I’d never made beef burgers before – so now that we have this huge supply of mince from a local herd that was down-sizing, I thought I’d give it a go. Who knew – these are like making meatballs that I’ve made many times in many versions. I suppose you could make meatballs with the mixture too.
- 500g minced beef
- 1 red onion, finely chopped
- 1 egg
- a handful of panko breadcrumbs
- 1 heaped teaspoon ground coriander
- 1/4 teaspoon of ground cumin
- 1/2 teaspoon of dijon mustard
- salt and pepper
- Add all the ingredients into a large bowl and mix them together well, using your hands to make a thick paste. If you don’t like the onion bits in your burgers, you can mix the mince and onion, and put it through a mincer, before adding the other ingredients.
- Put the mixture in the fridge to chill until you need it.
- Divide the mixture into rounds, about 15mm to 20mm thick. Any burgers that you don’t need can be frozen.
- Fry the burgers in a little oil, around 5 to 6 minutes on each side.
Serve in a roll, with salad, cornichons, tomato ketchup, etcetera. Try lightly toasting the roll in the frying pan before putting the burger in.