| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
So, You, Think, You, Can’t |
4 |
servings |
INGREDIENTS
| 675 |
g |
Lean minced beef |
| 1/2 |
|
Onion; grated or very |
|
|
; finely chopped |
| 1/2 |
tb |
Worcestershire sauce |
| 1 |
tb |
Parsley; very finely chopped |
|
|
Leaves from 2 sprigs of thyme; finely chopped |
| 1 |
|
Egg; lightly beaten |
|
|
; (optional) |
|
|
Oil; or a combination of |
|
|
; oil and butter for |
|
|
; grilling or frying |
|
|
Salt |
|
|
Freshly ground black pepper |
|
|
Cheddar cheese |
|
|
Blue cheese; Stilton or |
|
|
; Gorgonzola |
| 1 |
sl |
Cheese |
|
|
Onion for onion rings; sliced |
| 4 |
|
Buns; split open and |
|
|
; lightly toasted on |
|
|
; the inside |
|
|
Lettuce leaves; shredded |
|
|
Tomato; sliced |
|
|
Dill pickled cucumbers; sliced |
|
|
Tomato ketchup |
|
|
Mayonnaise |
|
|
Tabasco |
INSTRUCTIONS
TO SERVE
Mix the beef with the onion, Worcestershire sauce, parsley, thyme,
salt and pepper. Use your fingers to squelch it all together
thoroughly. If the mixture seems rather crumbly, add a little beaten
egg to hold it together.
Divide into 4 and shape into nice round patties about 2cm thick; push
a fairly deep thumb print in the middle of the pattie and place a
large lump of cold cheese in the dip then grill or fry. To grill,
brush each burger with a little oil and grill under a thoroughly
preheated grill until browned and crusty on the outside, but still
moist and tender on the inside and the cheese is melting. To fry,
heat a little oil or oil and butter in a frying pan and fry the
burgers over a high heat until nicely browned outside and done to
your taste on the inside.
Sandwich the burgers in the buns, together with lettuce, tomato and
pickled cucumber, salt, pepper and whatever sauces or relishes you
happen to like best.
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