These beef patties are deliciously infused with cumin and coriander seeds, rosemary and garlic. Melted blue cheese adds an extra burst of flavour!
Ingredients
| 2 tsp | Coriander seeds |
| 1 tsp | Cumin seeds |
| 1 Tbsp | Olive oil, plus extra to fry the burgers |
| 2 cloves | Garlic, minced |
| 1 | Onion, small, finely diced |
| 600 g | Beef mince (Main) |
| 2 tsp | Rosemary, finely chopped |
| 1 | Carrot, small, grated |
| 1 Tbsp | Mustard, English |
| 1 | Egg |
| ¼ cup | Breadcrumbs |
| 6 | Bread rolls |
| 1 block | Blue cheese (Main) |
| 1 | Avocado |
| 6 | Cos lettuce leaves |
| 6 Tbsp | Tomato relish |
Directions
- Heat a fry pan and toast the seeds until fragrant, then grind in a mortar and pestle.
- Heat the olive oil and fry the garlic and onion until golden and soft.
- Combine the seeds, onion, garlic, mince, rosemary, carrot, mustard, egg and breadcrumbs. Season well with salt and pepper, then form into small patties.
- Preheat the grill. Halve the dinner rolls and place on an oven tray. Top half with blue cheese.
- Heat the frypan and add 1 Tbsp of olive oil. Fry the patties, turning once for approximately 5 minutes, depending on the size. Lightly grill the rolls until golden and the cheese has melted.
- Assemble with the lettuce, patties, slices of avocado and a spoonful of relish or sauce.