Beefburgers
Oct 10, 2011 18:04:05 GMT
Post by Charlie Arnold on Oct 10, 2011 18:04:05 GMT
These are so simple to make and you can always make a massive batch and freeze some for another day. I have always made these with mince from the butchers but found them too heavy for Megs, this time I made them with some frozen mince from the supermarket which was finer in texture and they made the most delicious melt in the mouth ones so worth trying to source a fine mince.
Alternatively buy yourself a mincer and put the meat through several times, first on a coarse setting then the finer one.
1lb good quality mince (don't go for lean mince as they come out too dry, you need some fat for flavour)
2oz GF breadcrumbs
1 egg
salt and pepper and herbs if OK to taste.
Beat the egg, mix together mince, breadcrumbs and seasoning. If possible mix earlier in the day and leave covered in the fridge as it will stick together better later.
When ready to make if you have a burger press ( not essential but makes nice round ones) then cut out enough greaseproof circles to size of the press. I have tried making them without these but they tend to stick then fall apart. Take a ball of the mix depending how thick you want your burgers and place it between 2 greaseproof rounds. Press down fairly hard on your press to make perfect burgers. Fry in hot fat for about 3 to 4 minutes each side.
If you are making extra then store them between greaseproof rounds and wrap in clingfilm before freezing.
Served with homemade chips and safe mayonnaise you couldn't get a more normal meal. Megs likes primula cheese spread as mayonnaise.
You coud go one step further and serve with GF rolls if you can find them, lettuce and tomato if you can have it.
Alternatively buy yourself a mincer and put the meat through several times, first on a coarse setting then the finer one.
1lb good quality mince (don't go for lean mince as they come out too dry, you need some fat for flavour)
2oz GF breadcrumbs
1 egg
salt and pepper and herbs if OK to taste.
Beat the egg, mix together mince, breadcrumbs and seasoning. If possible mix earlier in the day and leave covered in the fridge as it will stick together better later.
When ready to make if you have a burger press ( not essential but makes nice round ones) then cut out enough greaseproof circles to size of the press. I have tried making them without these but they tend to stick then fall apart. Take a ball of the mix depending how thick you want your burgers and place it between 2 greaseproof rounds. Press down fairly hard on your press to make perfect burgers. Fry in hot fat for about 3 to 4 minutes each side.
If you are making extra then store them between greaseproof rounds and wrap in clingfilm before freezing.
Served with homemade chips and safe mayonnaise you couldn't get a more normal meal. Megs likes primula cheese spread as mayonnaise.
You coud go one step further and serve with GF rolls if you can find them, lettuce and tomato if you can have it.