J’s lamb and veal burgers

I was originally planning to do a home cooked Angus Burger … but I couldn’t find any Angus beef. I also couldn’t find any decent hamburger recipes, so my wife helped me out and gave me the one below. It turned out really well so I’ll probably try it again another time … with Angus beef!

Ingredients:
1 brown onion, finely diced
2 garlic cloves, crushed
1 red chilli, seeds removed, finely chopped
1 egg
1 tbs of dried oregano
4 tbs Worcestershire sauce
4 tbs of tomato paste
1 tbs hot chilli sauce
1 beef stock cube, crushed
4 tbs French or English hot mustard
500g veal mince
500g lamb mince
1 tbs of olive oil

10 white bap rolls (large, soft white rolls dusted with flour)
1 cos or iceberg lettuce, leaves cleaned
5 medium sized tomatos, thickly sliced
1 cup of pickled cucumbers, thinly sliced longways
10 slices of processed cheese
1 red onion, thinly sliced
Tomato sauce, mayo or American mustard

Method:
In a large bowl, add the brown onion, crushed garlic, chilli, oregano, egg, Worcestershire sauce, mustard, tomato paste and crushed stock cube. Mix together with a spoon. Wash hands (again). Add lamb and veal mince to bowl and use hands to thoroughly combine mixture. After you’ve mixed it all through, use your hands to make mince patties about the size of your palm. Flatten out so they’re no thicker than your finger. Put patties on grease proof paper and refrigerate for 1 hour. Heat a large frying pan (medium heat) and add oil. Cook patties for about 3 minutes each side or until cooked through. After cooking, remove and let rest on paper towel for a minute or two. Serve all in small bowls and let your family make their own delicious burgers … yum!