- 500 g mince beef
- 1/2 onion (very finely chopped)
- 4 pinches ground coriander
- 4 pinches paprika
- 3/4 tsp salt
- 1 tblsp worcestershire sauce
- 1/2 tsp ground black pepper
- 80 g celery
- 2 tsp dijon mustard
- 100 ml mayonnaise
- 1 kg new potatoes
- 60 ml red wine vinegar
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 small onion
- a handful of medium pickles/gherkins
- 2 tblsp chopped parsley
- Break up the mince in a bowl.
- Very finely chop the ½ onion and sprinkle it and the remaining burger ingredients over the mince.
- Toss lightly with hands to mix and form 3 equal balls.
- Pat balls lightly to flatten the meat to about ¾ inch thick then press down in the centre to create depression that is ½ inch thick.
- Heat up the pan on a medium/hot burner and add a small amount of oil.
- Add the burgers, depression side up. Cook the burgers, flipping once, until ready. About 4 minutes per side.
- Toast the inside of the buns in the grill until just browned.
- Serve the burgers on the bun with lettuce, tomato, onion, pickle, ketchup, mayonnaise and mustard (as desired).
- Serve and enjoy!
- Cover potatoes with cold water and bring to a boil. Simmer at medium heat until cooked but still quite firm (about 12-14 minutes).
- Cool potatoes under running cold water. Once cool enough to handle, slice into chunks and place in a large bowl.
- Add the vinegar, salt and pepper and mix to coat.
- Cover the bowl with cling film and refrigerate about 20 minutes.
- Meanwhile, finely shop the celery rib, red onion and pickles.
- When the potatoes are cool, toss with the celery, onion, pickles and the remaining ingredients.
- This can be served immediately or else refrigerated for up to one day.