- 700 g lean good quality British beef mince
- 1 medium egg, just the white for a healthier burger
- salt and freshly ground black pepper, freshly milled.
- 1 Cajun or Chinese five spice powder
- a touch of Tabasco sauce
For the Sauce
- 4 spring onions, finely chopped
- ½ Cajun spice
- 125 ml Whisky
- 75 ml dark soy sauce
- 1 red pepper, finely diced
- 150 g tomato ketchup
- 100 g soft brown sugar
- 1 tbsp parsley, chopped
- 1 pinch dried oregano
- 1 tbsp rosemary, chopped
- 55 g Dijon mustard
- salt and freshly ground black pepper
- Mix the meat with all the spices and egg, season well and mould into 4 large 2cm thick burgers, chill well until needed.
- Place all the ingredients for the sauce into a bowl and mix well, finally; add the peppers and onions.
- Best left overnight and will keep for a week in the fridge.
- Preheat the bbq until the coals are light grey.
- Lightly brush the burgers with a little veg oil, not too much or the flames will flare up and burn the burgers.
- Place the burgers on and cook on both sides until the juices run clear about 6-8 minutes on each side.
- Remove from the grill and spoon over a little sauce, serve with some roasted peppers and a large bowl of coleslaw.
- A quick tip, try making coleslaw with the normal finely grated carrots, cabbage and onions, then instead of using mayonnaise, add a light vinaigrette. Not only does the vinegar break down the raw vegetables, but it is a lot healthier.
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