4 servings
Ingredients:
1kg minced beef, preferably organic
2 medium red onions, finely chopped
2 eggs
1-2 handfuls fresh bread crumbs
1 tablespoon coriander seeds, crushed
1 small pinch cumin seeds, crushed
1 heaped teaspoon Dijon mustard
Salt and freshly ground black pepper
Method:
Preheat oven to 230°C (450°F). Mix and scrunch all the ingredients together. Use the bread crumbs as required to bind and lighten the mixture. Divide into 4, then gently and lightly mold and pack each burger together into smallish cricket-ball-sized shapes. Place in the oven and roast for 25 minutes, which should leave the middle slightly pink and the outside nice and crispy. Serve with a griddled bun, a little salad, some gherkins, tomato salsa, a pint of Guinness and a bottle of Ketchup.
Preheat oven to 230°C (450°F). Mix and scrunch all the ingredients together. Use the bread crumbs as required to bind and lighten the mixture. Divide into 4, then gently and lightly mold and pack each burger together into smallish cricket-ball-sized shapes. Place in the oven and roast for 25 minutes, which should leave the middle slightly pink and the outside nice and crispy. Serve with a griddled bun, a little salad, some gherkins, tomato salsa, a pint of Guinness and a bottle of Ketchup.
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