Italian beef burgers

Written by brian. Posted in On the grill.

Fresh off the grill with new recipes from Lidgate's the Meat Cookbook Serves 4
500g (1lb) minced beef (not too lean)
1 red onion, finely chopped
2 garlic cloves, crushed
6 green olives, pitted and finely chopped
10 sunblush tomatoes, roughly chopped
25-g (1-oz) bunch of flat leaf parsley, leaves only, finely chopped
½ teaspoon fine sea salt
1 tablespoon olive oil, for cooking
freshly ground black pepper
To serve
4 ciabatta or other good bread rolls, cut in half
olive oil
1 garlic clove, cut in half (optional)
50g (2oz) hard goats’ cheese, coarsely grated
1 red pepper, cut into thin strips
good handful of rocket
Put the mince into a large bowl with the onion, garlic, olives, tomatoes, parsley and salt, and season well with black pepper. Use your hands to mix thoroughly.
Dvide the mixture into 4 equal pieces. Lightly wet your hands – this makes the meat stick less to your fingers – and shape each piece into a burger about 9cm (3½in) wide and 2.5cm (1in) thick. Transfer to a plate, cover loosely with clingfilm and chill for at least 30 minutes, or up to 3 hours. The resting period helps the meat to stay together when cooked and improves the flavour.
Heat barbecue until the coals are glowing hot. When ready, brush the rack with the oil. Alternatively, heat the oil in a frying pan on the hob. Cook the burgers 
for about 2½ minutes on one side. Turn carefully and cook for another 2½ minutes. Turn back and cook for 30 seconds more. Transfer to warm plates and set aside for 1 minute. Meanwhile, lightly toast the cut side of the rolls. Drizzle with olive oil and, if you like, rub a cut clove of garlic over the surface. Check that the burgers are done to your liking. If not, barbecue or fry for 
a little longer.
Serve the burgers in the rolls, topping them with the cheese, red pepper and rocket.
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