Homemade Burgers

Homemade Burgers

You can’t beat a yummy, succulent, homemade burger!

Homemade burgers win over bought burgers any day, even ones made by your local butcher (unless you’re really lucky!).  I don’t trust store bought burgers, unless they are from a highly reputable store, and the butcher made ones here tend to be huge (probably 200g or more of meat) and are often either too lean or too fatty and come full of dried herbs or other spice mixes.  I really don’t like dried herb or spice mixes!

I like to know what’s going into my burger and being in control of portions is also a benefit. You can make them the perfect size to suite your family’s appetite.

If you own a food processor these really do only take 10 minutes to prepare, I promise,  but that’s not counting the time you get all your ingredients out the cupboards and you food processor into position.

Method:

• Finely chop the spring onion and mushrooms in a food processor – 2 minutes.  Add the beef, breadcrumbs, eggs, herbs, tomato puree and seasoning – 2 minutes.

• Process for a few seconds, until the mixture binds together but retains some texture – 1 minute.  That’s five minutes down, we’re half way there!

• Divide the mixture into 8-12 portions (depending on how large you like em!) and roll into balls. Dampen your hands to prevent the mixture from sticking. Place your balls on a baking sheet lined with baking paper – 4 1/2 minutes.

• Press the balls into flat burger rounds – 30 seconds.  There, that’s 10 minutes!

• Let rest in the fridge for 30 minutes or until ready to cook, or freeze for later use.
• When ready for dinner either BBQ the burgers 5-8 minutes each side or cook in a non-stick frying pan for 5-8 minutes each side. Use a fish slice to flip the burgers gently so they don’t break up.
• Serve with sliced cheese, salad leaves, sliced tomato, relish of your choice and yummy homemade oven chips.

You can also make a cheesy filling by placing a cube of cheddar in the centre of each piece of beef.  Wrap the meat around the cheese to make a burger. Flatten then chill for 30 minutes before grilling.

Should you try this recipe, let me know what you think!

Homemade Burgers

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Homemade Burgers

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Tasty & simple homemade burgers, and you can rest assured you know 100% what's in them.

Course: Dinner

Cuisine: Western

Servings: 12

Author: Gillian Thompson

Ingredients

• 1 kg minced beef
• 300 g mushrooms chopped
• 100 g fresh wholemeal breadcrumbs
• 4 spring onions
• 2 cloves garlic
• 2 eggs
• 2 tbsp fresh Thyme or other herbs of your choice
• 2 tbsp tomato puree
• salt and freshly ground black pepper
• chutney or relish of your choice
• 6 burger buns or pita breads to serve

Instructions

1. Finely chop the spring onion and mushroom in a food processor.
2. Add the beef, breadcrumbs, eggs, herbs, tomato puree and seasonings and process for a few more seconds, until the mixture binds together but still retains its texture.
3. Dampen your hands to prevent the mixture from sticking and roll into 8-12 portions (depending on how large you like em!).
4. Place your balls on a baking sheet lined with baking paper.
5. Press the balls to flatten into flat round burgers.
6. Let rest in the fridge for 30 minutes or until ready to cook, freeze any extras.
7. BBQ the burgers 5-8 minutes each side or cook in a non-stick frying pan for 5-8 minutes each side. Use a fish slice to flip the burgers gently so they don't break up.
8. Serve with sliced cheese, salad leaves, sliced tomato, relish of your choice and yummy homemade oven fries.

Recipe Notes

This quantity yielded twelve 100g beef burgers.

Variations: Make a cheesy filling by placing a cube of cheddar in the centre of each piece of beef. Wrap the meat around the cheese to make a burger. Flatten then chill for 30 minutes before grilling.