The perfect hamburger

By admin
28 October 2010

1 onion, diced

1 red pepper, diced

1 baby marrow, diced

60 ml olive oil

2 garlic cloves, unpeeled

1 kg rump steak

5 ml Worcester sauce

5 ml finely chopped parsley

5 ml Tabasco

2 eggs, lightly whisked

salt and freshly ground black pepper to taste

6 bread rolls or ciabatta

Preheat the oven to 180 °C.

Put the diced vegetables in a baking tray and mix with 40 ml of the oil.

Roast for 30 minutes, stirring continuously.

Remove from the baking tray and leave to cool.

Remove the skin of the garlic and mash the flesh.

Chop the steak finely or cut it into 2,5 cm cubes and pulse it 10 times (no more) in a food processor.

Mix the meat, vegetables and remaining ingredients well.

Divide the meat mixture into 6 equal balls and flatten them to make burger patties.

Brush on both sides with the remaining olive oil.

Heat a cast-iron pan over high heat and seal the burgers on both sides.

Reduce the heat and fry for another 4-6 minutes on each side.

The hamburgers can also be braaied over hot coals.

Add a topping and serve with a sauce of your choice in bread rolls or ciabatta

TIP: This version could easily be served instead of a steak.

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