Hashé to me, beef patty or burger to you! I’ve used Ottolenghi flavours from a great tomato salad which you can find the original of here to combine with some minced steak and end up with a meat feast and tangy salad combo.
- 50ml olive oil
- 1 red chilli, cut into thin rounds
- 4 garlic cloves, peeled & thinly sliced
- 4cm piece fresh ginger, peeled & cut into thin julienne
- 30g fresh coriander, stalks chopped & leaves roughly chopped
- 500g lean steak mince
- 1 tsp ground coriander
- 2 beef tomatoes, sliced into 1cm rings
- Sea salt and black pepper
- Sprinkle of nigella or onion seeds if you have them
What to do
- Heat the oil in a frying pan, add the chilli, ginger and garlic and cook for 5 minutes until the garlic is golden.
- Take it off the heat and stir in the coriander stalks and set aside.
- Lay the sliced tomato on a grill pan lined with foil in one layer.
- Drizzle with some of the infused oil retaining the chilli/garlic/ginger mix.
- Sprinkle with salt and pepper and grill under a hot grill for about 5 minutes until they start to brown and soften but NOT falling apart!
- Once cooked put on a serving plate and sprinkle with half of the chilli/garlic/ginger mix.
- Put the remaining half of this mix in a bowl with the minced steak, half the coriander leaves, coriander powder, salt and pepper. Form into 4 patties and chill for at least half an hour.
- When you are ready to eat use the grill pan again to grill the patties turning once for a total 15 minutes. Rest for a 5 minutes.
- Finish the salad with a final sprinkle of the coriander leaves and nigella seeds and serve with the hashé.