Beef, Burgers, Burgers

We’re all about burgers


It doesn’t matter how amazing food is or how sophisticated the dining experience, there are times when we simply crave burgers. Not the frozen variety but the homemade version. It’s not merely about the taste but the whole ensemble.

The wrapper has to be correct – whether it be bun, crusty roll, pitta bread or flatbread. The accompaniments must be just right too – assortment of salads and sauces. There has to be sauce as a burger is too dry without one!

We alternate between beef and lamb depending on what we fancy. The lamb burger is spicy and is best made in advance while the beef ones can be prepped and cooked at the same time.

Each recipe makes four large or six medium sized burgers.

1lb beef minced
1 medium onion, finely chopped
2 tablespoons parsley, finely chopped
1 teaspoon dried mixed herbs
1 cup breadcrumbs
1 large egg, beaten
Salt and ground black pepper
Sunflower oil for frying

1. Mix all ingredients together until completely combined
2. Shape into four or six burgers
3. Heat the oil and place the burgers in the pan
4. Reduce heat and fry for 4-6 minutes on each side depending on preferences
5. Alternatively, these can be cooked in the oven by placing the burgers on a baking sheet. Place in a pre-heated oven at 180 degrees for 10-15 minutes depending on preference. There is no need to add oil
6. Serve immediately on a burger bun or crusty roll with salad (shredded lettuce, tomato, onion, carrot) or cheese with or without crispy bacon and sauces (ketchup, mayonaise, mayonaise mixed with curry powder or chilli jam or horseradish).


1lb lamb, minced
1 medium onion, finely chopped
2 large garlic cloves, minced finely
1½ inch piece ginger, grated finely
1-2 green chillis, chopped finely (Cayenne Pepper can be used if necessary but it is best to use fresh chillis)
1½ cups bread crumbs
1 large egg, beaten
1½ tsp garam masala
1 tsp cumin
Salt and ground black pepper
Sunflower oil for frying

1. Combine onion, garlic, ginger and chilli and blend into a rough paste
2. Add to the mince
3. Add breadcrumbs, garam masala, cumin, beaten egg, salt and pepper
4. Mix until all ingredients are completely combined
5. Refrigerate the mix for 30 minutes or until needed
6. Divide into four or six burgers
7. Heat the oil and place the burgers in the pan
8. Reduce heat and fry for 5 minutes on each side
9. Serve immediately on crusty rolls, flatbread or in pitta bread
10. Accompaniments can include salad (chopped tomatoes, lettuce, grated carrot, red onion), natural yoghurt (plain, herbed or raita), mayonnaise and/or chilli jam