I always make this quantity, then freeze some burgers for supper another night, but if you want to half this recipe than just use 1 small egg.
- 2 tablespoons olive oil
- 200g (8ozs) chopped onion
- salt and pepper
- 800g (1 3/4 lbs) mined beef
- 4 tablespoons herbs, I like a mixture of tarragon, chives, thyme and parsley
- 4 cloves garlic, crushed or finely grated
- 1 egg, beaten
- 125g (5ozs) breadcrumbs
- Toasted burger buns
- Guacamole (see recipe)
- 2 slices of crispy bacon per person
- Place the olive oil in a saucepan, add the onions, season with salt and pepper, cover and sweat over a low heat for 10 minutes until completely cooked. Allow to cool. Then mix with the remaining ingredients. Season to taste, by tossing a tiny bit of the mixture in a hot pan. Shape into burgers then freeze or cook by placing on a pan on a medium heat and cook on both sides for about 6 – 8 (or start cooking on the pan for 1 minutes on each side until deep golden then pop in a hot oven for another 10 minutes on a baking tray or on the frying pan until cooked through.
- Serve on toasted burger buns with guacamole and crispy bacon on top. Sometimes our children put little cubes of cheese (1cm/1/2 inch dice) into the centre of the burgers when they are shaping them and this cheese melts as the burgers cook all the way through.
Serves 6 – 8
- 2 ripe avocadoes, peeled and stone removed
- 2 cloves garlic, crushed
- 2 tablespoons olive oil (optional)
- 2 tablespoons coriander or parsley, chopped
- sea salt and pepper
- juice of 1/2 lime or lemon
- Mash the avocado flesh, add all the other ingredients and lime or lemon juice to taste.
- Put the guacamole into a bowl and place a sheet of cling film on the surface to prevent it going brown.
- Keep until needed.