"mince onion chopped fine tomato chopped fine salt pepper basil and a few chilli flakes all in the bowl and then 1 egg to bind it all together mix with hands then make into burgers  "
sounds great thanks .. like the chilli addition .. our butcher makes beautiful chilli sausages so think this recipe may get a test drive tomorrow ..thanks alot  |
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By (user no longer on site)
over a year ago
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My burger mix, sufficient for 2kg of normal mince:
Half an onion
An egg
Dash of rice wine or vodka or dry sherry
Dash of light soya sauce
Salt
Freshly ground black pepper
A few dried birds eye chillis
A pinch each of ground cumin, coriander, cinnamon, paprika
Garlic powder
Dried parsley
Blend the lot until smooth and gloopy
Mix into the mince beef until homogenous
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By (user no longer on site)
over a year ago
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Try an Aussie burger, it should be made as follows..... Bun, lettuce, burger, cheese, pineapple, egg, red onion, beetroot and bun!
You would be surprised how good egg an pineapple mix!
Heart attack central I must admit but if you want to make it healthier you can leave the pineapple out  |
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By (user no longer on site)
over a year ago
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"mince onion chopped fine tomato chopped fine salt pepper basil and a few chilli flakes all in the bowl and then 1 egg to bind it all together mix with hands then make into burgers "
We do the same but add a little mustard, ketchup and brown sauce also bread crumbs as makes it stick together a bit better |
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By (user no longer on site)
over a year ago
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"2kg 
I vacuum pack in singles or in twos before freezing them.
The most I have done was 8kg and make 85 burgers. "
Vacuum packs a good idea - mine always end up a bit sloppy after defrosting. |
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"Try an Aussie burger, it should be made as follows..... Bun, lettuce, burger, cheese, pineapple, egg, red onion, beetroot and bun!
You would be surprised how good egg an pineapple mix!
Heart attack central I must admit but if you want to make it healthier you can leave the pineapple out "
You forgot the bacon. |
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By (user no longer on site)
over a year ago
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"Ducka - ya left out the bacon!!
I used to miss the burgers back home - but now I just make my own lol.  "
I knew there was something missing! I only cooked them on Friday as well  |
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not bread crumbs you need some sort of rusk (not the baby food type) i use italian crackers finely ground (like brown flour
1 or 2 tablespoons of water season to taste 4 or 5 table spoons of rusk to 1kg of meat (home minced and passed through the mincer twice)don't forget if using fresh mince you need to add fat but not gristle (no fat means a dry burger) mix well then divide and shape into the size you want individually wrap in clingfilm and freeze the clingfilm means you can use em 1 at a time |
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By (user no longer on site)
over a year ago
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"2kg
I vacuum pack in singles or in twos before freezing them.
The most I have done was 8kg and make 85 burgers.
Vacuum packs a good idea - mine always end up a bit sloppy after defrosting. "
Cook from frozen?
When I go camping, the burgers would be defrosted by the time I get to cook them.
I would slap them onto the BBQ, cook on one side until they shrink, then turn them only once with a spatula to cook the other side until done.
They seldom fall apart when I cook mine.
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By (user no longer on site)
over a year ago
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I use an American recipe - no breadcrumbs.
Use 500g beef mince. Grate a whole onion and two garlic cloves into a mixing bowl. Add the mince and 2 or 3 teaspoons of grain mustard, along with a good twist of salt and pepper. Mix it together, form into 4 or 6 patties, place onto greaseproof paper and put in the fridge for a couple of hours.
Then grill as per normal.
To top, slice an onion and fry in a little olive oil for a few minutes, then add a teaspoon of soft brown sugar to caramelise.
Fabulous when served in a toasted bun with cheese and ketchup.
They also freeze very well.
Enjoy.
Dave |
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By (user no longer on site)
over a year ago
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"Going to try and make some tomorrow for the first time ever. Anyone got any tips or secret ingredients they can offer ?"
Just seen this, blend onion before adding, herbs and a bit of spice |
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