Herb & Garlic Burgers Two Ways

Herb & Garlic Burgers Two Ways
April 1, 2016 Cheyne Jones
Herb & Garlic burger

Herb and Garlic Beef Burger Patties

Combine mince, chopped onion, herb & garlic seasoning, breadcrumbs and egg in a mixing bowl. Set aside in refrigerator to allow flavours to develop for at least 2 hours, overnight is even better.

Using wet hands, shape burger patties from the meat. Heat oil in a pan to medium/hot heat. Cook till golden brown, crispy and hot all the way through.

Recipe makes around 6-7 patties depending on the size.

 

Herb and Garlic Chickpea Burger Patties (vegan)

Drain both chickpeas and corn. Add whole can of chickpeas and ½ the can of corn to a food processor. Buzz till mashed but not till smooth – you want some chunky bits. Mix in remainder of corn, flour, herb & garlic seasoning, cumin, salt, paprika, pepper, chopped parsley and lemon zest.

Using wet hand, shape burger patties from the chickpea mixture. Heat oil in a pan to medium/hot heat. Crumb patties with breadcrumbs lightly and place into hot pan. Cook till golden brown, crispy and hot all the way through.

Recipe makes around 6-7 patties depending on the size.

Serve your patties with a toasted bun, our BBQ sauce, tomato, spinach leaves and pickles.

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