Meat Patties

It's dangerous to make general comments about hamburgers. They have the potential to make a tasty, nutritious and satisfying meal. Obviously, though, there are also the bad sort. For an experiment, one of my sister's friends ate a month old maccas hamburger that hadn't been kept in the fridge, just in its original packaging. And they were fine! Apparently the burger looked the same and tasted pretty much the same as a fresh one. That is disturbing on so many levels. Anyway, on the flip side, home made burger patties: easy to make and they freeze very well. Serve them however you desire. At the moment my favourite combo is hummus, tomato and rocket on toasted sourdough. 

Meat Patties:

Ingredients:

500g organic chuck steak, trimmed (leave some fat) 

olive oil 

1 brown onion, finely sliced

1 clove of garlic, finely sliced

1 chilli (or to taste) finely chopped

handful of parsley, chopped

tbslp chopped rosemary

1/2 cup of fresh breadcrumbs

1/4 cup milk 

salt and pepper

Method:

Heat up a small frypan over a low heat, add the oil, add the onion and chilli and cook slowly until the onion is translucent, but no browning. Add the garlic cook for 30 seconds or so. Remove from heat and allow to cool. Soak the breadcrumbs in the milk. Grind up the meat, add some salt and pepper, the herbs, onion mix and breadcrumbs. Shape into 5 balls and flatten into patties, wrap in cling wrap and freeze, or place in the fridge for half and hour or so to firm up before cooking. Cook on a griddle pan set over low to medium heat on each side until cooked through, about 5-7 mins each side. Serve preferred way. 

Serves 5.