Kiev beefburgers
Preparation time:
Marinade Time:
Cooking time:
Serves:
Source:
Marinade Time:
Cooking time:
Serves:
Source:
Succulent beef gives way to a molten garlic butter centre, making these beef burgers incredibly moorish
Ingredients
450g lean minced beef
freshly milled black pepper
1 small courgette, coarsely grated
Butter
For the garlic butter
75g salted Butter, slightly softened
2 cloves Garlic, peeled and finely chopped or crushed
1–2 tbsp freshly chopped flat-leaf parsley or Chives
Method
- To prepare the garlic butter; in a small bowl mix together all the ingredients.
- Mould the butter into a cylinder shape, the diameter of a two pence coin, wrap in foil and freeze for up to 2 hours.
- In a large bowl mix the burger ingredients together. Using slightly damp hands shape the mixture into 8 x 9cm/3½inch burgers, 1cm/½inch thick. Cut the butter into 4 x 1cm/½inch thick discs. Place a disc in the centre of each burger. Position the remaining burgers on top and continue to mould into a burger shape so that the butter discs are hidden in the centre. Cover and chill for 20 minutes.
- Cook the burgers on a prepared barbecue or preheated moderate grill for 6–8 minutes on each side until cooked and any meat juices run clear.
- Serve the burgers in a bun or with flatbreads, a crisp green salad and a selection of relishes.
