Mince And Onion Burgers Recipes

GARLIC AND ONION BURGERS

Steps:

• In a large bowl, mix together the beef, Worcestershire sauce, garlic, onion, salt, pepper and Italian seasoning. Refrigerate for 2 to 4 hours.
• Preheat grill for high heat.
• Form burgers into 1/2 inch thick patties. Lightly oil grate. Place burgers on grill. Cook for approximately 6 minutes, turning once.

ONION BURGERS

Steps:

• Place a heavy skillet over medium-high heat. Leave it there for 5 minutes. Loosely gather a handful of ground beef and slip it into the pan. Repeat 6 times. The burgers should be freeform lumps.
• With the side of a spatula, push the burgers into a semblance of a round. After about a minute, pile on all the onions and then, with as much force as you can manage, smash the onions into the meat. Again, work the sides of the patties into a semblance of a round. Cook another minute and then flip. Season with salt. Smash the burgers again, hard.
• Place burger on bottom half of the bun and spread with mustard. Spread the cheese on top half of the bun and place on the burger.

FRIED ONION BURGER

Steps:

• Preheat the oven to 250˚ F. Mix the beef with 1 teaspoon each salt and pepper in a large bowl, then form into 8 balls.
• Heat the vegetable oil in a large skillet over medium-high heat. Add 2 of the beef balls and slightly flatten with a metal spatula. Place a handful of the sliced onions on each patty (you'll use about a quarter of the onions for 2 patties - it will seem like a lot!) and flatten the beef into 1/4-inch-thick patties, pressing the onions into each burger. Cook until browned on the bottom, about 3 minutes. Carefully flip the burgers along with the onions and cook until the onions are browned and tender, about 2 more minutes. Flip the burgers again, along with the onions, and top each with a slice of cheese. Cover and continue cooking until the cheese melts, 30 seconds to 1 minute. Transfer to a baking sheet and keep warm in the oven until serving.
• Repeat with the remaining beef and onions to make 8 burgers total, adding more vegetable oil to the skillet if needed. Serve 2 burgers on each bun with ketchup, mustard and/or pickles.

MINCE AND ONION BURGERS

Steps:

• 1.Put the mince in a mixing bowl, add the onion, egg and salt & pepper. Mix well 2.Lightly flour your hands and the chopping board, divide the mixture into 4-6 equal portions and shape into burgers 3.Chill the burgers in a fridge for 10 minutes. Preheat the grill, place the burgers on the grill and brush with oil. 4.Grill the burgers for 4-6 minutes and turn them over. Grill for a further 4-6 minutes until done. 5.Cut the buns in half and toast them. Chop your salad up. 6.Place a handfull of letuce in each bun, then add the burger. Garnish with a tomato and serve with a choice of sauce.

HOME MADE BEEF BURGERS

Steps:

• Heat up the oil in a frying pan and add the diced onions.
• Reduce down the heat and let the onions sweat slowly, adding in the garlic to ensure it doesn't burn and become bitter.
• Add the beef to a mixing bowl and break up with your fingers.
• Tip in the onions and garlic, once cooled slightly and mix together thoroughly.
• Add salt and pepper and the dijon mustard.
• Pour in the egg and ensure that it has been mixed right the way through the beef and onions.
• Seperate the mixture into 4 portions and start moulding using your hands into burgers. Create a depression in the centre, this will ensure the burgers cook evenly and flat. Place in the fridge to chilled and stiffen.
• Once chilled and with the barbeque lit and the coals simmered down, place the burgers on the BBQ.
• Ensure that each side has sealed, if not they'll fall apart when you lift them off. Turn them over until cooked through or to the desired pinkness in the centre.
• Serve on crusty ciabatta with fresh watercress or leafy salad and enjoy. These can be frozen and defrosted for use later on.

GARLIC AND ONION BURGERS

Steps:

• In a large bowl, mix together the beef, Worcestershire sauce, garlic, onion, salt, pepper and Italian seasoning. Refrigerate for at least 2 hours, preferably 3 to 4.
• Form burgers into 1/2 inch thick patties.
• Cook on grill or on stovetop until desired doneness.

MINI BURGERS WITH CARAMELIZED ONIONS

Steps:

• Make the onions: Heat oil in a medium skillet over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 8 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until nicely browned and caramelized, about 30 minutes more.
• Add wine, thyme, and 1/4 cup water. Raise heat to medium-high and cook, stirring occasionally, until the liquid has evaporated, about 3 minutes. Season with salt and pepper.
• Make the burgers: heat oil in a small skillet over medium-high heat. Add onion and cook, stirring occasionally, until translucent, about 2 minutes. Remove from heat and let cool completely.
• Heat a grill to medium-high. Combine beef, parsley, and onion in a bowl. Season with salt and pepper. Form into 8 one-inch-thick patties. Grill 4 to 5 minutes per side for medium-rare. Top with a square of cheese after flipping burger if desired. Assemble with caramelized onions and skewers.

ONION AND CHEDDAR BURGERS

Steps:

• In a large bowl, combine beef, onion, egg and ketchup. Season with salt, pepper, oregano, and Worcestershire sauce. Lightly mix in cheddar cheese. Shape beef mixture into 6 thick patties. Preheat oven on broiler setting.
• Place hamburgers on broiler pan. Broil, turning once, until cooked through, about 5 minutes per side. Serve on hamburger buns.