Beef and liver burgers recipe

  • Serves 8
  • 30 mins to prepare and 45 mins to cook, 15 mins to cool
  • 563 calories / serving
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Place the parsley, onion, garlic, sugar and mustard into the food processor and pulse together until well combined. Add the liver, beef and egg and whizz again to mix. Remove and season well. With wet hands, divide the mixture into 8 patties. Place covered at the bottom of the refrigerator to rest while you cook the onions. Heat a large frying pan with rapeseed oil.

Sauté the onions and sugar on a low light covered for about 20 minutes until soft and golden but not burnt. Pre heat the grill to hot. Lightly coat the burgers with oil. Cook for about 8 - 10 minutes on each side or until cooked through. Toast the ciabatta bread under the grill for about 2 minutes. Spread a little mustard mayonnaise onto the ciabatta roll. Add a generous helping of caramelised onions, some rocket leaves, tomatoes and top with the burger and cheese.

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  • Ingredients

  • 2tbsp fresh parsley, roughly chopped
  • ½ onion, peeled and roughly chopped
  • 2 cloves garlic, peeled and roughly chopped
  • 1tsp of sugar
  • 2tbsp dijon mustard
  • 150g coarsely ground calves liver (or chicken liver)
  • 700g beef mince
  • 1 egg
  • salt
  • 2tbsp rapeseed oil, for glazing
  • 4 red onions, peeled and sliced
  • 6tbsp rapeseed oil
  • 1tbsp brown sugar
  • freshly ground pepper
  • 4 mature cheddar cheese, optional
  • 4tbsp mustard mayonnaise
  • 4 cherry tomatoes, sliced
  • rocket leaves
  • ciabatta rolls, sliced in half
  • Energy 2345kj 563kcal 28%
  • Fat 38g 54%
  • Saturates 11g 53%
  • Sugars 8g 9%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 24.4g Protein 28.7g Fibre 2.8g


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