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Mini beef and hummus burgers

Mini beef and hummus burgers

Mini beef and hummus burgers

PT1H

Why not try?

1
Mix together the mince, onions, garlic, herbs and spices in a bowl
  • 500g of lean beef mince
  • 1 medium onion, peeled and diced
  • 2 garlic cloves, crushed
  • 1/4 bunch of flat-leaf parsley, chopped
  • 1/4 bunch of tarragon, chopped
2
Add the wet ingredients to the bowl along with the breadcrumbs. Mix together well and add salt and pepper
  • 1 tbsp of tomato purée
  • 2 tbsp of soy sauce
  • 2 tbsp of tomato ketchup
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 egg, lightly beaten
  • 50g of brown breadcrumbs, fresh
3
Shape into 6 equal patties and refrigerate until needed
4
For the caramelised onions, melt the butter in a medium-sized frying pan. Add the onions, thyme and salt and cook for around 20—25 minutes until golden and sticky
  • 25g of unsalted butter
  • 3 medium onions, peeled and sliced
  • 1/4 bunch of thyme, leaves picked
  • 1/2 tsp salt
5
In a separate pan, heat 1 tablespoon of vegetable oil and once hot, brown the burgers on both sides. Reduce the heat and continue to cook for 6—7 minutes until cooked through
  • 1 tbsp of vegetable oil
6
Remove from the heat and place a slice of cheese on top of each burger to lightly melt
  • 3 slices of Emmental, sliced in half
7
Slice the ciabatta loaf into 6 small squares to use as burger buns. Brush the ciabatta slices with oil and grill or toast lightly. Spread one half with hummus, then lay the beef patties on the other
  • 2 tbsp of olive oil
  • 6 tsp hummus
  • 1 ciabatta loaf
8
Add the caramelised onions and rocket and then sandwich together to make burgers. Serve immediately
  • 16 handfuls of rocket, small

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Ingredients

Metric

Imperial

Burgers

Caramelised onions

To serve

  • 3 slices of Emmental, sliced in half
  • 1 ciabatta loaf
  • 6 tsp hummus
  • 16 handfuls of rocket, small
  • 2 tbsp of olive oil

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