How to make the best burgers
Burgers are a favourite family meal, they’re easy to make and easy to enjoy. They are surprisingly healthy too, use lean beef or lamb mince and flavour it with your favourite ingredients. Go for garlic and herbs, tomato sauce and soy sauce or spice or them up with chilli and spices.
These hints are all you need to make juicy, flavoursome burgers
- Making the burger mix – 500g mince will make four good-sized burgers - Adding 2 tbsp of water to the mince mix makes your burgers lighter. Use your fingers (clean ones) to mix the mince and flavourings together. Hold the bowl with one hand and lightly mix with the other. Don’t overdo it or the burgers will be tough.
- Take care when shaping the burgers – Handle the mixture gently, use a light touch and don’t make them too compacted. Rather than a dense burger, which is difficult to cook well, aim for a loosely formed patty that holds together but is not too compressed.
- Oil the burgers rather than oiling the barbecue or pan – This ensures the burgers don’t stick to the grill or pan allowing them to sear well. If they sear well in the first few minutes of cooking they’ll be golden brown and juicy. To make it easy brush the burgers with a brush dipped in oil or easier still use a spray can of oil.
- Preheat the barbecue or pan – Preheat the barbecue or pan to moderately hot before adding the burgers; they should sizzle when you place them on the heat. Reduce the heat to moderate if they cook too quickly.
- Don’t overcrowd the barbecue plate or pan – This reduces the heat and the burgers will then release juices and begin to stew. Leave a little space between each when you place them on the barbecue or in the pan.
- To make sure your burgers stay moist and juicy don’t flatten them as they cook – you’ll squeeze the juices out. Don’t be tempted to turn them too early (they’ll stick to the grill and fall apart as you turn otherwise). Let the first side cook for 3 to 4 minutes before turning. Ease a spatula under the burger to lift it from the heat, and then carefully turn it with tongs.
- Burgers should always be thoroughly cooked, they should NOT be served undercooked, rare or pink. A good guide is to insert a skewer into the thickest part; if it is ready to eat the juices will be clear.
Try these flavour variations for your burgers
Start with 500g lean mince, and add 2 tbsp of water to make any of the following tasty options. Mix lightly the mince mixture lightly and shape into 4 burgers. Preheat the barbecue or pan to moderately high. Lightly brush the burgers with oil. Add burgers to the barbecue or pan, lower the heat to moderate. Cook for 6-7 minutes each side or until thoroughly cooked. Turn them once only.
- Teriyaki onion burgers (beef or lamb). Add a 35g packet of French onion soup mix and 1 tbsp teriyaki sauce. Serve with sliced barbecued onions, and mixed salad leaves.
- Tex mex burgers (beef). Add a 35 g packet taco seasoning mix and ¼ cup tomato sauce. Serve with shredded lettuce, grated tasty cheese, chopped tomato and jalapeno chillies.
- Beef ’n barbecue sauce burgers (beef or lamb). Add ¼ cup barbecue sauce, 1 tbsp soy sauce and a good dash of Worcestershire sauce. Serve with slices of beetroot, tomato and avocado.
- Cheesey burgers (beef or lamb). Add a small cube of cheese as a surprise filling for burgers. Form the burger mix into a ball and then press a cavity in the middle with your thumb. Add the filling and encase the mixture around it
Keep it simple – breads, sauces and salad
- Great tasting burgers don’t need too many side dishes.
- Serve burgers on toasted buns, grilled pita bread or warm garlic bruschetta.
- A favourite sauce or relish that goes with the flavour of your burger is all the dressing it needs.
- Salad can just be two or three ingredients – something for crunch like shredded lettuce or baby lettuce leaves. Add other ingredients on hand such as sliced tomatoes, slices of avocado, even beetroot if it’s a favourite.
Love chips with your burger? Then you’ll love these low fat ones!
- Preheat the oven to 200ºC.
- Peel four large potatoes, cut them into thick chips.
- Rinse them under cold water and then place them in a clean dry tea towel to dry them. Dry them thoroughly (this is the important part). Place the dried chips on a large non-stick baking tray (or a tray covered with baking paper).
- Spray lightly with olive oil and season with a little salt. Cook for about 35 minutes; turn them occasionally until golden and crispy.
Enjoy these delicious burger ideas
Gourmet beef burger with blue cheese
Beef burgers with sun-dried tomatoes
Mediterranean style lamb burger
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