Homemade Burgers
Homemade Burges

Homemade Burgers

Sometimes you just really fancy a nice juicy burger for dinner, but I don’t like to buy pre-made ones, as I really like to know what I’m eating, and ensure there are no hidden fats or fillers.  This burger recipe is quick, doesn’t need any equipment, other than a burger press, should you wish to use one (in an ideal world, I’d mince the beef myself every time, but it’s Thursday night, I’m tired, getting over a flu bug thing, and I really don’t have the time or inclination tonight).

So, why not try making your own burgers next time.  They will only take 10 minutes longer to make than shop-bought ones, but are so much tastier.  Another thing you may notice is that there isn’t a lot of shrinkage when you cook them, so your quarter pounders looks as big as they did before cooking.

Enjoy

Homemade Burgers
Print Recipe
Servings Prep Time
4 large burgers 10 minutes
Cook Time
12-16 minutes
Servings Prep Time
4 large burgers 10 minutes
Cook Time
12-16 minutes
Homemade Burgers
Print Recipe
Servings Prep Time
4 large burgers 10 minutes
Cook Time
12-16 minutes
Servings Prep Time
4 large burgers 10 minutes
Cook Time
12-16 minutes
Ingredients
  • 500 g lean minced (ground) beef (1lb)
  • 1 egg (beaten)
  • 2 cloves garlic (minced or crushed)
  • 1 tbsp polenta or fine semolina
  • 1 tsp salt
  • 0.5 tsp ground black pepper
  • 0.5 tsp mustard powder
  • 0.5 tsp smoked paprika
Servings: large burgers
Instructions
  1. Put all the ingredients in a bowl and mix together by hand.
  2. Divide mixture into 4 and, using a burger press or by hand, make into burger patties.
  3. Shallow fry in a little sunflower oil for 6-8 minutes on each side.
  4. Serve on a lightly toasted bun with salad, relish, cheese, and any other garnish of your choice. I served homemade oven chips and corn cobs as an accompaniment.
Recipe Notes

If you are serving the burger plain, you can up the seasoning a bit and add some herbs.  I always err on the side of caution if I'm topping with cheese and/or bacon, as they are both very salty.

Powered byWP Ultimate Recipe

2 comments

  1. How about pressing the raw patty around a Baby-Bel Light. It taste lovely, and minimal calories

Leave a Reply

Your email address will not be published. Required fields are marked *

*