"And what's the recipe today, David........."

"HOME MADE BEEFBURGERS"

The following recipe will make 24 quarter-pounder beefburgers.
(Half the quantity if 24 is too many!)

You will need........

3lbs. of Lean Minced Beef.
12oz. dry Porridge Oats.
2 large Eggs.
I large Onion. (Optional)
Pepper and Salt to season.

OPTIONAL EXTRAS FOR FLAVOURING...
2 tablespoons of Tomato Ketchup Sauce, or
2 tablespoons of Worcestershire Sauce, (Lea and Perrins) or
1 teaspoons of dried Crushed Chillis, or
2 teaspoons of English Mustard, or
1 teaspoon of Italian Seasoning (Mixed Herbs) or
1 teaspoon of English Mixed Herbs, or
Half a teaspoon of each: Cumin, Coriander and Garam Masala, or
One teaspoon of any ONE of the above, or
An extra Onion, or
Crushed Garlic Cloves, or
Anything else you think is suitable, experiment!!

And this is what you do........

With a strong wooden spoon put ALL your ingredients into a large bowl
and mix and blend everything together untill you have a thick stiff paste.
Cover the bowl and leave to stand for a few hours to let the flavours gel.
Give it all a final mix before weighing and shaping.

Weigh out 4oz. portions and using a hand-held Burger Press make up the
beefburgers. Alternatively make the round shapes by hand or use a
small round biscuit press.

If you are not going to BBQ or fry them right away they can be frozen
but remember to separate them with waxed discs first!!
They can be open frozen and then sealed into freezer bags, sucking all
the air out first to avoid ice crystals forming, before twisting the neck
of the bag and sealing with a knot or a tie.

Serving suggestion