Publications
- 1 - small onion, very finely chopped
- 10ml - olive oil
- 5ml - ground coriander
- 5ml - ground cumin
- 3ml - chilli powder
- 15ml - chutney
- 500g - beef mince
- 50ml - dry breadcrumbs
- 15ml - capers, chopped
- 30ml - parsley, chopped
- 15ml - each olive oil and butter
- 4 - slices mature Cheddar cheese
- - horseradish sauce
- - rocket
- 2 - large bread rolls
Preheat oven to 180°C.
Fry the onions slowly in oil until translucent, but not browned. Add the spices and cook for another half a minute. Stir in the chutney and remove from the heat. Allow the onion mixture to cool slightly and then mix it into the minced meat with the breadcrumbs, capers and parsley. Season with salt and pepper to taste, and divide into 4 equal patties.
Melt the butter and oil in an ovenproof pan and carefully fry the patties until golden brown on both sides. Put the pan in a preheated oven for about 15 minutes – the meat should still be juicy. Five minutes before the end, place a slice of cheese on each patty so that it melts.
Slice open the bread rolls and spread with horseradish sauce; add the rocket, followed by two patties. If you want to be extra decadent, add a fried egg, cherry tomatoes and onion rings.
