Beefburgers are a real favourite with the whole family and the great thing about making your own is that you can flavour them with your favourite herbs and spices. These are perfect for eating warm in a bun or sliced up cold to eat with a dip for a buffet or lunch box.

SERVES: 4 PREP TIME: 10 mins COOK TIME: 30 mins

Ingredients

  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 2 tablespoons water
  • 2 garlic cloves, crushed
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 teaspoon ground black pepper
  • 2 eggs, lightly beaten
  • 500g beef mince
  • 1 green chilli, finely chopped (optional and/or you can use more or less to taste)
  • 2-3 tablespoons olive oil

Method

  1. Place a heavy based saucepan over a medium to high heat, add the cumin and coriander seeds and dry toast for 2 minutes or until fragrant.
  2. Remove from heat and crush using a pestle and mortar or pulse in a blender.
  3. In a large bowl add the water, garlic, crushed spices, rosemary, pepper and egg and mix well.
  4. Add the mince and green chilli (if using) and mix until well combined (gloves are a good option!)
  5. Roll and shape into burgers and chill for 15-20 minutes or longer if time permits.
  6. Heat the olive oil in a non-stick saucepan on a medium heat.
  7. Cook the burgers until brown (approximately 8 to 10 minutes), turning them every so often.

Inspiration and top tips

  • For different flavours, try using other fresh or dried spices and herbs – oregano, parsley, chives, paprika and turmeric all work well
  • Try adding pre-cooked shallots, spring onions or red onions
  • You can use this recipe for making meatballs as well (little ones are great for finger food and dipping)

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free  

Filed under

Gluten freeDairy free

  • By Helen Elliott, Mental health support

    Mental health support worker, teacher, woman, mother and friend to many. Enjoying life in my elder years, exploring how to work with purpose whilst reconnecting to my innate playfulness.

  • Photography: Steve Matson, Electrical Engineer, Chef, Photographer, Forklift operator and student of life.

    I am someone that looks at something that is complicated and sees the simplicity behind it. Life needs to be fun and lived. Making mistakes is an important part of this process.