Hi Guys. Look at this fantastic set of pans I’ve designed with Tefal. You can grill with it, fry, roast, stew and marinate. You can even make apple pie in it. Best of all it packs away into the tiniest space.
Recipes
Rump steak burgers
Easy
serves 4-6
Preparation time: 25 min
Cooking time : 10 min
- 900g rump steak, cut into cubes
- 1 red onion, peeled and finely chopped
- olive oil
- ½ teaspoon cumin seeds
- 1 tablespoon coriander seeds
- a pinch of sea salt
- 1 teaspoon freshly ground black pepper
- a handful of freshly grated Parmesan cheese
- 1 heaped tablespoon Dijon mustard
- 1 large free-range or organic egg
- 100g breadcrumbs
- groundnut or other flavourless oil
Pulse the rump steak in a food processor – you’ll get some smaller bits and some larger bits of meat, which is great.
Heat a splash of oil in the Survival Kit frying pan and fry the onion for about 5 minutes until softened, but not coloured. Add the onion to the meat – this’ll give the burgers a lovely sweetness.
Bash up the cumin seeds, coriander seeds, salt and pepper in a pestle and mortar until fine. Add the ground spices, Parmesan, mustard, egg and half the breadcrumbs to the meat and mix together. If the mixture is too sticky, add a few more breadcrumbs.
Lay out some greaseproof paper and sprinkle with breadcrumbs. Shape the meat into 4 big or 6 smaller patties, then place them on the crumbs and sprinkle more crumbs on top. These burgers are best if they are chilled in the fridge for about an hour before you cook them.
Heat a little oil in the Survival Kit frying pan and cook the burgers in batches, on a medium to high heat, for about 8 to 10 minutes, turning them occasionally. Serve on a toasted burger bun with tomato ketchup and a "wally" (pickled gherkin).