U need (for 4 large burgers)
about 800 grams of minced beef
2 medium red onions, chopped
2 eggs
1 to 2 handfuls fresh bread crumbs
1 tablespoon coriander seeds, crushed
1 small pinch cumin seeds, crushed
1 heaped teaspoon Dijon mustard
Salt and freshly ground black pepper
2 medium red onions, chopped
2 eggs
1 to 2 handfuls fresh bread crumbs
1 tablespoon coriander seeds, crushed
1 small pinch cumin seeds, crushed
1 heaped teaspoon Dijon mustard
Salt and freshly ground black pepper
How to make it
Mix and scrunch all the ingredients together. Use the bread crumbs as required to bind and lighten the mixture. Divide into 4, then gently and lightly mold and pack each burger together into smallish ball-sized shapes (you can make more and have yummy meatballs the next day!).
Flatten the meatballs with your hands or a plate and grill the meat (if you don’t have a grill, you can put it in the oven). If you want cheeseburgers – put the cheese on the meat about 2 minutes before the it is done, so that it slightly melts. You should leave the middle of the meat slightly pink and the outside nice and crispy (especially if they’re out of the oven).
Serve with a slightly toasted bun (I used the regular hamburger buns you can get in any supermarket), a little salad, some gherkins, tomato salsa/ketchup…or anything else you like on your burger.
Flatten the meatballs with your hands or a plate and grill the meat (if you don’t have a grill, you can put it in the oven). If you want cheeseburgers – put the cheese on the meat about 2 minutes before the it is done, so that it slightly melts. You should leave the middle of the meat slightly pink and the outside nice and crispy (especially if they’re out of the oven).
Serve with a slightly toasted bun (I used the regular hamburger buns you can get in any supermarket), a little salad, some gherkins, tomato salsa/ketchup…or anything else you like on your burger.
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