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.
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.