We love a BBQ, my husband can’t wait to get the BBQ out as soon as the sun peeps it’s glorious head out from behind the Winter dark skies and you can guarantee we’re the ones eeking out the last BBQ of the season. The quality of our food has improved over the years, however, as our diet has changed for the better and I can safely say that I haven’t bought a burger in years! With these super simple, super variable burgers you really wouldn’t need to.
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| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
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Ingredients
- 500 g beef mince
- 1 Onion finely chopped
- 1-2 Garlic cloves crushed
- 3-4 mushrooms finely chopped (optional)
- 4 sundried tomatoes finely chopped (optional)
- fresh herbs of your choice - I like coriander parsley, basil, oregano or chives
- Optional - small handful of chopped feta goats cheese, halumi or mozzarella
Ingredients
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Instructions
- Simply choose your ingredients, add them all to a bowl and mix well with a fork to combine.
- If you're adding cheese, add this at the end once all the other ingredients are nicely combined.
- I prefer not to use a binding ingredient such as eggs because I find that you then need to add flour to dry it out, which adds unnecessary calories. Instead I let the natural juiciness of the meat hold the mixture together. This does mean that the recipe works better with smaller burgers.
- Scoop about 2 tbsp of the mixture into your hands, squash into a rough ball shape then flatten on a plate with your hand.
- Do this until all the mixture is used up. Then either chill in the fridge until you are ready to cook or grill, fry or BBQ them straight away.
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