This is Sue's take on a BLT Burger. There are many many myths about the contents of a Beef Burger. But the hint is in the name. They really don't need Potato starch, breadcrumbs, Mono and Diglycerides of fatty acids ( I mean really?) or any of the other obscure additives you'll find in the ingredients of some low cost burger. All you actually need is Beef mince and a little Salt and Pepper. You don't need any fancy gadgets or burger presses, just your hands.
We only had about 250g of minced Beef left from the Brunch Burgers we made as a bit of a joke on Friday. But that’s not an issue. We fished the heart shaped pie formers out of the draw and made mini Cottage Pies.
As a side we had the very red looking Red Cabbage. We’ve discovered that we actually prefer it as a veg just acidified with a bit of Vinegar and sprinkled with Salt and Pepper, but not boiled. The crunch and acidity work really well with mince dishes which otherwise have a very soft texture.
Served with Carrot, peas and lashings of gravy (Added after I tokk the picture) this was a hearty (Pun intended) meal.
Our Cottage Pie recipe is here
