Homemade classic burgers
500 g (17 oz) lean beef mince
1 large sprig thyme, leaves stripped
2 tsp Dijon or wholegrain mustard (optional)
2 small egg yolks, or 1 large one
Put the beef in a bowl, grind some black pepper over it and mix it well with a wooden spoon, breaking up any chunks. Then add the leaves from the thyme, the mustard and the egg yolks and combine. The mixture will come together, but do not overwork the meat as it will toughen the burgers.
Divide it into four equal amounts and form into four patties.
Heat the grill to a high temperature. Put a large piece of foil on the grill pan then carefully lift the patties onto the foil with a spatula.
Cook them under the grill for 5–10 minutes, turning once until they are done to your satisfaction. How long this takes will depend on how thick they are as well how you like them done – rare, medium or well done.
Protein 12.9 g
Fat 4.3 g
Salt 1.97 g
Carbohydrate 41.1 g
Drain and rinse two 400 g (14 oz) tins of kidney beans in water.
Put them in a pan, cover with fresh water and bring to the boil, then drain the beans again (this makes them easier to mash), and put them in a bowl. Add 100 g (3. oz) wholemeal breadcrumbs and mash together with the beans, then add the thyme, mustard and egg yolks and stir everything thoroughly.
Form into 4 patties, as before, but don’t fry them. Put them on a baking tray and grill for 5–6 minutes on each side.
These burgers are simple, healthy and quick to make and you can vary the flavourings to suit your personal taste, of course.
Try adding some ground cumin, finely chopped chilli and maybe coriander leaves for a hot and spicy burger, or add a bit of cinnamon and cumin for a North African tang. Just be careful to mix everything in well.
Baked potatoes and a tomato salad would make a great
Protein 29.1 g
Fat 15.1 g
Salt 0.59 g
Carbohydrate 0.4 g