Preparation Time: 15 mins
Cooking Time : 6-8 mins
Serves 6
_________________________________________________________________
These quarter-pounders are quickly made from the finest British beef and traditional herbs. Enjoy them in the fresh air on a barbecue or rustle them up for a quick meal indoors.
_________________________________________________________________
Ingredients
680g rump, sirloin or fillet or use a mix, chopped into chunks and trimmed of gristle
1 egg yolk
1 small bunch (5g) parsley leaves
1 small bunch (5g) mint leaves
Salt and pepper
_________________________________________________________________
Method
Tip all the ingredients into a Food Processor's large bowl fitted with its chopping blade , and pulse until a the beef becomes a coarse mince.
With wet hands, shape into equal sized patties using a kitchen scale to divide them into 112g burgers.
Place on a non-stick tray and chill until ready to cook.
Heat a non-stick pan with a smidgen of oil, and when smoking hot, season one side of the burgers, pressing them well down each side with a fish slice to achieve a wonderful dark colour. Flip over, season again, and cook as before. If you like them cooked all the way through, turn down the heat, and cook for about 3-4 minutes each side.
Serve with fresh Tomato Ketchup.
_________________________________________________________________
Join our online community!
We love seeing the photos of your Dualit creations!
Share yours with us on Instagram and Facebook using the hashtag #BetterWithDualit
