Truly Yummy Beef Burgers
Believe it or not, some shop-bought beef burgers contain gluten. Why? Because it’s often used as a binding agent. That’s why my Truly Yummy Beef Burgers keep things simple using minimal ingredients, giving maximum flavour and naturally gluten free. I like to use mince beef with around 10% fat to keep the burgers juicy and prevent them drying out during cooking.
After a family taste test comparing supermarket 100% beef patties, my local butcher’s made burgers and my Truly Yummy version, I am pleased to announce mine win every time!
My inspiration comes from Ainsley Harriott’s BBQ book and countless supermarket burgers I’ve studied over the years.
As a family, we love building our own burgers. I prefer mine deconstructed without a bun and instead with lettuce, tomato and a large spoonful of my Truly Yummy Lettuce Mayo. While the rest of my crew pile theirs into buns with all the trimmings. It’s also a brilliant recipe for getting the little ones involved. For an easy side, we often serve these burgers with shop-bought oven fries or home-made wedges.
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Truly Yummy Beef Burgers
Equipment
- 1 large mixing bowl
Ingredients
- 500 grams mince beef recommend 10% fat
- 1 small red onion, finely chopped
- 2 cloves of garlic, crushed
- 1 cup flat leaf parsley, finely chopped
- Good grind of salt and pepper
Instructions
- Place all the ingredients into the large mixing bowl.
- Using damp hands combine the ingredients until well mixed. I find using my hands is easier than using a large spoon.
- Divide the mixture in half and then half again as equally as you can to make four pieces or 8 smaller burgers.
- Shape the 4 pieces into balls and then flatten with the palm of your hand, shaping them into burgers. Place the burgers on a plate, cover and allow them to chill in the fridge before cooking.
- Cook on a bbq, under a grill, in a griddle pan or in the oven until brown on both sides, cooked all the way through and to your liking.
