, uncrowded, in a pan for 1½ minutes on each side, slightly flattening with a spatula as you turn them.

6 To make the jam, pulse all ingredients in a food processor until chunky.

7 To serve, place ½ tsp. chile jam on each pizzette base, add a mini burger and top with a small mound of the marinated beet. Garnish with thyme to serve. Makes 25.

HEALTHanDLIFEMaG.coM | dEcEmbEr 2013/JAnuAry 2014 53

tastes

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