These juicy hamburgers are filled with flavour and the perfect quick and easy meal. Serve with chips, a green salad and some mayonnaise. Taken from Master It: How To Cook Today by Rory O’Connell.
Wild Garlic or Chive or Spring Onion HamburgersAdd to My Cookbook
- Prep Time
- Cook Time
- Difficulty Level Beginner
- (5 /5)
- 1 rating
- 1 small onion, about 50g
- 1 clove of garlic
- 450g freshly minced beef
- 2 tablespoons beaten egg
- 60g finely chopped wild garlic leaves or chives or spring onion greens
- 1/4 teaspoon thyme leaves
- Maldon sea salt and freshly ground black pepper
- Olive oil
- Grate the onion and garlic on a Microplane or a very fine grater and put into a bowl with the meat. The onion and garlic will break down to a thick juice when they are grated. This is exactly what you want.
- Add the beaten egg, chopped garlic leaves, chives or greens and thyme leaves, and season with salt and pepper. Mix well. I always mix the ingredients with my hands, as I feel this keeps the mixture light and not too compacted. Fry a morsel in a pan and taste to check that the seasoning is correct. Form into 2 large or 4 small burgers.
- Heat a heavy-based grill or frying pan until quite hot. Dab a little olive oil on to the surface of the burgers and place in the pan. As the meat starts to colour, turn the heat down a little. Turn regularly during the cooking, as the egg in the recipe will cause the burgers to brown quite quickly. They will take about 15 minutes to cook through.
- If you want to assemble the burgers more than 1 hour in advance, you could chop the onion finely and sweat it in a little olive oil or butter to cook it through with no colour. Allow the onion to cool completely before mixing it with the raw minced beef.