For the second time in about four weeks, I made burgers: I've discovered that if you mince very finely a small onion and half a red pepper, and saute them until the moisture is gone (and usually a bunch of garlic too, though tonight I neglected that ingredient for some reason!) and then stir it into a beaten egg, with just a little cumin and coriander, salt and pepper, and some ground beef, it makes a magnificent burger.
You can cook the burgers so that they are cooked through ---leave a little pink if you choose --- but it's not necessary: the vegetables keep them incredibly moist and juicy, even though they are not pink inside.
And tonight's burgers were perhaps the best I've ever made!
Yours, joyfully singing my own praises,
N.
You can cook the burgers so that they are cooked through ---leave a little pink if you choose --- but it's not necessary: the vegetables keep them incredibly moist and juicy, even though they are not pink inside.
And tonight's burgers were perhaps the best I've ever made!
Yours, joyfully singing my own praises,
N.
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