I buy decent steak and make my own mince that way you know what is in it. I add an egg, a couple of table spoons of freshly made breadcrumbs, a teaspoon of mustard powder, a finely diced onion (small), then whatever herbs or spices I feelike (often a dash of worcestershire sauce, some cumin, fresh parsley etc).. Mix it up by hand , form patties (I use lakelands burger maker).. Pop in fridge for 30 mins then cook on Foreman grill.
I make Jamie Oliver's Botham Burgers which are fantastic! I don't make them as big as he says though - just use the mixture to make double the amount of burgers he suggests. Let me know if you want the recipe.
Thanks everyone, that's great, burgers for tea tonight
Would like the bun recipe if you have it to hand fishie and yes please to the Jamie recipe too RtheB.
I have a burger maker too that we rescued from my old flat recently, hence interest from DC in making burgers I think. Good tip about putting them in the fridge too, thanks.
I also have £45 worth of Lakeland vouchers to spend (I asked for them for my birthday, does that officially make me sad/old?) I am spreading out the pleasure by taking my time to spend them - much drooling over catalogues to annoy DH
Ingredients 2 pounds minced beef, preferably organic 2 medium red onions, finely chopped 2 eggs 1 to 2 handfuls fresh bread crumbs 1 tablespoon coriander seeds, crushed 1 small pinch cumin seeds, crushed 1 heaped teaspoon Dijon mustard Salt and freshly ground black pepper Directions Preheat oven to 450 degrees F. Mix and scrunch all the ingredients together. Use the bread crumbs as required to bind and lighten the mixture. Divide into 4, then gently and lightly mold and pack each burger together into smallish cricket-ball-sized shapes. Place in the oven and roast for 25 minutes, which should leave the middle slightly pink and the outside nice and crispy. Serve with a griddled bun, a little salad, some gherkins, tomato salsa, a pint of Guinness and a bottle of Ketchup. Howzat!
I cook them through thoroughly (not sure about burgers being served pink in the middle!) and like I said earlier I make them much smaller than he recommends. I also don't tend to oven bake them - they are fine under the grill or on the barbeque (in the distant past when we used to have summers when you could actually get the barbeque out of the garage!)
use good minced steak from butchers, rock salt , splash of worcester sauce, egg to bind and matzoh meal instead of breadcrumbs.....bit of minced onion too if you want. dead easy, squish into patties and cook.
so easy and taste so much better than shop bought burgers.