Beef Burgers from Scratch

This recipe is for burgers fried without a barbeque grill.

Preparation Time: 45 min

Cooking Time: 1 hr

Serves: 6


for the patties

500 g finely ground beef

10 tbsp olive oil
2 tsp garlic paste
1 tbsp cornflour
1 tbsp Dijon mustard
1 tbsp Tabasco sauce
1 tbsp preserved sundried tomatoes
1 egg, lightly beaten
1 large red onion, finely grated
1 sprig fresh parsley, chopped
1 tsp chives
red chilli flakes, to taste
peri peri salt, to taste
1 tsp salt
1 tsp black pepper

to serve

2- 3 medium tomatoes, sliced
1 small red onion, finely sliced
6 slices cheddar cheese
Dijon mustard
Nando’s peri peri sauce (hotness as you prefer)

6 burger buns


Note: Preparation is key. Ready as many of the ingredients as possible before starting to cook the actual burgers.

1. Mix all vegetables, seasonings and sauces along with the egg, 1 tbsp extra virgin olive oil and cornflour in a large bowl. The egg and cornflour act as binding agents. Add thawed beef little by little, mixing well with hands to even.

2. Divide the mixture into six roughly even parts. Take each part and roll into a ball the size of a tennis ball. Flatten into a patty on the palm, about 1cm in diameter and 1.5cm thick.

3. When all six patties are ready, place on a baking sheet on a tray in the fridge for 30min. The longer the patties stay in the fridge, the longer the cooking time.

4. After 30min, pour 5 tbsp of olive oil in a non-stick saucepan and add three burger patties using a spatula. Turn on the stove at medium-low flame. Do not allow the oil to heat before adding the patties, add the patties first; otherwise, the oil will cook the outside of the patties faster and the insides will remain raw.

5. Cook for 5min or until brown. Turn over and gently press the patties with the spatula to even out the surface. Cook for 5min on other side as well. Make sure the inside is not left raw or light pink. Avoid moving the patties around on the pan, otherwise they will break. Remove carefully onto butter paper and dab both sides so that they are oil-free.  Drain the oil, clean the pan and add the rest of the oil and patties and cook similarly.


1. Slice the burger buns till the end but without separating the two halves. Heat a tawa or flat pan on medium and place the buns open side down onto the pan until lightly toasted. Turn over and add a slice of cheese and remove when cheese begins to melt.

2. Add sliced tomatoes and/or onions on the non-cheesy side and the burger patty over the cheese.

3. Garnish the burger with sauce. As desired, choose from ketchup, mustard or mayonnaise, or equal parts blend of ketchup and mayonnaise, or ketchup and mustard. Homemade thick French fries, baked potatoes or coleslaw make a great side serving.

Note: If servings lesser people, the rest of the patties can be wrapped in plastic and frozen for about two weeks. Thaw for two hours in the refrigerator before cooking, and follow the same procedure above.

This entry was published on December 25, 2011 at 15:58 and is filed under Cooking as Therapy. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “Beef Burgers from Scratch

  1. kArshs on said:

    This deserves a glance, check to see it you find any interesting –

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