Tuesday, 10 June 2014

Recipe: Homemade Beef Burgers

Last night for dinner, we had burgers. Burgers are an awesome, cheap and easy meal. It uses loads of pantry staples so if you have lots of sauces and spices, you won't end up having to buy very much!

This recipe is to make about 8 or 9 large burgers. You can make these a few hours ahead of time and you can freeze any uncooked leftovers for next time!

Jessie's Easy Burger Recipe
Serves 4.
Prep time: 10 minutes (with 20-30 minutes time in the fridge).
Cooking time: ~8 minutes.

Utensils you need:
a teaspoon
a grater
a large plastic or glass mixing bowl
a large frypan
a spatula
a large plate
cling film/glad wrap

500g of 3-star beef mince mince
1 large brown onion grated (unless you like chunks of onion, then diced)
1 large egg
1/2 cup of breadcrumbs
Seasonings of your choice (I used the following but you can put in whatever you want)
- Tomato sauce
- BBQ sauce
- Worcestershire Sauce
Dried herbs : rosemary, oregano, basil, coriander
Spices : paprika, ground cumin seeds
1 tsp Keen's Curry Powder
Salt and pepper
Olive oil (for frying)
A little bit of plain flour
 For the sauces, I just put in a generous squeeze of sauce, but not too much as you don't want your mixture to be too wet! The herbs and spices, I did a few shakes of each - probably loads more rosemary though because I am obsessed with it lately.

To double the recipe you just use 1kg of mince, 2 large eggs and one cup of breadcrumbs. If you don't have breadcrumbs, break a couple of pieces of bread, or a single bread roll up into little pieces and dry oven roast them for about ten minutes in the oven (on about 180°C).

I use 3-star mince as it keeps the burgers quite juicy. You can use lean mince but you'll find that it retains a lot less moisture and results in drier and 'crumblier' burgers than if you use the more fatty mince.

1. Put ALL ingredients (except for olive oil and plain flour) into your large mixing bowl
2. Lightly sprinkle your plate with some plain flour (this stops the burgers from sticking to the plate later)
3. Make sure you have washed your hands first then use your hands to combine all ingredients, until well mixed
4. Roll burger mince into golf ball sized balls and place onto the plate
5. Cover with cling film and put into the fridge for 20-30mins to firm up
6. Heat up the fry pan with some olive oil until hot and place the burgers a few cms apart
7. Squash the burgers down a bit with the spatula and fry for about 4 minutes each side on medium-high heat
8. Burgers are ready once they are light pinkish-brown in the middle
9. Serve with bread rolls, cheese, lettuce and veggies on the side

Enjoy! :)

No comments:

Post a Comment