I use these herbs and spices every week. It’s nothing new. But for some reason, I’ve NEVER put these flavours together!
I went to a local park recently and the cafe, had testers of their new range of flavoured nuts. Now, I never pass up a free taster. In fact I’ve been known to specifically go to places that have free tasters. A fifteen minute drive for a free cube of cheese? Yep, I’m there. Having worked my way through the flavours, I came across the Rosemary & Chilli Smoked nuts. The combination was incredible and I was more than a little annoyed with myself that i’d never thought to put them together before.
Burgers were the very first thing I thought of. We love a weekend burger and this recipe is definitely a keeper. As you can see from the photo I added bacon. It definitely didn’t need it, but we’re greedy, so I thought I’d give it a go! The flavours of the burger are strong and rich, so the bacon just made it a bit sickly. Just add cheese and salad and you really are in for a treat.
If you’re gluten free or avoiding wheat, just leave out the breadcrumbs and only add half the beaten egg. The burgers will be a little bit smaller – but they’ll be all meat 🙂
Makes 4 burgers
- 1 onion
- oil for frying
- 500g minced beef
- 1 slice of bread, blitzed to breadcrumbs
- 1 tbls finely chopped fresh rosemary
- 1 tsp chilli powder
- A large pinch of chilli flakes
- Salt and pepper to taste
- 1 beaten egg
- 4 slices of cheese (optional)
- Finely chop the onion, as small as possible and place in a non-stick frying pan. Drizzle in a little oil and fry for 5 minutes until soft. Set aside to cool.
- In a large mixing bowl add the minced beef, breadcrumbs, rosemary, chilli powder, chilli flakes, fried onions and seasoning. Use your hands to work all of the spices and breadcrumbs through the meat, until they are evenly spread. Press the meat through your fingers until it’s a smooth consistency.
- Add the beaten egg and mix into the meat until it disappears.
- Divide the beef into 4 equal sized balls and roll them firmly between the palms of your hands. Press the balls into burger shapes, that are the same thickness all of the way through.
- Put the burgers on a plate, cover in cling film and put them in the fridge for 30 minutes.
- Heat some oil in a non stick pan. Fry the burgers for 5-6 minutes on each side, or until cooked through. Remove the burgers from the pan, place them on a cooling rack and leave to rest for a few minutes to allow some of the fat to drain away. Whilst they’re resting, add a slice of cheese to the top to slowly melt 🙂
- Serve in a brioche bun with some lovely crisp salad.