Ingredients

Method

• 500 g free-range beef mince
• 2 cloves crushed garlic
• 1 chopped chilli
• A grated knob of ginger
• ½ cup chopped coriander
• 1 freerange egg
• 1/3 cup breadcrumbs
• 1 T hot olive oil
• 1 cup coriander
• 50 g cashew nuts
• Olive oil
• Juice of 1 lemon
• Pesto
• Warm ciabatta

Method

Ingredients

Preheat the oven to 200°C.
Combine free-range beef mince., cloves crushed garlic, chopped chilli, a grated knob of ginger, chopped coriander, freerange egg and breadcrumbs.
Mould into large patties and sear on all sides in hot olive oil.
Transfer to the oven and cook to your liking.
Meanwhile, blend coriander and cashew nuts with a drizzle of olive oil and the juice of 1 lemon.
Serve the burgers with a good dollop of the pesto on warm ciabatta.