I made the decision to give up Macdonald’s and junk food 10 years ago. Since then I have been making my own burger for good, I say that because I only used to do it ocassionally. Cut a long story, I love making my own burgers, when I tell people they are usually surprised. This is usually because they think it’s a lengthy process and a waste of time, but when I tell them what it entails they change their minds. Last year, I actually made mini burgers at the first birthday party of a friend’s daughter, whilst the kids were playing party games. It went down a storm, some of the mothers were asking for the recipe before they left.
I have adapted the recipe over the years as I got healthier, the popular version is with bread crumbs, but for this recipe I have used couscous for a gluten free version. However, do feel feel to go down the breadcrumbs route if you prefer.
The ingredients I used were cooled cooked couscous, mixed dry herbs, black pepper, red onion, and lean minced beef.
I placed all the ingredients in my wooden bowl, ok I admit I was multi tasking as all the other bowls were used up for proving bread. Back to the recipe, the onion was chopped, all the ingredients were mixed with my fingers and that was it. By the way you can add other spices into the mixture, eg; curry but make sure you are wearing gloves as you don’t want it going into your eyes if you accidently rub them, neither do you want to end up with stained hands.
Once all the ingredients are combined, roll the mixture into balls. There, you have just made your first burger. It’s that simple, continue until you have used up the mixture.
I wrapped each burger individually in cling (plastic wrap) film. As I had made a batch, I froze them. However, if you want to eatyours straight away, place in the fridge for 20-30 minutes to ‘set’. Or in a freezer for about 15 minutes, like I did at my friend’s party.
HOMEMADE BEEF BURGERS
500g Minced (Ground) beef or turkey, pork or chicken
1 Red or regular onion, chopped
1/2 teaspoon dried or fresh herbs of choice – mixed, or parsley.
Cooked couscous, cooled or fresh breadcrumbs if preferred
Dash of ground black pepper
In a bowl, add the ingredients until incorporated into the mince beef. Take a handful and roll into small to medium balls. I made 9 burgers out of mine. Cut pieces of Cling (plastic wrap) and wrap each burger indiviudally. Put in a fridge for 30 minutes or an hour to ‘form’, freeze the left over wrapped burgers in a large freezer bag, you don’t want it to split and come into direct contact with other foods. To cook burgers from frozen, allow to thaw overnight as this makes it easier to cook.
Grill the burgers for 3 minutes, flip to the other side till it is thoroughly cooked and the juices are running, ensure the burgers are cooked through. Enjoy with wholemeal burger buns, pitta bread or as a naked burger with salad or low fat vegetable chips – see my last post for ideas.
If using chips, parboil for 5-7 minutes in boiling water. Drain and place in a baking tray drizzle with olive oil and salt. Cook in the oven for 20-30 minutes depending on your oven temperature, mine was 250c.
- Alternative ingredients – 1/2 teaspoon curry powder, 1 teaspoon of Worcester or BBQ, applesauce if using pork or turkey. Bulgur wheat instead of couscous.