Well, the beef burger is rather famous, however burgers can be made from any kind of meat and, of course, the resulting taste and texture will vary. Try this recipe for some fabulous burgers made with lamb, pork and beef.
- 225g ground lamb
- 225g ground pork
- 225g ground beef (85% lean)
- 1/2 cup panko breadcrumbs
- 1/2 cup roasted tomatoes, finely chopped (approximately three to four tomatoes roasted with a drizzle of olive oil until soft)
- 1/3 cup flat leaf parsley, finely chopped
- 1/4 cup roasted garlic, finely chopped (approximately a head of garlic roasted with a drizzle of olive oil until soft, then squeezed out of skin)
- 3 tablespoons sun-dried tomatoes, finely chopped
- 3 tablespoons roasted red peppers, finely chopped
- 2 tablespoons fire-roasted poblano chilies (packed in olive oil), finely chopped
- 1 egg
- 1/2 cup smokey red wine
- 2 teaspoons brown sugar
- 1 1/2 teaspoons paprika
- 1 1/4 teaspoons red pepper flakes
- 1/2 teaspoon sea salt
- 5 burger rolls split, toasted and lightly buttered
- Olive oil
- Watercress and sliced tomato for topping burgers
- Preheat oven to 190 C.
- In a large bowl, mix all burger ingredients, except rolls and olive oil, using your hands until evenly incorporated. Make into five large patties and set aside.
- Over high heat, heat an oven safe pan until drops of water skitter across its surface. Pour in enough olive oil to coat bottom of pan by 6mm. Heat oil for 30 seconds.
- Place patties in pan, working in batches if necessary. Cook patties until browned on bottom and then flip and brown the other side.
- Remove burgers to baking sheet lined with aluminum foil. Repeat until all burgers are browned.
- Place burgers in preheated oven for roughly 5 to 7 minutes for medium done.
- Place on grilled buns and top with watercress and sliced plum tomato. Try also adding a home-made mustard tomato chutney. Serve hot.