Beefburgers, Tried & Tested Recipes Please

[dimitra]

hello, Does anybody have any tried & tested recipes for beefburgers please, i would be very grateful. Thanks.

[-SharonA-]

In a blender, I chop onion, herbs of choice, garlic.
Using lamb mince, add chopped seasonings, salt n pepper, a couple of spoons of mint sauce and mix. I don't add egg or breadcrumbs.
I then mould into patties and keep in the fridge before cooking.

With pork mince, I have been known to add chopped apples and beef mince, I add tomato ketchep and some barbecue sauce and or chilli powder.

[237SJ]

Beef mince (not too lean because it won`t bind), finely chopped shallots, bit of dried parsley, seasoning. You can put a little dijon mustard or whole grain.

[Tilly2]

I always use an egg and I roll the pattiy in seasoned flour.

[Tilly2]

patty^

[Jackdaw33]

Why make them when you can go to a butcher's and buy them?

[237SJ]

^^because if you make them, you know what is in them.

[Tilly2]

If you make your own, you know what's in them, Jackdaw.

[Tilly2]

Snap!

[Jackdaw33]

Soz, but I couldn't be @rsed.

[237SJ]

Fine. If you go to a trusted butcher`s for your burgers and sausages then that is fine.

[jourdain2]

Good quality mince, not too lean, finely chopped onions, salt & pepper mixed to start with. Add your choice of herbs (mixed is fine) and OH mutters if I don't add a little beef flavouring (I KNOW - before purists shout at me, but he - and most men I know, like it that way). Then a touch of mustard and of horseradish. Squish all together and leave for at least an hour before cooking on high heat to start with. Makes great patties - everyone likes them.

[saintpeter48]

I tend to use turkey mince but have used lean pork mince as well. Mix mince with a pinch of dried herbs, pinch of paprika and cayenne pepper, a tablespoon of Bouillon powdered veg stock, some ground pepper a very finely chopped onion, crushed garlic clove, half a beaten egg, heaped tablespoon of golden bread crumbs, after mixing this altogether put in fridge for a couple of hours to cool and settle and for flavours to blend. Remove from fridge and mould and shape into burger size patties, cook on a skillet or large frying pan, turning at regular intervals, I finish them off in a preheated oven for 10 minutes or so. Good luck ........ the best tip is placing the mixture in the fridge before cooking, I leave mixture overnight, trust me! As with any recipe, it is trial and error, after the first go add more or less ingredients to suit your taste.

[ummmm]

What's nice as well is moulding the meat around a cube of cheese. I can't remember where I got the recipe (I think it might be Jamie Oliver) but I fry the onions first, leave to cool before adding to the meat. I add fresh chilli and fresh parsley...loads of S&P.

[woofgang]

take any kind of steak that is tasty but on the tough side....bavette is good but you will need some fat as well so maybe add some beef suet if you can get it. Look in the shops for the kind of steak that is sold as “thin cut” or sandwich steak or ha been mechanically tenderised. cut into smaller pieces and remove any large sinew or gristle. Pulse in a blender. go easy you don’t want meat pulp. Form with your hands into thickish patties squeezing hard. Chill in the fridge for at least an hour. Fry carefully. Add to a medium hot pan and allow one side to set completely before turning. Turn once only.

[Samuraisan]

My Argentian SIL gave me the tip of adding a grated apple. Keeps them
Moist. Delicious.

[Patsy33]

Minced steak not too lean. Finely chopped onion, 1-2 slices grated bread crumbs binded together with an egg. Seasoning. Make into pattie shapes. Cook 7 minutes each side. I didn't have an onion left last time I made them so used ground garlic. They were very tasty.

[theshedman]

Putting a touch of chilli in the mix gives them a little kick and also some cheese in the middle and mould the patty around it, melts it nicely when it is cooked and saves adding the cheese to the top afterwards.