Ingredients (For Mix)
- Higher Fat Beef Mince
- Onion, Diced
- Salt, Mixed Herbs, Onion Granules, Garlic Granules
- Worcestershire Sauce
- One Egg
Ingredients (For Burger)
- Burger Bun
- Cheese Slices (I Used Black Pepper White Cheddar)
- Salad, Lettuce And Sliced Tomatoes
- Sauce (I Used Bacon Mayo)
- Oil
Ingredients (For Meatball Pasta)
- Mushrooms, Sliced
- Small Tin Chopped Tomatoes
- Mixed Herbs, Garlic Granules, Onion Granules, Chilli Flakes, Salt
- Pasta (I used Tagliatelle)
Method For Burgers
- Place the onions, minced beef, seasonings, Worcestershire sauce and egg into a large bowl and mix well before placing in the fridge for a while
- Make the patties whilst some oil heats in a pan and placing them in the pan, covering with a lid
- Turn the burgers over and recover with the lid to finish cooking
- Meanwhile add condiments and salad to your burger bun
- When the burger is cooked layer up with some cheese in the bun and place the bun lid on
Method For Meatballs
- Place some onions, minced beef, seasonings, Worcestershire sauce and an egg into a large bowl and mix well before placing in the fridge for a while
- Heat up a frying pan with a dash of oil and shape the mixture into meatballs and place them and some mushroom in the pan and cover with a lid waiting for the meatballs to be seared and almost cooked
- Add in seasonings and chopped tomatoes with a bit of water before re-covering and leaving to simmer away
- Put some tagliatelle, or other pasta preference, on to cook in lightly salted water before draining and serving with the meatballs
Eating And Storage Tips
A long time ago, when I was still living in the US (North Carolina), I shared a basic beef burger recipe but I wanted to take a second to revisit it here to show you a few different options.
I use this particular beef mixture for both burgers and meatballs! Now that I live by myself it’s much easier to make a much more simple a versatile mixture up than split the meat into smaller portions or have to cook the exact same meal several times. I place the rest of this mixture into a large silicone ice cube tray that I sometimes use for home made stock and place it into a sealed container in the fridge for up to 24 hours.
You could make this mixture up in advance, shaping to burgers or meatballs, and place them into a freezer friendly container to defrost and use whenever the mood takes you but only do this if you haven’t already frozen and defrosted the meat!
Usually I would opt for a really low fat content beef mince but I find that for these recipes it is better to be a higher %. I got this for 50p in the reduced to clear section of an Iceland at one point and threw it straight into the freezer before defrosting it for when I finally fancied a burger.
If you don’t like Worcestershire sauce, perhaps because of the anchovies, you can opt for Henderson’s Relish instead.
Not an onion fan? If you want to keep that taste but avoid any hint of onion texture you can always blend it down to a paste before mixing it into the beef mince.
Covering with a lid for both of these recipes helps the heat bounce back to the top of the burger to give a more even cook but also stops that fat splattering across your entire kitchen! But if you have a splatter guard then you can opt to do it without the lid just be sure to flip an extra time during cooking and keep an eye on your heat a little more.
DANNIIXBHRI 