Recipe by The Flying Chef
I know it is not the time of year for BBQing but I had my niece over last night and she loves her hamburgers, so I made beef and chicken burgers.
Top Review by Chef Buggsy Mate
TFC, with the cost of beef going through the roof and 6 mouths to feed (5 tonight) I needed to find a way to stretch things a bit. I must admit I was a wee bit hesitant as to how these burgers were going to come out as I feared they might taste too much like meatloaf- something I have never acquired a taste for and thus deprive my family of. I normally buy extra lean ground beef which tends to shrink less when frying or grilling however it is no longer in the budget...so I bought ground chuck on sale and expected to have tiny burgers. You can imagine my surprise when I ended up with nice thick burgers that hardly changed in size! They were so tender and juicy, and the flavor was outstanding...no meatloaf at all! The only change I made to the recipe was to add a third small egg to the mix because my daughter brought three fresh eggs in from the coop. Best of all, I was able to get twice the amount of burgers from my normal amount of beef. With prices continuing to climb, that is a real plus. I will definitely be making this recipe again. Thanks for sharing! Made and reviewed for the 60th AUS/NZ Recipe Swap.
- 850 g mince meat
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 50 ml tomato puree
- 1 1⁄2 tablespoons italian mixed herbs
- 1 tablespoon parsley
- 60 ml tomato ketchup
- 3 teaspoons Dijon mustard
- 1 cup parmesan cheese
- 1 large egg (or 2 medium eggs)
- 3⁄4 cup panko breadcrumbs, flakes (Japanese breadcrumbs available at most Asian grocery stores, regular are fine but you probably need )
Directions See How It's Made
- Mix all the ingredients in a large bowl until thoroughly combined.
- Shape into patties, it will make 6 large burgers and about 8 smaller ones.
- Heat a small amount of oil in a pan and cook until well browned on each side and meat is cooked through.
- Serve on buns with your favourite condiments.