These Asian beef patties are a favourite of mine to make, as they are light, filling and delicious. I call them 'naked burgers' as you can eat them (and should eat them for dinner) without any bread; instead they can be eaten 'naked' as they are or wrapped in lettuce leaves. Make sure you consume a vegetable side when eating these as they are low in veges.
INGREDIENTS
- 500g lean minced beef
- 1/2 - 1 teaspoon dried chilli flakes
- 1 teaspoon fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 egg, preferably free-range
- 2 tablespoons shallots finely chopped
- Optional - 2 tablespoons fresh coriander, finely chopped
- 1/2 a small red capsicum, finely chopped
- 1 teaspoon olive oil
- Optional - Lettuce leaves (to wrap the patties in)
COOKING
1. Combine beef, chilli, fish sauce, oyster sauce, soy sauce, egg, shallots, coriander (if using), capsicum and a pinch of ground black pepper in a large bowl. Using your hands, mould the mixture into four even-sized patties. Place on a large plate, cover with plastic wrap and place in the fridge for 15 minutes.
2. When the 15 minutes is up, heat a large frying pan over medium heat and add the oil, swirling to coat the pan. Place patties in the pan and cook for 3 minutes on each side, covered. Check if the patties are cooked by cutting a patty in half and seeing if any red flesh remains; if it does, continue cooking.
3. Serve warm with a vegetable side, such as a salad, steamed corn or sweet potato fries.
Serves / 4 accompanied by a side
Total Preparation time / 30 minutes (including 15 minutes in the fridge)
Total Cooking time / under 10 minutes
x Emily
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