Homemade Beef Burger
This homemade beef burger recipe is juicy, flavour-packed, and perfect for your next BBQ or weeknight dinner.
Equipment
- Equipment:
- Griddle pan
Ingredients
- ½ Tablespoon Olive oil
- 1 Red Onion peeled and finely chopped
- 500 Grams Beef steak mince
- 1 Teaspoon dried mixed herbs
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1 Medium egg Beaten
- 4 Slices Mature Cheddar cheese optional
- 4 Burger buns
- A few lettuce leaves
- 1 Large Beef tomato sliced
- Pickles sliced
- Ketchup to serve (optional)
Instructions
- Heat the olive oil in a frying pan over medium heat.½ Tablespoon Olive oil
- Add the chopped onion and cook for 5–6 minutes until soft and lightly golden. Remove from heat and let cool slightly.1 Red Onion
- In a large bowl, mix the beef mince with the dried herbs and beaten egg. Add the cooked onion, season with salt and pepper, and stir everything together until well combined.500 Grams Beef steak mince, 1 Teaspoon dried mixed herbs, 1/4 Teaspoon Salt, 1/4 Teaspoon Pepper, 1 Medium egg
- Divide the mixture into 4 even portions and shape each one into a round, flat patty about 2 cm thick.
- Cook the patties on a preheated barbecue or griddle pan for 5–6 minutes per side, or until fully cooked through.
- If you're using cheese, place a slice on top of each patty during the last minute of cooking to let it melt.4 Slices Mature Cheddar cheese
- While the burgers are cooking, cut the burger buns in half and lightly toast the insides on the barbecue or in a dry pan for 1–2 minutes.4 Burger buns
- Assemble the burgers by placing lettuce on the bottom half of each bun, followed by a cooked burger patty and a slice of tomato and pickles. Add ketchup or any other sauce you like, then close with the top bun. Serve warm and enjoy!A few lettuce leaves, 1 Large Beef tomato, Pickles, Ketchup
Notes
Tips and Tricks
- Extra flavour: Try mixing in a teaspoon of mustard, Worcestershire sauce, or finely chopped fresh herbs.
- Make ahead: Shape the patties in advance and store them in the fridge for up to 24 hours before cooking.
- Tender texture: Avoid over-mixing the meat to keep the burgers juicy.
- Indoor option: These burgers cook just as well in a frying pan if you don’t have a barbecue.
Nutrition
Calories: 440kcalCarbohydrates: 26gProtein: 40gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 146mgSodium: 659mgPotassium: 732mgFiber: 2gSugar: 6gVitamin A: 1062IUVitamin C: 12mgCalcium: 295mgIron: 5mg
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