So named because you can get everything you need for it in Saffron Walden on a Saturday.
Serves 2
Ingredients:
2 burgers (meat from Burton & Son’s Butchers or vegan Beyond Burgers like I used, which you can get in Waitrose)
1/2 courgette, thinly sliced lengthways (the green grocer stall)
1/2 aubergine, thinly sliced lengthways (the greengrocer stall)
1tbsp Extra Virgin Olive Oil (from us!)
2tbsp Vampire Relish (from us!)
4 slices of bread or 2 burger buns (Brown Bread stall)
2tbsp Sauerkraut (from Totally Cultured Stall)
Pinch of salt (Saffron Wholefoods stall)
4 slices Cooleeney Handmade Irish Cheese, optional (cheese stall)
Method:
- Use a large grill pan with lines on it. Heat it on the highest heat you have. Lay out as many slices of courgette and aubergine on it as you can fit without them overlapping each other. Once you hear popping sounds from them, use tongs to check the underside of the pieces. When a piece has dark brown or black lines on the underside, turn it over. When a piece has black or dark brown lines on both sides, put it to the side on a plate. It may smell like burning, but trust the process. Add more veg to the pan to replace the cooked veg.
- Once you have enough space in the pan for the burgers, add the oil to that space and place your burgers in. Move to a low-medium heat.
- For a meat burger, cook 6 to 8 minutes on each side, depending on how well done you want it. For a vegan burger, follow the instructions on the pack.
- If using cheese, add this on top of your burgers in the last minute of cooking to melt.
- Once the burgers are done, transfer them onto a slice of bread each.
- Add the veg back into the pan and toss in the oil, burger fat and a pinch of salt. Just long enough to warm them through.
- Add a spoonful of salsa onto each burger then top with some of the veg and a garnish of sauerkraut. Top with the other slice of bread. Serve the rest of the veg on the side.
Recipe by Sally