Sunny weather is a rare occasion in UK, and a whole sunny weekend is a true bonus. So much so that having a great weather weekend immediately sent me shopping for burgers, not the store made one – homemade.
These burgers are a true delight, fat oozing and full of surprises, they are nothing but conventional. These fantastic thick patty burgers made our barbecue party a Sunday meal to remember.
They are easy and quick to make, take about 4 minutes a side to grill and they are capital D delicious!
(makes 8-10 big patties)
750 gram ground beef
500 gram ground lamb
1/4 cup honey
1/4 tsp all spice
1 tbsp paprika
1 tsp cumin
3 cloves crushed garlic
3/4 tbsp fine salt
1 tsp black pepper
1 tsp baking soda
1/2 tsp cinnamon
1/2 cup mushrooms, chopped
1 large onion, chopped
1/2 cup assorted nuts
1/2 cup assorted dry fruits
3-4 large mint leaves, finely chopped
Preheated the grill..
Saute onions and mushrooms in 1 tbsp olive oil, season with a pinch of salt, until starting to brown. Set aside to cool
Put the dry fruit and nuts in a food processor, add the chilled fried mushrooms & onion mix and blitz till finally chopped.
In a large bowl, put all ingredients together, including meats, spices, the finely chopped mushrooms and onion, and the dry fruit and nuts, incorporate all with a wooden spoon. Do not over mix.
Create large balls and flatten to a 2 cm patty. Align the patties on baking sheet and store in the fridge to set for 30 minutes before grilling.
Grill in a well heated skillet, or on the barbecue, for 4 minutes on each side.
Adding baking soda helps create a lighter patty that holds together.
Adding finally chopped dry fruit will add some great, sweet-ish twist to the flavour.
You can use beef only and add some fat (Beef fat, olive oil or butter), but don’t give it up completely as fat helps to give the burgers a juicier flavour.
To add moist to the patty, brush a bit of mustard or mayonnaise on the patty before grilling.