Juicy barbecued beef burgers are a cinch to make. Around 500g of beef mince will make four good-sized burgers, six if you like them a little smaller (more like rissoles). Adding 2-3 tbsp of water to the beef mince mix makes your burgers lighter in texture.
What type of beef mince works best for burgers?
The leanest grades of mince are an excellent choice for both good health and good eating. Mid-range grades with their slightly higher fat content are good for burgers too. That little bit of extra fat will keep them moist.
Making tasty burgers
Try adding tomato, barbecue or oyster sauce to the mixture. Dried spice and herb mixes, finely chopped garlic and onion, and chopped fresh herbs are all good to season your beef burger mix too.
Black olive tapenade, basil or red capsicum pesto also add instant flavour. Adding about ¼ cup of any of these will work.
Tips for shaping burgers
- Don’t be tempted to mix the mince and flavourings in a food processor – the best tool to mix the ingredients with is your hand.
- Try not to over-mix the mixture, it should cling together but not be pasty. Over-mixing will make the mixture too compact, and the burgers will be tough.
- Shape the mixture into loosely formed balls. Then gently flatten each top and bottom, keeping them slightly rounded (they’ll be juicier this way).
Tips for barbecuing beef burgers
- Oil the burgers not the barbecue. To make it easy use a spray can of oil.
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Preheat the barbecue to moderately-high. Leave a little space between each when you place them on the grill.
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Start the cooking over the moderately-high heat and after 1-2 minutes lower the heat to moderate.
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4 beef burgers (made from 500g beef mince) will take about 6-7 minutes on each side to cook. Smaller rissole size burgers will take about 4-5 minutes each side. Let the first side cook for 4-5 minutes before turning. Don’t be tempted to turn them too early or they’ll stick to the barbecue and fall apart.
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Gently ease a spatula under each beef burger to lift it from the heat, then, carefully turn the burger with tongs. Turn them once only.
Don’t do rare burgers
Beef burgers should always be thoroughly cooked. They should not be served rare or pink. A good guide is to insert a skewer into the thickest part of the burger, you will see a little juice ooze out. If the burger is ready to eat the juice should be clear, not pinkish.
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