Chris's Meat Hamburger Patties

Submitted by I'mPat

"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."

 

• Ready In: 40mins
• Ingredients: 19
• Yields: 8 patties/hamburgers
• Serves: 8

ingredients

• 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

directions

1. With the exception of the dried bread crumbs put all ingredients into a large bowl and mix well together (best to use hands).
2. 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).
3. Form into meat patties.
4. 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.
5. Cooking time can change between b-b-q's and personal taste.
6. ALTERNATIVE COOKING METHOD - put patties onto a foiled lined tray and bake in a 175C fan forced oven for about 35 to 40 minutes.

Reviews

[Galley Wench]

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 Recipe #207359. 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

 

[Derf2440]

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!