Name: The ultimate hamburger
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings
Cuisine: Beef
Ingredients: vegetable oil for frying; 400 g beef mince lean; 400 g beef mince extra-lean; 200 g pork mince; 2 eggs large, lightly whisked; 3 cloves garlic cloves, finely grated; 15 ml Dijon mustard wholegrain; 15 ml coriander seeds, dry roasted and ground; 30 ml parmesan cheese finely grated; 2 bread white slices, blitzed into crumbs; 5 ml salt and freshly ground black pepper to taste

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Ingredients (11)

	vegetable oil — for frying
400 g	beef mince — lean
400 g	beef mince — extra-lean
200 g	pork mince
2	eggs — large, lightly whisked
3 cloves	garlic — cloves, finely grated
15 ml	Dijon mustard — wholegrain
15 ml	coriander — seeds, dry roasted and ground
30 ml	parmesan cheese — finely grated
2	bread — white slices, blitzed into crumbs
5 ml	salt and freshly ground black pepper — to taste

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Method:

Mix all the ingredients
together until just combined.

Shape the mixture into patties.

Place the patties
in the fridge to rest for a couple of hours: the flavours will develop and it
will be less likely to break while cooking.

Brush the patties with oil and fry
in a heated griddle pan for 3-5 minutes per side until cooked through.

To assemble:

Halve bread or breadrolls of choice, brush with olive oil and toast lightly.

Arrange
salad leaves and garnishes of your choice and patties on bottom halves of rolls.

Top with fried free-range egg and crispy bacon, a slab of cheddar garnished with pickled gherkin, or tomato and onion monkey gland sauce and deep fried onion rings.