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Moist, meaty and delectable traditional "Aussie" burger with a twist
Put onion, garlic, ginger, herbs, tomato sauce, kecap manis and Dijon into a large mixing bowl.
Beat egg and add to the mixture and blend well.
To add beef mince - Wash your hands thoroughly & mix in the beef mince with your hands - squooshing the mince & incorporating the sloppy mixture through the meat.
Depending on 1) size of egg; and 2) generosity of dollops/splooshes and 3) quality of the mince; will depend on whether or not you need a larger or smaller quantity of fresh breadcrumbs, which help the mixture to bind & keep their shape.
Form into patties & freeze in either single or double packs, those not required for immediate consumption.
Heat a frypan on medium then add a little olive oil & place the meat patties in making sure the underside of each burger has a light coating of oil - jiggle it around a bit just to make sure it doesn't stick to the pan.... then leave to cook. Do not touch them! Let them sit over the medium heat for a good 4 - 5 minutes. Flip over and cook for a further 2 - 3 minutes. Place a generously thick slice (5mm) of fully matured cheddar on top of each burger pattie, cover frypan with a loosely fitting lid & turn heat to low. Cook for about 2 or 3 more minutes (until cheese has partially melted/become soft).
*Beef Mince - I prefer to mince my own & buy lean beef skirt, removing all membranes, most of the fat, tubes etc and mince firstly on coarse, then once again on medium.
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