- Serves: Makes 6
- Cook Time: 35 minutes
- Prep Time: 35 minutes
- Effort: easy
- 1 kg minced beef, (ideally rump or chuck steak)
- 1 red onion, finely chopped
- 1 tbsp vegetable oil
- 1 heaped tsp ground cumin
- 1 heaped tsp ground coriander
- 1 heaped tsp ground cinnamon
- 1 egg
- a good handful of parmesan, freshly grated
- dollop of Dijon mustard
- 6 fine slices of cheese
For the relish (optional):
- 200 g tomatoes, chopped
- 100 ml white wine
- 50 g white sugar
- a generous dash of white wine vinegar
- chopped chillies, to taste
- 3-4 allspice berries, crushed
- 6 white buns, lightly toasted
- leaves lettuce
- slices tomatoes
- sliced gherkins
1. Heat the vegetable oil in a small frying pan. Add in the red onion and fry gently until softened, stirring often, around 5 minutes.
2. In a large bowl, mix together the minced beef, fried onion, cumin, coriander and cinnamon with your hands.
3. Break in the egg and mix in, adding in the Parmesan and the Dijon mustard and mixing well.
4. Shape the mince mixture into 6 even-sized patties using a cling film-lined jar lid or dish to get the shape.
5. Chill the burgers until firm, around 2-3 hours. The burgers won't keep chilled for longer than 12 hours but can be frozen.
6. While the burgers are chilling, make the relish. Place the tomatoes, white wine, vinegar, sugar, chilli and allspice in a heavy-based saucepan.
7. Bring to the boil, then reduce the heat and simmer, stirring now and then, until reduced and thickened to a jam-like consistency, around 20 minutes. Set aside to cool.
8. Grill or fry the chilled burgers until cooked to taste. Top each freshly cooked burger with a slice of cheese, allowing the cheese to melt with the heat from the piping hot burger.
9. Serve the burgers in lightly toasted white buns, with layers of lettuce, tomato and sliced gherkin, with the tomato relish.
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