Saturday, February 25, 2012

Chilli, coriander (cilantro) and garlic burger patties

Makes 4-6 large patties

1kg mince beef (try and use lean mince)
1 large onion chopped finely
1 big handful of fresh coriander (cilantro) finely chopped (I love coriander and always add extra)
½ teaspoon dried crushed birds eye chilli
1 egg to bind the mixture (for egg allergy suffers use about 2 tablespoons vegetable oil this will help bind the mixture)
1 level tablespoon salt
1 level teaspoon pepper
2-3 tablespoons cooking oil (for fat free option use spray oil)

In a large mixing bowl combine all ingredients well.
Ensure to get your hands in there and work the mixture well, ensuring all the spices are evenly distributed through your mince.
Take handfuls of the mixture work into balls press down to the size you would like.
Fry in a little oil on a medium heat until golden brown and cooked through.
Serve on a nice fresh burger bun with loads of salad, relish of choice or mayo, and a few chips on the side.
Perfect TV dinner.

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