2 lbs lean ground beef
1 onion, peeled and finely chopped
A pinch of cumin seeds (or 1/2 tsp ground cumin)
1 tbsp coriander seeds (or 2 tsp ground coriander)
Salt and freshly ground black pepper
A handful of freshly grated Parmesan (I used Grana Padano) cheese (about 1/4-1/3 cup)
1 heaped tbsp English mustard (or whatever mustard you have)
1 large egg
1 1/2 cups Gluten Free breadcrumbs
Gluten Free burger buns
Gather your ingredients then, if necessary, create your breadcrumbs by nuking some Gluten Free Bread. Fry off your finely chopped onion in a little olive oil.
Note: you may notice the Burger Edge bag in the background (above). I went in there today and bought two gluten free burger buns because they are really, really good. I nuked one for my breadcrumbs and warmed the other one, cut in half, in the oven for ten minutes before assembling my burger. Best GF burger buns I’ve ever had.
Add in the egg and the ground beef. Now get down and get dirty, mixing everything with washed hands. Flatten out a burger to fit your buns and start to fry. I also fried up some bacon and an egg and set aside some fresh-cut tomato and mixed salad leaves, and made up some aioli.
Assemble your burger: Warm bun bottom, a generous smear of aioli, salad leaves, burger, bacon, egg, fresh tomato and, of course, some tomato sauce (ketchup).
Whack the burger top on and you have yourself a very fine (and filling) lunch. My friend Trudy, from down the road, popped in when she heard I was cooking burgers. She rated Jamie Oliver’s Ultimate Burger 9 out of 10. I would give it around the same. It was sensational.