Beef and liver burger patties

Serve with an assortment of toppings so guests can assemble their own burgers.
 
Beef burger
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Recipe from: 7/26/2007 12:00:00 AM
Preparation time: 15 mins
Cooking time: 6 mins
 
 

Ingredients

 
  • 15
    ml
    chopped fresh parsley
  • 60
    ml
    sour cream
  • 500
    g
    beef mince
  • oil for frying
  • 125
    g
    coarsely ground liver
  • salt and freshly ground black pepper
  • pinch of nutmeg
  • ½ onion, grated
Servings: Change Serving
 
 

Method

 
Combine all the ingredients except the oil. Shape the mixture into 5 patties about 2 cm thick. Heat a little oil in a large heavy-based or griddle pan over medium heat and fry the patties for about 5 to 6 minutes on each side or until brown and done. Serve with bread rolls, cucumber and tomato slices and salad greens so guests can assemble their own burgers.
 

Read more on: beef  |  shallow-fry
 

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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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