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These are easy to make, and good for family use or for a barbecue.
If you want to add a little zing, you can add 2 teaspoons of harissa paste and/or ½ teaspoon (2ml) Dried Cumin, at the mixing stage – but children and plain eaters might not appreciate this! They freeze well.
If you enjoy cooking take a minute to look at http://www.gourmetbritain.com/cookery-wine-schools/32475/simon-scrutton-cookery-classes/ - top-class dishes from beginners upwards
For 6 good-sized burgers:
1 tablespoon (15ml) Vegetable Oil
1 medium Onion, peeled and finely-chopped
2 medium clove of Garlic, peeled and finely-chopped
450gr/1 lb Extra Lean Mince (aim for 10-15% fat, but you need a little for flavour and moisture)
1 medium Egg, lightly-beaten
A few sprigs of Fresh Parsley, finely-chopped
A little Salt & freshly-ground Black Pepper
1. Gently heat the oil in a frying pan, then 'sweat' the onions until they are translucent (about 3 minutes), add the garlic and cook for a further minute.
2. Place the meat in a mixing bowl and add the onions, egg, parsley and a little salt and freshly-ground pepper.
3. Mix them together, then shape them into 6 burger shapes.
4. Refrigerate until needed, then fry in a little oil over a medium heat for about 4 minutes on each side.