We posted this recipe on our web site over 15 years ago. It was also published in the wonderful cookbook ” A fare to remember” in 2007 which was created by the clever members of the Whoorel Auxiliary for Vision Australia.
This is a beef-fix, ideal for the cold winter months utilising good quality beef mince. These over-sized burgers are delicious served with red capsicum relish, potato wedges and salad.
1kg minced beef
2 medium Spanish onions, finely chopped
2 eggs
½ cup of breadcrumbs
2 teaspoons of ground coriander
1 pinch of cumin
2 teaspoons of Dijon mustard
½ cup of chopped fresh parsley
salt and freshly ground pepper
Pre-heat the oven to 230oC. Combine all the ingredients, and mix well. Divide the mixture into 5 portions, then gently shape into rounded burgers, don’t flatten them out.
Roast them on a rack, in a baking dish, for 25 – 35 minutes (less time for smaller burgers). They should be moist, if not slightly pink in the middle, and crispy on the outside.
(Makes 5 Big Bold Burgers)
