Treat the family with this recipe for homemade Gourmet Beef Burgers


For the monkey gland sauce: (makes approximately 600ml):
1 tbsp olive oil
1 small onion, finely chopped
1 tsp crushed garlic
1/2 tsp paprika
1 tbsp brown sugar
1 x 400g tin peeled and diced tomatoes
1/2 cup tomato puree
1/2 cup chutney
1/4 cup water
2 tbsp Worcestershire sauce
2 tbsp white vinegar
1 tbsp mustard
salt and pepper

For the beef patties:
250g free range beef mince
1/4 onion, finely chopped
1 tsp mustard
1 tsp Worcestershire sauce
salt and pepper
olive oil for frying

For assembling:
2 hamburger buns, halved and toasted
fresh lettuce leaves
sliced gherkin
sliced tomato
cheese slices

How To
To make the sauce: Heat the olive oil in a frying pan. Add the onion, garlic and paprika and saute for 2 minutes. Add all of the remaining sauce ingredients and bring to boil, stirring regularly. Reduce the heat and allow to simmer with the lid on for 30 minutes, stirring occasionally. Remove the lid and simmer for an additional 10 minutes. Check the seasoning then remove from the heat and set aside to cool.

Make the beef patties by combining the beef mince, onion, mustard, Worcestershire sauce, salt and pepper in a bowl. Mix together well – I find it easiest to use my hands. Divide the mixture in half, then shape each half into a patty.

Heat some olive oil in a griddle pan. Fry the hamburger patties for 5-6 minutes per side or until cooked through.

Place a few lettuce leaves on each toasted hamburger bun. Top with the cooked patty, some gherkins, the tomato, cheese and a few spoonfuls of monkey gland sauce.

Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate

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