These patties are an adaption of a recipe a friend of mine, Hannah, and I used to make as teenagers. We would often go down to Lake Karapiro and have a bonfire on a summer's night, where we would bring buns and a bowl of this mixture and put it into oiled tinfoil and chuck it into the fire to cook. Nothing tasted better than one of these herby burger patties cooked in the heat of an open fire, charred a bit where the flames had licked the pattie, but oh so delicious!
Pattie Mixture
500g lean beef mince
1 slice of bread, made into breadcrumbs
1 egg
Large handful of parsley, chopped (I prefer curly parsley for this)
Small handful of mint, chopped
1 heaped t djon mustard
2 T tomato chutney (any kind)
1 T tomato sauce
Lots of salt and freshly ground black pepper
Combine the mince and bread with wet hands. Add mustard, chutney, tomato sauce and salt and pepper. Mix well. Mix through the herbs. Form into 6-8 patties. Cook over bbq on high heat til browned but still a little pink in the middle.
Serve with fresh bun and fillings such as slice of aged cheddar or brie, a rasher of cooked streaky bacon, slice of avocado, lettuce leaves, mayo and a tomato chutney. Mmmmm….
Adaptions I have substituted the djon mustard for horseradish cream - delish!
If I use lamb mince instead, the zest of a lemon in the mixture is unbelievably good! I don't use the tomato sauce if I am using lamb mince.
Pattie Mixture
500g lean beef mince
1 slice of bread, made into breadcrumbs
1 egg
Large handful of parsley, chopped (I prefer curly parsley for this)
Small handful of mint, chopped
1 heaped t djon mustard
2 T tomato chutney (any kind)
1 T tomato sauce
Lots of salt and freshly ground black pepper
Combine the mince and bread with wet hands. Add mustard, chutney, tomato sauce and salt and pepper. Mix well. Mix through the herbs. Form into 6-8 patties. Cook over bbq on high heat til browned but still a little pink in the middle.
Serve with fresh bun and fillings such as slice of aged cheddar or brie, a rasher of cooked streaky bacon, slice of avocado, lettuce leaves, mayo and a tomato chutney. Mmmmm….
Adaptions I have substituted the djon mustard for horseradish cream - delish!
If I use lamb mince instead, the zest of a lemon in the mixture is unbelievably good! I don't use the tomato sauce if I am using lamb mince.