This is my very simple recipe for indoors or on the BBQ. Slightly spicy but a different offering for your guests. I’ve put a fried egg on top but that’s optional. You can replace the chilli coleslaw for a normal coleslaw in case there was too much spice on the plate for some.
INGREDIENTS
BURGER MIXTURE
1/2 – 3/4 Kilo minced beef for 4 people (I like it twice through the mincer)
1 medium size onion (finely chopped)
1 Egg (beaten)
1 teaspoon garlic powder
1 teaspoon powdered ginger
1 teaspoon powdered cumin
1 teaspoon powdered coriander
1 teaspoon Paprika (sweet or normal)
3/4 cup bread crumbs
1 tablespoon olive oil
CHILLI SLAW SALAD (please click HERE for more details)
Fresh cabbage or Chinese cabbage (chopped finely)
2 – 3 Carrots (finely sliced into strips)
2 – 4 Fresh red chillies – Optional (chopped & depends on how spicy you want the mix)
1 Cup red wine vinegar
1 – 2 Tablsp. white sugar
2 Teasp. sambal oelek or alternative chilli paste
2 Handful of Cashew or peanuts (unsalted and roughly grinded)
EXTRAS
Burger buns (sliced in half & toasted on inside)
Mixed salad
Tomatoes (sliced)
Cucumber (sliced)
Pickled gerkin (sliced – optional)
Your “Starter Chopping Board”
Heat some oil in a shallow pan and saute the chopped onion until translucent – leave aside to cool. Pre-cooking makes the onion soft so that you don’t get raw bits in the burger mix.
While the onions cool start to prepare your burger mix. Put your spice ingredients in a mixing bowl with the meat, egg, olive oil and breadcrumbs.
When the onions are cool – add them to the mixture and mix together well with a spoon, however, I like to use my hand – It’s a personal choice. Leave the mix in the fridge to move onto the next stage.
Put Coleslaw non- veg ingredients in another mixing bowl – keep testing for personal taste for spiciness and sweetness.
Add the prepared cabbage & carrot.
Mix well and add your crushed nuts and mix well again. Leave in a the fridge before ready to serve – keep stirring every so often to ensure well marinated.
Get your Burger mixture out of fridge and take a handful to shape into patties. don’t worry if not perfect – mine never are! Add to heated oil in shallow pan .
Fry until slightly brown then flip over for same result. Leave in fridge because these are then prepared to finish off on the BBQ or in a shallow pan within minutes later.
Cook / brown off. I think it’s nice to toast the inside of your bun and serve up with whatever garnish you prefer. I chose a fried egg topping and served with my chilli slaw and baked potato, however, that is entirely up to you. I hope that you will enjoy ….
FOR MORE RECIPES please click below:
Starters, Soups & Side Dishes
Meat & Chicken Dishes
Seafood, Rice, Noodle & Vegetable Dishes
Desserts & Treats
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