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Elvis Burger




Source of Recipe


Tony's


List of Ingredients




2 pounds chuck steak
1 red onion, finely chopped
1 tablespoon olive oil
1/2 teaspoon cumin seeds
1 tablespoon coriander seeds
Pinch salt
1 teaspoon freshly ground black pepper
1 handful Parmesan, grated
1 heaped tablespoon Dijon mustard
1 large egg
4 ounces bread crumbs
Canola oil
Burger bun, toasted
Tomato ketchup, garnish
Pickled gherkin, garnish

Recipe



Slice the chuck steak, then pulse in the processor; this is great, as you get some smaller bits and some larger bits of meat. In a big frying pan slowly fry the onion in olive oil for about 5 minutes until softened, but not coloured. This gives the sweetness to the burger. Add the onion to the meat.

Using a pestle and mortar, bash up the cumin, coriander seeds, salt and pepper until fine and add to the meat.

Add the Parmesan, Dijon mustard, egg and 1/2 the bread crumbs and mix. If too sticky, add a few more breadcrumbs.

Lay out some greaseproof paper, sprinkle with bread crumbs, and then shape the meat into patties. Place them on the crumbs, and sprinkle more crumbs on top. These burgers are better if they are chilled in the fridge for about 1 hour before you cook them.

Heat a little oil in a frying pan, and cook the burgers on a medium-high heat for about 8 to 10 minutes, turning occasionally. Serve on a toasted burger bun with tomato ketchup and a "wally" (pickled gherkin).