International Hamburgers

The important ingredient is good beef mince - fairly lean but with just a little fat to lend its succulent juiciness. Now for flavourings and this is where you can let your imagination grip you. Thai burgers, Middle Eastern burgers, curry burgers. Garnish and sauce appropriately.

Here is the basic recipe.

Hamburgers

4 burger buns
500g lean minced beef
1 large onion
2 cloves garlic finely crushed
1 teaspoon salt
Herbs and spices (see below)

Place the minced beef in a plastic bag. Finely chop the onion and crush the garlic. Add to the meat with the salt, herbs and spices and knead thoroughly from the outside of the bag.

Turn out onto a plate, flatten and divide into four and shape into patties.

Cook in a little oil in a frypan, or barbecue until cooked through.

Towards the end of cooking, split the burger buns in half and toast. Serve the burgers on the buns with the garnish of your choice. For the basic burger this can include tomato, avocado, cucumber, lettuce, grilled cheese, fried eggplant slices, pickles - there are numerous possibilities.

Here are some other suggestions for seasonings and garnish.

Thai burgers
Season with lemon grass, ground coriander, finely chopped chilli, and a little red curry paste. Garnish with chopped basil, tomato slices, cucumber and chopped fresh coriander.

Curry Burgers
Season with a good curry powder, toasted cumin seeds and chopped chilli and garnish with chutney and a yoghurt and cucumber raita.

Middle Eastern Burgers
Season with ground roasted cumin, cinnamon, chopped parsley, chopped mint, and garnish with a garlicky tahini and yoghurt sauce.

Kiwi Burgers
Always a bit of a joke. The basic burger used to be served with a slice of pickled beetroot (and I won't even mention beetroot sandwiches...) Sometimes still encountered in little snack bars in small country towns.