real beefburgers

[johnlambert]

How do I make real home made beefburgers from mince and eggs?

[woofgang]

 

MAKES FOUR BURGERS

buy the best quality leanish mince that you can or buy steak and mince or process your own (these are RITZY burgers) anyway your minced meat should contain about 8 to 10% fat.

To every 1 pound of meat add one egg yolk, one good tablespoon of heinz tomato ketchup and one table spoon of terriyaki marinade. Mix well with a fork or your (clean!!!!) hands till all well blended and squidgy. Chill covered in the fridge for at leasr 30 mins.

Divide the 1 lb of meat into four and squeeze each portion into a ball in your hands, then flatten slightly into a thick burger. Cook on the barbie or in a frying pan. These burgers are a bit fragile so put them carefully on the oiled barbie or hot oiled pan and allow to set well before turning over once only cook 3 to 4 minutes each side over medium high heat. Check that they are cooked all through before serving. Scoff the lot. Burp loudly.

[kazza12345]

Ive always found that no egg is required, Just simply mince

[Gef]

I always use Delia's recipe. The mince should contain about 20% fat - this comes out in the cooking but keeps the burger moist. Mash it up as finely as possible with ground pepper and salt (not essential). When you make the burgers put a "dimple" in the middle otherwise they end up ball shaped.

[Chillum]

these are mine
(for best results you need hand blender)

In a large bowl, put ;
500g mince ( I prefer it quite lean)
1 medium onion, roughly chopped
1 egg
1 cup of fresh breadcrums, just grate a big crust.
a good scoosh of tomato ketchup or paste
a scoosh of worcestershire sauce
half a pach (125g) of smoked back bacon, roughly chopped.
Salt and black pepper

Blend the lot with a hand blender until the consistancy of pate.
Chill for an hour. While your chilling, put the mixture in the fridge.
Take the mixture and form into 6-8 burgers, I like them large and thin, but each to his own.

Pig of a job cleaning the blender blades, but makes for a damned fine burger.

[jennymac]

I have just come back from Greece where I tasted the best burgers ever.  I asked the restaurant owner how he made them and they were made as the recipe above with breadcrumbs but with a good handful of chopped  fresh mint (secret ingredient to me cos it makes a huge difference to the flavour)