Prep 20 mins
Cook 20 mins
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.
- 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
- With the exception of the dried bread crumbs put all ingredients into a large bowl and mix well together (best to use hands).
- Slowly 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).
- Form into meat patties.
- Over 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.
- Cooking time can change between b-b-q's and personal taste.
- ALTERNATIVE COOKING METHOD - put patties onto a foiled lined tray and bake in a 175C fan forced oven for about 35 to 40 minutes.
I took Derf's lead and trimmed back the ingredients -- used fresh herbs,garlic and worchestershire sauce. Instead of fresh onion, I used some of Susie Quesie's dried onion soup mix Homemade Dried Onion Soup Mix – Paula Deen. Next time may take a mexican twist with it and use jalapeno, chili sauce and cumin with montery jack cheese! Great idea! Thanks for sharing
Good burger patties, but I do think they were over the top for ingredients. The most predominant flavour to us was the 5 spice and the garlic, with the chili and chili sauce, really couldn't taste the other flavours, they were overpowered and I think unnecessary. I just made half a recipe, we ate two for supper and put two in the freezer to enjoy another day. We did enjoy them!