Ribeye steak burgers

Recipe from: 17 August 2011

Ingredients 13
Servings 1
Minutes 15 mins


Serving Change
  • 650
  • 2
    coriander seeds
  • 1/2
    smoked chilli flakes (or normal chilli flakes)
  • 1/2
    black peppercorns
  • 1
  • 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


15 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.



Bacon Parmesan potato nests

2016-10-21 11:21

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.