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For the buns and toppings

  • 4 burger buns
  • choice of lettuce
    cucumber, gherkin, tomato and red onion
  • ketchup or mayonnaise
    or both

Nutrition: per serving

  • kcal496
  • fat27g
  • saturates12g
  • carbs26g
  • sugars2g
  • fibre1g
  • protein39g
  • salt1.53g
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Method

  • step 1

    Flavour the meat: Put the meat in a mixing bowl, then sprinkle over the chilli powder and a little salt and pepper. Mix well with your hands or use a fork. The mild chilli powder gives the meat added flavour without making it too spicy.

  • step 2

    Shape into burgers: Divide the mixture into 4 equal pieces, then shape with your hands into round burgers about the width of the buns, or pack the mixture into large presentation rings (if you have them) placed on a chopping board. You need to press down on the meat to compact it, then carefully lift off the rings – a bit like making sandcastles.

  • step 3

    Now get cooking: Fry the burgers on a hot griddle or grill them outside on the barbecue for 5 mins on each side, turning them carefully with a metal spatula. Take care as hot fat from the meat may spit a little.

  • step 4

    Top with cheese and toast the buns: If you want to make cheeseburgers, put a slice of cheese on top of the burgers when you turn them over and let it melt while the other side cooks. When they are ready, cut the burger baps in half and warm them in the toaster or on the barbecue - take care that you don’t burn them.

  • step 5

    Prepare the toppings: Meanwhile, prepare the toppings of your choice. Separate the lettuce into leaves. Then, using a sharp knife, thinly slice the tomato, cucumber and gherkin on a separate board to the one you prepared the burgers on. Peel and finely chop the red onion.

  • step 6

    Assemble and enjoy: Spread a little mayonnaise or ketchup - or both if you like - onto the toasted buns, then top with your burgers and salads of your choice, followed by the remaining half bun.

RECIPE TIPS
SARA SAYS...

When teaching children

to cook I think it’s crucial to

choose recipes that you know

they’ll really want to eat

– and Billy was definitely

enthusiastic at the prospect

of making burgers. They’re

the kind of food youngsters

will enjoy making for their

friends, too. Everything can

be prepared ahead, then

the burgers simply need to

be cooked and assembled

at the last minute

Recipe from Good Food magazine, July 2008

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Comments, questions and tips (13)

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Overall rating

A star rating of 4.5 out of 5.13 ratings

catie74

Added very finely diced onion, a couple of cloves of fresh garlic and horseradish instead of chili. Also make with little nuggets of stilton though the mix. Much prefer to make my own burgers

Oatman

tip

Use the plastic screw lid off a cereal container, or whatever to shape the burgers. Place cling inside the lid and oil it lightly. Press the meat mixture into it and chill in the fridge. Tip out when ready to grill.

perzian

A star rating of 4 out of 5.

I dont buy burgers from the shop because I never know whats actually in them, this way is brilliant and easy. I too would add onion and garlic for myself and husband, but leave them as they are for young kiddies. I have made them once for now and have found that I need to learn to compact them…

gafranky55

Hi, You can buy a Stuffed Burger Press 3 in 1 Beefbuger Maker that make great bugers and are easy to use on E - Bay !

snuggle5

A star rating of 2 out of 5.

Very easy to make cause its just mince and chilli powder!

Not very exciting at all. Would definately not make it again as it really needed some onion, cheese or something to lift the taste.

gemzhere

gorgeous. went down a treat also added a little garlic and it gave them a kick. will be making these again

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