This recipe goes down a treat every time I make it.
A note for the fastidious chefs out there: I don’t do measurements, so here’s the rough recipe for two generous burgers.
In a bowl mix the following:
- Minced beef (get good quality if you can get it, organic and not low fat)
- 1 egg
- 1 weetabix (as an alternative to breadcrumbs)
- Sprinkle in a good bit of ground cumin, ground coriander
- Sprinkle of dried chilli flakes or paprika
- Wholegrain mustard
- Finely chopped and fried onions
Once you’ve moulded the burgers (I use my hands rather than a plastic mould), sprinkle some salt and pepper on to them and place on a really hot oiled frying pan for about a minute each side, to seal them.
Pop in the oven for 12-15 minutes at 200°.
With about 2-3 minutes to go, top with cheese. in my case I use a nice strong blue cheese like Roquefort or Gorgonzola, but Gubeen works really well too.
Once out, top with the likes of tomatoes, pickle, red onion marmalade, Ballymaloe relish or ketchup.
Serve with home-made oven chips (peel and slice spuds, steamed/par-boiled for ten minutes and put on a well oiled oven tray for 30 minutes).
What about the wine, dude?
It is a wine blog after all, so I’d go for something quite acidic, zippy and fruity to refresh the palate after so many flavours going on with the burgers and accoutrements.
Viognier works well, as would a Chianti Classico, but really it doesn’t matter, if you like it, drink it, and enjoy the homemade burgers.