My “About Me” on this blog, says that I have five gorgeous children and this is true, five gorgeous biological children, but I also have another Son which I like to call my own and I would like to introduce you to him.

 
James is Stephen’s best friend and a couple of years ago James came to stay for the night and left seven months later !!!!!
 
In that time we all fell in love with James and he became a huge part of our Family. When I needed him, when Stephen was in trouble or after Stephen’s motorbike accident, James was always there to help me and support me. I know that I couldn’t of got through somethings without him and I thank him from the bottom of my heart for that and for always being there when I needed him most.
 
James is one of the nicest, most hard working and funny guys I have ever had the pleasure to meet and I am proud to call him my Son.
 
Anyway, this week James has moved back in for a little while and the meal I cooked on his first night is below, welcome home Hun, we have missed you.
 
Buon appetito.
Serves 4
 
For the Burgers:
4 good-quality hamburger buns or rolls
500g lean beef mince
1 red onion, grated
sea salt
freshly ground black pepper
3 tablespoons olive oil
250g cherry tomatoes, sliced
1/2 teaspoon sumac (I couldn’t find this in Sainsburys but please see the link below)
1 small white onion, cut into thin wedges
15g shredded parsley
1 tablespoon lemon juice
 
Cut the buns horizontally in halves. Put the mince, onion, salt and pepper in a bowl and combine well with your hands. Form into four patties, making them slightly larger than the buns because they will shrink whilst being cooked.
 
Heat 2 tablespoons of the oil in a large non-stick frying pan over a medium to high heat, add the burger patties and, because the patties tend to puff up, make a dip in the centre of each with the back of a spoon. Cook for 4 minutes each side, or until done to your liking. That’s well done for me, still bloody for my Hubby.
 
Make the salad by tossing the cherry tomatoes, sumac, onion and parsley together with the remaining olive oil and the lemon juice. While the burgers are cooking, toast the buns. Spread hummus on the toasted sides, then top with a patty, salad and the bun tops. Serve with potato wedges.
 
For the hummus:
(I must confess to buying the hummus ready-made on this occasion, but Hubby has made it in the past)
400g can chickpeas, drained
1 garlic clove
2 tablespoons lemon juice
sea salt
freshly ground black pepper
 
Process the chickpeas, garlic and lemon juice in a food processor with 3 tablespoons of water until the hummus is smooth. Season to taste, with salt and pepper.
 
For the potato wedges:
1 1/2 tablespoons vegetable oil
5 garlic gloves, unpeeled and crushed with the side of a knife
1 1/2 tablespoons lime juice
2 teaspoons Tabasco sauce
500g potatoes, unpeeled, scrubbed, dried and cut into wedges
freshly ground black pepper
sea salt
 
Preheat the oven to 200c, 400f, gas 6. Put the oil, garlic, lime juice and Tabasco sauce in a large bowl and whisk to combine. Add the potatoes and pepper and stir until the potatoes are coated. Transfer to a baking dish, spreading the potatoes evenly over the dish. Bake for about 45 minutes, or until crispy. Sprinkle with sea salt and serve. These are so tasty, so much nicer than using a packet mix.
 
Note : Sumac is an earthy spice with a distinctive citrus flavour. The local ladies who produce this call it “The Lemons from God”.