Prep 15 mins
Cook 12 mins
The mint had overtaken my herb garden...and so began the discovery of my children's favourite meal. It is a simple rustic recipe, which makes my life easier.
- 500 g lean ground beef
- 118.29 ml chopped of fresh mint (the more the merrier)
- 0.25 ml salt
- 0.25 ml pepper
- 14.79 ml oil, for cooking
- 4 fresh hamburger buns
- 4 leaf lettuce
- 1 ripe tomatoes, sliced
- 4 cheese slices
- 59.16 ml ranch dressing
- 59.16 ml tomato sauce
- pineapple, slices (optional)
- fried egg (optional)
- beetroot, slices (optional)
- Mix all burger patty ingredients together well.
- Use hands to divide the mixture into 4 round flat spotty green patties.
- Heat a frypan on medium heat and brush with oil.
- Cook the patties about 4 minutes on each side (or longer if required).
- (Once you have flipped the patty once, start preparing the burger bun by toasting the top and bottom halves of burger bun under the grill) When burger patties are cooked place a cheese slice on each, and remove the frypan from heat.
- (cheese will melt slightly while you prepare the buns) Place bottom half of the toasted burger bun on each dinner plate and top with ranch dressing, lettuce and tomato.
- Then add burger patty and tomato sauce and top with the bun lids.
- Serve immediately.
I had no idea that mint and beef would make a great burger. I made mine with an egg and 2 tablespoons of dry breadcrumbs because it really seemed to need a binder. I cooked mine on the stove-top in a frying pan, but think these would be even better cooked on a charcoal grill. Next time I will add onions, and garlic as I think these would be just about perfect that way. Thanks for a new way to cook burgers Catherine! Made for PAC Spring 2013.
Didn't know how the mint would go with the beef I reduced the amount and grilled them on the BBQ - nice moist - texture not sure about cooking on the stove vs. BBQ but its my cooking method of choice for burgers - will try this again but with a binder and some onion added to the burger mixture - made for Fall adopt a chef 2009...thank you