About this recipe:Extra-lean burgers, with capers, anchovies and sun-dried tomatoes added for extra flavour, become a gourmet treat when served with sizzling tender artichoke hearts. Try serving with lightly toasted rolls or new potatoes, and a green salad.
600 g (1 lb 5 oz) rump or sirloin steak
1 tablespoon capers, drained and roughly chopped
35 g (1¼ oz) sun-dried tomatoes, finely chopped; if packed in oil, pat them dry first
50 g (1¾ oz) canned anchovy fillets, drained, dried and roughly chopped
2 tablespoons olive oil
2 teaspoons black peppercorns
400 g (14 oz) canned artichoke hearts in water, well drained
1 clove garlic, sliced
2 tablespoons finely chopped fresh parsley
1 tablespoon lemon juice
25 g (1 oz) stoned black olives, chopped
To garnish: a few sprigs of fresh flat-leaved parsley
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:40min › Cook:10min › Ready in:50min
Remove any fat, membrane and gristle from the steak. Cut the meat into thin strips lengthways, then crossways into small dice.
To retain all the succulence of the steak and avoid it turning into a pulp in a food processor, mince the meat by hand. Take a large, sharp knife in each hand, and, holding them loosely, lift each up and down in turn to chop the steak, using a rhythmic action. Lift and turn the meat with the flats of the knives and continue chopping it to a fine mince.
Put the chopped steak, capers, sun-dried tomatoes, anchovy fillets and 2 teaspoons of the olive oil into a large bowl and mix well. (The anchovies will provide enough salt.)
Divide the mixture into four equal portions, shaping each one into a neat burger 9-10 cm (3½-4 in) in diameter. Crush the peppercorns with a rolling pin or with a pestle and mortar and use them to coat both sides of each burger, pressing them gently into the meat.
Cut each artichoke heart into four slices lengthways. Put 1 tablespoon of the remaining olive oil in a frying pan and add the garlic. When the oil starts to sizzle, remove the garlic.
Add the artichokes to the pan and sauté them for 2-3 minutes until heated through, then stir in the parsley, lemon juice, black olives and garlic. Remove from the heat and cover to keep warm.
Heat a ridged, iron grill pan or heavy-based frying pan. Lightly brush it with the remaining oil and grill the burgers for 1-2 minutes on each side, turning them over carefully. If you prefer, cook them for 2-3 minutes each side under a hot grill. The steak is lean and tender, so take care not to overcook the burgers.
Serve the burgers on individual plates, spoon the hot artichoke hearts with their dressing over them and garnish with sprigs of parsley.
Buying steak to mince yourself means that you can cut off every trace of fat before you make the burgers.