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Chilli and dill pickle cheese burgers
- Prep time:
- 25 mins
- Cook time:
- 10 mins
- Serves:
- 6
Top these fabulous burgers with farmhouse cheddar or Stilton – Silvana Franco recommends Cropwell Bishop Stilton
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Ingredients
- 2 red Chillies, seeds removed, roughly chopped
- 1 large handful flat-leaf Parsley, roughly chopped
- 2 slices white bread, crusts removed
- 1 Egg, lightly beaten
- 750g minced beef
- 2 pickled dill Cucumber, finely chopped, or 2 tbsp chopped gherkins
- 6 seeded burger buns
To serve
- 125g British Blue Cheese, or 6 slices cheddar cheese, crumbled
- to taste tomato ketchup
- 1 large handful mixed salad
Method
1. Place the chillies and parsley into a food processor and tear in the white bread. Blend to the consistency of breadcrumbs; then transfer the mixture to a large bowl. Preheat the grill to hot.2. Using a wooden spoon, stir in the egg, beef, pickled dill cucumbers (or gherkins) and plenty of salt and freshly ground black pepper - you may need to use your hands if you find the mixture difficult to stir.
3. Using your hands, shape the mixture into 6 even-sized burgers with a thickness of no more than 1cm. Grill the burgers under the preheated grill or BBQ for 3-4 minutes on each side until nicely browned, but still just a touch pink in the centre.
4. Split open the buns and place a burger on the base of each. Top with a slice of cheese and a squirt of ketchup. Serve with salad.
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Latest Comment
I used gerkins as they were available. The burger was pleasant but blandish. The cheese, I used cheddar, probably makes a big difference to the taste. Ok but not in my top 10.