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Phyllo Burger

PhylloHamburger

The basic savoury minced beef recipe has many delicious uses, from patties for home-made hamburgers, to  meatballs or meat loaf. Also see the recipe for Home-made Hamburger Buns.

Multi-purpose Savoury Minced Beef Mix
500 g lean beef mince
1 slice of white bread, processed or 50 ml wholewheat flour
50 ml milk
5 ml salt
2,5 ml barbeque spice
2,5 ml paprika (not peri-peri)
5 ml mustard powder
2,5 ml mixed dried herbs
5 ml baking powder
1 large egg
10 ml tomato sauce
10 ml chutney
125 ml onion, finely chopped

  1. Place all the ingredients in a large mixing bowl and mix well to combine.
  2. With floured hands, shape the mince mixture into 10 patties that are 80 mm in diameter.
  3. Brush the patties with oil and grill about 5 minutes on a side for medium-rare or 7 to 8 minutes for medium-done. Do not cook the meat too dry.

Phyllo “Buns”
2 sheets phyllo pastry, defrosted overnight
50 g butter, melted

Hamburger Ingredients
lettuce, torn
2 tomatoes, sliced
cooked hamburger patties
salad dressing, e.g. blue cheese, greek, italian

  1. Fold the 2 sheets of phyllo pastry simultaneously in half, unfold and cut through the fold line.
  2. Place the 8 wide strips on top of each other, fold in half again and cut in the same way to obtain 16 strips.
  3. Stack the strips.  Fold the strips simultaneously in half lengthways, unfold and cut in half on the fold line.
  4. Pile the shorter strips on top of each other and fold and cut once more to obtain 64 squares.
  5. Stack the squares and cover with a cloth or seal in an airtight container.
  6. Place as many of the squares as will fit comfortably, onto the baking tray.
  7. Brush lightly with melted butter, cover each square with a second square and brush again.
  8. Continue until all the squares are used – stacking up to 4 on top of each other.
  9. Preheat the oven to 180°C.
  10. Bake at for 4 t0 5 minutes or until pale golden.
  11. Cool and set aside or pack carefully and store in an airtight container until required or up to a month.
  12. To assemble the hamburgers, place one multi-layered baked phyllo square onto a serving plate and top with lettuce.
  13. Place a hamburger patty on the lettuce and drizzle a little salad dressing over it.
  14. Top it with a slice of tomato and some more lettuce.
  15. Finish of with a second multi-layered baked phyllo square.
  16. Do the same with the rest of the ingredients and serve immediately.

Variation:  Meatballs

  1. Pre-heat the oven to 180 °C.
  2. Form the mixture into balls the size of a golf ball.
  3. Transfer the meatballs to a greased ovenproof dish and roast for about 30 minutes until well-browned and cooked.
  4. Turn the meatballs after 15 minutes.
  5. Serve the meatballs with the sauce of your choice or with condiments like tomato sauce, mustard, mayonnaise, etc.

Recipe by Carolié de Koster from Art Of Cooking page 249.