Broomhill Chutneys

What you'll need!

  • 500 gm Beef Mince
  • 50 gm Bread Crumbs
  • 2 Tablespoons Of Milk
  • 1 Tablespoon Tomato Puree
  • 1 Egg Whisked
  • 25 gm Grated Cheese
  • 1 tsp Parsley
  • 1 tsp Basil
  • 1 tsp Worcestershire Sauce
  • 1 Tsp Onion Granules
  • Salt And Pepper To Taste

Cooking Instructions

Step One

  • In a large bowl soak the breadcrumbs in the milk for 5 minutes
  • Add the remaining ingredients and mix well with your hands. If the mix is too wet add some more breadcrumbs
  • Take a spoonful of the mixture and make into a mini burger
  • Cook this on a hot pan until sealed and cooked through
  • Cut this sample into two or three pieces and taste one yourself and the other pieces to anyone available for taste testing
  • Adjust seasoning according to you and your tasters preference.

Cooking Instructions

Step Two

  • Make into 4 burgers and put on a tray covered with parchment paper. Cover with clingfilm and put in the fridge for thirty minutes to firm up.
  • Put two tablespoons of oil on your hot Irish rapeseed oil. pan. I use
  • When it is just starting to smoke add the burgers and seal for 1 minute each side. Reduce the heat to medium and cook for another three minutes each side or until cooked through.
  • If adding cheese, put the cheese slices on and pop under a hot grill for a minute to melt the cheese.

Cooking Instructions

Step Three

  • Serve on a burger bun or a blaa that has been lightly toasted with a good spoon of our Spicy Tomato Chutney on top
  • Add lettuce and sliced tomato if you want it that bit healthier
  • All that is left to do now is enjoy.

Note: By adding the milk, egg and breadcrumbs you can use a lower fat content mince, try it with 10% or even 7%. Don’t go lower or it will be too dry. Don’t go higher or the fat will render out into the pan leaving the remaining meat dry and chewy