With this recent spell of good weather, I've gone off big dinners. It's all about chicken wings, burgers, sausages, salads - we had a small barbecue last week, with some burgers & chicken. It was nice, but I'm really not a fan of mince beef at the minute. Good quality stuff from the butchers is one thing, but fatty bony lardy watery supermarket mince is quite another. I bought a packet of burgers from a supposed "good" brand (rhymes with........turds fly), the first one I've bought since the horsemeat scandal, and they were honestly the worst ones I've had yet. Piddly little tiny burgers that leaked water and shrank into shrivelled little mounds.
I had a couple of bags of Quorn mince in the freezer, so I tried a few things to see if I could make a burger from it. This is the recipe that worked the best - it makes two burgers.
* 2-3 small mushrooms, sliced.
* 1 small onion, diced.
* 1 clove of garlic, crushed.
* 25g cheese, grated.
* 1 slice of bread, grated into breadcrumbs.
* 1 egg.
* 100g Quorn mince, defrosted.
Spray a pan with frylight and turn on the heat.
Put all other ingredients into a mixing bowl, and mix well. If you find the mix a bit wet, flour your hands.
Divide the mix in two and shape into burgers.
Fry for 5 minutes, gently turn them over, and fry on the other side for 5 minutes until burgers are browned. Stick a knife in the centre of each burger to make sure they're piping hot.
I used a Pat The Baker Slimbo instead of a burger bun (one half per burger), and served them with a handful of air-fried chips and some salad.