Royale with Cheese
- 250g good quality mince
- 1/2 onion
- 1 egg
- 1 teaspoon mixed herbs
- 1 teaspoon thyme
- 1/2 teaspoon salt
- great big grind of black pepper
- breadcrumbs to bring it to a dry-ish consistency
How to make it
Squidge around, make into burgers and put in the fridge on cling film to firm up. These make two quarter pounder-sized burgers.
People go wrong with home made burgers in two ways: 1) they don’t season them enough (which is easy enough to fix) 2) they fall apart because they are either too wet or too dry. The strength of these burgers is a magic ingredient from the local asian supermarket: panko breadcrumbs. They are exceedingly fine (so don’t ruin the consistency of the burger) and very very dry indeed. I’m sure there must be a suitable substitute in the shape of blitzed-up ritz crackers, but I’ll stick with these until I’m forced to experiment. Add as many breadcrumbs as needed to bring the burgers to a dryish consistency (a couple of handfuls usually does it).
I then simply grilled the burgers, added cheese, mushrooms fried with a squirt of 1-cal sunflower oil (frantic damage limitation… hehe) and stuffed them into an oven bottom muffin.
I’m now sat in bed with a cup of hot chocolate. If you’re gonna be bad, do it right.