BEST BURGER PATTY EVER
If you scroll through images of burgers on the internet you’ll notice they are getting taller, fuller and more complicated. When I am out for lunch, the thought of how to eat this bundle of deliciousness is questioned. Often I’ll sit starring at it, admiring the grandiosity of my meal and then careful place my fingers around it (like prison bars) preventing any bits from falling out. It’s love at first bite but I also fail miserably at keeping it together. Funny for some, frustrating for others and even more entertaining for the onlookers who glance at me remembering their burger battle when they ordered the same burger the previous week.
So it’s home made burgers, old-style. Perfect in size, simple ingredients and lip smackingly good. The kind of burger you can actually shove the top, middle and bottom sections in your mouth and have a little sauce dribble down the side of your lip. YUUUM! Now this is so important to me because I don’t want to miss a single flavour that each bite contains. A little too obsessed you say? Well all I can say is, if your going to have a burger, you might as well master in the way you’re going to eat it.
500g Beef mince
500g Pork mince
1 cup finely chopped Parsley
1 cup GF Rice bubbles / Puffed rice
(you can find gluten free puffed rice in your health food store)
1 large Egg or Egg replacer
1 tbs dried Oregano
1 tsp Sea salt
1 tsp Pepper
1 tsp Garlic salt
1/2 tsp ground Coriander
1/2 tsp Cayenne pepper
GF Burger Buns
Combine all ingredients in a bowl and allow to rest in the fridge for 2 hours.
Scoop out a tennis ball size amount and mould it into a ball.
Place on tray and press down using a burger press.
Once all patties are done spray with olive oil.
Barbecue on heated grill for approximately 6 minutes each side on high heat.