Best Beef Burgers Barbecued Beautifully….
Try saying that a few times in a row! Particularly hard if you have a mouth filled with this mouth wateringly delicious beef burger!
Let me tell you a secret. Boys love burgers. Well, any meat product on bread really, as is evidenced by the long lines at the Sausage Sizzle at Bunnings every Saturday. And I love burgers too. Why? Make them ahead – tick. Easy – tick. Tasty – tick. No slaving over a hot stove – tick. This week burgers seemed the perfect option for Tuesday night dinner. Not only was it hot and humid with a storm brewing, but I had no working oven. Well, to be clear, my oven works. Just has no door which makes it a little tricky. So of course, all the meals that kept coming to mind required roasting. Add to this that I had had a very busy day, wearing my credit card to the bone at DFO, and I needed something quick and easy. These beef burgers really ARE the best (in my not so very humble opinion anyway!) Based on a Jamie Oliver recipe, I liked the spices but decided that I would prefer the onions OUTSIDE the burger. YUM!
You want your onions to be soft and golden but not brown. Add in some brown sugar and balsamic vinegar and cook for a further 10 minutes until sticky and caramelized. The onions reduce dramatically in size, and this quantity is enough to top the burgers, but I wish I had doubled to have some left over. They are truly delicious – sticky, sweet and savoury – perfect to throw into a salad or quiche. Wendy took home the leftovers and some Norah eggs to make an omelette. Everyday to special in one easy addition!
Now to the burgers. The great thing is that you can make these way ahead of time and then relax. Easy to double batch if you are feeding a crowd, making for Care and Concern, or wanting to eat some and freeze some. Start with some good quality minced beef (I used Angus beef) and add in the egg, fresh breadcrumbs, spices, mustard and salt and pepper.
Give it all a good mix together. Get your hands in – it is the only way to ensure that everything gets mushed together nicely. Form into 6 patties, place on plate, cover and store in the fridge.
These are hearty sized burgers. You can easily make smaller if you like and I have made into mini patties for younger eaters, calling them Brontosaurus Balls for one dinosaur obsessed diner. They will also freeze well at this stage.
To cook, heat barbecue or grill to medium high, brush burgers with oil and cook for about 3-4 minutes per side (cooking time will depend on how thick your burger is.)
Serve with a platter of salad , cheese and gherkins and let everyone build their own burger:
Can you believe I forgot to put out the beetroot?? Almost un-Australian! Add sauces of your choice. I like tomato chilli jam, Mr L is a BBQ sauce man, and TM likes good old tomato.
Only issue now – how do I get that all into my mouth?? Enjoy!
- 500g good quality beef mince
- 1 large egg
- 3/4 cup fresh breadcrumbs
- 1/2 tbs cumin
- 1/2 tbs ground coriander
- 1 tbs dijon mustard
- salt and pepper
- oil to cook
- Caramelized Onion:
- 2 red onions, sliced thinly
- 1 tbs olive oil
- 1 1/2 tbs brown sugar
- 1 tbs balsamic vinegar
- Caramelized Onion:
- Heat oil in a medium pan and add onions and a pinch of salt. Cook over low heat for 20 minutes, stirring occasionally, until onions are soft and golden but not browned.
- Add sugar and vinegar and cook a further 10 minutes until sticky and caramelized
- For Burgers: Combine all ingredients in a large bowl and use your hands to mix well. Divide mixture into 6 equal portions and shape into burgers. Cover and refrigerate until ready to cook.
- Heat a barbecue grill to medium.
- Cook burgers for about 4 minutes per side - cooking time may vary depending on how thick you have made your burger.
- Serve on hamburger buns topped with caramelized onions and salad