This burger recipe makes enough to feed a crowd, or you can freeze half of the uncooked burger patties for an easy midweek dinner !
Ingredients:
- 1kg hamburger mince
- 1 organic brown onion, grated
- 1 medium organic carrot, grated
- 1 medium organic zucchini, grated
- 1 clove organic garlic, finely minced
- Handful of organic parsley, finely chopped
- 2 free range eggs, lightly whisked
- ½ cup breadcrumbs (use gluten free breadcrumbs if you want to make these gluten free)
- Big blob of tomato sauce (we use church farm tomato sauce)
- Medium blob of mustard (we use church farm pepperberry mustard)
- Generous dash of Worstershire sauce
- Big pinch of salt & some freshly cracked pepper
- Organic red onions
- Apple cider vinegar
- Mayo (we used Gevity Bone Broth Mayo)
- Church Farm Bloody or Smoked Hot Sauce
- Cheese sliced
- Organic lettuce or rocket
- Bread Social Panini Rolls or Gluten Free Bread
Method:
1. Place all the burger patty ingredients in a large bowl. Remove your rings (you’ll thank us later!) & then get your hands in the mix to thoroughly combine all ingredients.
2. Once the ingredients have been mixed together, divide mixture into even ish balls & form into burger patties.
3. Heat your bbq / grill / fry pan to medium heat & cook gently until browned on both sides & cooked through.
3. Pile on a platter with accompaniments & a basket of bread rolls for a casual feast
Quick pickled onions:
Organic red onions, peeled, halved & sliced thinly. Douse in organic apple cider vinegar & a big pinch of salt. Mix until onions are coated & set aside. They will be ready to use after approximately 15 minutes although they will keep in the fridge for up to a week & the pickley flavour intensifies if made in advance
Farmers Burger sauce:
Mix a couple of big blobs of the best mayo you can find with a generous dash of Church Farm Bloody Hot Sauce ~ voila !
Recipe & Image by Jessica Bull
