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Ingredients
- Minced beef/ Chicken/ Pork
- Salt
- Pepper
- Bread
- Grated onion
- Finely chopped spring onion
- Crushed garlic
- Ground spices chopped fresh
- Dried herbs
- Ground black pepper
- Vegetable oil
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Method
- Spread the minced meat out flat.
- Grated onion, finely chopped spring onion, crushed garlic, ground spices chopped fresh or dried herbs, ground black pepper - pick the flavours you like.
- Toss together gently and shape into burgers with your hands.
- Squash the burgers really flat before you cook them. As they cook the meat will constrict, which will make the burgers smaller and fatter.
- Season the burger with salt and pepper after shaping to retain the juice.
- Chill your burgers for at least an hour before you cook them.
- Pop your burgers on the barbecue or in a hot, non-stick frying pan with a little oil. Cook for 5 - 6 minutes each side for medium and 8 - 9 minutes on each side for well done.
- Once the burger has browned on both sides, pop your cheese on top (if using) and cover with a small bowl or lid to finish off cooking, this will melt the cheese and keep all the lovely meaty juices inside the burger.
- Always toast soft buns as it keeps the sauce from sinking into them and gives you a nice contrast of textures.