Herb Beef Burgers Recipes

HOME MADE BEEF BURGERS

Steps:

• First, mix all the ingredients in a bowl and using your hands, shape into four balls.
• Turn the heat to medium under a heavy based frying pan and add a tiny amount of oil. When pan is hot, add the burgers, pushing them flat with a spatula.
• Cook for about 5 minutes each side for medium, longer for well done.
• Just before the burgers are ready, toast the inside of 4 wholemeal buns under a grill or in a toaster.
• My preference for serving them is a little Mayo on the bottom of the bun, then the burger with thin slices of raw onion, lettuce leafs and a slice of tomato. Topped off with a dap of ketchup and a good helping of English mustard on the top half of the bread.
• But, the great thing about making home made burgers is, you can add what you want. I like to serve them with home made fries.

HERB BURGERS

Steps:

• In a bowl, combine the first 11 ingredients. Crumble beef over mixture and mix well. Shape into eight patties. , Grill, uncovered, over medium heat for 5-6 minutes on each side or until meat is no longer pink. Serve on buns with mayonnaise, lettuce, tomatoes and onion.

HERB BEEF BURGERS

Steps:

• In a large bowl, combine the tomato, chilies, olives, onion, garlic, chili powder, mustard, herbs and lemon zest. Crumble beef over mixture and mix well. Shape into four patties., Grill, covered, over medium heat for 5-7 minutes on each side or until no longer pink. Serve on buns with tomato, lettuce and onion if desired.

HERB BURGER

Steps:

• Prepare and heat the barbecue.
• Place ground beef in mixing bowl and combine with the herbs, lemon juice, breadcrumbs, egg, and salt and pepper.
• Mix with your hands until well combined.
• Divide in to 8 portions.
• Shape the portions in to rectangular shaped patties about 6 inches long.
• Place on a hot barbecue plate and cook for 8-10 minutes each side, until well browned and cooked through.
• Cut each bread stick in to 4 sections, then each piece in half horizontally.
• Top each half with lettuce, tomato a herb burger and ketchup.
• Place remaining half of bread on top and serve immediately.

GARLIC HERB BURGERS

Steps:

• Place the ground beef in a large mixing bowl, add 1 Tbs of the soup mix and mix it in well.
• Shape the hamburger into 12 1/2" thick patties In a medium mixing bowl, beat together the cream cheese, remaining soup mix and the green onions Place 1 Tbs of the cream cheese filling on a patty, and then cover with another patty, sealing the edges together.
• Refrigerate the hamburgers for at least 1 hour before cooking.
• To Freeze: Flash Freeze uncooked on a cookie sheet until solid then put into a ziplock bag or vacuum seal quantity desired.
• To Cook: Thaw in refrigerator and grill as usual.

HERB BUTTER-STUFFED BURGERS

Steps:

• Make the herb butter: Mix the butter, parsley, garlic, lemon juice, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Transfer to a piece of plastic wrap and form into a 4-inch log. Wrap and freeze until firm enough to slice, about 20 minutes. Slice the butter log into 8 rounds.
• Make the burgers: Preheat a grill to medium high. Divide the ground beef into 4 mounds, place a slice of butter on each, then gently shape the beef around the butter to enclose. Press the beef into four 4-inch-wide patties (about 1/2 inch thick). Refrigerate until ready to grill. Set aside the remaining butter for serving.
• Season the burgers on both sides with salt and pepper. Grill until well marked, 3 minutes. Flip and top each with a slice of cheese. Cook 3 more minutes for medium rare, covering during the last 15 seconds to melt the cheese. Grill the buns until toasted.
• Spread the remaining herb butter on the bottom buns. Serve the burgers on the buns with mustard, onion, tomatoes and lettuce. Skewer cornichons on toothpicks and insert into each burger.