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Homemade Cheese Burger with Red pepper salsa

Homemade Cheese Burger with Red pepper salsa I simply adore this recipe for homemade burgers.

I love to have a burger at least once a week and with some much different flavouring you can experience a different burger every time you indulge.

The recipe we have listed will make 8-9 substantial sized burgers so you can wrap them up in cling film and freeze some until they are required.

Also if you wish use this recipe to make meat balls to serve with tomato enriched spaghetti.

- 1 ½lb/700g lean minced beef
- 1 medium sized onion - finely
- 2 cloves garlic
- 2oz/50g breadcrumbs
- 1oz/25g grated parmesan
- 1 dessert spoon tomato
ketchup / chilli jam
- 1 large egg
- Freshly chopped parsley
- Seasoning

Preheat the oven to 180C/350F/Gas Mark 4
Put the minced beef into a large mixing bowl.
Add in the finely diced onion and garlic.
Mix in the breadcrumbs, cheese and chopped parsley together with the tomato ketchup.
Season the mixture with a little salt and pepper.
Add in the egg and mash the mixture together with your hands using the egg as a binding agent.
Divide the mixture into 8-9 pieces and using a little plain flour shape them into your desired shapes about ½ inch thick.
Heat a pan and pan fry on either side for 2-3 minutes or until sealed evenly.
Transfer the burgers to a baking sheet and put them into the preheated oven for 12-15 minutes until they are fully cooked.
Cut one in the centre just to make sure they are cooked, as undercooked mince is a high risk product.
Serve on some toasted buns with the red pepper salsa.

Red Pepper Salsa

De-seed the red peppers and cut into very fine dice.
Cut the red chili into small dice also and add to the red pepper.
On a hot pan cook the red peppers for a little less than a minute - Just to soften them ever so slightly but be sure not to over cook them as they tend to disintegrate and loose their vivid colour.
Transfer to a large mixing bowl and allow to cool.
Chop the red onions into small dice.
Quarter and deseed the tomatoes.
Chop into small dice also.
When the red pepper and chili mixture have cooled, add in the diced red onion and plum tomatoes, crushed garlic.
Tear the basil leaves into the mixture also.
Season the mixture with a twist of black pepper.
Pour on the olive oil and lime juice and mix well.
Store in the fridge until required.

You can store this product in your fridge for three days.

- 1 red pepper
- 1 medium sized red onion
- 2 garlic cloves - crushed
& chopped
- 4-5 basil leaves
- 4 ripe plum tomatoes
- 3 ½ floz/100ml Olive oil
- 1 fresh red chili
- Juice of ½ lime
- Seasoning.

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