The Allergy-Free Family Cookbook by Fiona Heggie & Ellie Lux

Author:Fiona Heggie & Ellie Lux
Language: eng
Format: mobi
Publisher: Orion
Published: 2015-09-09T21:00:00+00:00

Homemade

BEEF BURGERS

This is a big favourite in both our households served with a gluten-free bun, oven chips with free-from mayonnaise and a nice green salad. It is so easy and quick to make your own burgers; please don’t be put off by the capers, they just add a depth of flavour rather than a strong taste. The burgers are easy to make a day in advance, just cover and refrigerate them or you can freeze them while raw, making sure that the individual burgers are wrapped in greaseproof paper so they are easy to separate when defrosted. Don’t be tempted to buy low-fat content beef mince as you need the fat to keep the burger moist and sticking together.

500g beef mince

½ small onion, very finely chopped

1½ tablespoons capers, drained, rinsed and chopped

1 teaspoon grated zest from an unwaxed lemon

1 small garlic clove, crushed

Small handful fresh parsley, chopped

Pinch salt (optional) Freshly ground black pepper

1 Preheat the oven to 220°C/200°C fan/425°F/Gas mark 7.

2 Mix all the ingredients really well in a bowl and form into burgers with your hands (each burger should be about 70g). Wet your hands slightly to stop the meat sticking to them.

3 Heat a little oil in an ovenproof frying pan and cook the burgers over a medium to high heat until they have some colour on the outside. Pop the pan in the oven for about 6–8 minutes until the meat is cooked through. Be careful not to overcook otherwise the burgers can become a bit dry.

Optional Extras

These burgers may be a little plain for grown-ups but you can easily add ½ teaspoon ground cumin and a good pinch of cayenne pepper to half of the mixture if preferred – just remember which ones are which when serving!

If you are not allergic

Serve with a sesame seed bun, mayo and a slice of cheese.

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