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Beef Patties with Toffee Apples and Spiced Pumpkin Dip
3 / 5
Gas mark 4-5, 180°C, 350°F
Between 4 and 6 people
450g (1lb) Lean beef mince
225g (8oz) Caster sugar
120ml (4floz) Water
25g (1oz) Butter
2x15mlsp (2tbsp) Golden syrup
3 Cox’s eating apples, sliced horizontally into 3
Wooden ‘lolly’ stick or similar
1 Small pumpkin or squash, cut lid off and remove seeds
¼ Cox’s eating apple
1 Clove garlic, squashed
2 Sprigs fresh thyme
2x5mlsp (2tsp) Olive oil
Pre-heat the oven.
Place the pumpkin or squash on a baking sheet lined with foil. Inside the pumpkin place all the dip ingredients : apple, garlic, thyme and olive oil. Sprinkle a splash of water on the tray and loosely cover with foil.
Cook for about 50 minutes or until the flesh is soft. Remove the apple skin, garlic and thyme and carefully scoop the flesh from the sides of the pumpkin – mix this around to make a soft ‘spoonable dip’ (and serve it from the skin).
Take the mince and season. Shape into 25g (1oz) patties and cook under a pre-heated grill for about 3–4 minutes each side until browned and cooked through. Put to one side - you will need these as soon as the apples have been dipped.
Toffee apples: Place the sugar and water into a saucepan and heat until the sugar has dissolved. Add the butter and syrup. Boil, but don’t stir, for about 10 min until a golden colour. (If you drop a spoonful of the mixture into a jug of cold water it should form stringy droplets of solidified toffee when ready – about 290C°C if you have a sugar thermometer.)
Take the apple slices and push wooden sticks through the centre Remove the toffee from the heat and carefully dip the apples and thoroughly coat in toffee (place on non stick baking parchment).
Secure the beef patties to the apple slices, pushing the stick through the burger to create toffee apple burgers.
Serve the beef pattie toffee apple with the pumpkin dip.
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