Homemade burgers
Deliciously juicy homemade burgers that take only 30 minutes to rustle up. Serve with your favourite toppings and a side of chips and salad.
- 500g high-quality beef mince (20% fat mince makes the juiciest burgers that won’t crumble apart)
- 1 small onion
- 1 egg
- 1 tbsp vegetable oil
- 4 burger buns
- Salt and pepper
- Your favourite toppings - ours are cheese, a thin slice of tomato, extra onions and lettuce
If you want to cook these burgers on your barbecues, cook when the charcoal is white or over a medium heat for gas barbecues. You might be tempted to touch them, but just let the burgers do their thing so you don’t lose any moisture.
Dice the onion into small rough chunks.
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Add into a bowl and tip in the mince and egg then season with salt and pepper. Mix it all together. We find using our hands is the easiest way to combine it all together, just make sure you wash them first.
Divide the mixture into four.
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Wet your hands and roll the mixture into balls, getting them as smooth as you can. They should be roughly the same size as tennis balls.
Take one ball and hold it in the palm of your hand.
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Slowly and gently press down on the ball to form the burger patties. Press down to your preferred thickness, but we like 3cm. That’s a little bit chunky, but not massive.
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Make sure all the patties are roughly the same size so they’ll cook evenly.
Put on a plate and cover with cling film.
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Chill in the fridge for about 30 minutes. At this point, you can also leave overnight and cook the burgers when you’re ready.
Heat a griddle pan or frying pan over a medium heat.
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Lightly brush one side of the burger with vegetable oil and place oil-side down on the pan. Let it cook for about 5 minutes until it’s slightly charred.
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Oil the other side and flip.
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Don’t press down while they cook, or the juices will escape.
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For well-done burgers, cook for another minute. For the slightly pink inside, cook for 4 minutes on either side.
Take the burgers off the heat and leave to rest for a few minutes.
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Slice your burger buns in half and lightly toast on the pan.
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Serve with toppings of your choice.
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For well-done burgers, cook for another minute. For the slightly pink inside, cook for 4 minutes on either side.
Everyone has an opinion when it comes to burger toppings.
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Cheese, crispy strips of streaky bacon, crunchy lettuce, red onion, gherkins...the list goes on.
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But the perfect burger is incomplete without burger sauce. It’s dead easy to make and all you need to do is mix equal parts mayo, ketchup and mustard and add a drop of pickle juice. For extra flavour, add a dash of onion powder or even a sprinkling of chilli powder and stir it all together.