Makes 6 burger patties

Variations
Add the following to the basic burger mix:

Spicy: 1 ¼ tsp (7 ml) ground cumin, 1 tsp (5 ml) ground coriander, 1 tsp (5 ml) ground cinnamon, a pinch of ground cloves and 2 tsp (10 ml) finely chopped root ginger.

Apple: 1 apple, peeled and grated.

Curry: 1 Tbsp (15 ml) medium curry powder and a pinch of ground turmeric.

Gourmet: 15 sun-dried tomatoes, chopped, and 6 black or green olives, pitted and coarsely chopped.

Creamy Mushroom Sauce

1 Tbsp (15 ml) cooking oil
3 Tbsp (45 ml) butter
1 onion, peeled and chopped
250 g button or brown mushrooms, sliced
2 Tbsp (30 ml) cake flour
¾ cup (200 ml) milk or fresh cream
salt and freshly ground black pepper to taste

Heat the oil and butter and sauté the onion until soft.  Add the mushrooms and flour, and stir over heat for 1 minute.  Add milk and stir until the sauce thickens.  Season and serve with burgers.

Serves 4-6

Pepper Sauce

3 Tbsp (45 ml) butter
1 onion, peeled and chopped
2 Tbsp (30 ml) cake flour
3 Tbsp (45 ml) green, black and red peppercorns, slightly crushed
1 tsp (5 ml) prepared mustard
2 Tbsp (30 ml) brandy or Sherry (optional)
1 cup (250 ml) milk or fresh cream
2 Tbsp (30 ml) chopped fresh parsley or 2 tsp (10 ml) dried
¼ tsp (2 ml) salt

Heat the butter and sauté the onion until soft.  Add the flour, peppercorns and mustard.  If using, heat the brandy, ignite and pour over the onion mixture.  Bring to the boil, then add the milk, parsley and salt, stirring constantly until the sauce thickens.  Serve hot with burgers.

Serves 4-6

1. Soak the break in milk, then mix together with the remaining ingredients, except oil.  Shape into six patties about 1.5-2 cm thick, keeping them separated with layers of greaseproof paper.  Place in the refrigerator for about 30 minutes to firm up.
2. Heat the oil in a heavy-based frying pan and fry the patties for 4-5 minutes per side.  Serve the burgers on rolls, with lettuce, fried onions, tomato and cucumber and/or mushroom or pepper sauce.

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