| Burgers |
Author: tOhZTGtOj80
There is nothing more annoying than watching your home-made burgers disintegrate into a crumbly mess when you cook them. There is a trick to keeping mince together while it cooks, and it doesn’t involve an egg…
Ingredients
- 1 kg (2 lb) of stewing steak
- Herbs and spices of your choice
For the Cheese Megawoppamac™
- Sesame seed buns
- Mayonnaise
- Sliced tomato
- Sliced gerkhin
- Sliced cheese
Instructions
- Remove any excess fat from the meat, then mince.
- Add whatever herbs and spices you wish to the mince, but be careful not to overspice the meat. Mix well.
- Mince the meat for a second time. This really breaks up the meat fibres and helps the burger to retain its shape during cooking.
- Divide the mince into equal portions. Knead each portion in your hands for about a minute, then pat it out into a “pattie”.
- Stack the patties, separating each pattie with greaseproof paper. Allow to rest in the ‘fridge for about an hour.
- However you choose to cook the burgers it is important that the heat-source is really hot. This sears the outside and helps to keep the burger whole.
- Place the burgers on the heat source and turn them every 30 seconds until cooked (see below).
- To make the Cheese Megawoppamac: Toast the sesame buns, put a burger on the base and then some cheese. Melt the cheese under a grill.
- Spread mayonnaise on the inside of the top of the bun, put slices of tomato and pickle on the cheese and top off with bun.
Calories: 388 Fat: 17.9 Sugar: 0.0 Fiber: 0.0 Protein: 53.1 Cholesterol: 162.5
Titli's Tips
Nutitional information is given for the BURGER ONLY! Your choice of bun and trimmings need to be added on.
The cooking time will vary according to the thickness of the burger. For ½” (1.5 cm) burgers I cook them for 10 minutes, but for thinner burgers the cooking time will be less (5-8 minutes).
If you use a non-stick pan like I do in the video there is no need to add any oil to the pan. I would recommend a very small amount of oil for pans which are not non-stick.
If you prefer to buy mince rather than meat, you can either do the second mincing yourself or ask your butcher to mince it for a second time. He might look at you as if you have fallen from space, but just tell him that Titli said it’s important.
The burgers freeze well, so you can make tons of them for the BBQ season!
Remember the Golden Rules
1. Double mince the meat
2. Cook on a high heat
3. Then eat!
The cooking time will vary according to the thickness of the burger. For ½” (1.5 cm) burgers I cook them for 10 minutes, but for thinner burgers the cooking time will be less (5-8 minutes).
If you use a non-stick pan like I do in the video there is no need to add any oil to the pan. I would recommend a very small amount of oil for pans which are not non-stick.
If you prefer to buy mince rather than meat, you can either do the second mincing yourself or ask your butcher to mince it for a second time. He might look at you as if you have fallen from space, but just tell him that Titli said it’s important.
The burgers freeze well, so you can make tons of them for the BBQ season!
Remember the Golden Rules
1. Double mince the meat
2. Cook on a high heat
3. Then eat!
Recipe by Titli's Busy Kitchen at https://titlisbusykitchen.com/recipe/burgers-that-dont-break