Parsley & Parmesan beef burgers
- 1 red onion, peeled & finely chopped
- Olive oil
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ½ bunch flat-leaf parsley
- 1kg beef mince
- Handful of grated Parmesan cheese
- 1 tbsp English mustard
- 1 large egg
- 75g breadcrumbs
- Salt & black pepper
- 8 burger buns
- Toppings of your choice
1. Add a lug of olive oil to a frying pan on a medium heat. Pound the cumin and coriander seeds in a pestle and mortar then add to the pan. Add the finely chopped onion and cook for about 5 minutes, stirring occasionally, until soft but not coloured, then leave to cool completely.
2. Finely chop the parsley, including the stalks. Put the meat in a large mixing bowl and add the cooled onion and parsley. Next add the Parmesan, mustard, egg and breadcrumbs to the bowl with a pinch of salt and pepper. Put your hands in the bowl and thoroughly mix all the ingredients together.
3. Divide your burger mix into eight equal pieces, then pat and shape each one into a nice fat burger – you want them about 8cm wide and 3cm thick. Transfer to a tray, cover with clingfilm and pop them in the fridge to chill for 1 hour.
4. Light the barbecue after the burgers have been chilling for about 30 minutes, then cook your burgers to your desired taste.
5. Finally place your cooked burgers in buns along with all of your favourite toppings.
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