DK's Burgers (2 types)
Measurements given should be used as rough guides only!
Best cook from frozen, use grease-proof or silicon paper to separate them, and take them out of the freezer about 30min before cooking to ease separation
Beef Burgers
To make spice mix
Blend the following together using a
blender until it resembles a greeny brown gloop:
1
large egg
1
large onion
A
generous glug of Rice Wine or Dry Sherry
A
glug of oil (not olive oil)
10
small dried red
chillies (or to your taste)
A large pinch of ground black pepper
A large pinch of salt
A large pinch of ground coriander seed
A very large pinch of Chinese 5-spice powder
A very large pinch of ground cumin
A pinch of cinnamon
3
large pinches of dried parsley
A small handful of dried garlic flakes (or to your taste, fresh garlic can be used as substitute)
To
make burgers
Add the mixture to 2kg of mince beef (normal
mince, not low fat expansive steak mince) and mix well
Shape into burgers about 1cm thick by 15cm diameter (they will shrink when cooked)
Integral
Bacon and Cheese Burgers
Same as above, except to substitute 500g of mince beef with 250g each of minced bacon and coarsely grated mature Cheddar cheese
A MINI is not
just a car - it is a way of life!