Hamburgers
This recipe for hamburgers is very simple. There is no need to add egg to bind the mix, or herbs and spices.
The only additional ingredient, apart from seasoning, is a small amount of finely chopped onion. This helps the flavour and texture, and keeps the meat moist.
You can form the burgers by hand, but I find a burger press very useful. They can be purchased very cheaply, and consist of two round plastic moulds which you push together by hand to squeeze the meat into shape. They make burgers which have a more even thickness and tend to be less likely to fall apart during cooking.
Always be sure to cook burgers thoroughly. Unlike steak, they cannot be eaten rare without risk of food poisoning.
Ingredients
500g lean minced beef
1/4 of an onion, finely chopped
Salt and black pepper to taste
Method
Chop the onions very finely. Don't add too much, the meat won't hold it.
Mix the meat, onion and seasoning thoroughly. Divid into 4 equal portions and form into burgers.
Fry for about ten minutes, turing a couple of times. Alternatively, grill or barbeque.
These can be served in fresh bread buns with your favorite salad, sliced onion, sliced pickles etc, and fries.
This recipe is for 2 servings.