CHRIS'S MEAT HAMBURGER PATTIES

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Chris's Meat Hamburger Patties image

This DH's recipe which he cooks on the b-b-q (outdoor griller). It is not always exactly the same, depends on fresh herbs available and how much fat is in the mince (ground beef). I quite often double or triple the mixture and freeze what we don't use for later use. The sate sauce we use is a bean based one not a peanut one. Serve with mashed potatoe and steamed vegetables or in a hamburger bun with salad and favourite sauce. I have also used this mix to make meatloaf (about an hour in 175C fan forced oven) or as meatballs (in a lined tray - 15 to 20 minutes at 175C fan forced oven), meatballs freeze well to use later in spaghetti and meatballs or in a sub. Up until today the DH always cooked these on the barbie but today I did them in the oven - 175C fan forced for about 35 to 40 minutes (timer didn't go off) and they were great, though have to admit they did not have that smoky b-b-q flavour but still very good.

Provided by ImPat

Categories     Meat

Time 40m

Yield 8 patties/hamburgers, 8 serving(s)

Number Of Ingredients 19

1 kg ground beef (minced)
1 egg
1 spring onion (finely sliced)
1 tablespoon oregano leaves (finely chopped)
1 tablespoon basil leaves (finely chopped)
1 teaspoon thyme leaves (finely chopped)
2 garlic cloves (minced)
1/8 teaspoon salt (pinch)
1/4 teaspoon black pepper (freshly ground)
4 tablespoons tomato sauce
4 tablespoons Worcestershire sauce (we actually use lancanshire)
2 tablespoons satay sauce (we use Jimmy's)
1 tablespoon hot chili sauce (we use Fountains)
1 teaspoon chili (finely minced from the jar)
1 teaspoon soy sauce
1/2 teaspoon chili powder
1/2 teaspoon five-spice powder (chinese)
1/2 teaspoon cayenne pepper
1/2-3/4 cup dried breadcrumbs

Steps:

  • With the exception of the dried bread crumbs put all ingredients into a large bowl and mix well together (best to use hands).
  • Slowly add breadcrumbs mixing well between additions until the mixture looses it sloppiness and not longer glistens but is of a matt consistency and no longer sticking to your hands (add too much and will start to stick to your hands again depending on how much fat is in the mince).
  • Form into meat patties.
  • Over high heat (hot rock grill) on the b-b-q cook for 3 minutes, then turn (not flip leaving on side it is cooking) and cook for a further 3 minutes, flip the burger and repeat the procedure on this side. Move burgers to indirect heat (on a rack or to a side plate) and cook for a further 5 to 10 minutes (depending on how thick you have made the patties). This will be a well done pattie.
  • Cooking time can change between b-b-q's and personal taste.
  • ALTERNATIVE COOKING METHOD - put patties onto a foiled lined tray and bake in a 175C fan forced oven for about 35 to 40 minutes.

Nutrition Facts : Calories 317.5, Fat 19.8, SaturatedFat 7.6, Cholesterol 108.4, Sodium 395, Carbohydrate 7.8, Fiber 0.7, Sugar 1.7, Protein 25.3

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