Thursday, March 22, 2012

Beef Burgers

Home Burgers

Homemade burgers can be made with any type of ground meat.

The secret to a moist burger is the addition of an onion.  The finer the onion is chopped, the better the texture, flavour and moistness. Unfortunately, the knife I used in the illustration was dull and therefore, my onions were not fine enough and the burgers weren't very moist.

In this recipe, I substituted an egg with ketchup.  This works well as a binder, especially if you have someone in your family with an egg allergy.

You can substitute the seasonings I used with your own personal preference or add some chilli peppers to the mixture to give it a bite.  Be creative and put a piece of Feta cheese in the middle while shaping into meatballs.  (Cheddar cheese works too).

These burgers can be baked in the oven on a cookie sheet at 350F for approximately 30 minutes, or fried, or grilled on the barbecue.

Ground Beef
Small Onion
Greek Oregano
Garlic Powder

1.  Finely dice onions and garlic and add to the ground beef.  The smaller the pieces of onions, the moister the burger.
2.  Season with Greek oregano, garlic powder, salt & pepper.
3.  Add ketchup (in place of egg) and bread crumbs (optional).
4.  Knead all ingredients together.
5.  Form into patties or meat balls (your choice).
6.  Cook burgers on an indoor grill, barbecue, or bake for approximately 40 minutes at 350F. (Frying is another option).

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