| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Greek | Waitrose1 | 1 | servings |
INGREDIENTS
| 1 | 500 g pack Waitrose British Lean Ground; (10% fat) | |
| ; Beef | ||
| 85 | g | Waitrose Baby Spinach; finely chopped |
| ; (3oz) | ||
| 1 | lg | Carrot; peeled and grated |
| 140 | g | Waitrose canned Chickpeas; drained and mashed |
| ; well (5oz) | ||
| 6 | Salad onions; finely chopped | |
| 1 | Lemon; zest of | |
| 2 | tb | Fresh coriander; finely chopped |
| ; (30ml) | ||
| 2 | ts | Schwartz Ground Cumin; (10ml) |
| 2 | tb | Worcester Sauce; (30ml) |
| Freshly ground black pepper | ||
| 1 | Egg; (large) to bind, | |
| ; beaten | ||
| Olive oil |
INSTRUCTIONS
In a large mixing bowl combine all the ingredients and mix well using a fork. Shape the mixture into 10 burgers each weighing approximately 100g (3 1/2oz). Heat a little olive oil in a frying pan and fry over a medium to high heat for 4 minutes on each side or until thoroughly cooked and there is no pink meat. Alternatively, use a griddle pan and leave out the olive oil to fry. Serve the burgers immediately with Waitrose Greek-style Picnic Pitta Breads, warmed slightly and split open. Dress with a raita-style sauce made from natural yogurt, with a handful of freshly chopped coriander or mint, a squeeze of lemon juice and a little salt and freshly ground black pepper. Or serve with potato wedges cooked with a drizzle of olive oil and a little sea salt in a hot oven for about 35 minutes. Converted by MC_Buster. NOTES : Makes 10. This quick and easy supper for all the family uses Waitrose lean ground beef mixed with vegetables and the fresh taste of lemon and coriander. Converted by MM_Buster v2.0l.
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