makes
6
prep
15 minutes
cook
20 minutes
difficulty
Easy
makes
6
serves
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 500 g minced beef
- 1 egg
- 1 onion, finely chopped
- 1 tbsp flat-leaf parsley, finely chopped
- 50 g (½ cup) dried breadcrumbs
- 1 tbsp vegetable oil
- 6 brioche buns, halved
Tomato sauce
- 2 tbsp vegetable oil
- 3 garlic cloves, finely chopped
- 5 ripe tomatoes, peeled, seeded, finely chopped (see Note)
- 2 tsp red wine vinegar
- 2 tsp mild mustard
- 1 tbsp store-bought tomato sauce
- ½ tsp caster sugar
- 1 tbsp tomato paste
- 1 tsp dried chilli flakes
Instructions
Place beef, egg, onion, parsley and breadcrumbs in a bowl and season with salt and pepper. Using damp hands, mix until combined, then shape into 6 round, flat patties. Cover and refrigerate until needed.
To make sauce, heat oil in a pan over medium heat, add garlic and fry for 1 minute, stirring, then add tomatoes and remaining ingredients. Bring to the boil, stirring to combine, then simmer for 3 minutes or until slightly thickened. Cool to room temperature and transfer to a large bowl.
Heat 1 tbs oil in a frying pan over medium heat. Cook patties for 2½ minutes on each side or until just cooked. Place a patty on each of the bun bases and cover with bun tops. Submerge burgers in sauce, turning to coat and absorb some of the sauce, then remove. Place in a large steamer set over a saucepan of gently simmering water and steam for 3 minutes or until buns are soft and begin to lose their shape slightly. Serve immediately.
Note
• To peel tomatoes, bring a large saucepan of water to the boil. Cut a small cross in the skin at the base of each tomato and then working in batches, blanch in boiling water for 20 seconds. Remove from water and refresh immediately in a bowl of iced water. Allow to cool, then remove skins.
Photography by Brett Stevens. Styling by Kirsten Jenkins.
As seen in Feast magazine, June 2014, Issue 32. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
