Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Kilogram | Beef - Mince | To be mixed with herbs |
| 1 | Tablespoon | Parsley | chopped |
| 1 | Medium | Onion | chopped |
| 1 | Nos | Egg Yolks | Mix |
| 1 | Teaspoon | Pepper Powder | Mix |
| As Required | Salt | to taste | |
| 2 | Tablespoon | Butter | Fry burghers |
| As Required | Potatoes | Peel and deep Fry in strips | |
| As Required | Onions | Peel and Slice | |
| As Required | Lettuce | For Spread | |
| As Required | Mayonnaise | For spread | |
| 4 | Nos | Buns, (Bread) | To cover the burghers |
Method
In a mixing bowl, mix ground beef with chopped parsley, and chopped onions.
Then add egg yolk and mix well. Add pepper powder and salt to taste
Divide the beef mixture into 4 equal sized balls and on a flat surface pat the balls into round flat circles.
Keep in freezer for at least 12 hrs in order to make it firm.
Remove the burgers from the freezer, and put a little butter in a preheated pan.
Gently fry burgers on both sides until cooked through.
Cut the bun from middle and toast the inside. Spread a little utter/mayonnaise/ketchup on inside of the bun. While warm add the burger between the bun slices. Add a lettuce leaf, onion ring and mayonnaise on it and serve with French fries and salad.
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