HM Burgers!

stressed_mother_of_one

does anyone have recipe for burgers using no egg and loads of onion. they need to stay together so i can grill them.

carriebradshaw

I never use an egg to bind beefburgers, just chop your onion as fine as you can and mix it through the meat, then squish it together with your hands, give the mixture a good old squeeze as this helps the fibres of the meat bind together, don't forget to season with a little salt and pepper, then leave them in the fridge to firm up for half an hour before you cook them. Forgot to add you can add a handful of breadcrumbs or porridge oats to the mix too help to stop them shrinking a bit, I forget sometimes but they turn out ok lol

HTH

the_rottweiler

I use ketchup to bind mine together, never had a problem with it

stressed_mother_of_one

would barbecue sauce work?

stevenhp1987

stressed_mother_of_one wrote: »

would barbecue sauce work?

Only one way to find out....

I would say try it!

carriebradshaw

stressed_mother_of_one wrote: »

would barbecue sauce work?

I sometimes add a little sweet chilli sauce to mine and they've never fell apart so I don't see why not, The most important thing after you've made them is to leave them in the fridge to firm up a bit when you're cooking them

stressed_mother_of_one

just about to grill them and they seem to be holding together. i'll tell ou how they taste later.

loocyloo

i grate the onion into mine ... seems to work and no one pulls out chunks of onion LOL !!!

x

sandy2_2

We´re having a BBQ soon and I want make some scrummy burgers. Have found quite a few recipes but I´d like someone´s tried and tested recipe please.
I want them to be super-scrummy and I´d like to make thickish ones, then add some relish, onions shredded lettuce etc so the bread bit isn´t too overwhelming, if you know what I mean. As we´ve only got a small dinner plate sized BBQ, OH will probably cook burgers on the electric hotplate then finish them off on BBQ to add that bit of smokey flavour
Recipes please......

Stephen_Leak

We are here to serve.

BEEFBURGER

Makes 2 quarter pounders

INGREDIENTS

250g of lean minced beef*
Ground pepper to taste
1 tablespoon of oil

METHOD

Divide the mince into two halves. Squeeze each half into a ball and then flatten it out into a disc. Make them firm, so that they don’t fall apart. Make them chunky, as thin edges will cook too quickly. Season with the pepper.

Put the oil into a frying pan on a medium heat. Fry the burgers for about 5 minutes on each side.

ADDITIONS & ALTERNATIVES

Add some finely chopped onion. Add some herbs.

Use minced lamb, pork or turkey, whichever is cheaper, instead of minced beef. If you use minced lamb, add some finely chopped mint, dried mint or some mint sauce. If you use minced pork, add some finely chopped apple or some apple sauce. If you use minced turkey, add some cranberry sauce.

If you need to make the mince go further, add some grated carrot.

If the burgers won’t hold together, add some beaten egg. If you make the mixture too wet, add some breadcrumbs.

Cook the burgers under a preheated medium grill for about 5 minutes on each side instead of frying. If the mince is very lean, you might need to coat the burgers with a little oil.

TIPS

When squeezing the mince, imagine it's someone you don't like.

Chilling the burgers in the fridge helps them to hold together whilst cooking.

You can make the burgers using a burger press. This is a round mould, which you fill with the mince and then press it into uniformly sized burgers. However, hand made burgers have more ‘rustic charm’ and there’s no washing up.
　
* Use good quality lean and finely ground mince. The cheaper the mince, the higher the fat content and the more coarsely it is ground. Use chuck steak, which is reasonably cheap but doesn’t have too much fat, and either get the butcher to grind it, or invest in a meat grinder and do it yourself.