Ingredients 450g good-quality lean or extra-lean minced beef 2 small carrots (about 140g total weight), coarsely grated 85g mushrooms, finely chopped 1 onion, finely chopped 55g fresh wholemeal or white breadcrumbs 2 tablespoons tomato puree 1 egg, lightly beaten 1 clove garlic, crushed 2 teaspoons ground cumin 2 teaspoons ground coriander 1 teaspoons hot chilli powder Freshly ground black pepper, to taste |
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Method 1) Preheat grill to medium. Place all ingredients in a large bowl and mix together well. 2) Using your hands, shape mixture into 8 round, flat burgers, each about 1cm (1/2in) thick. Place on rack in grill pan; grill for about 20 minutes until burgers are cooked to your liking, turning once or twice. (Don’t grill burgers too close to the heat – position about 8cm/31/4in from heat.) Serve in baps with salad and relish. Suggestions Substitute lean minced pork or lamb for the minced beef, if desired. Use 1 courgette in place of carrots, if desired. To freeze: Make burgers as directed; freeze before cooking. Wrap individually, label and freeze for up to 1 month. To serve, defrost completely, then grill as directed. Back |