There is nothing to beat a home prepared and grilled burger. Burgers are best served medium rare.
1 slice brown bread, made into crumbs
30 ml (2 tblsp) water
500 g (16 oz) lean mince
1 very small onion, chopped
4 ml (1 tsp) made mustard
salt and freshly ground black pepper
10 ml (2 tsp) Worcestershire sauce
30 ml (2 tbl) tomato sauce (ketchup)
5 ml (I tsp) mixed herbs
To serve: 4 burger buns, lettuce, slices of tomato, onion rings, slices of dill pickles
Place the crumbs into a large bowl, sprinkle with water and stand for a few seconds. Add remaining ingredients and mix thoroughly. Form into 4-6 patties. Prepare your COBB, and when it is ready, fit the grill and heat covered for 10 minutes. Oil or spray the grill generously and then cook the patties for 4-5 minutes per side. Server on warm buns with additions of your choice. Serves 4.
- Brush raw patties with Beef Baste
- Stuff each raw pattie with 10ml (2 tsp) crumbed blue cheese
- Add 5ml (1 tsp) curry paste to the raw mixture
- Top cooked burgers with slices of cheese, grilled bacon, or pineapple
- Add 150g (5 oz) raw pork mince to the basic mixture and top with peanut sauce for a Thai burger.
Scrambled Eggs on the COBB
Salt and black pepper
2 ml Dry mustard
30 ml butter
60 ml cream
15 ml mixed chopped chives and fresh herbs
Beat eggs lightly with the seasonings. Melt the butter in a COBB Pan, when hot add the egg mixture. Stir slowly and constantly until the eggs start to scramble. Continue stirring slowly. When about ¾ cooked, remove from the heat and stir in the cream and the chives and the herbs. Serve garnished with parsley. Optional – serve with smoked salmon.