These are the most moist burgers and this is the only way to make a burger pattie. Great for when kids are on-board or for a casual crew lunch. This is an adaptable recipe, use lamb mince and flavour with mint, or chicken mince with bacon and sage.
2 slices white bread, crusts removed
1/4 cup milk
375g minced beef
1 small onion, finely chopped
1/2 teaspoon of ground cumin
1 tablespoon chopped fresh parsley
1 tablespoon of chopped fresh basil
1 egg, beaten
2 tablespoons light olive oil
2 tomatoes, diced
1 small bunch of rocket, washed and stems removed mixed with salad leaves
Break up the slices of bread into pieces and soak in the milk for about 10 minutes, then break up with a fork.
Combine bread, beef, onion, cumin, herbs and egg and mix well. Season well.
Using wet hands to prevent sticking, shape into 4 equal sized patties.
Heat 1 tablespoon of oil in large frying pan and cook burgers on a high heat to sear the out side, then turn down to moderate and cook for 4-6 minutes on each side.
Drizzle the remaining olive oil over the tomatoes and season with salt and pepper. Divide the rocket and salad leaves mix between four plates and top with a Mediterranean burger pattie each and spoon the tomato on top.
Serve with home-made potato chips.
Note: Can arrange this burger in a classic burger style using ciabatta bread rolls which have been grilled, spread with aioli, then layer with pattie, leaves, and tomato.