Best hamburgers

By admin
25 August 2010

Serves 6

Preparation time: 20 min

Standing time: 30 min

Cooking time: about 20 min

1 kg steak mince

15 ml (1 T) ground coriander

5 ml (1 t) ground cinnamon

2 onions, finely chopped or grated

3 cloves garlic, finely chopped

5 ml (1 t) grated fresh ginger

45 ml (3 T) finely chopped parsley

salt and freshly ground black pepper

1 extra-large egg, whisked

6 hamburger rolls

60 ml (¼ c) softened butter or margarine

lettuce leaves

2-3 large ripe tomatoes, sliced

Mix the mince, coriander, cinnamon, onions, garlic, ginger and parsley in a large mixing bowl.

Season with salt and pepper and add the whisked egg. Mix with your hands to ensure the ingredients are well blended, taking care not to over mix.

Divide the mixture into 6 uniform patties, shaping them with your hands.

Flatten the patties slightly and arrange them on a tray.

Leave them to rest in the fridge for about 30 minutes.

Heat a griddle pan and fry the patties until brown on the outside and still slightly pink inside.

Halve the rolls and spread the bottom half of each roll with butter and top with a lettuce leaf.

Divide the tomato slices among the rolls and put a patty on top of each.

Top with extra tomato slices and serve with potato chips and a creamy pepper sauce.

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