Serves 6, 15 mins preparation time, approx 20 mins cooking
time
In a frying pan, slowly cook the onion in a little sunflower oil
for about 5 mins until softened but not coloured. Put the meat in a
bowl and add in the softened onion. Using a pestle and mortar,
grind the cumin and coriander seeds until fine, then add to the
meat and onion mixture, along with the freshly ground pepper. Add
the Parmesan, mustard, egg and half the breadcrumbs and mix well.
TIP: If the mixture feels too sticky, add a few more
breadcrumbs.
Lay some greaseproof paper on a tray or large plate and sprinkle
over some of the remaining breadcrumbs. Shape the meat into 6
burgers and place these on top of the crumbs on the tray. Sprinkle
more crumbs on top and press down gently. TIP: The burgers are
better if they are chilled before cooking, so if you have the time,
cover and put in to the fridge for an hour or so. Take the burgers
out of the fridge and grill them on a medium heat for about 20mins
(10mins each side) depending on the thickness of the burgers and
how you like them cooked.
Serving Suggestion: Place the burger on to a toasted Kingsmill
Soft White Roll or 50/50 Roll, with some tomato ketchup and a salad
garnish.