McMarmite Burgers

A few days ago, I drove past a local takeaway and remembered a tweet mentioning the addition of Marmite to homemade  burgers. Inspired by Mr_Marmite,  here’s the latest Marmite creation: the McMarmite Burger.

I’m loving it. Hope you do

Ingredients

• 500gm of lean minced beef
• 1 onion finely chopped
• 2 tsp fresh chopped parsley
• 4tsp Marmite
• 50gm grated mature cheddar cheese
• 2tbsp single cream
• 1 tsp white pepper

Mix all the ingredients in a large bowl with a fork until combined. Shape the mixture by hand into burger-shaped patties. Wrap in cling film and place in the fridge for a couple of hours.

Remove from the  fridge, take off the cling film and cook in a frying pan, griddle pan or under the grill. I used a frying pan (no oil required) to be able to spoon the juices from the meat back over the burgers. This way, the burgers  will  be moist and tasty and will keep all those Marmitey flavours.

Tasties!

The Marmite Roast Dinner

I wanted to create something different: a complete Marmite meal.

The  Marmite roast was born, a roast dinner dedicated to Marmite.

This is only for the true Marmite lover: beef roasted in a Marmite and mustard rub, Marmite roast potatoes, carrot and swede mashed with Marmite and butter, Marmite yorkshire puddings, stuffing with Marmite, mange tout boiled in Marmite water and all finished with homemade Marmite Gravy.

• Marmite roast potatoes

See the Marmite roast potatoes recipe already on site.

• Marmite Yorkshire puddings

See the Marmite Yorkshire pudding recipe already on site (mixture cooked in individual trays).

• Carrot & Swede
  

Cut and chop the carrots and swede and boil in slightly salted water for about 40mins or until tender and soft. At various intervals, while these are boiling, strain some of the water in to a separate container and set aside to be used for the gravy later. Add more water if required to stop them boiling dry. Mash with butter and 3tsp of Marmite.

• Beef

Mix 3tps of Marmite together with 2tsps of English mustard. Score the fat on the beef joint, rub the mix well in and cook as instructed.

• Stuffing

I cheated and used a packet mix but added 3 tsps of Marmite and then cooked as the instructions (delicious).

• Mange tout

Heat some water in a pan add 2 tsps of Marmite to the water and boil for around 5mins.

• Gravy

To make the gravy use the baking tray where you had cooked the meat in as you need to use all those lovely meat juices. Place on the hob on a gentle heat and when the juices are hot, sprinkle on some plain flour and cook for a few minutes. Stir with a wooden spoon so you de-glaze the tray (the amount of flour depends on the amount of juices you have). The flour needs to cook out and soak up these juices until you have a thick paste. Then add the water from the carrot and swede a little at a time. Use a whisk and keep stirring until it thickens. Keep adding the vegetable water until you have the thickness of gravy required. Then add to the mix 4tsps of Marmite. Colour with a few drops of gravy browning. Season to taste. I suggest just pepper and there you have it, gorgeous Marmite Gravy.

Bring them all together for the ultimate Marmite roast.