500g beef mince
1/2 finely chopped onion
2 inch piece of celery finely chopped
1 inch piece of red chilli finely chopped
2 cloves of garlic finely chopped
1/2 tsp thyme
1/2 tsp rosemary
1 tbsp balsamic vinegar
1 egg beaten
Salt & Pepper
Firstly I finely chopped half a white onion and put this in a bowl. Then I broke of a two inch piece of celery and sliced it a couple of times lengthways and then finely chopped and added to the bowl with the onion. Then I smashed with the flat part of a kitchen knife the two cloves of garlic as this makes them easier to peel and then finely chopped them and also added to the bowl. Then I cracked an egg into a bowl and whisked together ready for adding to the mixture later. Next I added all the herbs and spices to the bowl starting with half a teaspoon of thyme, half a teaspoon of rosemary, 1 tablespoon of balsamic vinegar and the salt and pepper. Finally I added the beef mince to the bowl with the beaten egg for binding the mixture together. The next stage gets a little messy but don’t be afraid to get right in there with both hands and bring the mixture together ensuring all the ingredients and mixed thoroughly.
I then divided the beef mince mixture into four balls and patted and rounded into shape on the work surface making sure not to use too much force as this would of made the burgers not so tender. I then placed the uncooked burgers on a plate ready to griddle.
I then heated my griddle until very hot and placed the burgers on for a couple of minutes each side or until brown. Then I placed the burgers into a pre-heated oven 180c for approx 20 minutes to ensure they were cooked right the way through.
I then plated them up dressed with some fresh tomato and onion and fresh ciabatta bread.