butchasteve
07-11-2009, 01:48 PM
Here are a few Simple Burger recipes I use my fresh herbs in, and other products from the garden. Obviously some of it is for me is sourced elsewhere..
My amounts are dubious, so use common sense as well, I am used to making 10-15kg batches at a time so be careful.
Beef Burgers (try Kangaroo, it is much less impact on the environment)
1kg coarsely minced beef (or kangaroo). try to ask your butcher for lean mince that has been done 1x medium plate and 1x course, in that order, for chunkier texture to the burger, you may have to buy more to make it worth it.
2x very ripe tomatoes diced finely
2x brown onions, slightly chunkier
2x garlic cloves crushed and chopped very fine
6-10 fresh basil leaves, either chopped or torn into small pieces
some fresh oregano, add to taste, usually 1/4 the amount of the basil.
tsp salt
1/2 tsp pepper (i use more, sometimes substitute chilli)
dash of red wine.
riceflour - add in small amounts as you mix with hands, you want a decent firmness, not sloppy (too much moisture) or hard (too much riceflour).
MIX WELL, like 5 minutes well..
Dip hands in water and roll strongly into balls of your size preference, making sure all air is out of the burger, otherwise they fall apart when cooking
Lamb and Haloumi
Lamb mince as above
Several sprigs of Rosemary very finely chopped.
1/4 the amount of thyme or lemon thyme
150g of coarsely chopped haloumi
salt as above
riceflour as above - Please note, these need to be slightly firmer than the beef to avoid losing the haloumi on the hotplate.
My personal favourite
Thai Pork or chicken burgers
Mince as above
1x kaffir lime leaf (very finely chopped)
1/2 lemon grass stick (bashed out flat then chopped extremely fine)
Thai basil coarsely chopped or torn
Coriander coarsely chopped or torn
2 x Chillies
tsp or so of Lime juice (best if left out and squeezed fresh over the cooked product before eating)
Riceflour as above
For chicken - 1 cup breadcrumbs to firm them up a bit
Simple but delicious. Enjoy
My amounts are dubious, so use common sense as well, I am used to making 10-15kg batches at a time so be careful.
Beef Burgers (try Kangaroo, it is much less impact on the environment)
1kg coarsely minced beef (or kangaroo). try to ask your butcher for lean mince that has been done 1x medium plate and 1x course, in that order, for chunkier texture to the burger, you may have to buy more to make it worth it.
2x very ripe tomatoes diced finely
2x brown onions, slightly chunkier
2x garlic cloves crushed and chopped very fine
6-10 fresh basil leaves, either chopped or torn into small pieces
some fresh oregano, add to taste, usually 1/4 the amount of the basil.
tsp salt
1/2 tsp pepper (i use more, sometimes substitute chilli)
dash of red wine.
riceflour - add in small amounts as you mix with hands, you want a decent firmness, not sloppy (too much moisture) or hard (too much riceflour).
MIX WELL, like 5 minutes well..
Dip hands in water and roll strongly into balls of your size preference, making sure all air is out of the burger, otherwise they fall apart when cooking
Lamb and Haloumi
Lamb mince as above
Several sprigs of Rosemary very finely chopped.
1/4 the amount of thyme or lemon thyme
150g of coarsely chopped haloumi
salt as above
riceflour as above - Please note, these need to be slightly firmer than the beef to avoid losing the haloumi on the hotplate.
My personal favourite
Thai Pork or chicken burgers
Mince as above
1x kaffir lime leaf (very finely chopped)
1/2 lemon grass stick (bashed out flat then chopped extremely fine)
Thai basil coarsely chopped or torn
Coriander coarsely chopped or torn
2 x Chillies
tsp or so of Lime juice (best if left out and squeezed fresh over the cooked product before eating)
Riceflour as above
For chicken - 1 cup breadcrumbs to firm them up a bit
Simple but delicious. Enjoy