Ribeye steak burgers

Recipe from: 17 August 2011

Ingredients 13
Servings 4
Time 15 mins

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
 

Method

10 mins
 
Grind all the spicess a pestle and mortar.
Puree 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 visit Drizzle and Dip's blog, click here.
 

 

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