Prep 10 mins
Cook 10 mins
This recipe makes very juicy beef burgers, which are easy to make. The mixture is quite moist. We have them as part of a selection of meats when Bar-B-Queing. Cook them on a hot flat oiled plate or cook in a frypan indoors. This comes from a Rotary Cookbook from District 994.
- 500 g lean ground beef (beef mince in N Z)
- 150 g sour cream
- 1 egg
- 1 onion (grated or chopped very finely)
- 1 teaspoon salt
- 1 tablespoon green herb stock powder (I use Maggi green herb stock but you could use onion or beef stock if this is not available)
- ground black pepper
- 1 teaspoon crushed garlic (optional)
- 1⁄2 cup cornflour
- Mix ingredients together (with the exception of the cornflour) with a fork until well combined.
- I like to add 1tsp crushed garlic to mix but it is not essential.
- Shape into patties sized to suit and dust lightly with cornflour.
- Grill or pan-fry for approx 4-5mins each side on med-high heat.
- These are good for barbques as part of a platter, or serve in burger buns or toasted bread slices with other fillings of choice such as, tomato slices, shredded or leaves of lettuce,a pineapple slice, onion slices, cheese and of course your favourite sauce!
I thought these were great!! So juicy and moist. I made 1 kg of mince meat, I omitted the salt as per other reviews and kept the stock powder the same amount as the meat was doubled. I shaped into 7 very large beef burgers and everyone enjoyed them. I cooked mushrooms to go on top and served a wide mix of condiments with them so everyone could make up their own burgers the way they liked. These are one of the best burger recipes I have tried for how well they held together whilst cooking.. I am having a BBQ on the weekend and am thinking of making these again then.. Thanks for the recipe.. :)
These are very juicy and tasty burgers as promised. I made them on the bbq this past weekend. I used beef bouillon powder since that's what was in the cupboard. I omitted the salt as recommended by a previous reviewer. Made for Recipe Swap #16
These burgers were beautifully moist and held together extrememly well during cooking. The texture was so nice, but they were way over salty for us-in future I will halve the stock powder (which is a form of salt) and omit the regular salt completely.