PARTNERED WITH

Basic beef burger

0:55 Prep • 0:18 Cook • 6 Servings • Capable cooks 

YOUR LOCAL Why order take-away when you can enjoy these loaded

4
PRICING
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$
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$ 90
hamburgers
kg
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is Coles Bradshaw St 810

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3 Star Beef Mince 500g Brown Onions 1 each
$8.00 per 1kg $2.90 per 1kg
Special available from 21/09/17 to 22/10/17

Prices available at displayed Coles store, may not be available at other stores or coles.com.au. Specials commence at 7am on start date, but may start before or extend beyond
displayed dates. While stocks last. We reserve the right to limit sale quantities. Multi save price only available when purchased in the multiples speci ed.

Prices accurate as at: 24/09/2017

INGREDIENTS
 750g beef mince (like topside)

 70g (1 cup) breadcrumbs, made from day-old bread

 1 large brown onion, grated

 1 egg, lightly whisked

 1/4 cup chopped fresh continental parsley

 2 garlic cloves, crushed

 1 tablespoon Worcestershire sauce

 2 teaspoons Tabasco sauce (optional), or to taste

 Salt & ground black pepper, to taste

 2 tablespoons olive oil

 150g cheddar cheese, thinly sliced, to serve

 6 hamburger buns, halved

 1/3 cup American mustard (optional)

 6 lettuce leaves, to serve

 3 medium (about 450g) ripe tomatoes, sliced, to serve

 Tomato sauce, to serve

METHOD
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 avour, 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. Topside is the recommended mince for making beef burgers as it contains the right
amount of fat. Breadcrumbs are not usually included in the traditional burger patty mixture, but their addition to this recipe helps to give the cooked
patties a lighter, more tender texture. 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, breadcrumbs, egg, onion, garlic, Worcestershire sauce and Tabasco sauce in large bowl. Season with salt and pepper. Mix with
your hands until evenly combined.

Step 3 Divide the mixture into 6 equal portions (you can use a 125ml / 1/2 cup measuring cup if you like). Shape each portion with your hands into a patty
about: 10cm in diameter and 1.5cm thick.
Step 4 Place the patties onto a tray lined with- greaseproof paper. Cover with plastic wrap and place in the fridge for at least 30 minutes to rest. Chilling the
patties will help them hold together when cooked. This also allows the avours in the patties to blend and develop. If you chill the patties for any longer,
increase the cooking time slightly.

Step 5 Heat half the olive 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, preheat grill on high. Place the hamburger buns, cut-side up, under the preheated grill and toast for 1 minute or until golden, i desired.
Leave the grill on. Place the patties on a baking tray lined with foil. Top patties with cheese. Place under the grill for 1 minute or until the cheese is just
melted.

Step 7 To serve, spread the bottom halves of the toasted hamburger buns with the American mustard. Top with the lettuce, sliced tomato, patties and dollop
with tomato sauce. Cover with the hamburger bun tops.

NUTRITION
2925 kj 33g 14g 44g 845.58mg 8g 53g
ENERGY FAT TOTAL SATURATED FAT PROTEIN SODIUM CARBS (SUGAR) CARBS (TOTAL)

All nutrition values are per serve

NOTES
Tip: To freeze, separate the patties with non-stick baking paper or freezer wrap, pack at into freezer bags and seal. Freeze for up to 1 month and transfer to the fridge to
defrost 12 hours before cooking.

Variations:

Thai chicken burgers: replace the beef with chicken mince (preferably thigh llet mince); replace the brown onion with 1/2 bunch of green shallots, thinly sliced; replace the
Worcestershire sauce and Tabasco sauce with 2 tbs fresh lemon juice, 1 lemon grass stem (pale section only), nely chopped and 1 fresh birdseye chilli nely chopped; and
replace the parsley with fresh coriander. Increase the breadcrumb to 105g (1 1/2 cups). Halve and serve wrapped in pitta bread with sweet chilli sauce, cucumber slices and
snow peas sprouts

Lamb burgers with Mediterranean spices: replace the beef mince with lamb mince (preferably from leg trimmings); replace the Worcestershire sauce with 2 tsp ground cumin
and replace the parsley with fresh mint. Serve on toasted Turkish bread spread with baba ganoush and topped with rocket leaves and roasted red capsicum.

