Home-made beefburgers

These are very much better than anything you get in a shop.

They are really simple to make. Here’s how.

Put the following ingredients in a large, heavy bowl:

  • 1 kg beef mince
  • One large onion, or two medium-sized ones, finely chopped
  • Two slices of bread (stale is fine) whizzed down into breadcrumbs
  • Ten twists of freshly ground black pepper
  • Ten twists of freshly ground salt
  • Two raw eggs

Mix everything together with your hands, making sure that the egg and breadcrumbs end up evenly distributed.

Split the mixture into eight equal sized balls. (That’s easy to do: just halve it by eye, then halve each half into quarters, and halve each quarter into eights.) If you want really big burgers, you could split into seven or six instead.

Then squash each ball into a disc. They tend to contract and fatten during cooking, so make them a bit flatter than you will want them to be when you eat them.

Now fry them. I like to start them on a fairly high heat, then take it down to medium for the main cooking. Move them around the pan as they cook, since the centre of the pan is often hotter than the edges, and you don’t want them to be cooked unevenly. When you judge that the undersides are done (typically about five minutes), flip them over and do the same on the other side.

Serve in lightly toasted buns with fried onions, sliced gherkins, tomato ketchup or BBQ sauce, and those disgusting pre-wrapped square slices of cheese-like substance that somehow work perfectly on burgers.

So simple; so delicious.


2 responses to “Home-made beefburgers

  1. Ah, good old “American” cheese. So aptly named, eh? I would argue, though, that burgers are best when the patties are made thin, and cooked over flame. I always put them between waxed paper and smash them out before I put them on the grill. Gives a superior flavor and texture as it cooks more evenly.

  2. There is no real justification for that “cheese”, but I can’t help myself. Real cheese in a cheeseburger is good, too, but it’s no substitute for “cheese”.

    I would bet you’re right about cooking over flame, but I have no convenient way to do that.

    Smashing out between sheets of waxed paper is a good call. I always do it by hand, but I get I would get better results your way.

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