Rosemary & Thyme Burgers

Rosemary & Thyme Burgers

This rollercoaster weather of ours has sent our herb pots into overdrive. Rosemary and thyme is shooting up all over the place thanks to the combo of sunshine-and-rain, so I’ve been snipping and using it in a variety of different recipes, from stuffing a chicken with it, to using it to flavour stocks, to this very fragrant recipe for rosemary & thyme burgers. 

I pre-cooked them in my Sous Vide water bath, but it’s not really necessary. Just make sure the pan is nice and hot and cook each burger for arond 4 mins each side. This will give you a good crust, heat the burgers through yet still keep them juicy.

Makes 2-4 burgers

500g lean minced beef
1 tbsp finely chopped fresh rosemary leaves
1 tbsp finely chopped fresh thyme leaves
1 tsp black pepper
1 tsp salt
A little oil, for frying

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1. Put the ingredients into a bowl and loosely mix with your hands.. You don’t want a packed in burger as this will be more like eating meatloaf. A looser texture makes for a much juicier and easier-to-eat patty.

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2. Take a handful of the mixture and roughly shape into a ball, then using a round mould or ramekin, loosely press the burger mince into the mould to create a patty.

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3. If using a Sous Vide water bath, vacuum-pack the burgers and cook them in the water bath at 55C for 1-2 hours.

4. Remove the pouch from the water bath and snip open. Discard any juices. Heat a large frying pan and add a little oil. Sear the burgers on each side for 1 minute per side. If you haven’t used a Sous Vide, cook each burger for approx. 4-5 mins per side, depending on how ‘done’ you want your burgers to be.

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5. Ideally serve on brioche buns, with melted Gruyere, cherry or santini tomatoes, coleslaw and mixed leaves.

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Brilliant for barbecues – if the weather ever improves!

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