Homemade beef burgers
Juicy burgers made with just beef mince, onion and seasoning, grilled or pan-fried and piled into toasted buns.
- Serves4
- Prep15 min
- Chill20 min
- Cook10 min
- HeatMild
The best burgers have the fewest ingredients. Ask for mince with about 20% fat, because lean mince makes dry burgers. Handle the meat as little as you can, and press a dimple in the middle so they cook flat.
Ingredients
Ask at the counter for600g beef mince with about 20% fat
Cut: Beef mince
Method
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Mix the mince, onion, salt, pepper and garlic powder with your hands until just combined. Don't overwork it.
Divide into 4 and shape into patties about 2cm thick and a little wider than the buns. Press a dimple in the middle of each with your thumb, then chill for 20 minutes.
Heat a grill, barbecue or heavy frying pan until very hot, and brush the burgers with oil.
Cook for 4 to 5 minutes a side, turning once, until well browned and cooked through with no pink in the middle. Add the cheese for the last minute and cover so it melts.
Toast the buns, cut side down, for a minute. Build the burgers with lettuce, tomato, onion, gherkins and sauces.
Tips
- Turn them only once, and don't press them with the spatula: that squeezes out the juice.
- Make them with lamb mince and a teaspoon of ground cumin for a spiced lamb burger.
- Burgers made from mince should always be cooked all the way through.
Good to know
- Make ahead and freezing
- Freeze the raw patties between sheets of baking paper for up to 3 months. Defrost in the fridge before cooking.
- Heat
- Mild. Add green chillies at the table if you like it hotter.