Frikadellen

This recipe draws from Yvonne’s German heritage, a really hearty, comforting take on the the burger, that’s bursting with flavour. It’s a classic family treat that will please everyone including fussier youngsters. Great for a big family party and perfect for lazy summer days, eating al fresco in the garden.

INGREDIENTS

500g organic lamb mince
500g organic beef mince
1 large onion (grated)
1 x free-range egg
Breadcrumbs
Marjoram
Salt
Pepper
Mustard

TO SERVE
Boiled new season baby potatoes, dressed with plenty of salt pepper, fresh herbs and a bit knob of butter.

METHOD
In a large bowl combine the meat with the onion, egg, 2 tablespoons of marjoram, 2 tablespoons of mustard, plenty of salt and pepper. Stir the mixture really well, massaging the contents together.
Next, shape the mixture – the size of a large handful – into a round ball and then flatten into a rounded burger.

Pour the breadcrumbs into a separate bowl and dip the burgers into the breadcrumbs.
Heat a knob of butter with olive oil, in a heavy based frying pan. Cook the burgers on both sides until no longer pink in the middle (up to 5 minutes on each side).