Tonight was burger night. A self-serve, create your own burger from the usual ingredients.
I made six big meatballs from 750g premium beef mince, one chopped onion, a handful of breadcrumbs and one egg. Cracked pepper and Murray River pink salt of course.
The balls were flattened and pan fried in olive oil for about 5 mins. Meanwhile the Tip Top burger buns were split into two (a top and a bottom) and gently toasted in the oven grill.
Once the burgers were cooked I used the same pan to cook six fried eggs, not flipped, and laid a piece of melting cheese on the egg before they were removed. Too easy!
Brendan's Construction: buttered bread base, chopped iceberg lettuce, meat burger, tomato sauce, egg and cheese, then the top bun.
I had a can of beetroot and pineapple rings awaiting opening, but it's not summer, so they stayed in the can for another day.
I took one bite and said 'good burger'!
Easy to make at home, kids love them and they are healthy! All the food groups are represented: protein, carbohydrates, sugar, a little fat and a lot of flavour!
Make them on the weekend. Get the kids involved. The sooner your children learn to cook, the sooner you can handball the task!
Stay well, stay safe.
Kind regards,
Brendan Blake
Six large meatballs
750g premium beef mince, one onion, breadcrumbs and one egg. Salt and pepper of course.
