I would say this is a delicious restaurant-style, hamburger recipe made from mince beef. Take the extra time to craft up your own, and that little extra effort will be worth it. 😘
Homemade Beef Hamburger
INGREDIENTS:
750g beef mince
1/2 large brown onion, grated
1 egg, lightly whisked
1/4 cup chopped fresh continental parsley( optional)
2 garlic cloves, crushed
1 tablespoon soy sauce
1 teaspoon Dried parsley
1 teaspoon Oregano
1 teaspoon onion powder
1 teaspoon garlic powder
Salt & ground black pepper, to taste
2 tablespoons olive oil
1 tablespoon tapioca starch
6 hamburger buns, halved
Sauces( Mayo , tomato sauce/chili sauce)
6 lettuce leaves, to serve
6 slices cheddar cheese
2 large ripe tomatoes, sliced, to serve
Caramelized yellow Onions
Directions:
Step 1
Prepare all your ingredients before you begin. It is important to use mince from a cut of meat that has a little fat. This will not only add flavour, it also ensures a tender burger by preventing the patties from drying out during cooking. However, mince that is too fatty will expel the excess fat during cooking, causing the patties to shrink and toughen considerably. The egg acts as a binding ingredient so that the patties can be easily shaped. It also helps them hold together when cooked.
Step 2
Place the beef mince and other ingredients in a large bowl. Season with salt and pepper. Mix with your hand or a fork until evenly combined. Chill overnight. This also allows the flavours in the patties to blend and develop.
Step 3
Divide the mixture into 6-8 equal portions. Shape each portion with your hands into a patty about: 10cm in diameter and 1.5cm thick.
Step 4
Tap some tapioca flour slightly and place the patties onto a tray. Cover with plastic wrap and place in the fridge for at least 30 minutes to rest.
Step 5
Heat oil in a large, non-stick frying pan over medium-low heat and cook half the patties for about 4 minutes on each side or until browned and cooked through. It is important to cook mince right through because it has a larger ratio of surface area to volume than whole pieces of meat, and is therefore at greater risk of contamination by bacteria in the air. Transfer the patties to a plate, set aside and keep warm. Repeat with the remaining oil and patties.
Step 6
Meanwhile, heat butter on non-stick frying pan. Place the cut hamburger buns and heat up for 1 minute or until golden.
Step 7
To serve, spread the bottom halves of the toasted hamburger buns with the sauce. Top with the hot patties with cheese,and Caramelized yellow Onions, sliced tomato, lettuce and dollop with Mayo and tomato/chili sauce. Cover with the hamburger bun tops.
**Caramelized yellow Onions:
1. Heat up some oil (left over oil from frying patties)in a pan over medium-high heat.
2. Add onions, stirring to coat. Spread them out in as even a layer as possible, sprinkle with sugar and cook, stirring as needed to keep the onions from sticking. Continue to cook until the onions are soft, deep golden brown and smell fragrant and sweet. Season with salt and corse pepper.
3. Remove from heat and use as desired!
Happy Making!
Homemade Beef Hamburger
INGREDIENTS:
750g beef mince
1/2 large brown onion, grated
1 egg, lightly whisked
1/4 cup chopped fresh continental parsley( optional)
2 garlic cloves, crushed
1 tablespoon soy sauce
1 teaspoon Dried parsley
1 teaspoon Oregano
1 teaspoon onion powder
1 teaspoon garlic powder
Salt & ground black pepper, to taste
2 tablespoons olive oil
1 tablespoon tapioca starch
6 hamburger buns, halved
Sauces( Mayo , tomato sauce/chili sauce)
6 lettuce leaves, to serve
6 slices cheddar cheese
2 large ripe tomatoes, sliced, to serve
Caramelized yellow Onions
Directions:
Step 1
Prepare all your ingredients before you begin. It is important to use mince from a cut of meat that has a little fat. This will not only add flavour, it also ensures a tender burger by preventing the patties from drying out during cooking. However, mince that is too fatty will expel the excess fat during cooking, causing the patties to shrink and toughen considerably. The egg acts as a binding ingredient so that the patties can be easily shaped. It also helps them hold together when cooked.
Step 2
Place the beef mince and other ingredients in a large bowl. Season with salt and pepper. Mix with your hand or a fork until evenly combined. Chill overnight. This also allows the flavours in the patties to blend and develop.
Step 3
Divide the mixture into 6-8 equal portions. Shape each portion with your hands into a patty about: 10cm in diameter and 1.5cm thick.
Step 4
Tap some tapioca flour slightly and place the patties onto a tray. Cover with plastic wrap and place in the fridge for at least 30 minutes to rest.
Step 5
Heat oil in a large, non-stick frying pan over medium-low heat and cook half the patties for about 4 minutes on each side or until browned and cooked through. It is important to cook mince right through because it has a larger ratio of surface area to volume than whole pieces of meat, and is therefore at greater risk of contamination by bacteria in the air. Transfer the patties to a plate, set aside and keep warm. Repeat with the remaining oil and patties.
Step 6
Meanwhile, heat butter on non-stick frying pan. Place the cut hamburger buns and heat up for 1 minute or until golden.
Step 7
To serve, spread the bottom halves of the toasted hamburger buns with the sauce. Top with the hot patties with cheese,and Caramelized yellow Onions, sliced tomato, lettuce and dollop with Mayo and tomato/chili sauce. Cover with the hamburger bun tops.
**Caramelized yellow Onions:
1. Heat up some oil (left over oil from frying patties)in a pan over medium-high heat.
2. Add onions, stirring to coat. Spread them out in as even a layer as possible, sprinkle with sugar and cook, stirring as needed to keep the onions from sticking. Continue to cook until the onions are soft, deep golden brown and smell fragrant and sweet. Season with salt and corse pepper.
3. Remove from heat and use as desired!
Happy Making!
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