Ingredients
Soft bread rolls, halved across-ways.
Butter.
Cornichons, thinly sliced.
Tomato, sliced.
Baby salad greens.
Tomato relish.
Simple dressing.
Cheddar cheese, grated.
150 – 200g beef mince, per patty.
Method
Season the beef well with salt and pepper.
Mix well, and shape into 150 – 200g patties, 1 inch thick, applying heavy pressure.
Butter rolls and lightly toast under salamander.
Generously sprinkle top half of rolls and return to salamander until melted.
Dress salad.
Cook patties in a shallow pan over medium heat for 5 minutes each side, turning once only.
Internal temperature should be 65°C.
Serve patties on buns with other ingredients
.
Mix well, and shape into 150 – 200g patties, 1 inch thick, applying heavy pressure.
Butter rolls and lightly toast under salamander.
Generously sprinkle top half of rolls and return to salamander until melted.
Dress salad.
Cook patties in a shallow pan over medium heat for 5 minutes each side, turning once only.
Internal temperature should be 65°C.
Serve patties on buns with other ingredients
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