Burgers
Makes
5 x 100g/4oz burgers
500g minced beef
*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 or smoked paprika
*heaped tbsp of tomato paste
*1 egg
sprinkle of plain flour plus extra to flour
a tray for shaping the burgers
gloves or damp hands!
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 – in this case 100g/4 oz and then shape using
gloves or damp hands. The least messy way is to place an amount of
minced beef onto a sheet of cling film and add or subtract to the
correct weight required. You can then use the cling film to bring
the burger into a ball and then transfer to the floured tray, pat it
down and form into a circle. 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 on a low heat turning regularly for 15 minutes and
then serve or if you're cooking ahead, cool, cover and fridge in an
oven-proof dish and pop into a pre-heated oven on 170fan/190c/Gas 5
for 20 minutes when required.
It's
up to you what you do
The burgers don't take long to prep and seal, ready to freeze or
to cook and serve immediately. If you don't have time to cook and
freeze on Sunday you could make them in the early part of the week –
don't forget you've given yourself time with all the stuff you
prepped on Sunday. If you are freezing a batch seal them in the pan
then transfer onto sheets of kitchen roll to cool then bag and freeze
as you wish – they are an excellent addition to your treasure
chest!
Hmm, or is it Steak Haché?
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