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. 
Around the World for £4 or less took us to Ghana on Friday.
Ingredients:-
200g Liver ( We used Pork Liver ), cut into small pieces
2 Onions, roughly chopped
4 cloves of Garlic
3 Bullet Chillies
Chilli powder to your taste
1 tsp Ginger grated
Salt
Bouquet Garni ( Or mixed herb and a Bay Leave )
1 Stock Cube
2 Red Bell Peppers, finely sliced
2 Carrot, thinly sliced
1 handful of shredded White Cabbage
A good squeeze on Tomato Purée
Oil
Method:-
(1) Steam the liver with the Bouquet Garni, water, Salt, Stock Cube – covered for 15 minutes.
(2) Remove from the heat and reserve the stock.
(3) Fry the Liver for 2 minutes.
(4) Add the Ginger, Chilli powder and 2 cloves with of Garlic and continue to fry over a low heat.
(5) Blend 1 Onion, 2 cloves worth of Garlic, chillies, and Bell Pepper with oil.
(6) Fry the mixture for 10 minutes on a low heat.
(7) Add the Tomato Purée and continue to stir.
(8) Add the Liver and stock and gently combine.
(9) Add the Carrots, remaining Onion, Bell Pepper and Cabbage and stir gently for 2 minutes.
Serve over a bed of Rice.
Notes:- The Liver would have benefited by being coated in flour before frying.
