Thai spicy chili burgers
Homemade burgers are easy to make, healthier, and far tastier than the bland shop-bought variety. Rather than buying the beef already minced, you’ll get a far superior product if you choose a piece of fresh, matured beef and mince it yourself.
Recipe by Phil Gibbs
Ingredients
{Makes 8 small burgers}
- 500g lean beef (rump or top rump)
- 1 medium onion
- 1 egg, lightly beaten
- 4 or 5 slices stale wholemeal bread
- 2 to 4 fresh red chilies
- 4 teaspoons red Thai curry paste
- A little salt and plenty of freshly ground black pepper
Method
Trim off any fat from the meat. Cut the crusts off the bread, soak it in water, then squeeze it out. Process or blend the meat with the bread, onion, egg, chilies, curry paste and seasoning until the mix has a smooth consistency. Form the meat into evenly sized balls, then flatten them into 1-2cm thick patties. Lay on, and cover with, baking parchment squares to keep separate until required. Cook for 2-3 minutes on each side. Check the colour inside to make sure they are cooked through before serving with Boston beans and the bread of your choice.
