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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From a clipping of a the magazine section of The Philadelphia Inquirer. These burgers come out really moist but I've tweaked the recipe ever so slightly to make them even more moist. Ingredients:
1 lb beef mince |
4 spring onions, thinly sliced (aka scallions) |
2 tablespoons fresh parsley, chopped |
4 teaspoons fresh lemon juice |
1 tablespoon soy sauce, plus extra |
soy sauce, for basting |
1 teaspoon olive oil |
1 teaspoon milk or 1 teaspoon cream |
salt, to taste |
fresh ground black pepper, to taste |
2 tablespoons olive oil |
Directions:
1. In a large bowl, combine the beef, spring onions, parsley, lemon juice, soy sauce, 1 teaspoons olive oil and milk.
2. Season with salt and pepper.
3. Shape into 4 equal patties. (These may be covered with plastic wrap and refrigerated until needed. Remove from fridge 30 minutes prior to cooking.).
4. Heat the olive oil in a large fry pan over medium heat.
5. Cook the patties for 5 minutes on one side.
6. Flip patties over, baste with a little soy sauce and cook an additional 3 minutes for medium-rare or longer for well-done.
7. Serve immediately with your favorite side dishes.
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