Instructions

Clean the meat well removing all sinews. Do not discard any fat if found.

Cut the meat into pieces small enough so as not to jam the mincer.

Mince all the ingredients together except the powdered spices, salt and lime juice.

Once the mince is done add the powders and lime juice and knead well.

To check for salt pan fry a small patty sized piece and taste.

Cover the mince and chill in the refrigerator once you are satisfied with the taste.

To make the burgers you either need a griddle plate or you can grill them over a barbecue.

Ensure that whatever you are cooking over is lit or heated to a high degree before you start.

Make equal sized burgers of whatever size you prefer.

Either griddle or grill but let one side colour well before turning over, as that prevents loss of moisture.

Do not over cook either as this makes the burgers dry and chewy.

They should ideally feel spongy but should show signs of a juicy presence inside.

Serve in a toasted bun with whatever salad or sauce or with beetroot pickle and an onion based salad…and enjoy.

© Cyrus Todiwala 2013