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Mini beef and hummus burgers

Mini beef and hummus burgers

PT1H

1
To make the burgers, mix together the mince, onion, garlic and tarragon 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 and mix to thoroughly combine. Season with 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 tbsp 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. Alternatively, cook on a barbecue
  • 1 tbsp of vegetable oil
6
Remove from the heat and place a slice of cheese on top of each burger to lightly melt
  • 6 slices of Emmental, cut to fit the burgers
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 then sandwich together to make burgers. Serve immediately
  • 6 handfuls of rocket, small

Ingredients

Metric

Imperial

  • Burgers

  • Caramelised onions

  • To serve

    • 6 slices of Emmental, cut to fit the burgers
    • 1 ciabatta loaf
    • 6 tsp hummus
    • 6 handfuls of rocket, small
    • 2 tbsp of olive oil

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