The beauty of this recipe is that it is multi-purpose. You can just as easily use the results for meatballs with Italian sauce and spaghetti. It’s also gluten free. If you don’t care about that, just use normal breadcrumbs and plain flour.
Ingredients (makes 12 burgers)
1 kg minced topside steak
1 onion chopped finely
1 garlic clove crushed
2 tablespoons tomato sauce
3 tablespoons chopped parsley
1 lightly beaten egg
1 grated carrot
1 cup of corn flake crumbs
1 teaspoon paprika (optional)
½ level teaspoon salt or to taste
choice of herbs/spices to taste- optional (oregano, basil, chili, cumin, coriander, curry powder, cajun spices etc)
Put mince in a large mixing bowl
Add ingredients except breadcrumbs and flour and mix by hand
Add breadcrumbs until the mixture is firm enough not to fall apart when made into patties. It should not feel sloppy.
Make into 12 patties (divide mixture into quarters and make three patties out of each quarter – derr!)
Put flour onto a plate and turn each burger over, coating lightly.
Fry burgers four at a time in a lightly oiled pan until just cooked through. Don’t overcook because they will become dry. Keep warm in the oven (100 C)
Alternatively cook on bbq
Serve with salad, oven chips and bread roll, and a selection of condiments.