Homemade beef burgers recipe
Matt makes super straightforward burgers in our kitchen. He reckons they're a fair bit better than shop-bought, just don't skimp on the mince quality.
If you don't like onions, leave them out, and feel free to experiment with various spices and herbs to flavour your meat. For spice lovers, a spot of tabasco or smoked chilli powder is great, and a generous sprinkle of mixed herbs always works well. Serve with chips or a salad, or perhaps these great miso-tamarind wedges. It's up to you.
Ingredients
- 400 g really good quality beef mince
- 0.5 onion, diced very finely
- 0.5 slice brown bread
- 1 pinch salt and pepper
- 1 egg
- 4 burger buns
- 14.1 oz really good quality beef mince
- 0.5 onion, diced very finely
- 0.5 slice brown bread
- 1 pinch salt and pepper
- 1 egg
- 4 burger buns
- 14.1 oz really good quality beef mince
- 0.5 onion, diced very finely
- 0.5 slice brown bread
- 1 pinch salt and pepper
- 1 egg
- 4 burger buns
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Blitz the bread in a blender to make breadcrumbs. Set aside.
- Put the mince and diced onion in a bowl, and crack the egg on top.
- Work the egg into the mix with your hands, aiming to distribute the onion evenly through the meat. Add the breadcrumbs a bit at a time so you can tell if there's a little too much. If you think your mixture is going to become too dry with more, just stop adding it.
- When the mixture is a good consistency and sticks together well, season your mixture with plenty of salt and pepper (plus whatever else you fancy) and work it in.
- Roll up four little balls of meat mixture. They should be about the same size as each other.
- Between your palms, work each ball into a flat patty. Double-check that they're roughly the same size again, and make adjustments if not; otherwise they'll finish cooking at different times.
- Under a grill set to high, cook the patties on a lightly greased oven tray for between 10-15 minutes, turning once in the middle of cooking.
- Place each patty in a bun and serve.
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