With Simon Holst
Time: 20 mins
Cost per serve: $3.00
When thinking of hamburgers, it's easy to conjure up a mental picture of rather characterless, mass produced products. This is actually a shame because a homemade hamburger accompanied with potato wedges and coleslaw, really is hard to beat.
2-3 slices bread, crumbed
500g minced beef
1 large egg
1 tsp garlic salt
Black pepper to taste
Tear each slice of bread into four pieces and place them in a food processor and process to make fine crumbs. (If you don't have a food processor, tear the bread into small pieces, then place it in a bowl, add the egg and work the mixture until the bread has broken up.)
Place all the ingredients in a large bowl, then mix thoroughly (clean hands work best for this).
Divide the mixture into 4 balls then flatten these into roundish patties - it doesn't matter if they're not perfectly round.
Grill or barbecue about 20cm from the heat, turning when browned, or, brown on both sides in a hot, lightly oiled frypan, then lower heat and cook until the centre is firm when pressed.
Serve in lightly toasted plain or sesame buns with three or four of the following:
torn or shredded lettuce (or coleslaw)
red, yellow and green capsicums (raw or roasted)
sliced gherkins or dill pickles
thinly sliced red onion, crisped by soaking in cold water.
watercress or other fresh herbs
chilli beans and sour cream
Of course no burger is complete without tomato sauce and/or mustard.
For an ideal accompaniment why not make your own potato wedges.
Heat the oven to 220C.
Quarter potatoes lengthways (allow 1 to 1 1/2 medium potatoes per person), then cut each quarter (lengthways) into three wedges.
Place wedges in a plastic bag and toss with 1-2 teaspoons oil per potato.
Arrange wedges in a single layer on a non-stick sprayed or Teflon or baking paper lined tray.
Sprinkle lightly with garlic salt, paprika and pepper then bake for 12-15 minutes or until golden brown.
(Broadcast: 14 May 2012)