beef burger

Best Burger Bun – Juicy homemade beef burgers

bur2-300x223 This is a very healthy and filling choice of a snack for a bunch of bouncy young kids, coming back home all hungry and tired after playtime!!  They will most certainly ask for more, so, remember to keep some extra burgers ready.

Wrapped nicely in a foil, these could go into anyone’s office or school lunch pack too. This juicy, home-made burger bun, could be tucked in without  a  guilt as they are free from all kinds of preservatives or processed ingredients.  You can  wrapped the extra pattis with a cling film. place them in a plastic box and store them in the freezer, that could come quite handy on a later date.     

So, let’s make them;

Get ready with the following ingredients;

Minced lean beef 300g
Burger buns 8 -10
Large onion 1 very thinly chopped
Tomato Ketchup 3 tbsp
Egg 1
Soy sauce 2 tbsp
Coriandar leaves A handful choppped (Optional)
White bread slice  2  grate into crumbs
 Salt  1/4 tsp adjust according to your taste
Pepper  1/4 tsp

To serve :  Cheese singles, thinly sliced tomatoes, cucumber, lattuce and burger sauce

Let’s make :

Mix it

  • Chop the onion very thinly (any larger bits can cause the burger fall apart while frying)
  • Grate the bread slice into thin crumbs.
  • In a large bowl add all the above ingredients ; mince meat, chopped onion, bread crumbs, chopped coriandar, egg, salt, pepper and both soy and ketchup and mix thoroughly using your hands.

Test the taste

  • Now, take a small potion from the mixture,  make a ball, flatten it and fry both sides on a heated and oiled non-stick pan or a griddle
  • Taste it and check if you need to add anything more.  You can add more soy sauce, ketchup, salt or pepper and adjust the taste at this stage.

Make the burger pattis

  • Now the taste is just right, take equal sized balls from the mixure and flatten them thickly.  Wet your hands to make this process easier
  • Place them on a tray and cover with a cling film
  • Refrigirate for 1 hr

Fry it

  • Next, spray olive oil onto a non-stick frying pan or a griddle and place the pattis around it
  • Fry one side and then slowly turn over to the other side
  • Never press them down with your spatula.  If pressed down, all the juices will run out, making it dry and crumbly.
  • When both sides are properly cooked, place them on a kitchen paper to absorb the excess oil. Proceed with the rest of the pattis.

Fill it

  • Place the bottom sides of the buns on the same frying/griddle pan
  • Quickly place the burger pattis on top of each and top them with  slices of cheese singles/slices and leave for a min for cheese to melt slightly
  • Take out from the pan and squeeze a dollop of burger sauce, ketchup or mayo on top
  • Arrage slices of tomatoes, cucumer and lattiuce
  • Cover with the top part of the bun and press down gently.
  • Wrap in foil paper and stack them on a tray
  • Serve warm

bur2-300x223

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