Serves: 8 (8 burgers)
Prep time: 20 minutes
Cooking time: 20 minutes
450g good-quality lean or extra-lean minced beef
2 small carrots (about 140g total weight), coarsely grated
85g mushrooms, finely chopped
1 onion, finely chopped
55g fresh wholemeal or white breadcrumbs
2 tablespoons tomato puree
1 egg, lightly beaten
1 clove garlic, crushed
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoons hot chilli powder
Freshly ground black pepper, to taste
1) Preheat grill to medium. Place all ingredients in a large bowl and mix together well.
2) Using your hands, shape mixture into 8 round, flat burgers, each about 1cm (1/2in) thick. Place on rack in grill pan; grill for about 20 minutes until burgers are cooked to your liking, turning once or twice. (Don’t grill burgers too close to the heat – position about 8cm/31/4in from heat.) Serve in baps with salad and relish.
Substitute lean minced pork or lamb for the minced beef, if desired. Use 1 courgette in place of carrots, if desired.
To freeze: Make burgers as directed; freeze before cooking. Wrap individually, label and freeze for up to 1 month. To serve, defrost completely, then grill as directed.