Ribeye steak burgers

Delicious burgers for a fun Friday night.
 
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Recipe from: 17 August 2011
Preparation time: 15 min
Cooking time: 10 min
 
 

Ingredients

 
  • 650
    g
    meat
  • 2
    tsp
    coriander seeds
  • 1/2
    tsp
    smoked chilli flakes (or normal chilli flakes)
  • 1/2
    tsp
    black peppercorns
  • 1
    tsp
    salt
  • a splash of smoked Tabasco
  • a splash of worcestershire sauce
  • a few drops of sesame oil
  • 4
    bread rolls
  • fresh basil leaves
  • pickled oinons, finely sliced
  • cheese (either mature chedder of blue cheese)
  • tomato sauce
Servings: Change Serving
 
 

Method

 
Grind all the spices in  a pestle and mortar. Purée half a large red onion with one clove of garlic.
Add the spices and the onion and garlic mix to the meat, as well as the tobasco sauce, worcestershire sauce and sesame oil. Mix together with your hands.

Mould into 4 nice big fat burger patties.

Heat a griddle pan, brush the patties with olive oil and cook, for about 3 minutes per side, or until done to preference.

To assemble: Toast the rolls face down down on a dry, hot griddle pan.

Garnish with fresh basil leaves, the pickled onions, some cheese and tomato sauce. Place the patties on the rolls and serve.

Reprinted with permission of Drizzle and Dip.To see more recipes, click here.
 

Read more on: braai  |  recipe  |  beef  |  easy weekday meals
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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