Dad's burgers

Dad's burgers

By
From
Mr & Mrs Wilkinson's How it is at Home
Makes
8 burgers
Photographer
Patricia Niven

MR: Everybody loves a good burger, don’t they? But with so many burger joints open around the place, ‘Why on earth would you make them at home?’ I hear you ask. Easy: they are fun to make and cook and can be just as good as the ones down the road.

Ingredients

Quantity Ingredient
700g minced (ground) veal
300g free-range minced (ground) pork
2 tablespoons capers, rinsed and chopped
salt flakes and freshly ground black pepper to taste

To serve

Quantity Ingredient
soft burger buns, halved
cheddar slices
pickled beetroot (beet) slices, preferably home-made (though tinned is fine)
bread and butter pickles or sliced large pickled cucumbers
tomato sauce (ketchup)
hot english mustard
iceberg lettuce leaves

Method

  1. Put all the ingredients in a large mixing bowl and mix vigorously, slapping the meat around with your hands, so that everything is really well combined. Divide the mixture into eight equal-sized pieces and roll into balls, then transfer any that you don’t need to the freezer in a suitable container for later.

    Heat a barbecue or large frying pan over a high heat. Add the meatballs to the pan in batches, flattening them down with a spatula to shape into patties and cook for 4–5 minutes per side or until done to your liking. Set aside and keep warm as you cook the rest.

    To serve, pile the patties into buns and top with cheddar, beetroot, bread and butter pickles, tomato sauce, mustard and iceberg lettuce leaves (or just the tomato sauce if you’re like the boys). Yum.
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