This recipe is taken from The Australian Women's Weekly The Complete Book of Everyday Classics.
Initially the recipe sounded as beef burgers with cabbage mash, but according to my own experience the burgers come much more delicious and succulent when made of two equal portions of mince - pork and beef (rather than adding some bacon to the beef, as it states in the original recipe). Same with mash, cooked broccoli gives better texture and taste than uncooked savoy cabbage. Well, if anyone feels different, he can always hold on to the original recipe.
Ingredients:
Makes 16 small burgers:
450 g mince beef
450 g mince pork
1 big onion, finely chopped
2 cups stale breadcrumbs
1 egg
2 garlic cloves, crushed
2 tbsp Worcestershire sauce
2 tbsp barbecue sauce
1 cup chopped fresh flat-leaf parsley
salt, pepper to taste
For the gravy:
500 ml beef stock
1 tbsp mustard
1 tbsp barbecue sauce
1 tbsp cornflour + 2 tbsp cold water
salt, pepper to taste
For the broccoli mash:
900 g peeled potato, quartered
250 g broccoli florets
60 ml fatty milk (or single cream)
salt, pepper to taste
Method:
Place potato and broccoli in a deep saucepan, pour enough water to cover.
Bring to boil and cook until tender. Remove from the heat and drain.
Add the milk (or single cream) and mash with a fork (or with blender, if preferred). Adjust the seasoning.
Heat some oil in a frying pan, cook onion and garlic stirring until onion softens. Remove from heat.
In a big mixing bowl using hands combine the mince, breadcrumbs, egg, parsley, barbecue and Worcestershire sauce. Mix in the fried onion. Adjust the seasoning.
Shape mixture into 18 rissoles on a lightly floured surface, wrapping them with a small quantities of flour to prevent sticking.
Heat oil in a frying pan, cook burgers, in batches, until browned both sides and cooked through.
Cover to keep warm.
To make the gravy, place mustard, stock and barbecue sauce in a small saucepan, bring to boil. Stir in blended cornflour and water, cook, stirring, until gravy boils and thickens slightly. Season to taste.
Serve burgers, topped with gravy, with broccoli mash.
Perfect with pickled mushrooms (for example, saffron cap ones)
Bon Appetit!
