Burgers either beef, ham or vege are an essential ingredient for producing well balanced children (source: a child). However, it's not obvious what is in many knitted burgers, especially in the cheaper products. Good quality mince can easily be turned into burgers. The choice of flavouring is a contentious issue. In a group of 20 the probability of two people sharing the same birthday is higher than you think, but the probability of them having the same taste in burgers is zero. Therefore if you are cooking for a group, its not a big deal to produce chili burgers, garlic burgers or something exotic.
Ingredients (Serves 4)
1 1/2 lb (750 gm) Mince (beef or lamb)
Chillies, garlic, horseraddish, onions or other flavouring
Salt and Pepper for seasoning
Equipment
Ribbed grill pan, baking tray, 3 inch pastry cutter.
Method
Finely chop the flavouring. Empty the mince into a large basin and knead the flavouring into the meat adding salt and pepper in the process. Oil the baking tray. Place a pastry cutter blunt side down on the baking tray (pastry cutters are usually tapered, the big end should be at the bottom). Fill the pastry cutter with mince, compacting it with a fork, then lift off the cutter, repeat until all the mince has been used.
Heat the ribbed grill pan. When hot cook the burgers for ten minutes, flipping after five. It practical to gill three or four burgers at a time. Keep the cooked burgers warm in the oven during the grilling operation. If you like your burgers well done, leave the gilled burgers in the oven for 20 minutes.
If you don't have a ribbed grill pan, simply place the burgers in the oven at gas mark 7 for 30 to 40 minutes.
Comment
Serve with chips and salad.
Page Created: 6th January 2001