HOMEMADE BURGERS WITH GROUND BEEF RECIPES

Steps:

• Tip 500g beef mince into a bowl with 1 small diced onion and 1 egg, then mix.
• Divide the mixture into four. Lightly wet your hands. Carefully roll the mixture into balls, each about the size of a tennis ball.
• Set in the palm of your hand and gently squeeze down to flatten into patties about 3cm thick. Make sure all the burgers are the same thickness so that they will cook evenly.
• Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 mins.
• Heat the barbecue to medium hot (there will be white ash over the red hot coals – about 40 mins after lighting). Lightly brush one side of each burger with vegetable oil.
• Place the burgers, oil-side down, on the barbecue. Cook for 5 mins until the meat is lightly charred. Don’t move them around or they may stick.
• Oil the other side, then turn over using tongs. Don’t press down on the meat, as that will squeeze out the juices.
• Cook for 5 mins more for medium. If you like your burgers pink in the middle, cook 1 min less each side. For well done, cook 1 min more.
• Take the burgers off the barbecue. Leave to rest on a plate so that all the juices can settle inside.
• Slice four burger buns in half. Place, cut-side down, on the barbecue rack and toast for 1 min until they are lightly charred. Place a burger inside each bun, then top with your choice of accompaniment.

Steps:

• In a large bowl, combine the ground chicken, sour cream, breadcrumbs, chives, garlic, salt, black pepper, mustard, and hot sauce (if using). Mix gently to combine well. Divide the mixture into 6 even portions (about 6 ounces each). Pat together into a ball, then press into a patty, about ¾-inch thick. Place the patties on small squares of parchment or waxed paper to make it easier for transferring to the grill.   On the stove-top: Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat the pan. Remove the patties from the wax paper, place in the skillet, and let cook for 5 minutes. Flip and cook the other side until the internal temperature of the burger reaches 165˚, about 5 more minutes. Alternatively, grill the burgers: Preheat the grill over medium-high heat (400 to 425˚) and oil the grill grates. Remove the patties from the wax paper and place on the grill over direct heat. Cook, with the grill covered, until the internal temperature of the burger reaches 165˚, about 4 to 5 minutes per side.  Serve immediately on toasted buns with whatever toppings that you like!