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Homemade burgers

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Homemade Burgers | burger recipe
  • Serves: 4

  • Prep time:

  • Cooking time:

    (3-5 mins on each side)
  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

 

Homemade beef burgers are much tastier than shop-bought - and they aren't much harder to make. All you need to do is combine a little mince with some binding agents and a little flavouring. Our homemade burger recipe is perfect for the BBQ or for a family meal - and if you make them from scratch, you know exactly what's going in them! You can use classic beef mince to make these burgers or replace it with turkey or pork for a lighter taste - or vegetarian mince like Quorn can be used as a meat substitute

Ingredients

  • 500g good quality mince
  • Good pinch of oregano
  • 1tsp salt
  • Pinch of black pepper
  • Handful of breadcrumbs
  • 1 egg, lightly beaten
To serve:
  • Loaf of ciabatta
  • 1 iceberg lettuce
  • 4 medium tomatoes

That's goodtoknow

cartoon image of chef

Top tip: The eggs and breadcrumbs aren't essential but will help bind the ingredients together.

Method

  1. Place all of the burger ingredients in a large bowl and mix together or whizz all the ingredients in a food processor until the mixture starts holding together.
  2. Shape the burgers into round flat discs with wetted hands. To get perfectly round shapes, press the mixture into a metal pastry cutter. Don't over-handle the burgers or they'll be tough and dry when cooked.
  3. Place the burgers on the barbecue or in a frying pan and cook until they're done all the way through and there's no pinkness in the middle. To check this, press down the top of a burger with a fish slice - if there are pink juices oozing out, then cook for a few more minutes.
  4. Serve on a lightly toasted ciabatta with lettuce and sliced tomato.


Average rating

  • 4
(37 ratings)

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What do you think of this recipe? Leave us your comments, twists and handy tips.

Your comments

The Dark Knight

medium high or low heat

Jimmy Nobody

what would it be for the frying part, what temperacture

Jimmy Nobody

what temperature for a gas oven

Tustard

The burger shaper from Lakeland is brilliant. Bit surprised about the amount you say feeds 4 people. I've spent this morning making burgers for a bbq next weekend - I used 6 packets of 600g minced steak and it made 22 burgers. I also make my own burger buns which again are much better than shop bought. I only use meat, finely chopped onions (usually pulse them until just before they go watery), mix by hand and sometimes add an egg to bind - but for some reason not always - depends on my mood! They always go down well and were eaten at the last bbq instead of steak. Happy bbq-ing everyone.

stephen taylor

finely chop bacon and garlic and mix into the beef, or mix in some horseradish if you like it

angelic1978

I absolutely love homemade burgers.They are like heaven to the tastebuds compared to most pre- packaged/ready to cook burgers,though there are a few exceptions! The best bit of it all is that they are so simple to make and prepare that even a novice in the kitchen,such as myself,can make them with ease. They make a beautiful,enjoyable treat which all the family can enjoy!also,the amount of compliments you will receive for your awesome homemade burgers will far exceed those for shop bought ones!!

March03

Love this recipe, it can be adapted to tastes with other things added, yummy with cheese in the middle and perfect for the whole family to make. Why not have a bbq burger party, lovely friends and family, a whole bunch of fresh ingredients, wine and late summer sun. Let your imaginations run wild!

ode

I've always found beef, minced beef in particular very gluey, and as a result, very easy to make burgers. Hence I have never really had to need to use the eggs and bread crumbs as my gluing agent. Instead, what has always worked for me is that I kneed the minced beef as though I were kneeding dough. I would do this for about two to three minutes after seasoning it with all my fresh herbs and spices. This was the herbs and spices would really get into the meat, and then I would let it sit after kneeding it for another two to three minutes. You'd be amazed at the difference kneeding the meat brings!!! Sincerely, Ode

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