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Homemade Hamburgers

Servings:           4
Total Time:        1 hr 30 mins
Cooking Time:  20-30 mins
Resting Time:   30 mins (to chill)

Download this Recipe (.pdf)

Ingredients

500g lean mince (beef, lamb or ostrich)
1 onion, peeled & diced
40g fresh breadcrumbs (2 slices bread)
2 large eggs, beaten
2 Tbsp barbeque spice
2 tsp finely chopped garlic
½ tsp finely chopped chillies (optional)
1 tsp paprika paste (or ½ tsp powder)
1 Tbsp tomato sauce
1 Tbsp Worcester sauce
5 drops tabasco sauce
1 tsp green onion seasoning
1 Tbsp dried parsley
½ tsp white pepper
freshly ground salt & black pepper
 
1 Tbsp light olive oil or coconut oil
1 Tbsp butter

Method

In a large mixing bowl, mix all ingredients together well.
Form 6 large or 8 smaller patties - roll a handful of mixture into a ball, place it on a breadboard and flatten. The patty rises during cooking so it is advisable to make the patty quite wide and not too thick.

Leave the patties on the breadboard & chill in the fridge for at least 30 mins to avoid breaking up while frying.  For even better results, pack each patty individually into a sandwich bag & freeze until needed.

Remove from the fridge (or freezer - no need to thaw!) & fry covered in a fairly hot frying pan in olive oil & butter, turning only once, to the desired doneness.

Serving Suggestions

Serve each patty on a buttered bun or Low-Carb Oopsie Rolls with cheese, fried onions, sliced tomato & lettuce. Top with Guacamole, Tomato Relish or Mushroom Sauce.
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