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    A burger is one of my ultimate comfort foods and obviously it’s all about the patty. I’ve long been a convert to Jamie Oliver’s version although I’ve tweaked it slightly over the years to suit my tastes for things with a bit of bite. With summer coming and BBQ season approaching, this is a great standard to have in your recipe repertoire. It’s slightly adapted to the way I make it: Jamie uses cream crackers to bind but I prefer the Wooies dried breadcrumbs, and I always add a tablespoon of grated parmesan for a barely discernible tang, plus I like a bit of garlic and onion – but you can find the original here

    For the patty
    * 500g minced beef
    * Half a tub of Woolies dried breadcrumbs (add a little more if it feels too wet as you need the patties to hold their shape on the braai or in the grill pan)
    * A handful of chopped flat-leaf parsley. Dried is fine too (if using dry, then a heaped teaspoon will do)
    * 1 large egg
    * salt and pepper to taste
    * a splash of Worcester sauce (it’s fine to leave this out)
    * Optional: a tablespoon of finely grated parmesan
    * olive oil
    * Optional: Two teaspoons of Dijon mustard
    * Optional: a quarter red onion very, very finely chopped but not minced, and two cloves of garlic (or a teaspoon of dried garlic flakes) also very finely chopped

    Extras
    * Soft burger rolls
    * Ripe tomatoes
    * Crisp lettuce leaves or rocket
    * Slices of onion
    * Pickles
    * Mustard, ketchup and slices of Swiss cheese or Gruyere shavings

    Add the breadcrumbs, parsley, mustard if you’re adding it, parmesan if you’re adding it, garlic and onion if you’re adding them, and the beef to a bowl. Crack in the egg and a glug or two of olive oil, salt, pepper and Worcester sauce (optional) and mix through until all the ingredients are combined. Make your burger shapes – around 2 to 3 centimetres thick – and firm them up in the fridge for at least half an hour. Before you cook them, drizzle or pat with a little more olive oil and grill to your liking. A wise old waiter at a famous burger joint in a far off land once told me that a burger is best medium to medium-well and I’ve never had it any other way since.

    This recipe also works really well to make meatballs.
    Pic from here

  • One Comment to “A Back-To-Basics Burger”

    1. lameez on

      Yay!! yummy..Thank u for sharing :)

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