of the best meals in the world is burger and chips, and this burger is fantastic.
This is a tribute to The King, Elvis Presley. I don't like to buy minced
beef, because I don't know what's in it, so I always mince my own.
2 pounds chuck steak
the chuck steak, then pulse in the processor; this is great, as you get some
smaller bits and some larger bits of meat. In a big frying pan slowly fry
the onion in olive oil for about 5 minutes until softened, but not coloured.
This gives the sweetness to the burger. Add the onion to the meat.
1 red onion, finely chopped
1 tablespoon olive oil
1/2 teaspoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon freshly ground black pepper
1 handful Parmesan, grated
1 heaped tablespoon Dijon mustard
1 large free-range egg
4 ounces bread crumbs
Groundnut or other flavourless oil
Burger bun, toasted
Tomato ketchup, garnish
Pickled gherkin, garnish
Using a pestle and mortar, bash up the cumin, coriander seeds, salt and pepper until fine and add to the meat.
Add the Parmesan, Dijon mustard, egg and 1/2 the bread crumbs and mix. If too sticky, add a few more bread crumbs.
Lay out some greaseproof paper, sprinkle with bread crumbs, and then
shape the meat into patties. Place them on the crumbs, and sprinkle more
crumbs on top. These burgers are better if they are chilled in the fridge
for about 1 hour before you cook them.
Heat a little oil in a frying pan, and cook the burgers on a medium-high
heat for about 8 to 10 minutes, turning occasionally. Serve on a toasted
burger bun with tomato ketchup and a "wally" (pickled gherkin).