|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|
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.
Halve bread or breadrolls of choice, brush with olive oil and toasted 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.