Name: Quick quarter-pounders
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 500g pack lean minced beef; 1 egg beaten; vegetable oil for brushing; 1⁄2 cucumber peeled; pinch sugar; dash malt vinegar; 4 tbsp light mayonnaise; mustard to taste (American, Dijon, English or wholegrain); 1 beefsteak tomato cut into 4 slices; 1 red onion sliced into rings; 1⁄2 iceberg lettuce divided into leaves

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Quick quarter-pounders

Quick quarter-pounders

Gary Rhodes

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Serves 4

Easy

Prep: 10 mins

Cook: 12 mins - 15 mins

A star rating of 3.4 out of 5.3 ratingsRate

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Some good quality mince, a slice of tomato, some mayo, a bit of onion and a toasted bun equals burger perfection in our eyes

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Ingredients

Nutrition

Units:

MetricUS

500g pack lean minced beef
1 egg

beaten
vegetable oil

for brushing
1⁄2 cucumber

peeled
pinch sugar
dash malt vinegar
4 tbsp light mayonnaise
mustard

to taste (American, Dijon, English or wholegrain)
1 beefsteak tomato

cut into 4 slices
1 red onion

sliced into rings
1⁄2 iceberg lettuce

divided into leaves

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Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

low

Method

step 1

Mix together the minced beef and enough beaten egg to bind it together, seasoning with salt and pepper. Divide the mince into four, shaping and pressing each into a burger. Heat a grill pan or the grill. Brush the burgers with the oil and cook for 6-7 mins on each side (using a baking tray if beneath the grill) for medium.
step 2

Meanwhile, cut the cucumber into thick slices. Put the slices in a bowl and season with salt, pepper and a pinch of sugar. Add a small splash of malt vinegar and mix well. Stir together the mayonnaise and the chosen mustard.
step 3

Present the burgers on the tomato slices, topping with the mustard mayonnaise, cucumber slices and onion rings. Finish with the burger on an iceberg leaf, topping with another leaf, if you prefer.

Recipe from Good Food magazine, December 2007

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A star rating of 3.4 out of 5.3 ratings

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