Serves 4
Prep time: 15 minutes
Cooking time: 10 minutes
Ingredients:
- 500g of mince (as lean as you can get)
- 1 small egg
- 2cm squared ginger
- 3 large garlic cloves
- 1 teaspoon of chilly flakes
- Salt & pepper
1. Put your mince into a large bowl and break it up with your hands.
2. Dice your garlic and ginger and add to the bowl along with the chilly flakes and some salt and pepper. Whisk the egg and add it to the bowl and then give it a good mix. You don’t want large chunks of mince so try to break it up as best you can so the seasoning spreads through it evenly.
3. Once mixed take about quarter of the mince into your hand and start pressing it together.Keep doing this for a minute or so to make sure the patty is well formed so it doesn’t fall apart while cooking. Repeat this with the rest of the mince.
4. Heat up a pan to a high heat with a bit of rapeseed oil and add your patties. Leave cook for a minute then flip over to the other side and turn down to a medium heat. I do this to seal the burger so the juices can’t escape.
5. Cook for about 5 minutes on each side, depending on how thick you’ve made it, and ensure to press down on the burger every couple of minutes with a spatula to squeeze out any excess fat.
6. Once there ready take them out of the pan let them rest for 2-3 minutes.
7. While there resting you can get whatever else you want for the burger the ready i.e buns, onions, cheese, guacamole, roasted pepper, ketchup etc.
Enjoy.
