13 Oct Low GI Hamburgers with Herb Mayo and Salad | Family Decorated Homemade Doughnuts
Ingredients
Low GI Hamburgers with Herb Mayo and Salad
- 2 packets SASKO low GI seeded buns
- 8 Thick pure beef burger patties
- 15 Canola Oil
- 15 ml Willowcreek Garlic Flavoured Olive Oil
- 300 ml mayonnaise
- 20 g Fresh Sweet Basil
- 20 g Fresh French parsley
- 10 ml lemon juice
- 2 Small heads Red Cabbage
- 2 tbls Full Cream Greek Yogurt.
- Seasonal vegetables
- salt and pepper
Family Decorated Homemade Doughnuts
- 500 g SASKO sweet dough bake mix
- 750 ml Vegetable Oil for frying
- 1 cup icing sugar
- 2 tbls. 1 egg, beaten with a splash of water
- 1-2 drops of pink food coloring
- Colorful sprinkles for decorating
Instructions
Low GI Hamburgers with Herb Mayo and Salad
- Start by prepping your burger patties.
- Give each a light drizzle of olive oil and a liberal seasoning with salt and pepper.
- If your patties were made to lage, simply reshape them into the desired size. Set aside to gather flavour.
- In a blender or food processor, blitz the fresh herbs and the Willow Creek Garlic olive oil till finely chopped.
- Mix the pesto into 200ml of the mayonnaise with 5ml lemon juice, salt and pepper. Refrigerate till needed.
- Get a frying pan with the canola oil smoking hot.
- Cook the patties, without disturbing them too much, for about 3 min on each side, or until browned.
- Adding a knob of butter at the end will boost the flavours in the meat.
- Remove from the pan and set in a hot oven for a few minutes if you like them more well done.
- Cut or grate the red cabbage thinly.
- Mix the yogurt and the rest of the mayonnaise and lemon juice into the cabbage.
- Season as preferred and serve on the side with other summer vegetables, or in the burger for less fuss and more fun.
- Always toast a burger bun, especially if it goes on a picnic.
- Construct the burgers with generous spoons of herbed garlic mayo and wrap in picnic paper.
- Refrigerate until you pack your hamper.
Family Decorated Homemade Doughnuts
- Follow the instructions on the SASKO Sweet Dough Bake Mix for doughnuts to make the dough.
- Place the dough into a greased bowl, and cover.
- Set in a warm place to rise until double.
- Dough is ready if you touch it, and the indentation remains.
- Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness.
- Cut with a floured doughnut cutter.
- Let doughnuts sit out to rise again until double.
- Cover loosely with a cloth.
- Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C).
- Slide doughnuts into the hot oil using a wide spatula.
- Turn doughnuts over as they rise to the surface.
- Fry doughnuts on each side until golden brown.
- Remove from hot oil, to drain on a wire rack.
- Whisk together the powdered sugar, water, and food coloring in a bowl.
- Adjust the consistency of the glaze, by adding a small amount of sugar if it’s too watery, or adding water if it looks too thick.
- Repeat in a couple different bowls to get various shades of color.
- Pour the glaze over the donuts, Allow to partially set and repeat if necessary.
- Add sprinkles, candies, or jellies while the glaze is still wet and allow the donuts to set before eating (if you can help yourself!).