Spicy Cheese Burgers

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July 7, 2015 by marksetchfield

OgGjwxFrom63cIeK2RTZZXUBBpCEVolCGXLsmFRHqTvh5Eje2aPrMv8oc6do_VGsBGqZ-wVanYg4HDXyeoKIqfGWGydLXgi1_1YaBnzVId6GVEiLSlCCrSAXFvq8REGei__3Mz3n95hTUico_2iFDrAJMK4OVmmcLMIMLJ2YHU3SDdCp5s_bV98I9HL7UX1MHemGAVMxHJB5RwirRBvN6TWYServes 4, prep time 20 minutes, cooking time 15-20 minutes

12oz minced beef
1 red onion
6 cream crackers, crushed
1 tsp garlic powder
1/2 tsp chilli flakes
1 tsp chopped rosemary
1 egg 4 burger rolls
4 fried eggs (optional)

Cucumber ribbons
Tomato ketchup
French’s mustard
Cheese slices
Pickled gherkins
Sliced tomatoes
Sliced onion

Chef says: What is more reassuring than burgers with 100% beef content? These are quick and straightforward to make, and you can freeze a batch and have them ready to cook for your summer barbeques.

up the minced beef into a large bowl. Grate in the red onion and season. Crush the cream crackers in a plastic bag and mix them into the meat with a fork. Next add the garlic powder, chilli flakes and chopped rosemary. Crack in the egg and combine. Add a little water if the mixture is too dry. Now divide the meat into four equal parts and roll into balls, pressing firmly. Form the balls into even round patties and chill in the fridge for 30 minutes. Next, slice the burger rolls and with a vegetable peeler slice off strips of cucumber. Heat some oil in a pan and cook the meat patties until brown – the time will depend on how well you want the meat cooked. While the patties are cooking, lightly toast the rolls. Add the condiments and stack the burgers with cheese, pickled gherkins and tomatoes, top with a fried egg.


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