Beef Burger with Herbs and Mustard
- Andrew Gallagher
1unitOnion, finely chopped
2tbspDried oregano or mixed herbs
1tbspFresh rosemary, chopped
Pepper to taste
- Combine all ingredients and form spoonfuls of mixture into balls weighing about 70g each.
- Flatten slightly and refrigerate for an hour or so if you have the time. This can help them stay together when cooking.
- Lightly spray pan or BBQ plate with cooking spray and cook patties over a moderate heat for about 4-5 minutes each side. Alternatively, place under a griller and cook for 5-7 minutes each side.
- Compile with bun and salad
Grilled style beef burger made with our special recipe served with lettuce, carrot, tomato and choice of sauce. Makes about 15 patties (70g each) or 20 smaller patties for younger customers.
The herbs make a nice change to a standard burger pattie and the mustard adds a nice tang to the taste. This recipe is also ideal for making smaller meatballs that can be cooked in a basic tomato sauce. For this quantity of mince, simply double the pizza sauce recipe found in this book and pour the cooked sauce over browned meatballs. Top with some mozzarella cheese and bake in a 200˚C oven for about 15min until the cheese has melted. Serve with spaghetti and parmesan cheese.