Monday, 11 February 2013

Home made Burgers

- Can be made with any kind of mince meat - beef, lamb, turkey, pork....

....and so, you will be sure of what kind of meat it contains, and what you are consuming. These are also more  nutritious than supermarket ones, and do not contain chemicals and additives that you are not aware of.
And, they are much tastier and meatier.  

The ingredients below will serve at least 4 adults, or 8 children. 

400g mince meat (either beef, lamb, turkey, or pork)
1 large or medium egg
1 onion, grated
2 cloves crushed garlic (optional)
2 tablespoon fresh chopped parsley (or 1 teaspoon dry parsley)
half teaspoon salt
1 tablespoon soy sauce
1 tablespoon Lea & Perrins Worcestershire sauce
4 tablespoons bread crumbs (also optional)

- Place mince meat in a bowl.
- Grate onion into the bowl
- Add breadcrumbs
- Break egg into the bowl
- Add the rest of ingredients.

Mix thoroughly using one hand. You can use a wooden spoon instead to mix ingredients together thoroughly, but please make sure it is thorough. You can do the final mix with your hand. If the mixture is too wet, add more breadcrumbs. If it is too dry, add a bit of milk. If you want to use 500g of meat, see the tip below. 

When you are ready to cook, divide the meat mixture into four, five, six or eight, depending on what size of burgers you want, and how many you are serving.

- Take each amount and roll it in between your palms to make into a round ball.
- Flatten it between your palm as flat as you wish. (unless they are to put into a bread roll, they don't need to be too flat. They will cook nicely rounded.)
- Heat a non stick frying pan with a a tablespoon of vegetable oil, and spread the oil in the pan.
- When oil is hot, place the burgers into the pan.
- Cook on a medium heat for a few minutes on each side, until each side is lightly browned.
- If you over cook, it will become drier in the middle.

NB. If you are using turkey or pork, please ensure that there are no pink juices running out when it is cooked. 

To increase the volume to make more burgers with the same amount of meat, add more bread crumbs. Just use a hand grater and grate the bread directly into the bowl with the meat. If the mixture becomes too dry, add a small amount of milk or another small egg.

Freezing is easy.
- Make up extra, and put each uncooked burger in a piece of Cling Film and wrap.
- Place in the freezer and leave till you are ready to use.
- Thaw out before cooking.
- If you are doing a whole batch, place each burger on a tray that will fit in the freezer.
- Freeze
- Put in a freezer bag and label.

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