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Time for some cooking!
HOME MADE BEEFBURGERS
Click here to download and print off a .pdf file of this recipe.
The beauty of home made beefburgers is that you can choose your own flavours
and experiment with them, or just leave them plain!! And they are so easy to make!!
Ideal for BBQ's, for frying with Egg and Chips or as a snack.
Below is the basic recipe; with some options and suggestions for
ingredients and flavours. They can be frozen too, details below.
"And what's the recipe today, David........."
"HOME MADE BEEFBURGERS"
The following recipe will make 12 quarter-pounder (4oz) (113g) ordinary beefburgers,
or 16 beefburgers @ 3oz. (85g). If you want to experiment later there are some optional extra ingredients below that you could include in the recipe for enhancing the taste and flavour.
You will need........
2lbs. (900g) of Lean Minced Beef.
7oz. (200g) dry rolled (Porridge) Oats.
1 large Egg.
I large grated Onion. (or finely chopped)
2 teaspoons of English Mustard.
1 teaspoons of Mixed Herbs.
1 teaspoons of Paprika.
1/2 teaspoon of Crushed Chillis. (Optional)
1 tablespoon of Lemon Juice.
1 tablespoon of Vegetable Oil.
Pepper and Salt to season.
And this is what you do........
Put ALL your ingredients into a large bowl and mix and blend everything
together with a strong wooden spoon untill you have a thick stiff paste.
Cover the bowl and leave to stand for a few hours to let the flavours gel.
Stir from time to time to help the flavours blend together.
Give it all a final mix before weighing and shaping.
Weigh out 4oz. (113g) or 3oz. (85g) 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 ring.
If you are not going to BBQ or grill or fry them right away they can be frozen but remember to separate them with waxed discs first!!
They can be frozen individually, on a plastic tray in your freezer,
and then sealed into freezer bags by 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. You can put three or four into each bag, or just put them
loose into your freezer.
OPTIONAL EXTRAS FOR FLAVOURING...
2 tablespoons of Tomato Ketchup Sauce, or
2 tablespoons of Worcestershire Sauce, (Lea and Perrins) or
1 teaspoon of Italian Seasoning or
Half a teaspoon of each: Cumin, Coriander and Garam Masala, or
An extra Onion, or
Crushed Garlic Cloves, or
Anything else you think is suitable - experiment!!
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