Midweek Meals: five new delicious family dinners with a packet of minced beef 

Taking inspiration from Korea, Eastern Europe and South Africa, these easy recipes are sure to be a hit with even the most fussy eaters

Versatile and cheap, minced beef is a fantastic ingredient to include in your weekly shop.

Cheesy mince parcels

recipe by:Currabinny Cooks

Store-bought puff pastry is one of my favourite things to have in the fridge or freezer for making something into a quick meal.

Servings

6

Preparation Time

 10 mins

Cooking Time

 1 hours 15 mins

Total Time

 1 hours 25 mins

Course

 Main

Cuisine

 Irish

Ingredients

• 400g savoury mince

• 100g Cheddar, grated

• 320g sheet of good quality puff pastry

• 1 egg, beaten

Method

1. Preheat the oven to 180°C.

2. Cut the sheet of puff pastry into 6 squares. Place a good dollop of mince in the middle. It doesn’t matter too much if a little filling leaks out when you close them over. Place a little cheese on top of the mince and then brush the edges of the pastry with your egg wash. Fold the pastry over on the diagonal creating triangular pockets. Press the pastry edges close with your fingers or a fork. Brush the tops of your turnovers with egg wash.

3. Place the 6 turnovers on a large baking sheet and place in the preheated oven for around 15 minutes until golden and crispy. These should be enjoyed hot from the oven when the cheese is nice and melted.

Basic beef burgers

recipe by:Darina Allen

The secret of really good beef burgers is the quality of the mince, it doesn't need to be an expensive cut but it is essential to use freshly minced beef. A small percentage of fat in the mince will make the burgers sweet and juicy – between 20-25%

Servings

4

Preparation Time

 10 mins

Cooking Time

 10 mins

Total Time

 20 mins

Course

 Main

Ingredients

• 15g (½ oz) butter or extra virgin olive oil

• 75g (3oz) onion, finely chopped (optional)

• 450g (1lb) freshly minced beef — flank, chump, or shin would be perfect

• ½ teaspoon fresh thyme leaves

• ½ teaspoon finely chopped flat-leaf parsley

• sea salt and freshly ground black pepper

• olive oil

• To serve (optional):

• burger or brioche buns

• lettuce

• sliced ripe tomatoes

• sliced red onion

• crispy bacon

• avocado slices or a dollop of guacamole

• fried onions

• roast or piquillo peppers

• kimchi, pickled slaw or pickles

• spicy mayo, spicy tomato sauce,

• barbecue sauce, hot sauce, bacon jam or relish of your choice

Method

1. Melt the butter in a saucepan, toss in the onions, if using, cover and sweat over a low heat for 5-6 minutes until soft but not coloured. Set aside to get cold.

2. Meanwhile, mix the beef mince with the herbs and season with salt and pepper. Then add the cooled onions and mix well. Fry off a tiny bit of the mixture in the pan to check the seasoning and adjust if necessary.

3. With wet hands, shape the mixture into four burgers, or more depending on the size you require. Chill until needed.

4. Cook to your taste in a little oil in a medium-hot frying or barbecue, turning once. For rare, cook for 2 minutes on each side; for medium, 3 minutes; and for well done, 4 minutes. If you’re cooking the burgers in batches, make sure to wash and dry the pan between batches. Burgers can plump up in the centre while being cooked; to avoid this, make an indentation in the centre of each raw burger with your thumb. Serve with any of the serving suggestions above, or try one of the variations.
   
   Extracted from How to Cook: The 100 Essential Recipes Everyone Should Know by Darina Allen (Kyle)