A good burger starts with quality ingredients, especially the meat, select a lean steak mince, and really, there’s no concern of a coronary with this healthy, tasty, fun burger.
Ingredients
- Pinch or 2 of dried crushed red chilli.
- 1/2 an onion, peeled and finely chopped.
- Bunch of fresh coriander, fresh tarragon or Italian parsley roughly chopped.
- 1 large free-range or organic egg.
- A handful of breadcrumbs.
- 1 heaped teaspoon Dijon mustard.
- 2 tablespoons freshly grated Parmesan.
- A good pinch of ground nutmeg.
- 1kg lean beef mince.
- Oil, for frying (only need a little, as the meat releases its own fat while cooking).
- Salt and freshly ground black pepper.
- Baby leaf lettuce.
- Cherry or Rosa tomatoes.
- 1 cucumber, sliced into ribbons with a potato peeler.
- 4 burger rolls.
- 4 large pickled gherkins.
- Caremzalised onions optional.
- Red pepper Mayo optional.
Method
Mix the chilli with the onion, fresh herbs, egg, breadcrumbs, mustard, Parmesan, nutmeg and beef. Shape into five or six patties of 180g – 200g each and refrigerate for half an hour or so to give them a chance to firm up slightly.
When you’re ready to cook the burgers, get a frying or griddle pan nice and hot. Brush the pan with a little oil, season the burgers generously with salt and pepper, and cook them for 10 minutes, turning them carefully. The burger is ready to be turned when the meat stops sticking to the pan. They are best when still pink and juicy, or longer if you like them well done. Make sure they don’t break up as you turn them.
While still hot baste generously with your favourite BBQ or basting sauce. (Try Ina Parmans BBQ sauce or woollies BBq Smokey basting for a delicious twist)
Once the burgers are cooked, split the rolls into two and toast them quickly on the griddle or in a toaster if you like or just as they are. Lay a bed of fresh mixed lettuce leaves on the bun, top with your patties and pile on the cherry tomatoes, caramelised onions, gherkins, and red pepper mayo.
Serve with chunky well seasoned oven roasted potato wedges
Lovely red pepper mayo to use with your burgers
Try this quick and easy mayo
Cut a large red pepper in half and place it skin side up in a hot oven. Roast till skin blisters and blackens slightly, then place in a sealed plastic bag to allow to sweat. This will loosed the skin and make it easy to peel off. Once cooled and peeped, pop into a blender with a cup of mayo or for an even healthier option, ½ cup mayo and ½ cup Greek yoghurt, and blend till smooth and blushing pink.
Spoon into a pretty little bowl for your guests to spoon over their burgers.
