5 Delicious Burger Recipes

Beef Burger with sweet potato chipped.

Ingredients

• Four large, roundish sweet potatoes cut into chunky chips
• 1 tsp olive oil
• One teaspoon of Chili powder with one pinch
• 400g of minced beef Extra-lean
• One onion grated
• 1 tbsp grated Parmesan
• 1 tbsp tomato ketchup
• Four tiny wholemeal pieces of bread, each with a half.
• 1 . The Little Gem leaves of lettuce divided
• One tomato based on beef cut into pieces
• A red onion cut into pieces (optional)
• Four gherkins or pickles cut in half

Method

It is necessary to preheat the oven to 220C/200C/gas 7. After that, a teaspoon of chili flakes, some seasoning, and oil is added to the bag of chips. Please arrange them on an oven tray in a single layer. Bake for approximately 30 minutes, rotating the pan halfway through.

Combine the mince with remaining chili flakes, onions, Parmesan tomato ketchup, and lots of black pepper in an enormous bowl and mix until well mixed. Shape into four burgers. Put the burgers on baking sheets ten minutes before the chips are cooked. Bake the hamburgers for 10 minutes until the burgers have cooked.

Take a portion of each bun, adding tomato, onion, and lettuce. Put the burgers on top and put the lids on the buns. Serve with chips and pickles on the side.

Homemade brie burgers

Ingredients

• Five hundred grams of top-notch, lean beef mince. The most crucial need is that it be freshly diced.
• A tiny, small onion that has been grate
• 2 tsp Worcestershire sauce
• Four large basil leaves
• 50g brie, cut into 4
• Two tomatoes are dried in oil, then cut into halves.
• Salad leaves Cornichons as well as slices of tomato to serve

Method

Remove the meat from the refrigerator 30 minutes before cooking until it's at temperatures at room temperature. Mix the mince in the bowl with one teaspoon of salt and pepper, chopped onion, and Worcestershire sauce. Mix well using the (clean) hands to form the four balls equal in size. Place basil leaves on each piece of Brie. Place the center in the middle using the tomato. The meat is then reshaped to form a nice patty. 2cm thick.

The grill must be heated for five minutes. The grill rack should be set at its highest level. Uniformly place the burgers on the shelf so they're in the hot spots in the grill. Clean them with the oil from the sundried tomatoes, then sprinkle them with salt and pepper.

Grill the first slice for 3 minutes to cook medium-rare or 5 minutes to ensure it is perfectly cooked. Clean the second side using oil, sprinkle with salt, and cook for the exact time. Allow resting for 3 minutes before serving. Put it inside a bun with cornichons, lettuce leaves, relish, tomatoes, and cornichons.

Meatloaf Burger topped with Harissa Mayo.

Ingredients

• Four slices of bacon and four slices of beef meatloaf (see the recipe in 'Goes well with,'' which is located further down)
• One tomato, cut into slices
• 25g grated cheese or Red Leicester
• Two rolls, or burger buns, cut into halves.
• 2 tbsp mayonnaise
• 1/2 tsp harissa
• 1 Little Gem lettuce, torn
• A small slice of cucumber, cut into pieces.
• Red onion half small cut into slices

Method

The grill should be set to high. Cover the baking tray with foil and place the meatloaf on top. Place them on top of tomatoes and cheese, then grill until the meatloaf is extremely hot and the cheese has melted.

The burger buns can be cooked in the toaster oven or under the grill. Mix the mayonnaise and harissa and spread the mix over the buns. Place the lettuce and cucumber on top. The meatloaf slices must be added and then served with onions, a pinch of black pepper, and bun tops.

Beef Burgers - Learn how to cook them at home.

Ingredients

• One tiny onion
• 500g of minced beef that is high-end and top-of-the-line
• One egg
• One tablespoon of vegetable oil
• Four burger buns

Any of those guests are tomato slices, beetroot and horseradish sauce mayonnaise, ketchup, and mayonnaise, a handful of watercress and iceberg lettuce, and rocket.

Method

Peel the onions off and cut them in half, slice through the root, and cut off the excess. Lay the cut side on the board. While keeping your knife in line with the board, you can make three slices across the entire onion. While making sure the root remains in its spot by using the knife's point at the root's base and cutting across the whole onion, from its top to the bottom, four times. When you are holding the heart, cut it into smaller pieces of cut. Please put it in the bowl with eggs and onions and mix.

This mixture can be divided into four parts. Make sure your hands are thoroughly wet. Then, gently shape your mixture into small balls, approximately as big as tennis balls. Then, place the balls into your hands and gently press them down to make patties with a thickness of 3cm. Ensure that all the burgers are the same size so that they cook equally. Put them on a plate and cover them with cling wrap, then put them in the refrigerator for a minimum of 30 minutes.

The grill should be medium-hot (there will be white ash over the red-hot coals after about 40 minutes after the light has been lit). Lightly cover the burger's surface with oil. The burgers will be placed with the oil side down on the grill. Cook for five minutes to make sure that the meat is not burnt. Make sure they aren't moving around, as they could get stuck. Apply oil to the opposite side and flip it over using tongs. Avoid pressing on the meat as it could make the juices sourer. Cook for five more minutes to get medium. If you like pink burgers, cook for one minute less on each side. If you want them to cook well for 1 minute, cook them another minute.

Take the burgers off the grill. Place them on a plate so that the juices can be absorbed. Cut each bun in half. Place them cut-side down in the oven rack, and toast for about 1 minute until lightly scorched. Place a burger on each bun, and top it off with your preferred toppings.

Sunshine Burgers

Ingredients

• Two pieces of cornflakes, about 25g/1oz
• 250g/8oz beef mince
• a small bouquet of basil leaves broken into pieces
• One large egg, beaten
• few handfuls plain flour, about 75g/2 1/2 oz
• A tablespoon or so of vegetable oils
• Six miniburger buns, lettuce leaves, and tomato slices
• tomato ketchup served with

Method

The oven must be preheated up to 200C/180C fan/gas 6. Then, crush the cornflakes by placing them in an airtight container and breaking them apart using rolling pins. It's fun (but be careful with your fingers). Ensure not to crush the cornflakes too much or cause a messy mess. Put your bowls in it.

Transfer the mince into another bowl, add the basil, and sprinkle on some ground pepper. If you'd like a less fatty mince, add one tablespoon of eggs, beat to bind (stick to one another), and then mix it well. Place the flour in one plate and the egg that has been hit in a separate container.

A little less than one-sixth and then form it into a small hamburger. Squash it up thoroughly with your palm. (Burger-shaping can help transfer a technique your child was taught while modeling clay to the kitchen when they shape an object with their hands and flatten it into patties. )

Then, roll the burger into the flour. Then, you move it into an egg. Then, you move it in the cornflakes you crushed. Then, place it on the baking tray with oil and repeat the procedure until you've exhausted all the mix. Ensure the sizes are the same to ensure the hamburgers cook the same way.

Sprinkle oil on the tops of each hamburger using pastry brushes. Bake at a moderate temperature for around fifteen minutes or till the burger is cooked. Serve the burgers on buns cut with lettuce, tomato slices, and other condiments like ketchup.