- 15ml - coriander seeds
- 10ml - cumin seeds
- 650g - lean beef mince
- 10g - fresh coriander, chopped
- 1 - egg, whisked
- 60ml - oats
- - salt and freshly ground pepper
- - olive oil for frying
- 30ml - soft butter
- 4 - hamburger buns, halved horizontally
- - handful of mixed salad leaves
- 200g - streaky bacon, crisply fried
- 1 - avo, sliced (optional)
- 4 - eggs, fried to your liking
- - sweet potato wedges (optional)
Spoil your family by making these whopping stack burgers.
1. Toast the coriander and cumin seeds in a dry pan until fragrant. Lightly grind the seeds using a mortar and pestle.
2. Mix the rest of the ingredients for the patties in a bowl. Season with the ground spices, salt and pepper.
3. Shape the mince mixture into four patties and arrange on a plate. Chill in the fridge for at least 15 minutes.
4. Heat a little oil in a pan and fry the patties until golden brown and done to your liking.
5. Spread butter on the cut side of the buns and fry in a pan until crispy.
6. Divide the salad leaves among the bottom halves of the buns. Put a patty on each followed by a few rashers of bacon and avo slices (if using). Complete the stack by adding a fried egg to each burger and the top half of the bun.
7. Serve with sweet potato wedges if you like.