Beef burgers - learn to make

Beef burgers - learn to make

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(25 ratings)

Prep: 25 mins Plus chilling time

Easy

Serves 4
Learn how to make succulent beef burgers - just four steps and four ingredients

Nutrition and extra info

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 1 small onion
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 500g good-quality beef mince
  • 1 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tbsp vegetable oil
  • 4 burger buns
  • All or any of the following to serve: sliced tomato, beetroot, horseradish sauce, mayonnaise, ketchup, handful iceberg lettuce, rocket, watercress
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

Method

  1. Peel the onion, slice in half through the root and trim off the top. Place cutside down on a chopping board. With your knife parallel to the board, cut 3 slices through the onion, keeping the root intact. With the knife point at root end, cut down through the onion from top to bottom 4 times. Holding the root end, finely slice to give you small diced pieces. Tip the beef into a bowl with the onion and egg, then mix.

  2. Divide the mixture into four. Lightly wet your hands. Carefully roll the mixture into balls, each about the size of a tennis ball. Set in the palm of your hand and gently squeeze down to flatten into patties about 3cm thick. Make sure all the burgers are the same thickness so that they will cook evenly. Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 mins.

  3. Heat the barbecue to medium hot (there will be white ash over the red hot coals – about 40 mins after lighting). Lightly brush 1 side of each burger with oil. Place the burgers, oil-side down, on the barbecue. Cook for 5 mins until the meat is lightly charred. Don’t move them around or they may stick. Oil the other side, then turn over using tongs. Don’t press down on the meat, as that will squeeze out the juices. Cook for 5 mins more for medium. If you like your burgers pink in the middle, cook 1 min less each side. For well done, cook 1 min more.

  4. Take the burgers off the barbecue. Leave to rest on a plate so that all the juices can settle inside. Slice each bun in half. Place, cut-side down, on the barbecue rack and toast for 1 min until they are lightly charred. Place a burger inside each bun, then top with your choice of accompaniment.

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Comments, questions and tips

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Mike1211
6th Apr, 2016
The reason they might not be binding could be because you need to soak them in egg a bit more. Another way to help bind is to use corn flower, or a bit of dextrose. Shouldn't have a problem then
maisiebentley1728
13th Feb, 2016
2.55
A bit strange that this receipe contains no seasoning at all so I tweaked to our taste and added salt, black pepper, a dash of tomato ketchup, a pinch of mustard powder, a dash of Worcester sauce plus fresh breadcrumbs. They were delicious and held together really well.
Tp149
29th Sep, 2015
0.05
These are awful, they just fell apart! Wish I hadn't bothered. Lack of flavour also.
andyh912
5th Sep, 2015
1.3
They don't bind very well
9641roger@gmaill.com
13th Jun, 2014
I am looking forward to making these and going up early one fine Summer morning to Dartmoor and having a barbecue. The only thing I will omit is onion, yuk !! I HATE them.
chefbf
29th Dec, 2013
These were very tasty however they did fall apart quite a lot although that could be because there was a lot of onion (added even more onion than the recipe said- what was I thinking? Luckily I love onion!). Left in the fridge for 45 mins. Will definitely make again and experiment with more exciting ingredients.
natalley101
5th May, 2013
I just prepared mine and I added half a chicken stock cube, some chilli flakes, a little paprika and garlic powder. Im leaving it overnight and preparing it tomorrow hope it turns out well! Will give it a rating tomorrow
pratty83
30th Apr, 2013
1.05
Waste of my time and effort. Fell apart even though they had been chilled. Now having onion mince for dinner instead of burgers :-(
missrhi
16th Mar, 2013
5.05
Really yummy recipe, I added a small green chilli to the ingredients but would add another next time & maybe reduce the amount of onion I put in too as my burgers could've been mistaken for onion bhaji's! (tasted good though) I left mine in the frigdge for just over an hour to bind after reading everyones comments & then cooked under the grill they stayed perfectly in shape! :) Great recipe, great for peace of mind after the horse meat scandal!
nathaniel_riley
28th Feb, 2013
sorry bit of a novice in this but would it be possible to freeze these ?

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fairlybadmother
13th Feb, 2014
Ive found if you fry the onions till they are soft and translucent then set aside to drain off any oil before adding to the beef mix they hold together better