I got inspired to make nice, juicy, fat hamburgers tonight. Jamie Oliver's recipe in his cook book Jamie's Dinners is fabulous, and I more or less followed his lead. He is, after all, an expert.
I took two pounds of extra lean ground beef and mixed in with my hands one minced yellow onion, 4 minced cloves of garlic, a good lug of olive oil, a whisked egg, one cup of bread crumbs (I just used the butt end of a loaf of bread and whizzed it in my magic bullet) (store bought ones are fine too) a big spoonful of dijon mustard, a pinch of cumin and a generous seasoning of salt and pepper. After everything was combined, I shaped them into six burgers and put them in the fridge for about half an hour.
While the meat was chilling, I finely sliced up red cabbage, radishes, carrots and green onions. I mixed them in a bowl and then made a tasty dressing that my dear friend Kimi taught me how to make:
It's all done by taste, so play around with it and find out what ratios of what work best for your palette. In a jar with a lid, combine some tahini, miso, grated garlic and ginger, olive oil, apple cider vinegar, lemon juice and a bit of warm water. Shake it up until smooth and creamy, adjusting to taste.
Pour this over the slaw and mix until coated evenly.
Take the burgers out of the fridge and cook them however you'd like. If I had a barbeque, I would grill them up on that, but they would be lovely fried in a pan with a little oil until cooked through, about 8-10 minutes, depending on how thick they are. Drape a few slices of cheese over the burgers in the last few minutes of cooking so it melts all nice and lovely.
Serve on crusty kaiser rolls, ciabata buns or brioche, with lots of mayo, mustard and ketchup, big, juicy slices of ripe tomato and crunchy lettuce, perfect slaw on the side!
A glass of cold, bubbly gingerale goes quite nicely with this meal..
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