Homemade Beefburgers....

[Sandcastles]

Anyone have a recipe for homemade beefburgers?

Please & TIA x

I made some lunchtime that were delicious, but didn't follow a recipe as such - I tend to just bung things together that I think will work. Mine contained

Minced beef
Chopped onion (I lightly fried this before mixing it with the other raw ingredients)
Garlic
Raw egg
Breadcrumbs

I can't really specify quantities as I didn't measure anything, but I mixed these things together (best done with your bare hands) until the mixture felt right. I then shaped them into burgers and put them in the fridge for a while (more because I was preparing them in advance of wanting them than because they needed it, although it does help to firm them up so that they keep their shape when cooking).

I then grilled them when I was ready to have them.

great, will give them a try, do you think hey could be frozen at the just mixed stage? (assuming that the mince hadn't already been frozen & thawed?

i just use plain mince. if you make them a bit concave then they won't go rugby ball shaped when they shrink during cooking.

I do mine like CantSleepWontSleep, but without the egg and breadcrumbs (the dry / wet cancel each other out IME); so
454g mince (ie normal sized pack)
1 finely chopped onion
garlic
pepper
(and sometimes fresh chilli)

They're best frozen after shaping into burgers, in a stack with greasproof between each one - that way it's easy to get out as many as you need at a time.
If we've made them fresh we have them pink the the middle, but if cooking from frozen I'd cook them right through.

I would think so Sandcastles, but not 100% sure on whether raw egg can be frozen or not.

Re the shrinking - if you use fairly lean mince you will get less shrinkage, so shouldn't be too much of a problem.

Anthony Worral Thompson was on This Morning this morning. His tips for making burgers were not to use too lean mince meat, he said putting in egg and breadcrumbs can make burgers a bit tight (whatever that means!) he said if you use onions make sure you sweat tham off first or your burgers are more likely to go black and he mould the mince (with garlic, optional salt and pepper added) around roquefort cheese (sp!) mashed up with butter. Never made them myself I've always used jamies recipe here which are scrummy!

This morning link here

Thank you all...guess what we are having for dinner tomorrow....?

I use Annabel Karmel's recipe:

1lb mince
1 chopped onion
1 grated apple
1 tbsp chopped parsley
1 chicken stock cube dissolved in 2 tbsps hot water
Worcestershire sauce
pinch of brown sugar
salt & pepper

They really are yummy.