COMMENTS & RATINGS

 It's a great and easy "go to" recipe

Gabbygoobie 61 days ago

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Lucidium 330 days ago

I accidentally used a little too much onion, and didn't have any breadcrumbs, but the burgers were still good and held together just ne
without putting the patties back in the fridge to cool.
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JoJo1402 594 days ago

The BEST basic burger I've tasted.... I put beetroot relish on ours and it was yum ...I think any type of relish would go well with this recipe very
impressed and so easy to throw together. Was a winner in this house hold :)
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Lyubo80 862 days ago

Easy and tasty !

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lavender2046 1090 days ago

My husband (that can't cook) followed this recipe and found it easy to make and delicious to eat
 My husband (that can't cook) followed this recipe and found it easy to make and delicious to eat
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nic_malfy 1143 days ago

This is a delicious recipe! No need to get take out burgers anymore :)

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jsawyers 1250 days ago

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KDufty 1258 days ago

Such an easy, very tasty recipe. Great on the BBQ.

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AmyMcClelland 1347 days ago

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garb67 1520 days ago

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Nagsie 1596 days ago

Best burgers I"ve ever had!

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to0ta 1990 days ago

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Ellaryian 2093 days ago

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kitchenstorm 2126 days ago

These were delicious! I didn't even refrigerate for the full 30 mins but they still turned out brilliantly!
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rachel1970 2172 days ago

This was such a tasty hamburger, will save this recipe.

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faster 2344 days ago

Although I usually avoid recipes that call for binders (egg, our, crumbs, etc.) in burgers, because it adds a taste that I nd detracts from pure
"burgerism," I found this one outstanding. The egg doesn't change it much.

I happen to think Aussies are particularly special people, and admire them for their better-than usual attitudes about almost everything. So
here's a gift.
 I make patties with no binders this way: After mixing it with whatever, I put the ball on a very hard surface, the smash it at, pushing
circumference fractures together (this means some air in the mixture). After it's pressed rmly with smooth edges, I turn it and repeat. If need
be, I do it again, till it can be picked up without fracturing. To cook it, I lay it on an oiled spatula and slide it into the pan or onto the grill. Ditto
for turning. If your compression was adeqaute, it shouldn't fracture so easily. I also nd freezing my formed burgers makes cooking a bit
easier, and they hold together a little better. I particularly like my burgers rather pink inside, and a frozen patty can be browned beautifully
outside and still be med rare inside. Yum.

Another thing I don't read much about, but which I absolutely ADORE is to cut thin or med-thin slices of onion and fry in butter till they are
nicely caramelized (i.e., browned). They add a lot to ANY burger you can name. Hot dogs, too. A Chicago deli I used to patronize had kielbasa
sausage cooked to a turn, served on a toasted bun with googobs of grilled brown onions, and at least some mustard (ketchup isn't necessary).
Couldn't get enough of them.

For a quick supper, I invented this - fry up burgers in a frypan as usual. After turning, put a thick slab of Velveeta on each and cover the pan till
it melts. Then you can add a sauce to turn the cheese into a gravy where it melted o the burgers. Spaghetti sauce, just tomato puree -
whatever. These can be eaten with a fork or on a bun - but they're gooey! I don't care much for Velveeta usually, but for this it works very well.
If you go "bunless," try toasting buns in some garlic butter - instant garlic bread! Can add herbs, too, if you like.

My own "big secret" recipe for hamburger is: ALMOST ANY recipe - BUT it must have Liquid Smoke, even if I'm going to grill it.

Try ne-chopping onions and shrooms, mixing the meat with them, some soy sauce, a little glug of sherry, some ground ginger (not powdered)
and minced garlic. Moosh together thoroughly, and let it sit a while to blend avors. From this, I make burger-steaks, thick, long oval shapes
that are eaten with a fork. Since retiring to Mexico, I've taken to adding a bit of minced pickled jalape\u00c3\u00b1os, too.

Hug your kids - and a kangaroo - for me, okay?

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vicadelaide 2526 days ago

The perfect burger recipe. We barbecued these burgers and served them on lightly toasted turkish bread with Jarlsberg cheese, chilli jam,
tomato, mixed lettuce and mayo. Beautiful!
A great, versatile basic I will de nitely make again.

PS. I recommend chopping the onions in the food processor for a super- ne consistency.
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smolam 3663 days ago

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