But if you want to take it up a notch and, in my opinion, IMPROVE the humble beef burger, follow these steps.
- 500g beef mince
- 1 red or brown onion, finely chopped
- 2 cloves garlic, crushed
- Half a bunch of flat parsley, finely chopped
- 1 egg, lightly whisked
- 2 hot baby chillies, finely chopped
- 1 tsp paprika
- 1 tbsp olive oil
- Salt and pepper
- Tomato, beetroot, lettuce – or whatever toppings you desire!
- 180g haloumi per burger
To build this monstrosity:
- Place the mince into a large bowl, and work it with a fork until it becomes very sticky. You do not need to add breadcrumbs to make the mince stick together – this is a myth! :O
- Add onion, garlic, parsley, chilli, oil, paprika, salt and pepper to the mince. Use your hands to form balls in your hand and then gently press to flatten them.
- Heat a large frypan on high and add a dollop of oil to the pan. Fry patties for 4-5 minutes or until browned underneath, then flip and fry on the other side for 4-5 minutes. Do not press on the patties with your spatula and do not flip more than once.
- Meanwhile heat another frypan to high and add a splash of oil. Slice the haloumi down the width so you are left with two thinner pieces. Fry on high heat for 1-2 minutes each side. You want it to be very hot and very fast so the cheese does not become rubbery.
- Now build your burger with haloumi as the base and top, and whatever else you like in between! (I like to add tomato, beetroot, lettuce, mustard and mayo)