Ingredients (serves 6)
- 750g beef mince (topside)
- 1 tblsp Worcestershire sauce
- 2 tsp Tabasco sauce (optional), or to taste
- 1/4 cup chopped fresh continental parsley
- 70g (1 cup) breadcrumbs, made from day-old bread
- 1 egg, lightly whisked
- Salt & ground black pepper, to taste
- 2 tblsp olive oil
- 6 hamburger buns, halved
- Any type of leaf salad that you desire
Method for burger patties:
Prepare all your ingredients before you begin. It is important to use mince from a cut of meat that has a little fat. This will not only add flavour, it also ensures a tender burger by preventing the patties from drying out during cooking. However, mince that is too fatty will expel the excess fat during cooking, causing the patties to shrink and toughen considerably. Topside is the recommended mince for making beef burgers as it contains the right amount of fat. Breadcrumbs are not usually included in the traditional burger pattie mixture, but their addition to this recipe helps to give the cooked patties a lighter, more tender texture. The egg acts as a binding ingredient so that the patties can be easily shaped. It also helps them hold together when cooked.
- Place the beef mince, Worcestershire sauce, Tabasco sauce parsley, breadcrumbs and egg in large bowl. Season with salt and pepper. Mix with your hands until evenly combined.
- Divide the mixture into 6 equal portions (you can use a 125mls / 1/2 cup measuring cup if you like). Shape each portion with your hands into a patty about: 10cm in diameter and 1.5cm thick.
- Place the patties onto a tray lined with- greaseproof paper. Cover with plastic wrap and place in the fridge for at least 30 minutes to rest. Chilling the patties will help them hold together when cooked. This also allows the flavours in the patties to blend and develop. If you chill the patties for any longer, increase the cooking time slightly.
- Heat half the olive oil in a large, non-stick frying pan over medium-low heat and cook half the patties for about 4 minutes on each side or until browned and cooked through. It is important to cook mince right through because it has a larger ratio of surface area to volume than whole pieces of meat, and is therefore at greater risk of contamination by bacteria in the air. Transfer the patties to a plate, set aside and keep warm. Repeat with the remaining oil and patties.
- Meanwhile, preheat grill on high. Place the hamburger buns, cut-side up, under the preheated grill and toast for 1 minute or until golden. Leave the grill on. Place the salad or any accompaniments that you desire. Spread on top of the meat with capsicum relish.
- 350 gm red, yellow and green capsicum , sliced
- 1 no large white onion, sliced
- 1 sprig of fresh thyme
- 2 bay leaf
- 1 cup sherry vinegar
- 2 tblsp honey
- Olive oil
Method for relish
Put all ingredients into the pot, mix well, cover with aluminum foil, then put in the oven for 30 minutes at 180°C. Every 10 minutes, stir it, cook until it becomes soft and slightly brown in color.
As usual Chef Kasdi has hit the nail right on the head with this great dish, it started out as a simple burger and since we opened the sales of it in our Kanpei restaurant in Kuala Lumpur have gone through the roof.
Give it a shot and you decide if it’s as good as people say it is.