Nass Burgers

Nass Burgers

Burger Meat Ingredients:
1 Small Red Onion, thinly chopped
2-3 Cloves Garlic, Crushed
1-2 small red chilli’s, thinly cut
¼ cup thinly chopped sundried tomatoes
2 tbsp chopped basil
1 Egg
Breadcrumbs
300g Best Mince Beef
Burger Rolls
50g Creamy Blue Cheese
2 Slices Fresh Tomato per burger
Baps/Burger Rolls X 2/3

Method:
Mix all of the Burger meat ingredients into a bowl and leave to rest in the fridge for 30 minutes or so. Remove and roll out into burger patties. Scatter some plain flour on to a working surface and gently place the burgers on for a thin layer.

Heat up some oil in a frying pan or a griddle pan preferred. Cook on a high heat for around 3 minutes, turn over and cook on the other side. The burgers need not be raw in the centre but just pink as once you allow resting time, they will continue to cook slightly. Remove from the heat, place some of the blue cheese on top of each burger, cover with some foil and leave to rest for a few moments.

Place the rested burgers onto one of the baps/burger rolls, place sliced tomato and any other salad topping of your choice. You can use Ketchup but this may ruin the taste of the blue cheese. I usually serve this with home-made garlic roasted/sautéed potatoes.