Mmmmmm. You just cannot beat tucking into a
good, juicy burger, topped with cheese or other yummy goodness. You can buy
some good ready-made burgers in Jack O’Sheas (these are the best ready-made
burgers I’ve found here) but for the best (and you deserve the best, right),
pick up some veal and pork mince in the supermarket. You’ll need around 400g for five or six
burgers.
400g minced veal and pork
one egg
one onion, finely chopped
a couple of garlic cloves, minced
a good handful of breadcrumbs
a good teaspoon of Thai curry paste, tomato
puree, sundried tomato paste, a touch of chili powder or any mixed paste
that’s lurking in your fridge
one or two finely chopped anchovies
chopped coriander or parsley
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| Burgers. Cooking. |
Take out a good frying pan and put over a
strong heat on your hob. Roll up your sleeves and wash your hands. Remove all
your rings unless you want to spend the rest of the week picking bits of mince
out from between the claws.
In a large bowl, mix everything very well
with your hands. Shape the burger patties – you’ll get five or six from this
lot depending on how big you want them.
Seal the burgers on the very hot frying pan, for a
couple of minutes on each side. Then, reduce the heat and continue cooking –
you’ll need to cook them for about 10-15 minutes in order to get them cooked
all the way through, depending on how thick they are.
Once done, serve the burgers in bread rolls
with whatever you like – slices of cheese (try slices of compte or passendale
or whatever is in your fridge. Blue cheese is delicious!) – long-forgotten ends
of jars or whatever else is available.
We recently got a chipper, and are
experimenting with making the perfect chips at home. When and if we achieve
this holy grail, I’ll report here.
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