vegetable oil, for oiling
bunch of spring onions, chopped
250 g (8 oz) lean minced beef
250 g (8 oz) lean herby sausages, skins split and removed
4 tablespoons fresh breadcrumbs
2 tablespoons Worcestershire sauce
400 g (13 oz) can chopped tomatoes
125 ml (4 fl oz) vegetable stock
1 teaspoon English mustard
1 tablespoon light muscovado sugar
1 green or red pepper, cored, deseeded and diced
salt and pepper
4 burger buns
shredded lettuce


1.Preheat the slow cooker if necessary. Lightly oil the inside of 2 x 350 ml (12 l oz) soufflé dishes 10 cm (4 inches) in diameter and 6 cm (22 inches) deep and base-line with circles of nonstick baking paper, checking first that they will fit in the slow cooker pot.
2.Add half the spring onions, the beef, sausagemeat and breadcrumbs to a bowl or food processor. Add 1 tablespoon of the Worcestershire sauce, season with salt and pepper and mix together.
3.Divide between the 2 dishes and press down well to level off the surface. Cover with foil and put the dishes side by side in the slow cooker pot.
4.Add the tomatoes, stock, remaining Worcestershire sauce, mustard and sugar to a small saucepan. Season with salt and pepper and bring to the boil.
5.Stir in the remaining spring onions and the green or red pepper and spoon the mixture into the gaps around the dishes.
6.Cover with the lid and cook on high for 3-4 hours until the burgers are cooked. Test with a skewer to make sure the juices do not run pink.
7.Lift the burger dishes out of the slow cooker with a tea towel, pour the excess fat from the dishes, then turn the burgers out.
8.Split the burger buns and add shredded lettuce to the bottom halves. Cut the burgers in half horizontally.
9.Place 1 half on each bun, then top with spoonfuls of the tomato sauce and serve the remaining sauce in a small bowl. Accompany with microwave or oven chips, if liked.
10.FOR TURKEY BURGER & TOMATO SAUCE, omit the minced beef and add 250 g (8-oz) minced turkey leg meat. Make and cook as above.

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