Grilled Homemade Beef Burgers

Grilled Homemade Beef Burgers

I’m not really a fan of beef burgers, even if I did take a notion to eat in a fast food joint, a burger would be the last thing I’d go for. I normally just find them bland and as for the salad they put on top…  “Hold the raw onions, hold the thick slice of tomato and hold the full lettuce… thanks”.

These burgers however, I love! They are seasoned, flavoured with spice and have great texture, plus you know exactly what is going into them. I won’t tell you how to dress your burger as everyone has their own likes and dislikes.

Calories 1900

238 per burger (burger only)

Makes about 8 burgers:

1 large bag of O' Donnell cheese and onion crisps

1 large red onion

1kg of good quality steak mince

1 large egg

1 teaspoon of caraway seeds

1 teaspoon of celery salt

1 teaspoon of English mustard powder

1 teaspoon of garlic powder

1 teaspoon of crushed black pepper

Method

In a clean tea towel bash up the cream crackers with a rolling pin until fine (this feels good!)

Peel and finely chop the red onion. Then slowly cook it in a frying pan for a few minutes with some oil, this will give the burgers the sweetness.

Add the bashed crackers, red onion and mince to a large mixing bowl. Crack an egg in and add the portions of spices and seasoning, now with clean hands, get stuck in and combine everything together scrunching it through your fingers until everything is well incorporated. (This also feels good-in a weird kinda way).

Make about 8 similar sized burgers by rolling a portion of the mix in your hands firmly then flatten into burger shape. Place them on a clean plate and allow to rest in the fridge for about an hour to firm up, this stops them falling apart when cooking. (The burgers can be frozen at this point to use for another day).

Line a grill tray with tinfoil and place the rack back on top then preheat the grill on medium high for a few minutes. Cooking time will all depend in the thickness of your burgers but 4-5 mins either side works for me, then like any meat, rest them for a few mins before serving on toasted buns.