New Zealand's grass-fed beef is among the world’s best. And safest. As a lapsed vegetarian, I say, yum.
Lately I love this “Mexican” twist on my old favourite.
400g premium lean mince
½ onion, finely diced
1 tbsp soy sauce
2 tsp chilli sauce
2 tbsp chopped fresh coriander
2 tsp ground cumin
Colby, cheddar or edam cheese slices (optional)
1 tbsp oil
Combine mince with all other ingredients, except oil. Divide into 4 equal portions. Flatten into burger patties.
Prepare selection of salad ingredients, eg lettuce, tomato, pickles.
Toast or grill hamburger buns.
Lightly oil and heat a barbeque plate. Cook burgers until cooked through (these days I don’t like mine as rare as I used to), about 4-5 minutes on each side. In the last minute, if using, melt Colby cheese on top of patties.
Assemble buns and salad ingredients. A quality mayonnaise hits the spot.
Serve with homemade oven fries and fresh fruit salad for dessert.
Much better than it looks in this photo