I know the peas are rather dominant in the above picture, but it’s the burger we’re concentrating on now. You know how to boil peas. Home-made burgers are great because you can put just about anything you want in them – herbs, spices, lamb, beef, pork or even chicken mince. The version I made yesterday was a very simple, basic recipe that works as a base for improvisation. I put breadcrumbs in because otherwise it can actually be a bit too meaty and falls apart easily.
Makes 2. Multiply as necessary.
Minced beef/lamb/pork/chicken. I’m not giving an amount; just use the power of your brain and eyes to work out how much you’ll need.
½ an onion, finely chopped.
1 egg yolk
Salt and pepper
You need to soften the onion first otherwise it will still be quite raw in the burger when the meat is cooked, so fry the finely chopped onion in some butter or a little oil until it is soft but not burnt – this will take about 5 minutes on a low/medium heat. Now mix it with the meat and egg yolk, salt and pepper and add some breadcrumbs – a tablespoonful at first, then more if you think it needs it to bind all the ingredients together. Use your judgement and don’t worry, you can’t go far wrong.
Isn’t the feel of egg yolk and meat in your hands disgusting, and yet satisfying? I can never decide whether I like it or loathe it.
Divide the mixture into two (or more if you’re making more) and roll them into balls. Squash the ball with the palm of your hand to make it into a burger shape.
In the same pan as you fried the onions, on a high heat fry the burgers for about 3 minutes on either side. Again, use your judgement. If you’re using pork or chicken mince, you definitely want it to be cooked all the way through so give it a while longer. Ta dah, they’re done.
Some suggestions as to what else to put in them: chilli, cumin, parsley, thyme, rosemary or mint (both good with lamb), coriander. Don’t go mad and chuck them all in, but just improvise with what you’ve got.