Spicy Burgers On The Grill ©

 

 

 

 

 

 

As the summer draws to an end and the light begins to change into those beautiful autumn days, this recipe has been by far the favourite this summer on the barbecue! I make it in the winter too, in a cast iron frying pan, with ridges to have those authentic lines! And it is most excellent, served with “My Guacamole Dip.”

It can be prepared in the morning for the evening and is another quick recipe to add to your summer cooking list.

It is always important to buy the best quality, fat free,  mince meat from your reliable butcher and not from the super-market!

 

 

 

 

 

Easy

 

 

 

 

 

 

4 persons

 

 

 

 

Special Equipment : Cast-iron saucepan Or Barbecue

 

Ingredients

 

1/2 kilo good quality, fat free mince meat

1 medium onion finely grated

2 cloves garlic finely grated

1 whole egg

1 tbs Boukova /Dried Chilli flakes ( Less if you don’t want it so hot )

OR 1-2 tsp Harissa paste

1tbs Dijon Mustard (Dijon only!)

1 tsp Cumin powder

1 tsp Coriander powder

1 tsp lightly ground whole coriander ( Optional )

3 tbs finely chopped fresh coriander leaves ( essential! ) Or parsley or fennel.

2-3 drops of vinegar

3 tbs Olive oil

1 tsp salt, Freshly ground black pepper

A little extra oil for frying pan or grill.

Juice of two lemons to pour over once fried

 

Method

1. Place good quality mince meat, which you have bought from your butcher, fat free, in a large bowl.

2. Peel and  finely grate onion and garlic and add to mince meat.

3. Add whole egg.

4. Add the rest of your ingredients.

5. After washing your hands thoroughly,(remove any rings you are wearing.) Kneed mince together for two-three minutes, until well mixed. The mince should not stick to your fingers. If it does, add a little more olive oil.

6. Take a heaped tsp of the mixture and shape into small patties, 5 cm in diameter, 1 cm thick and place in ceramic dish, (not metal.)  Cover with tin-foil and reserve in refrigerator until ready to cook, if not cooking straight away. Remove from refrigerator, 20 minutes before cooking to allow to come to room temperature. This is important, or your burgers will cook unevenly.

7. Grill on barbecue until browned on each side, about 3-5 minutes each side, depending on the heat given off by your coals. Or fry in frying pan which you have added 3 tbs olive oil. Heat for one minute only over medium heat and add burgers. Cover with flat frying sieve to stop spitting. If you do not have this, wear apron and use long handled spoon and fork for turning! * Always keep a lid near by when frying. If you feel things are getting out of control, just turn down heat or remove frying pan from stove.

8. During the last two minutes of cooking add lemon juice and reduce for one minute, so that the lemon juice cooks, but you are left with a little sauce.

8. Serve hot or cold with ” My Guacamole Dip.”    https://whatscookinginjaneskitchen.wordpress.com/2012/05/29/my-guacamole/

***** This Guacamole recipe can be diced up more or less, depending on your taste.

 

Cook’s Tip!   The addition of a little vinegar, tenderises the meat.

Most Greek burger recipes add bread, I have omitted this, for a lighter result.

Be sure to shape into evenly thick patties, about 1 cm thick, so that they cook evenly.

IMPORTANT :

*** Always buy and cook mince meat the same day. If kept in the refrigerator for longer, it is an excellent medium for microbes to multiply!!!! A sign of this is if the mince is no longer red in colour, but has turned brown and no longer smells fresh. Please note, “My New Learning Cooks.”

 

 

 

 

 

Place ingredients in large bowl together with finely grated onion and garlic.

 

 

Add finely chopped coriander. For those that like fresh coriander this is an essential ingredient, otherwise you can use parsley or fennel.

 

 

After washing your hands thoroughly, kneed mince meat together until well mixed

 

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If grilling in a heavy cast-iron pan, shape into evenly thick patties and place in lightly oiled pan.

 

 

The lines on the base of your cast iron pan will give your burgers the tell-tale grilling lines.

 

 

Prepare and light your barbecue half an hour before hand, so that the coals are good and hot. They should be glowing with white ash covering them. Do not hurry this process, if they are still black, or flaming they are not ready!

Trying out my family’s Birthday present!!!! Pretty Cool! ;))) Thank you all :))) !!

 

 

An example is the coals in the centre, the rest of the coals are not ready!

 

 

 

 

Always be sure to be barbecuing some where where the sparks are no danger and ALWAYS have a fire-proof blanket to the ready. This Weber Barbecue has a lid, which makes it a lot safer.

 

 

Now these were photographed on our old traditional Greek barbecue, also very efficient, but it was getting a little small for the growing numbers!

 

 

Grill until browned on one side, about five minutes and then turn over. You don’t want to over cook them, or they become dry.

 

 

Serve with ” My Guacamole Dip.”   https://whatscookinginjaneskitchen.wordpress.com/2012/05/29/my-guacamole/

 

 

 

 

Just delicious!

 

 

 

Final Result …… :))))