At our recent barbecue pot-luck, our good friend Margaret brought along two varieties of meat balls for grilling. Everyone loved these little hamburgers and as proof of how good they were I have to say I only got to taste the crumbs of one variety: the rest disappeared down our guests gullets within minutes of coming off the grill. The next day my dear Critic was still raving about them and so I wrote to Margaret to ask for the recipes. Unfortunately, she hasn't had the time to answer me and so last night I tried to improvise the coriander and onion one.
I'm pretty sure I did not get her recipe exactly right, but what I came up with was inspired by Margaret's recipe. The Critic judged that although my recipe was slightly less flavourful it worked better as a hamburger as a result. (Margaret's were served on their own and so the extra flavour could be better appreciated!)
One of these days I'll have to chase her up for the second variety (can't remember for the life of me what it contained but it was apparently delicious) but for now here is my take on the coriander one.
Margaret's Coriander Hamburgers
1 kg ground beef
1/2 cup chopped fresh coriander
2 plump cloves of garlic
juice of 1/2 a lemon
salt, pepper to taste
1 Tbs hot pepper flakes
Carefully crumble the beef in a large bowl with your hands and gently toss it with the rest of the ingredients. It's best to wash your hands thoroughly before (and after) and work it with your fingers rather than use a spoon. Turn on the grill and when it is nice and hot gently squeeze a large handful of the meat into a patty slightly larger than the size of your bun. It's important not to work the meat too much if you want to keep it tender and juicy. When the patty is cooked on one side, flip it over and put the bun on the grill to toast. Serve the hamburger patty on the toasted bun with fresh tomato, a slice of onion and a little sharp mustard.