Since I've been spending a lot of time at home recently, I tend to tune in to Discovery Travel and Living at lunchtime, so I've been watching a lot of Jamie Oliver.
The other day I saw him whip up these "Elvis Burgers", and since I'm a sucker for burgers, I thought I'd try my hand at them too. Found the recipe here.
Ingredients (Serves 6)
900g minced beef
1 onion, finely chopped
1 Tbsp olive oil
1/2 tsp cumin seeds
1 Tbsp coriander seeds
Pinch salt
1 tsp freshly ground black pepper
1 handful Parmesan, grated
1 heaped Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
1 large free-range egg
115g bread crumbs
2 Tbsp milk/red wine (optional)
6 buttom mushrooms, sliced (optional)
6 slices of cheddar cheese (optional)
Sliced tomato/cucumber/lettuce (optional)
6 Burger buns, toasted
![Burger meez](http://static.flickr.com/34/124691355_9f3123d3b4_m.jpg)
Notes on ingredients: The mushrooms, sliced cheese and vegetables are optional, but in my opinion are worthwhile additions to a burger if you have them. Jamie says he likes to mince his own beef, but I can't be bothered - I just buy mine.
![Frying onions](http://static.flickr.com/54/124691356_9f3123d3b4_m.jpg)
In a saucepan, heat the olive oil and fry the chopped onions over low heat till they soften. I suppose you could add sugar and caramelise them, but that's additional time and trouble.
![Meat and onions](http://static.flickr.com/45/124691357_ad8b672be6_m.jpg)
Add the onions to your meat.
![Spices](http://static.flickr.com/45/124691358_d8fd987c51_m.jpg)
In a pestle and mortar, bash up the cumin and coriander seeds. Just crush them by rolling your pestle, releasing their fragrance and then pummel them till they're a fine powder.
![Meat, onions, spices](http://static.flickr.com/54/124692199_614c679c0f_m.jpg)
Add these, and the salt and pepper, to your meat. Starting to look more and more appetising already.
![Meat, onions, spices, sauces, crumbs](http://static.flickr.com/38/124692200_c980a56922_m.jpg)
Add the grated parmesan, Dijon mustard, worcestershire sauce, egg and 1/2 the bread crumbs and mix. If too sticky, add a few more bread crumbs. Now, a problem with hamburger patties is that they can get quite dry. To counteract this, I find it useful to add 2 Tbsp of milk or red wine to make the patties juicier. Purely optional though.
![Meaty](http://static.flickr.com/41/124692201_c8aed099fa_m.jpg)
Your patty mixture should look like very interesting dogfood once you've mixed everything together. I bet all you burger eaters never really thought about what goes into your burgers.
![Patties](http://static.flickr.com/56/124692203_1892284c42_m.jpg)
Lay out some greaseproof paper, sprinkle with bread crumbs, and then shape the meat into patties. Place them on the crumbs, and sprinkle more crumbs on top. I used some metal rings to shape my patties, they're dead useful. Be sure not to make your patties too thick though, or they'll be a pain to cook. About half an inch is good. Jamie says these burgers are better if they are chilled in the fridge for about 1 hour before you cook them.
![Fried Patties](http://static.flickr.com/1/124691354_855ecff665_m.jpg)
Heat a little oil in a frying pan, and cook the burgers on a medium-high heat for about 8 to 10 minutes, or until cooked to your desire, turning occasionally. You can also fry the sliced mushrooms in the same oil till they're golden brown.
![Burger](http://static.flickr.com/44/124692204_19dad61c14_m.jpg)
Place your patty on the bun, then the sliced vegetables, then the mushrooms, then the cheese, and place the round bun on top of everything. Let it rest a minute for the juices to redistribute, then have yourself a sloppy, mouth-watering burger that will shame fast food outlets everywhere.
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