Hamburgers!
They are named after the city of Hamburg – where they are believed to have first been made!
Mostly made with beef but you can use lamb or pork
INGREDIENTS
Beef Mince
1 egg
Pepper & salt
Breadcrumbs
Onion – very finely chopped
METHOD
- You will need about 5 ounces [150g] for a decent size burger.
- Place the mince in a mixing bowl or pudding basin and grind in some pepper and salt; add one teaspoonful of tomato puree for each burger.
- Add the finely-chopped onion. For a milder flavour try using red onion instead of white.
- Depending on your taste for heat and spice you can now begin to experiment. For a relatively calm experience, add a tablespoonful of mustard or horseradish. To go for broke, try Worcester Sauce, Tabasco or one of the fiery Caribbean or Asian pepper sauces. Alternatively, if your tastes are more European add some fresh herbs.
- At this point you add a tablespoonful of vegetable oil (olive oil is fine) and one handful of breadcrumbs per 8oz (227g) of mince. Add an egg to the mixture and then combine the lot, mixing it gently. A fork or spoon works well but you can do it all by hand if you prefer.
- Form the burgers into your preferred size. Whether thick or thin, do make sure that they are cooked all the way through.
Serve with a salad from our range Gold Hill Organic Farm products, some delicious Lagan Farm sausages and choose your condiments from the wide range available in the Farm Shop. From French, American or English Mustard to chutneys, pickles and pepper sauces, we’ve got plenty to choose from.
If you prefer lamb, you can use the method above as a template, but perhaps adding mint, garlic or redcurrant jelly to our lamb mince. Happy August Barbecuing !
