Chunky Burgers With Piquant Dressing
|Minced beef||1 Pound (450 Gram, Raw)|
|Fresh breadcrumbs||1 1⁄2 Ounce (40 Gram)|
|Freshly ground black pepper||To Taste|
|Ground mace||1⁄2 Teaspoon|
|Finely chopped parsley||15 Milliliter (1 Tablespoon)|
|Tomato pickle/Other chunky pickle||60 Milliliter (4 Tablespoons)|
|Egg||1 , beaten|
|Flour||1⁄4 Cup (4 tbs) (For Coating)|
|Oil/Dripping||2 Cup (32 tbs) (For Deep Frying)|
|Mayonnaise||60 Milliliter (4 Tablespoons, Thick)|
|Tomato||30 Milliliter (2 Tablespoons)|
|Lemon juice||2 Teaspoon|
|Finely grated lemon rind||1⁄4 Teaspoon|
|Chicory spears||4 (For Garnish)|
|Coarsely grated carrot||1 Tablespoon (For Garnish)|
Mix the beef with the breadcrumbs, seasonings, mace, parsley and pickle and bind together with the egg.
Divide into four and shape into round flat cakes.
(For smaller burgers divide the mixture into eight.) Coat evenly with flour.
Fry in hot shallow fat for about 10 minutes each side until well browned and cooked through.
Drain on absorbent kitchen paper and keep warm.
To make the dressing, mix together all the ingredients and season to taste.
Serve garnished with chicory and coarsely grated carrot.