If I had a pound for every burger I've made over the years I'd be a rich girl! Here's the tried and tested recipe which, by the way, makes excellent meatballs too – the other major plus is that you can make them ahead and freeze!
Burgers
Makes 5 x 100g burgers
500g minced beef, pork, turkey or Quorn (other meat substitutes are available...)
*salt and black pepper
*garlic – either 2 tsps of paste or 2 cloves, crushed
*mixed herbs or garlic italian seasoning – a generous sprinkle
*half a tsp of chilli
*heaped tbsp of tomato paste
*1 egg
sprinkle of plain flour
Rapeseed or vegetable oil for shallow frying
Place the mince in a large mixing bowl then add the remaining ingredients marked *, mix well. At this point your mixture may be too wet. If it is, sprinkle a little plain flour over the mixture and fold in gently.
The easiest way of making uniform burgers is to weigh whatever amount you wish – 50g or 100g depending on size of appetites - with damp hands. Using a large frying pan, heat the oil gently and seal the burgers on both sides.
At this point you have a choice, you can continue to cook the burgers in the pan or you can transfer to an oven-proof dish and pop into a pre-heated oven 160fan/180c/Gas 4 for 20 minutes.
Serve on burger buns or a brioche version, toasted – add a cheese slice for a cheeseburger with salad and salsa. Wrap in a square of greaseproof paper and a serviette – your very own fast food.
I made 12 burgers of different sizes, to suit all appetites, so everyone gets the size they want.
Perfect for a Saturday night relaxing in front of whatever takes your fancy on the tv!
Or … how about a sandwich?
No comments:
Post a Comment