A bit of this, a bit of that
- 10ml (2tsp) vegetable oil
- 1 medium red onion, finely chopped
- 2 cloves garlic, crushed
- 500g (1Ib 2oz)minced beef steak
- 10mlsp (2tsp) Piri Piri seasoning
- 5mlsp (1tsp) ground cumin
- 15mlsp (1tbsp) tomato puree
- 30ml (2 tbsp) Onken Natural Set Yogurt
- 25g (1oz) plain flour
- 15ml (1tbsp) vegetable oil for frying
- For the Cucumber Raita:
- 2 x 15mlsp (2tbsp) fresh chopped mint leaves
- 8cm (3 inch) cucumber
- 150ml (¼ pt) Onken Natural Set Yogurt
- Cracked black pepper
- 1 Heat the oil in a medium frying pan and fry the onion and garlic over a medium heat for 4 – 5 minutes. Cool slightly.
Place the mince in a large mixing bowl, add the Piri Piri seasoning, cumin and fried onion mixture and mix together. Bind the mince mixture with the tomato puree and yogurt.
Cooks Tip: Chopped chilli and ground coriander can be used instead of the Piri Piri and cumin.
- 3 Divide the mixture into 4 and shape into 4 burgers. Put the flour onto a plate and coat the burgers in the flour. Place burgers on a clean plate and chill for 30 minutes.
- 4 Heat the vegetable oil in the frying pan, place in the burgers and fry over a medium heat 5 minutes per side for 20 minutes until cooked.
- 5 To make the Raita: Chop the fresh mint finely. Peel the cucumber, deseed it and cut into chunks.
- 6 Combine the yogurt, mint and cucumber. Turn into a serving dish and top with cracked black pepper to serve.
- 7 Serve the burger either on its own with the dip, wedges and salad or in a bun with the dressing topping the burger.