BEEF BURGERS - LEARN TO MAKE
Learn how to make succulent beef burgers with just four ingredients. An easy recipe for perfect homemade patties
Provided by Good Food team
Time 30m
Number Of Ingredients 6
Steps:
- Tip 500g beef mince into a bowl with 1 small diced onion and 1 egg, then mix.
- Divide the mixture into four. Lightly wet your hands. Carefully roll the mixture into balls, each about the size of a tennis ball.
- Set in the palm of your hand and gently squeeze down to flatten into patties about 3cm thick. Make sure all the burgers are the same thickness so that they will cook evenly.
- Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 mins.
- Heat the barbecue to medium hot (there will be white ash over the red hot coals - about 40 mins after lighting). Lightly brush one side of each burger with vegetable oil.
- Place the burgers, oil-side down, on the barbecue. Cook for 5 mins until the meat is lightly charred. Don't move them around or they may stick.
- Oil the other side, then turn over using tongs. Don't press down on the meat, as that will squeeze out the juices.
- Cook for 5 mins more for medium. If you like your burgers pink in the middle, cook 1 min less each side. For well done, cook 1 min more.
- Take the burgers off the barbecue. Leave to rest on a plate so that all the juices can settle inside.
- Slice four burger buns in half. Place, cut-side down, on the barbecue rack and toast for 1 min until they are lightly charred. Place a burger inside each bun, then top with your choice of accompaniment.
GARLIC AND ONION BURGERS
This recipe makes very flavorful burgers. The secret is refrigerating the meat after adding the other ingredients. Use ground round or sirloin for the best results.
Provided by Jeff
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Yield 5
Number Of Ingredients 7
Steps:
- In a large bowl, mix together the beef, Worcestershire sauce, garlic, onion, salt, pepper and Italian seasoning. Refrigerate for 2 to 4 hours.
- Preheat grill for high heat.
- Form burgers into 1/2 inch thick patties. Lightly oil grate. Place burgers on grill. Cook for approximately 6 minutes, turning once.
Nutrition Facts : Calories 576.1 calories, Carbohydrate 3.1 g, Cholesterol 154.4 mg, Fat 48.3 g, Fiber 0.5 g, Protein 30.5 g, SaturatedFat 19.6 g, Sodium 623 mg, Sugar 1.1 g
THE ULTIMATE HOMEMADE BURGER
This ultimate burger recipe is simple and deluxe - you'll never make a homemade burger the same way again! Well-seasoned, high quality beef, fresh, crisp toppings and a cracking special sauce will outshine any fast food version.
Provided by Ellis Barrie
Categories Main course
Yield Makes 1 large burger
Number Of Ingredients 13
Steps:
- Tip the mince into a large bowl and break up with a fork. Add the salt and massage with your hands until the mixture is soft and the salt is well incorporated. Cover and leave to stand at room temperature for 25 minutes.
- For the sauce, mix all the ingredients together. Set aside.
- Divide the mince mixture into two equal portions and pat into two thin burgers approximately 12cm/4½in diameter. Use a small bowl or saucer as a guide if you want them to be really neat.
- Heat a non-stick frying pan over a high heat. Add the burgers and cook for a minute on each side or until browned and cooked through.
- Serve the burgers and sauce in the toasted bun with the toppings of your choice.
ONION BURGERS
Early in the writing of this book, I struggled to get my ruminations on paper. Although I hesitate to call my temporary impasse writer's block, I can't imagine much worse. Words wouldn't come. And the ones that did weren't smart or engaging or funny. After an eternity of fretting, I began making burgers for lunch. My intent was to cook my way through the recipes I planned for the book. This onion burger was the first thing I tried. After 2 days of oniony repasts, the dark cloud lifted and the words came.
Provided by Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Place a heavy skillet over medium-high heat. Leave it there for 5 minutes. Loosely gather a handful of ground beef and slip it into the pan. Repeat 6 times. The burgers should be freeform lumps.
