Harry's ultimate burgers

We have 1/2 a cattle beast in our freezer - that means there is a lot of mince to get through and there is only so much spaghetti bolognaise you can eat.  The lovely bloke has diversified into epic meat patties.  These are not your average patty - no, no, no - these are much, much more than that.
Girl version with lots of green stuff in it
Ingredients - makes 8-10 large patties
800g - 1kg beef mince
1 onion finely chopped
4 rashers streaky bacon - finely chopped
2 cloves garlic - crushed
1 cup fresh bread crumbs
1 egg
1 tsp chilli flakes
1 tsp smoked paprika
1/4 cup chilli relish or other really tasty relish
We like this chilli relish to add a kick to our burgers

(large handful of fresh herbs if you have them, a shake of mixed herbs if you don't)

Method
Place all ingredients in a bowl together and mix thoroughly - hands work best.  If the mixture is too wet add a couple of tablespoons of wholemeal flour or more breadcrumbs.  Make sure to season the mixture really well.

Shape into large patties - place baking paper between layers of patties
Patties ready to cook
Cook over a medium heat on the BBQ or in a pan


Serve with your favourite burger buns, cheese, sauces and salads - Yummo!

Comments

Post a Comment

Popular posts from this blog

Lamb Shanks with sweet chilli and black bean

Image
This dish has a rich, tasty sauce. The shanks are browned and then cooked in the sauce until the meat is very tender. This can be done in the oven, crockpot, stove top or in a deep electric frypan. Best served with mashed potato sweetened with carrot, kumara (sweet potato), pumpkin or parsnip.  Ingredients Lamb shanks - 1 per person 1/4 cup black bean sauce 1/2 cup sweet chilli sauce 1 1/2 cups water 2 tablespoons grated fresh ginger 3 cloves garlic - crushed Method In an electric frypan Heat the pan on the highest setting place the shanks (no oil needed) in the pan, pop the lid on and brown on all sides - this will take 15-20 minutes.  Turn pan down to a simmer setting combine all the other ingredients and pour over the shanks. Place the lid back on and leave to simmer until meat is very tender approx 1 1/2 hours. Turn the shanks from time to time to make sure they are coated in the sauce. Keep an eye on the sauce and add more water if needed....
Read more

Community consultation, conversations and questions

Image
Many of you will have seen that my fellow Cromwell Community Board (CCB) member Robin Dicey posed some questions for our community in The Bulletin last week.  Like all of us on the CCB Robin is looking for ways to engage and connect with the community.  We all want to be doing the best for those that we represent and to be making decisions that reflect what the residents and ratepayers of Cromwell actually want to see in our great wee town.  So, well done to Robin for trying to get the conversation going on a range of issues.  I've popped an image of Robin's questions below - you can also find them on page 12 of The Bulletin dated 12 January 2017.  Robin has included his contact details for anyone interested in contributing to the discussion.  I would be very happy to be contacted too - anna.harrison@codc.govt.nz or via my Facebook page Anna Harrison Cromwell Community Board. One of the questions Robin asks is in regard to the level of community con...
Read more

Circus Time!

Image
I've been pretty quiet over the last couple of weeks.  I've attended all meetings required of me, engaged in discussion and discourse, listened and expected to be heard and thought that there had been a resolution to halt the action to remove Neil Gillespie as Board Chair with only 13 months to an election and with the immensely important Master Plan Project in full swing.  I left a meeting on Tuesday 21st August thinking that a decision had been made to seek further governance training and to set out a rules of engagement document outlining roles and responsibilities of board members and their relationship with each other, council, the mayor and council staff.  So when I was contacted less than a week later on Monday 27 August I was surprised to hear that a requisition letter calling for the removal of Neil as chair had been sent to Sanchia Jacobs, CODC Chief Executive.  I relayed that surprise to the journalist who rang the next day.  I was not blissfully unaw...
Read more