The secret to the super-savouriness of these burgers is the mince mix. Basil, chillies and mustard are combined together and bound with a beaten egg. But the ingredient that really lifts them to another level is grated Parmesan. These burgers make a great alternative to the traditional cheeseburger and would be an excellent addition to a summer BBQ, casual dinner party, or if your teens want to impress their friends with a spiced-up version of their favourite snack. Once the main ingredients have been blended, simply mix the mince with the Parmesan breadcrumbs, shape into burger patties and then fry.
- 2 dried red chillies, finely chopped
- Half a red onion, peeled and finely chopped
- 8-10 basil leaves picked and chopped
- 1 large free-range egg
- Handful of breadcrumbs
- 1tsp Dijon mustard
- 2tbsp freshly grated Parmesan
- A good pinch of ground nutmeg
- 500g beef mince
- Oil, for frying
- Salt and freshly ground black pepper
Put all the ingredients except the beef into a food processor and whiz until thoroughly combined.
With your hands, mix the mince and the Parmesan-breadcrumbs mixture together. Season with salt and pepper.
Shape into two burger patties. I used metal food rings, purely for aesthetic reasons.
Heat a little oil in a frying pan and cook the burgers for around 10 mins, flipping every 2 mins. You want a nice crust on either side of the burgers, and to ensure they are cooked all the way through.
Top tip for making Beef and Parmesan burgers
Serve on toasted buns with a side salad made from 1 baby gem lettuce, chopped into chunks; 8 baby plum tomatoes, halved; half cucumber, chopped into chunks and a drizzle of extra virgin olive oil.