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Burger
Burger and Hamburger Patties two recipes
Ingredients
1 tablespoon oil or butter
1 large onion, finely chopped
1kg roughly minced chuck steak (or any non-lean mince)
100ml stout
2 tablespoons brown breadcrumbs
2 teaspoons chopped herbs (parsley or thyme work well)
1 teaspoon salt
Black pepper
Garnishes, sauces and rolls, as desired
Preparation
Heat the oil in a frying pan over a low heat, and cook the onion until soft and slightly browned
Leave to cool
Spread the beef out and sprinkle over the onion
Add the stout, breadcrumbs, herbs and seasoning and mix together with a fork, being careful not to overwork it
Divide the meat into 12 flattish burgers, putting a dimple in the centre of each
Cover and refrigerate for an hour
Cook the burgers on a medium to hot barbecue or griddle pan: leave them undisturbed for the first 3 minutes so they build up a good seal on the bottom, then carefully turn them over, adding a slice of cheese on top if desired
Cook for a further 4 minutes for rare, and 7 for well done, and allow to rest for a few minutes before serving
(You can toast buns, cut-side down, on the barbecue at this point)
Serves 6
Hamburger Patties
Ingredients
500 g mince
31 g packet onion soup mix
1/2 cup soft breadcrumbs
1/4 cup tomato sauce
black pepper
1 egg, lightly beaten
oil for frying
Preparation
Put mince into a bowl
Add soup mix, breadcrumbs, tomato sauce, pepper to taste and egg
Mix to combine
Shape mixture into patties
Heat oil in a frying pan and cook over a low heat until browned and cooked through
Alternatively brush each meat patty with oil and grill until juices run clear when tested with a skewer
Serves 6
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