Serves 8-10 people
1 kilo of premium grade beef mince
4 slices brown bread (a few days old)
4 tbsp. mixed fresh herbs, including parsley (2 tbsp.), sage 2 tbsp.), and 4 teaspoons chopped tarragon if you have it (it is a strong herb with great flavour) or use 1 tbsp. dried mixed herbs instead
4 tsps. Dijon mustard
1 tsp salt
ground black pepper
1 tablespoon tomato sauce
1 tablespoon Worcestershire sauce
4 cloves garlic, squashed and finely chopped (optional)
2 beaten eggs
2 tablespoons grated carrot (optional) - great though if you are trying to encourage your children toe at more vegetables
2 tablespoons oil
1/4-1/2 cup flour
- Place onion, herbs, and bread in a food processor and process until finely chopped
- Add to the mince with the pepper, salt, sauces, beaten egg, carrot, and mustard
- Mix this all up in a large bowl with your clean hands until well combined
- Form into even sized balls and flatten (or) use an egg ring to shape and flatten them uniformly
- Leave to rest on a plate in the refrigerator, covered in alfoil or cling wrap for at least an hour so that they firm up
- Remove from the refrigerator and dust with plain flour
- Cook for about 8 minutes turning over halfway
- Drain on absorbent paper
- Heat oil in a fypan or on the BBQ and fry rissoles until they are cooked. They can be kept warm and covered in the oven for a couple of hours before eating if this suits your agenda
Baby rocket leaves
Tomato relish (preferably homemade) Click for recipe.
Pickled beetroot slices or canned beetroot slices (Absolutely essential for an Aussie burger)
Flat Bread rolls for easy eating
Slice and Butter the bread rolls on the inside and place down on the grill or BBQ and brown.
Caramelised onion and tomato relish can then be spread onto the bread. The burger is then assembled by your guests according to their individual taste.
Be sure to give your guests napkins.
I hope you enjoy this recipe and find it useful.
Thanks for dropping by to read my blog.
Warmest wishes and enjoy the rest of the weekend.