I make my own as commercially prepared burgers often either have soya in them or non-specified ‘spices’ which of course is useless in identifying if they are safe or not. All quantities are approximate.
Makes 10 to 15 burgers
500g pack of beef mince
6 slices soya-free bread (or approx same quantity by VOLUME as the mince if you are using an unsliced or home made loaf)
2 cloves garlic
Two teaspoons dried herbs (a combination of thyme, basil, oregano, parsley and marjoram works well; make sure any shop-bought mixed herbs do not contain sage)
About ¼ teaspoon ground mace (optional)
1 teaspoon ground coriander
1 teaspoon ground cumin
Good shake of black pepper
– replace beef mince with turkey or chicken mince and mixed herbs with dried rosemary. Omit the mace and cumin
– replace beef mince with cooking bacon or gammon that’s been chopped up finely or processed in a mincer or food processor. Omit the garlic, cumin and coriander.
1) Rub bread roughly in your hands until it crumbles into small pieces. It does not need to be perfect breadcrumbs – a ‘rustic’ feel will do.
2) Chop onion and garlic fairly finely. If you’d prefer to crush the garlic and grate the onion, do so, but only if you’d rather not see pieces of onion in your burgers.
3) Combine minced meat, breadcrumbs, onions, garlic, herbs, spices and pepper in a large bowl and mix with your hands until everything is well combined and evenly distributed
4) Add the egg to the mixture and start to bring it together into pieces between a golf ball and tennis ball in size
5) Shape pieces into a ball and flatten to make a burger disc
6) Bake on a lightly greased, non-stick cooking sheet for 30 to 45 minutes at about 180 °C until cooked. They make need turning, or a little oil dribbling over the top if you have used low fat mince meat. If you have made your burgers very fat, or have left them in ball shapes then cooking time may need to be a bit longer still.
7) Serve with bread rolls, potato wedges, fried onions and vegetables or salad of choice