1/4 Photos of Chris's Meat Hamburger Patties
This DH's recipe which he cooks on the b-b-q (outdoor griller). It is not always exactly the same, depends on fresh herbs available and how much fat is in the mince (ground beef). I quite often double or triple the mixture and freeze what we don't use for later use. The sate sauce we use is a bean based one not a peanut one. Serve with mashed potatoe and steamed vegetables or in a hamburger bun with salad and favourite sauce. I have also used this mix to make meatloaf (about an hour in 175C fan forced oven) or as meatballs (in a lined tray - 15 to 20 minutes at 175C fan forced oven), meatballs freeze well to use later in spaghetti and meatballs or in a sub. Up until today the DH always cooked these on the barbie but today I did them in the oven - 175C fan forced for about 35 to 40 minutes (timer didn't go off) and they were great, though have to admit they did not have that smoky b-b-q flavour but still very good.
My Private Note
Units: US | Metric
- 1 kg ground beef (minced)
- 1 egg
- 1 spring onion (finely sliced)
- 1 tablespoon oregano leaves (finely chopped)
- 1 tablespoon basil leaves (finely chopped)
- 1 teaspoon thyme leaves (finely chopped)
- 2 garlic cloves (minced)
- 1/8 teaspoon salt (pinch)
- 1/4 teaspoon black pepper (freshly ground)
- 4 tablespoons tomato sauce
- 4 tablespoons Worcestershire sauce (we actually use lancanshire)
- 2 tablespoons satay sauce (we use Jimmy's)
- 1 tablespoon hot chili sauce (we use Fountains)
- 1 teaspoon chili (finely minced from the jar)
- 1 teaspoon soy sauce
- 1/2 teaspoon chili powder
- 1/2 teaspoon five-spice powder (chinese)
- 1/2 teaspoon cayenne pepper
- 1/2-3/4 cup dried breadcrumbs
- 1With the exception of the dried bread crumbs put all ingredients into a large bowl and mix well together (best to use hands).
- 2Slowly add breadcrumbs mixing well between additions until the mixture looses it sloppiness and not longer glistens but is of a matt consistency and no longer sticking to your hands (add too much and will start to stick to your hands again depending on how much fat is in the mince).
- 3Form into meat patties.
- 4Over high heat (hot rock grill) on the b-b-q cook for 3 minutes, then turn (not flip leaving on side it is cooking) and cook for a further 3 minutes, flip the burger and repeat the procedure on this side. Move burgers to indirect heat (on a rack or to a side plate) and cook for a further 5 to 10 minutes (depending on how thick you have made the patties). This will be a well done pattie.
- 5Cooking time can change between b-b-q's and personal taste.
- 6ALTERNATIVE COOKING METHOD - put patties onto a foiled lined tray and bake in a 175C fan forced oven for about 35 to 40 minutes.
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Nutritional Facts for Chris's Meat Hamburger Patties
Serving Size: 1 (161 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 317.4
- Calories from Fat 178
- Total Fat 19.8 g
- Saturated Fat 7.6 g
- Cholesterol 108.3 mg
- Sodium 395.0 mg
- Total Carbohydrate 7.8 g
- Dietary Fiber 0.7 g
- Sugars 1.7 g
- Protein 25.3 g
The following items or measurements are not included: