Hamburgers with Sherry

Hamburgers, correctly made, are delicious, and bear little resemblance to the flat dry meat cakes which all too often masquerade for the real thing. Serve these hamburgers with a fresh green salad, Green Mealie Fritters and a variety of sauces and pickles.

1 ½ lb. lean minced beef

2 small carrots, scraped and grated

1 teaspoon dried oregano

1 teaspoon sugar

½ teaspoon salt

½ teaspoon black pepper

4 tablespoons sherry spring onions , chopped

1 tablespoon finely chopped fresh parsley

1 oz. fresh breadcrumbs

8 stuffed green olives, finely chopped

1 egg, lightly beaten

4 hamburger or large soft buns

1 oz. butter

8 fl. oz. hot Barbecue Sauce

Preheat the grill to high.

In a large mixing bowl, mix together the beef, carrots, oregano, sugar, salt, pepper and sherry. Add the spring onions , parsley, breadcrumbs, olives and egg. With your hands, mix the ingredients until they are thoroughly blended. Shape the mixture with your fingers into four medium-sized balls, and flatten them into patty shapes. Set aside.

Split the hamburger buns in half and butter each half. Set aside.

Place the beef patties on the grill rack and put them under the grill . Grill for 2 to 3 minutes on each side or until the hamburgers are well browned. With a pastry brush or a spoon spread a little of the barbecue sauce over the hamburgers.

Reduce the temperature to moderate and continue to grill the hamburgers for a further 5 to 7 minutes on each side, or until the hamburgers are well cooked, basting occasionally with the barbecue sauce.

Place a hamburger on one-half of each bun. Spoon the remaining barbecue sauce over each hamburger and cover with the bun tops. Serve immediately.