Foghorns Beef Burger
"A beefburger with added bite, suitable for grilling (broiling) or pan-frying."
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 lb prime minced beef steak (ground)
- 1⁄2 teaspoon cumin
- breadcrumbs
- 4 tablespoons yoghurt
- salt and black pepper, to taste
- 1 inch cubed boursin cheese
- 1 onion, very finely chopped
directions
- Mix all ingredients together in a bowl, adding the breadcrumbs and yoghurt last, in order to grade the consistency of the mixture.
- Form into burgers (patties), rest for 30 mins, in a fridge if possible.
- Cook slowly in a grill (ridged) pan in a little oil, alternatively, brush with oil, place under salamander (broiler) and cook until slightly brown on both sides.
- Best served without a bun, with fried onions and pont-neuf potatoes.
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Reviews
-
Oh, these were delicious!!! I couldn't find 'boursin' cheese but I looked it up to see what it was and found what I think is a close substitute - Laughing Cow's Garlic/Herb cheese (the spreadable kind that comes in wedges). I made thick patties and grilled them - they were so tender and juicy. Served with mashed potatoes and sauted mushrooms, they were terrific!
RECIPE SUBMITTED BY
I live in Harwich, UK, a small coastal town and fishing port renowned for the quality of crabs and lobsters caught offshore.
I an a passionate cook, and I am specialising in combining the cuisine of the Indian sub-continent with that of the Meditteranean.
The biggest influences on my cooking are Antony Worral Thomson, Brian Turner and Ainsley Harriott, together with a host of Asian chefs.
My passion is to produce original and tasty food that will suit all tastes, so I cook English (stews, fried/grilled fish, sausages etc), Indian, Pakistani and Persian - especially vegetarian food. Greek and Italian cooking also features in my repertoire, and my next-door neighbour, who is Algerian, is enthusiastic about my tagines. I love a grilled English breakfast, with Irish overtones, such as soda farls, that I make myself. I am equally passionate about cheese, and use a lot of it in my cooking (I make hamburgers that incorporate Boursin)
My peeves are bad food of all kinds. I've nothing against the hamburger - but compare the ones you get in Germany to those sold in McDonalds, Burger King etc. The Pont-neuf potato beats the "fries" hands down. Making ones own onion rings knocks spots of the starchy muck peddelled in fast food emporia.
Another peeve is Gordon Ramsay - an excellent chef but a lousy member of the human race in the way he treats people.
