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.

Ingredients

• 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 

1. Heat the oil in a frying pan, add the chilli, ginger and garlic and cook for 5 minutes until the garlic is golden.
2. Take it off the heat and stir in the coriander stalks and set aside.
3. Lay the sliced tomato on a grill pan lined with foil in one layer.
4. Drizzle with some of the infused oil retaining the chilli/garlic/ginger mix.
5. 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!
6. Once cooked put on a serving plate and sprinkle with half of the chilli/garlic/ginger mix.
7. 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.
8. 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.
9. Finish the salad with a final sprinkle of the coriander leaves and nigella seeds and serve with the hashé.