STIR CRAZY
Perfect patties
Home-made burgers are so much better than bought that they’re worth the effort.
For burgers Korean-style, mix chopped spring onion, fresh garlic, green chilli and ginger with finely chopped beef mince and a whole egg, using a food processor if you wish. Dust your hands with flour, and shape the mince into patties. Grill or fry, sprinkle with sesame oil and serve on rice.
Burgers are just big meatballs. Mash well-seasoned minced pork or veal with a whole egg, and round into balls. Sear in olive oil and simmer for 10 minutes in bought tomato
passata spiced up with crumbled red chilli. Serve with spaghetti.
The Turks season minced lamb with black pepper and cumin, mould it into small rounds and fry it in olive oil. Serve on halved pitta bread, with chopped Cos lettuce, fresh coriander or flat-leaved parsley, hummus and a squeeze of lemon juice.
For the classic burger, buy minced sirloin steak, season it, shape into a patty and grill, adding a slice of processed cheese on top at the last moment. Serve with fat gherkins, ketchup and sweet mustard.
SHE’S GOTTA HAVE IT
The Turks season minced lamb with black pepper and cumin, mould it into small rounds and fry it in olive oil. Serve on halved pitta bread, with chopped Cos lettuce, fresh coriander or flat-leaved parsley, hummus and a squeeze of lemon juice.
For the classic burger, buy minced sirloin steak, season it, shape into a patty and grill, adding a slice of processed cheese on top at the last moment. Serve with fat gherkins, ketchup and sweet mustard.
SHE’S GOTTA HAVE IT
go back...
