2014 Create & Cook finalists recipes - Keely's Three Harbours Beef burger - Serves 2


125g Strong white flour
30g Lurgashall Mill Stoneground Wholemeal Bread flour
½ tsp salt
1 level tsp fast action dried yeast
½ tsp sugar
125 ml hand hot water

250g Three Harbours minced beef
1 small onion, grated
1 tsp chopped parsley
½ red chilli deseeded and finely diced
Salt and pepper
1 medium egg beaten

2 medium egg yolks
1 tsp mustard
400ml Sussex Gold rapeseed oil
2 tbsp white wine vinegar
Salt and Pepper

Full Method


  1. Pre heat oven 190C Gas Mark 5
  2. Put all the flour into a large bowl, mix in the salt and sugar. Stir in the yeast, make a well in the centre of the flour and gradually mix in the water, to form stiff dough.
  3. Place the dough on to a lightly floured works surface and knead for 10 – 15 minutes, until smooth. Divide the dough into 2 balls and shape into buns.
  4. Place on a floured baking tray, cover with oiled cling film, and leave in a warm place for 20 minutes until the dough has doubled in size.
  5. Sprinkle rolls with flour, and bake for 15 - 20 minutes. (Tap the bottom of the bread rolls they should sound hollow when cooked) Remove from the oven and leave to cool.


  1. Put the mince into a bowl, stir in the onion. Stir in the parsley, chilli, seasoning and egg. Divide the mixture and shape into 2 burgers. 2. To grill burgers: Place on to a grill pan, and cook on a medium heat, for 10 minutes. Turn half way through cooking, to make sure burgers are cooked evenly.


  1. Whisk the egg yolks and mustard together in a bowl. Slowly pour in half the oil whisking continuously. Whisk in the white wine vinegar, until thick and glossy.
  2. Gradually whisk in the remaining oil.
  3. Season with salt and pepper.

To serve: split the rolls in half and place a burger on top, serve with salad, and mayonnaise.

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