Okay... A real recipe, then.
Home-made hamburgers:
Serves: Varies -- It depends how big you make the burger patties, and how many burgers each person has.
What you\'ll need (utensil-wise): A large mixing bowl, measuring spoons (those of you with children will find these in the sand box in the back yard), a measuring cup, a ladle, waxed paper.
Ingredients
2 lbs ground beef (mince to you brits)
2 cups bread crumbs (crushed croutons can also work)
1 oz. Worcestershire sauce
1 oz. garlic powder (or garlic salt)
1 oz. black pepper
1/2 oz. salt
1/2 cup milk
1/2 red pepper (finely diced)
First, be sure that your ground beef (mince) is completely thawed out, if you had it frozen. Break it into small pieces and put it in the mixing bowl.
Add the bread crumbs and milk to the bowl, and mix all thoroughly (using your hands works best).
Add worcestershire sauce (spread as evenly as possible) and mix again.
Add spices and diced pepper, and mix again. Let stand for 10 minutes.
(This lets the meat absorb the spices and worcestershire)
Lay wax paper on a cookie sheet.
Press mixture of meat and spices into ladel firmly, then remove. Flatten \'half ball\' of meat from ladel into a patty shape, and set on waxed paper.
The waxed paper will keep the patties from sticking together and coming apart when you\'re picking them up, as stacking them directly against eachother does.
If using a charcoal bbq, raise the grill so that it\'s about 2 inches above the coals.
If using a gas bbq, use low heat.
In both cases, turn burgers frequently. This helps to keep the juices in the meat.
Spices listed can be substituted to preference.
Adding a half bottle of beer to the mince, and letting it sit for an hour, before any of this begins can also do nice things for the flavour (remember to drain the beer out again before the mixing begins).
Home-made hamburgers:
Serves: Varies -- It depends how big you make the burger patties, and how many burgers each person has.
What you\'ll need (utensil-wise): A large mixing bowl, measuring spoons (those of you with children will find these in the sand box in the back yard), a measuring cup, a ladle, waxed paper.
Ingredients
2 lbs ground beef (mince to you brits)
2 cups bread crumbs (crushed croutons can also work)
1 oz. Worcestershire sauce
1 oz. garlic powder (or garlic salt)
1 oz. black pepper
1/2 oz. salt
1/2 cup milk
1/2 red pepper (finely diced)
First, be sure that your ground beef (mince) is completely thawed out, if you had it frozen. Break it into small pieces and put it in the mixing bowl.
Add the bread crumbs and milk to the bowl, and mix all thoroughly (using your hands works best).
Add worcestershire sauce (spread as evenly as possible) and mix again.
Add spices and diced pepper, and mix again. Let stand for 10 minutes.
(This lets the meat absorb the spices and worcestershire)
Lay wax paper on a cookie sheet.
Press mixture of meat and spices into ladel firmly, then remove. Flatten \'half ball\' of meat from ladel into a patty shape, and set on waxed paper.
The waxed paper will keep the patties from sticking together and coming apart when you\'re picking them up, as stacking them directly against eachother does.
If using a charcoal bbq, raise the grill so that it\'s about 2 inches above the coals.
If using a gas bbq, use low heat.
In both cases, turn burgers frequently. This helps to keep the juices in the meat.
Spices listed can be substituted to preference.
Adding a half bottle of beer to the mince, and letting it sit for an hour, before any of this begins can also do nice things for the flavour (remember to drain the beer out again before the mixing begins).
