It was burgers @ The Sandbag House last night. Since I found a recipe for, and made my own beef patties, going on fifteen or more years ago, we've been a little spoiled.
Last night's supper was either to have been Scotch eggs or "mince something".
I had made Scotch eggs for the market for the first time in ages.
Theoretically, there would have been some left over. So much for banking on that: I could probably have sold the entire batch twice over. A nice problem to have, and by request, it won't be as long until the next time.
Mince something
Oh, for my American friends, mince is the hold-all word we use for ground meat. Usually beef.
I said, the other day, that burgers are only quick if someone else does them - beef or vegetarian or vegan.
When I make the beef ones and I have planned properly, I order from the local butcher - my own blend and ratio of lean beef and mutton fat. Fat (in the right quantity) is essential for flavour and to prevent the patty from being too dry.
Last night was a little different because it was just supermarket mince that I had to work with. And not much brain. In other words, I was not bothered about fishing out the recipe and "doing" quantities, etc., so I worked from memory:
An onion and a clove of garlic, chopped and sauteed with chopped, fresh herbs from the garden and a glug each of soy and Worcestershire sauce and a grinding of black pepper, bound together with an egg.
Form into patties and then put them into the fridge to set before frying.
I used the resting time to whip up a quick balsamic onion marmalade to go between the bun and the patty.
That is all. Oh and with a dollop of All Gold tomato sauce (ketchup) and balanced with a side salad.
I haven't changed my mind: homemade is definitely worth the effort. Especially with homemade soft sourdough rolls.
Not quite done
Even though I didn't follow the recipe, The Husband and I both declared the result more than just edible. The mixture - about 300 - 400g - I didn't weigh anything - made four 125ml patties. Two have gone into the deep freeze for another burger night or for when 
Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa
Post Script
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