Chilli Burgers with Mustard Mayo

Homemade burgers are surprisingly quick and easy to make and delicious! Chilli flakes from the store cupboard give an unusual, but not overpowering, kick, which sits well with the mustard and honey mayonnaise. Breadcrumbs are added to open the texture of the burger and a worthwhile tip is to keep small bags of these ready prepared in the freezer for just such recipes – they thaw in seconds.

Makes 6 x 125g (1/4 pound) Burgers

Burgers:

• 650g (1 ¼ pounds) lean, finely minced, steak mince
• 75g (1 heaping cup) white breadcrumbs – 2 slices thick bread crumbled
• 1 ½ level teaspoons dried chilli flakes
• ½ level teaspoon salt
• ¼ level teaspoon ground black pepper
• 1 small red onion, grated

Mayonnaise:

• 3 rounded tablespoons low fat mayonnaise
• Small clove garlic, crushed
• 2 level teaspoon coarse grain mustard
• 1 level teaspoon clear honey
• Salt
• Freshly ground black pepper

1) Put all the ingredients for the burgers into a large bowl and mix thoroughly.

2) Using wet hands divide the mixture into 6 portions. Shape each into a ball and then flatten into a round shape, approximately 10cm (4 inches) in diameter. If time allows place the burgers on a baking sheet and chill in the refrigerator for 1 – 2 hours ( this helps to firm them a little)

3) For the mayonnaise sauce mix all the ingredients together in a small bowl adding salt and pepper to taste. Cover and chill until required.

4) Heat a teaspoon of vegetable oil in the pan over a medium setting. When hot smear this oil over the surface using kitchen paper towels. Fry the burgers briskly for 3 – 4 minutes on each side, until they are browned and cooked through. They should be thoroughly cooked to the centre for children.

Serve on a warmed bun, or on a thick toasted slice of ciabatta bread, topped with some of the mayonnaise and salad.

These burgers freeze well on the day they are made and will keep for up to 3 months. Interleave with baking silicone paper for easy removal when frozen. Thaw before cooking.