Prepare the mini burger patties (store in an airtight container in the fridge)
Ingredients:
- 600g beef mince
- 1 egg (whisked)
- ⅓ cup breadcrumbs
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tsp mixed dried herbs
- Salt and pepper
Method:
- In a medium-sized mixing bowl combine the mince, breadcrumbs, herbs, salt and pepper. Mix well (we find it best to do this with our hands), add the lightly beaten egg and continue to mix. Once the mixture has combined roll into meatballs just bigger than a golf ball size and then flatten slightly to create mini patties. Pop into an airtight container.
Make the miso and tahini sauce (store in an airtight container in the fridge, and bring to room temperature before serving).
Ingredients:
- 4 Tbsp hulled tahini
- 1 Tbsp honey
- 1 Tbsp miso paste
- 1 Tbsp apple cider vinegar
- 1 small garlic clove (crushed)
- 2 Tbsp water to thin out
Method:
- Add all of the ingredients to a small bowl and whisk well to combine.
Make the caramelised onions (store in an airtight container in the fridge, and reheat before serving).
Ingredients:
- 2 brown onions (sliced)
- Salt and pepper
- Butter
- Olive oil
Method:
- Add a generous knob of butter to a medium fry pan over a low heat. Once melted add the sliced onions and season with salt and pepper. Allow to cook for 15 minutes or until golden brown and caramelised, stirring occasionally.
- Let cool completely before popping them in an airtight container in the fridge.
