Espresso burgers

espresso burgers

RECIPE AND STYLING BY LANI SNYMAN PHOTOGRAPH BY SUSAN LOMBAARD

Espresso burgers

Serves: 6

Ingredients

  • PATTIES

  • 500g beef mince
  • 4 shots freshly brewed espresso
  • TO SOAK

  • 2 bread slices, torn
  • 2 eggs
  • SAUCE

  • 140g chutney
  • 125ml (½ cup) tomato sauce
  • 2 tbsp Worcestershire sauce
  • 2 tsp chicken spice
  • 2 tsp paprika
  • 1 tsp Cajun spice
  • 1 tbsp salt
  • 1 onion, peeled and finely chopped
  • TO SERVE

  • 6 sesame-seed burger buns
  • lettuce
  • cheese of choice
  • tomato slices
  • sour cream, to spread
  • basil pesto, to spread
  • fresh coriander

Instructions

1

For the patties, combine the beef mince and freshly brewed espresso in a large bowl. Cover the bowl with cling film and set aside to marinate at room temperature for at least 1 hour.

2

Meanwhile, combine the torn bread slices and eggs in a medium bowl. Mix until well combined. Set aside until needed.

3

Once the beef mince has marinated, add the soaked bread and the sauce ingredients. Mix until well combined.

4

Preheat the oven to 180˚C. Grease a large baking sheet with cooking spray. Set aside until needed.

5

Divide the mince mixture into 6 equal sized balls, then shape each ball into a patty. Arrange the patties on the prepared baking sheet and bake in the preheated oven until done to your liking, about 20 minutes.

6

To serve, slice the burger buns in half and arrange the lettuce, patties, cheese of choice, tomato slices, sour cream, basil pesto and coriander on the bottom halves of the buns. Top with the burger-bun lids and enjoy.

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