Ingredients
- 500 g (1 lb 2 oz) minced (ground) beef
- 6 red Asian shallots, finely chopped
- 25 g (1/4 cup) crisp fried onion flakes
- 3 garlic cloves, finely chopped
- 2 long red chillies, seeded and finely chopped
- 20 g ( 1/3 cup) finely chopped coriander (cilantro) leaves (include some stems)
- 2-2 1/2 tablespoons chilli garlic sauce
- 1 egg, lightly beaten
- 160 g (2 cups) fresh breadcrumbs olive oil, for brushing
- 1 loaf Turkish bread, cut into 4 pieces, or 4 round Turkish rolls
- 100 g (3 handfuls) mignonette or green oak lettuce leaves
Method
1. To make the burgers, put the beef, shallots, onion flakes, garlic, chilli, coriander, chilli garlic sauce, egg, breadcrumbs and 1 1/2 teaspoons of salt in a large bowl, and knead well with your hands until the ingredients are thoroughly combined. Cover the bowl and refrigerate for 2 hours.
2. Using wet hands, divide the beef mixture into four equal portions, roll each portion into a ball, then flatten it slightly to form patties. Preheat the chargrill plate to medium direct heat. Brush the patties lightly with oil and grill them for 5-6 minutes, then flip them over and cook for another 5-6 minutes, or until they are well browned and cooked through. A few minutes before the patties are done, toast the bread, cut-side down, on the chargrill plate for 1-2 minutes, or until it is marked and golden.
3. Divide the lettuce among four of the toasted bread slices. Add a patty, season the burgers with salt and pepper, then top with the remaining toasted bread. Delicious served with pineapple mint salsa.
