( SERVES 4 )
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|2 tbsp||Fresh parsley|
|1||Egg, lightly beaten|
|1 pinch||Salt & freshly ground pepper|
|1 cup||Cheddar cheese, grated|
|2 tbsp||Olive oil|
|1 to serve||Tomato sauce|
- Place mince, parsley and egg in a bowl, season well with salt and pepper and mix well to combine. Divide mixture into four portions. With damp hands, shape lamb or beef portions into large, flat patties. Prepare your choice of filling ingredients.
- Heat a nonstick frying pan, add a little oil and fry patties for 2 to 3 minutes on each side until browned and cooked through.
- Toast burger buns (if your toaster has extra-wide slots), or place the buns under a hot grill to brown.
- Layer meat patty and your choice of vegetables and grated cheese on to the bun's base, then place the lid on top. Serve with tomato sauce, if you like.
Tip: When shaping the meat patties, it is best to dampen your hands with a little cold water so the meat does not stick to your hands and make it difficult to work.
Tip: Make the patties very flat and slightly bigger than the size of the buns as they shrink when they cook.
Tip: Prepare the filling ingredients before cooking the meat patties or toasting the burger buns so these don't get cold.
Tip: Serve the fillings I have suggested here, or add your own favourite toppings, such as sliced cucumber or beetroot, and add a spoonful of hummus, pesto or chutney.
This dish is best matched with
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