1 lb (450 g) lean beef, eg chuck, shoulder or rump steak
1/2 onion, skinned and grated
optional salt and pepper
melted butter or oil for coating or a little fat for shallow frying
1/2 onion, skinned and grated
optional salt and pepper
melted butter or oil for coating or a little fat for shallow frying
optional extras
50-100 g (2-4 oz) grated cheese
15 ml(1 tbsp) sweet pickle
5-10 ml {1-2 level tsps) made mustard
1 level tsp (5 ml) dried mixed herbs
1 tbsp (15 ml) chopped parsley
2 oz (50 g) mushrooms, sliced
2-3 tomatoes, skinned and chopped.
15 ml(1 tbsp) sweet pickle
5-10 ml {1-2 level tsps) made mustard
1 level tsp (5 ml) dried mixed herbs
1 tbsp (15 ml) chopped parsley
2 oz (50 g) mushrooms, sliced
2-3 tomatoes, skinned and chopped.
method
1. Choose lean meat and have it minced finely by the butcher.
2. Mix well with the onion (if used) and a generous amount of salt and pepper.
3. Shape lightly into 6-8 round flat cakes.
4. Brush sparingly with melted butter or oil and grill for 4-6 minutes turning once, or fry in a little fat in a frying pan, turning them once and allowing the same amount of time.
5. Hamburgers can be served rare or well done, hence the variation in cooking time.
2. Mix well with the onion (if used) and a generous amount of salt and pepper.
3. Shape lightly into 6-8 round flat cakes.
4. Brush sparingly with melted butter or oil and grill for 4-6 minutes turning once, or fry in a little fat in a frying pan, turning them once and allowing the same amount of time.
5. Hamburgers can be served rare or well done, hence the variation in cooking time.
variations
Add any of the above "optional extras" when mixing the hamburgers for a great different taste!rate this recipe
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