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HAMBURGERS


To make a really good burger you need a little fat to add flavour and to stop the meat drying out as it cooks. Most mince is now low in fat so by adding some sausage meat to the mince makes fantastic juicy burgers.


400g each best quality pork sausages and 10% fat minced beef

1tsp chopped thyme

salt and ground black pepper

to serve, cheddar cheese slices, bacon rashers, cucumber, tomato and lettuce

burger buns, tomato ketchup, mustard and mayonnaise


First remove the skins from the sausages and place the sausage meat in a large bowl with the mince and thyme. Season well. Form into 4 mammoth, 6 good sized or 8 small burgers. Place on a baking sheet and cook in the oven at 200C or on the barbecue for 10min for a rare burger and 15min for a well done burger. If you want a cheese or bacon burger, top the burger with a cheese slice or a rasher of bacon, 5 min before the end of the cooking time.

While the burgers are cooking, split the buns in half, spread with ketchup, mustard and/or mayonnaise. Pile up with terrace, tomato and cucumber and top with your burger.





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