Over the years I’ve experimented to find the best homemade burger recipe. I’ve added diced onions and taken them out, added mustard and removed it, added breadcrumbs and removed them, and so on. This is my current favourite recipe.
It uses breadcrumbs, but I soak them in milk to moisten them. I use egg yolk rather than the whole egg as I find that using only the yolk binds it better. My kids don’t like the texture of diced onions so I’ve removed them. I add my steak rub to bring flavour to the burgers and I find it works well. It includes garlic and onion granules so we don’t miss out on that taste.
I divide the mixture into equal portions and then flatten the ball into a fat circular burger about 1cm thick.
They stay moist on cooking and taste great served in a brioche bun. I like to top mine with lettuce, pickles and tomato. I have two sauces I use – either a ketchup, mustard, mayo combo or chipotle, ketchup, mayo combo.
Uncooked burgers freeze well so I always make a few extra and keep them in the freezer for a quick lunch or for my youngest son when the rest of us enjoy steak. Make sure to place them individually on a baking tray to freeze. Once they are frozen you can store them in a freezer bag as they won’t stick once frozen.
- 30 g breadcrumbs
- milk enough to soak the breadbrumbs
- 1 tbsp Caitriona's steak rub (from my steak rub recipe)
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 egg yolk
- 500 g minced beef
- Soak the breadcrumbs in milk and squeeze out any excess
- Combine the soaked breadcrumbs, steak rub, salt, pepper, egg yolk and mince in a bowl and mix well
- Divide into equal pieces - about 150g each
- Flatten the balls to a 1cm flat circular burger
- Heat a little oil in a frying pan or preheat a griddle pan or bbq and cook the burgers flipping once.
- Cook until the burgers are caramelized on the outside and cooked through. This takes about 7-10 minutes on each side
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