Well, it’s right there in the name. Serve with burger rolls, crispy fried onions and topping.
The great burger
- 125ml (½ cup) vegetable oil, for
- frying onion
- 1 large onion, finely chopped
- 2kg mincemeat
- 3 extra large egg yolks
- 60ml (¼ cup) tomato sauce
- 60ml (¼ cup) Dijon mustard
- 2,5ml (½ tsp) pouring salt
- a pinch of fine black pepper
- olive oil, for frying burgers
- tomatoes, sliced
- red onions, sliced
- apple chips (optional)
- crispy onion rings (optional)
Heat the vegetable oil in a frying pan and fry the chopped onion until lightly browned.
Add the mincemeat and onions to a large bowl with the balance of the ingredients, except for the olive oil. Combine well and shape into flattened burger patties. Place on a greased baking tray, cover and refrigerate for at least an hour.
Lightly coat the bottom of a non-stick frying pan with olive oil. Heat the pan and fry the burgers on medium heat for 5 – 7 minutes per side, being cautious when turning to prevent breaking the burger.
If you prefer a well-done burger, fry for longer. If the burger is browning too quickly turn the heat down. Remove fried burgers to an ovenproof serving platter.
To reheat burgers, preheat the oven to 180 ° heat until the burgers are heated through.
Toast the cut sides of the burger roll on a heated dry frying pan. Top roll with a burger patty, sliced tomato, sliced red onion and microgreens.
Serve with apple chisp and onion rings (if using), and a sauce of your choice.