- With the side of a spatula, push the burgers into a semblance of a round. After about a minute, pile on all the onions and then, with as much force as you can manage, smash the onions into the meat. Again, work the sides of the patties into a semblance of a round. Cook another minute and then flip. Season with salt. Smash the burgers again, hard.
- Place burger on bottom half of the bun and spread with mustard. Spread the cheese on top half of the bun and place on the burger.
LAMB AND MINT PATTIES / BURGERS
Quick and easy for a weeknight dinner. Serve on burger rolls or with veges or salad on the side. These patties are gluten-free
Provided by Jubes
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil over low heat.
- Add the onion and cook for 5 minutes until soft.
- Add the garlic, ginger some salt and pepper. No need to cook these off,but you can cook for a further one minute if wished.
- Remove from the heat and allow to cool.
- Add the lamb mince to a large bowl along with the cooled onions and the mint. Season again and mix until thoroughly combined.
- Roll large balls of the mixtureand flatten to make burger/patties.
- Sit the patties on a plate and chill in the fridge until firm, if time permits.
- Shallow fry the burger patties in a little vegetable oil. Fry 6-7 minutes each side, or until cooked through. You can also cook on a grill/griddle pan or barbeque.
- Serve hot on a roll or with veges or salad on the side.
Nutrition Facts : Calories 520.1, Fat 42.9, SaturatedFat 17.7, Cholesterol 123.2, Sodium 101.5, Carbohydrate 3.3, Fiber 0.6, Sugar 1.2, Protein 28.4
GARLIC AND ONION BURGERS
I found this recipe on another website. I haven't tried it yet, but it sounds wonderful! Cook time includes minimum refrigeration time ZWT 3: U.S. and Germany (Hamburg)
Provided by lucid501
Categories Lunch/Snacks
Time 2h20m
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, mix together the beef, Worcestershire sauce, garlic, onion, salt, pepper and Italian seasoning. Refrigerate for at least 2 hours, preferably 3 to 4.
- Form burgers into 1/2 inch thick patties.
- Cook on grill or on stovetop until desired doneness.
Nutrition Facts : Calories 402.3, Fat 27.2, SaturatedFat 10.7, Cholesterol 123.4, Sodium 619, Carbohydrate 3, Fiber 0.3, Sugar 1.1, Protein 34
HOME MADE BEEF BURGERS
Delicious beef burgers perfect for barbequeing
Provided by JAYv2
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat up the oil in a frying pan and add the diced onions.
- Reduce down the heat and let the onions sweat slowly, adding in the garlic to ensure it doesn't burn and become bitter.
- Add the beef to a mixing bowl and break up with your fingers.
- Tip in the onions and garlic, once cooled slightly and mix together thoroughly.
- Add salt and pepper and the dijon mustard.
- Pour in the egg and ensure that it has been mixed right the way through the beef and onions.
- Seperate the mixture into 4 portions and start moulding using your hands into burgers. Create a depression in the centre, this will ensure the burgers cook evenly and flat. Place in the fridge to chilled and stiffen.
- Once chilled and with the barbeque lit and the coals simmered down, place the burgers on the BBQ.
- Ensure that each side has sealed, if not they'll fall apart when you lift them off. Turn them over until cooked through or to the desired pinkness in the centre.
- Serve on crusty ciabatta with fresh watercress or leafy salad and enjoy. These can be frozen and defrosted for use later on.
MINCE AND ONION BURGERS
Steps:
- 1.Put the mince in a mixing bowl, add the onion, egg and salt & pepper. Mix well 2.Lightly flour your hands and the chopping board, divide the mixture into 4-6 equal portions and shape into burgers 3.Chill the burgers in a fridge for 10 minutes. Preheat the grill, place the burgers on the grill and brush with oil. 4.Grill the burgers for 4-6 minutes and turn them over. Grill for a further 4-6 minutes until done. 5.Cut the buns in half and toast them. Chop your salad up. 6.Place a handfull of letuce in each bun, then add the burger. Garnish with a tomato and serve with a choice of sauce.
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