Recipe by Theresa Harney
680 g or1 1/2 lbs minced beef
227g or 1/2lb sausage meat or sausages-peeled
1 medium onion or bunch of chives chopped or 4 scallions chopped
bunch of fresh parsley chopped or 1 tsp dried parsley
1/2tsp of dried mixed herbs if available
Oil for frying
- Place the minced beef in a large bowl. Add the sausage meat or peeled sausages; the chopped onion or chopped chives or chopped scallions; the chopped parsley or 1 tsp dried parsley; 1/2tsp of mixed herbs if available.
- Mix until all ingredients until they are evenly distributed.
- On a clean surface evenly divide the mixture into equal size balls. If cooking for children make the portions smaller in size. Pat the mixture together until firm and in a circle about 3cm or 1inch thick or if you have a scone cutter place the mixture in the cutter and press it down to bind it together then using a knife loosen the cake around the edges of the cutter. Place to one side and repeat until all the balls are made into circles.
- Pre-heat the frying pan and coat the base of the pan with some of the oil.
- Place the burger on to a thin spatula and gently slide into the heated pan.
- Cook on medium heat for 7 to 8 minutes. After 5 minutes use the spatula to gently lift the edges of each burger to ensure it is not sticking to the pan and also to ensure it is not burning. If its sticking, add a little more oil to the pan. When burger is brown but not burned put the spatula under neat the burger and turn the burger over cook on this side for a further 7 to 8 minutes. Press on the burger with the spatula to ensure the juices run clear from the burger - this shows that they are cooked through.
- When cooked remove from the pan with the spatula and place on kitchen paper to remove any excess oil.
- Ensure there is no burned bits in the pan if so remove and put more oil in the pan heat again and cook the next batch of burgers.
- Repeat until all the burgers are cooked.
Serve with potato cakes carrot and gravy.
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