This is a great way to liven up any spring / summer BBQ, I guarantee that these will be a talking point with your guests.
The earthy flavour of the nettle works really well with the sweetness of the beef and the light mustard ‘kick’ of the Jack by the hedge. Plus if you are a novice forager, the ingredients are really easy to find and identify.
500g of lean mince beef (preferably organic)
2 handfuls of Jack by the hedge leaves
Cereal bowl of nettle leaves (tips)
½ small onion
Salt and pepper to season
Chef’s ring (optional)
Pan or frying pan
Tin foil (optional)
|Ingredients found spring / early summer|
Cooking Skill = easy
Forage Skill = easy
|Prep = 40mins |
Cook time: 15 – 20 mins
Makes: 4 burgers