Why is it that you cannot get men and children to eat vegetables with their burgers? I like to “hide” onions and sweet peppers in my home-made burgers so that the choice is not theirs. It is also a healthy way to make more burgers with the same amount of meat without having to resort to bulking agents such as breadcrumbs. You are going to eat your burgers inside rolls so why add even more bread? The following quantities make about 9 burgers.
- 800g extra lean beef mince
- 1 onion, finely chopped
- 1 sweet pepper, finely chopped (any colour)
- salt and pepper, herbs if you have any
When you have done all your chopping, take your meat out of the fridge (no point leaving it out unecessarily), mix well squashing all the ingredients together with your fingers (clean of course!). Tip: make sure your vegetables are chopped finely otherwise they will fall off the shaped burger.
Divide your mixture into small balls about 120g-130g. Use a set of scales if it helps.
Now, you can start shaping your burgers. I use a manual burger press with a spring. I love my burger press but if you don’t have any, I suggest you use Alice’s idea, which is to use a plastic lid lined with clingfilm (I would use a rolling pin to help you flatten them). I found her website while looking for an alternative should you not have a press yourself. Tip: make sure your burgers are tightly pressed so they stay whole.
Cut some lengths of greaseproof paper (or clingfilm) to separate the burgers before cooking. Tip: re-use the mince box by placing the shaped burgers inside it, it will save you a bit of washing.
Keep the burgers in the fridge until ready to cook on the barbecue.
Sorry, I did not get round to taking a picture of them after they were cooked. It did not even cross my mind. Oops! But, they tasted lovely!