Hamburger with rice and onion gravy
Hamburger with rice and onion gravy
Ingredients
Patties
- 25g (½ cup) panko breadcrumbs
- 80ml (1/3 cup) milk
- 500g beef mince
- 1 egg, lightly beaten
- 2 garlic cloves, crushed
- 1 tbsp Massel Beef Style Stock Powder
- pepper
To Serve
- 2 tbsp olive oil
- Steamed white rice
- Mixed salad
Onion Gravy
- ½ small brown onion, finely chopped
- 60ml (¼ cup) red wine
- 1 tbsp Massel Beef Style Stock Powder
- 60ml (¼ cup) Worcestershire sauce
- 60ml (¼ cup) tomato ketchup
- 1/2 tsp white sugar
- 20g butter
- ¼ cup water
Instructions
- 1
Combine breadcrumbs and milk in a large bowl. Set aside for 5 mins or until milk is absorbed. Add mince, egg, garlic and stock powder. Season with pepper. Using hands, mix until well combined. Shape into 4 patties, making an indent in the centre of each one. Place on a plate and refrigerate for 30 mins.
35 min - 2
Heat oil in a large frying pan over medium-high heat. Cook patties for 4-5 mins each side or until browned and cooked through. Transfer to a plate. Cover loosely to keep warm.
9 min - 3
To make onion gravy, place same pan over low heat. Add onion and cook, stirring occasionally, for 10 mins or until onion softens. Increase heat to medium-high. Add wine. Cook for 1 min or until reduced by half. Stir in stock powder, sauce, ketchup, ¼ cup water and sugar. Bring to the boil, stirring constantly. Cook for 5 mins or until gravy thickens slightly. Remove from heat. Stir in butter and season with pepper.
16 min - 4
Serve patties on rice, with salad to the side, and drizzle patties with gravy.
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