Bangin’ Burgers

Serves: 2 hungry people or 4 regular people

Difficulty: Easy

Everywhere I look there is a burger of some shape or form on a menu. Now we all know that they aren’t difficult to make, and so I have added this recipe to my collection as it was so blinkin’ tasty I needed to share.

Use lamb or beef for a classic burger or turkey mince for something that is a little lower fat. And you can pretty much add anything you like to add flavour and texture. Mine is full of easy to find ingredients, and a touch of spice to give it a little more bang!

Ingredients

  • 2 tablespoons olive oil
  • 1/2 teaspoon cumin seeds
  • 3 spring onions, finely sliced
  • 1 clove garlic, finely chopped
  • 1 red chilli, finely sliced
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon garam masala
  • few sprigs of rosemary, or your favourite herb
  • 500 g lean lamb/turkey/beef mince
  • 1 tablespoon tamarind chutney/mango chutney (optional)
  • 1 egg
  • good pinch of salt & black pepper
  • 50 g cheese (cheddar or blue cheese) cut into small cubes (optional)

Method

1. Heat half the oil in a pan and fry the cumin seeds until light golden brown.

2. Stir in the spring onions, garlic and chilli.

3. After a minute or so stir in the smoked paprika, garam masala and rosemary. Stir and turn off the heat after 30 seconds. Leave the mixture to cool a few minutes.

4. In a large bowl mix together the mince, chutney (if using) and springy mixture. If you prefer not to use chutney then you can add a teaspoon of honey along with another teaspoon of garam masala. This will add bags of flavour.

5. Crack in the egg and season well with salt and pepper. Mix well.

6. Grease your hands lightly with oil and form burger shapes using the mixture. You can make 4 large burgers out of this amount, or 8 mini sliders.

7. If you are adding cheese then make a large dip in the centre of each burger and add about a tablespoon of cheese in there. Wrap some more meat around the outside so it is encased in the middle.

8. Place on a plate and wrap in cling film before popping in the fridge to relax for 15 minutes or so.

9. Gently heat up the remaining oil and fry the burgers for about 5 minutes on each side until golden brown and cooked all the way through. Remember that the flatter they are, the quicker they will cook. If you find they have browned too much and still not fully cooked through then pop in a moderate preheated oven for a few minutes to finish cooking.

10. Serve simply the classic way with a bun, salad and your favourite dip.


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