I wus quite chuffed wi’this!
Prep: 20 mins.
Cooking: 15 mins……
Course: Lunch/supper/that sorta fing……
Serves: 2 (or 3 if you’re mean….depends on the size of the pack of mince)
Rating: 2. Easy. You can do it…… YEAH!
- Small pack of beef mince
- 2 onions – I prefer red……. try blue?
- Half of an old aubergine (optional, simply because it was there, languising in the fridge and would otherwise have been binned…..)
- Pine nuts….. about a quarter of a packet I suppose….. WADJA MEAN HOW BIG’S A PACKET…. look on the label! (I can see I’m gonna have trouble wi’you….)
- Half a red pepper. I dunno how big!
- 3 cloves of garlic (I used BIG ones….)
- An egg. Beaten. (Or at least defeated).
- A small food processor. Or a big one. Mine’s little. How big’s yours? Oooooh!
- A bowl in which you can mix’n’scrunch…..
- You need to cut the onion, pine nuts, pepper and garlic (and I put the aubergine in there as well, as I’m a tightwad…) into chunks, so that the word….. so that the food processor can do its bit.
- Put the mince, as broken up as possible, into the bowl.
- Put the coarsely processed stuff into the bowl and mix with the mince .
- Crack the egg into a cup, give it a quick beat and pour into the mince mixture.
- Mix with a fork.
- Get yer ‘ands in and scrunch it about for a few mins.
- At this stage it is best to let it rest in the fridge for a couple of hours covered with cling film.
- I didn’t, I just said that it’s best if.
- Take big spoonfuls (or is it spoons full…..?) of the mixture and squeeeeeeeze it tight in your very clean hands, reserving the emitted fluid for the gravy/sauce in a container of some description.
- Shape it into a thick burger/pattie shape. You culd use one of these stainless steel cheffie rings, if you are that way inclined. Me? I’m a pleb. Anyway, pop it onto an oiled plate/tray/surface/oven paper/whatever….
- Repeat for the amount of mixture/scruncture that you have. I want to see ‘scruncture’ in the Oxford English Dictionary……
- Pan fry, slowly, allowing a skin/surface to form on the underside before you attempt to turn them…..cos they’ll fall apart an’ it’ll all end in tears an’ heartache otherwise.
- Serve with a very rich beef stock (oxo), chopped tomato and blue cheese sauce. Well, just serve with whatever you have….but it was LOVELY with a rich bee………
- No; I’s NOT been on the beer.
- It was lovely French pastis……