Leek Burgers, with Piccolo Tomatoes and Mayonnaise

I made half a dozen of these leek burgers from scratch, with a slightly different process from before. I added two dessert spoonfuls of spelt flour to a large glass bowl, and then added the 500g of minced beef. I had some diced leek in a pan of boiling water on the stove, with the intention of cooking the leek until soft. 

I mixed the ground beef the drizzle of olive oil, and the spelt flour together thoroughly by hand. Do this for ten minutes, and you will get a good texture, much finer than when you cook mince on the stove. I added the egg and the softened leek (after being allowed to cool) And repeated the kneading process for ten minutes. 

I decanted the mixture into a pastry cutter sitting in a glass roasting tray, and repeated the process, and  ended up with six equal-sized beef patties. No need to shape by hand. 

Cooked at 180 deg C on the middle shelf of the oven for at least twenty-five minutes (check progress by eye always!). When  browned and cooked, remove from the oven, and allow to cool on the hob or on a trivet under cover. 

Served with a couple of dessert spoonfuls of mayonnaise, some halved piccolo tomatoes, all dusted with a large pinch of dried coriander leaf.