How to make it

  • Apart from the butter and breadcrumbs, mix all the ingredients together, season to taste and form into small balls;
  • Note: If mixture still a little wet, slowly add and mix in breadcrumbs to attain the desired consistency then form into balls;
  • Flatten the balls, shape into desired size burgers and place on baking tray;
  • Cover with cling film, put tray in fridge and chill burgers an hour or so;
  • Melt butter in frying pan, add the burgers and cook on medium heat;
  • Meanwhile, while burgers are starting to cook, make the gravy;
  • When burgers are sufficiently browned on one side, turn over and cook steadily until meat just cooked through with juices running freely and clearly;
  • Set aside
  • In a medium saucepan, sauté, stirring frequently, the shallots in the oil over a low medium heat for some 5 minutes or so until softened a bit and slightly browned;
  • Season with pepper and add the garlic and thyme;
  • Continue cooking for a further 3 minutes or so, stirring occasionally to prevent scorching;
  • Pour in the vinegar and cook until it has evaporated to syrup;
  • Pour in the wine, increase heat to high, and cook until it has reduced by about half to two thirds;
  • Pour in the stock and bring to the boil;
  • Turn down the heat and simmer until reduced again to required consistency;
  • Remove the garlic and thyme;
  • Season to taste and finally whisk in the butter;
  • Can add any juices from the meat just before serving with burgers - separately or together;

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