Since I’ve posted about how to make burger buns, it’s only natural to follow up with how I made the burger patties.
Everytime after I’ve made things like meatballs or burgers, I do get to wonder why people buy the frozen stuff.
Firstly, you’d have to thaw them and secondly, they taste gross. It’s almost as time consuming, if not more to eat frozen burgers!
Homemade meatballs and burgers are so incredibly easy and delicious in contrast. It’s not even messy to make, as some might believe.
# – Homemade buffalo burgers.
I’m using buffalo mince in this recipe, which was delicious! You can use beef of course :)
300 grams of buffalo mince 1 egg 2 pickled gherkins, diced 1 medium onion, diced 2 teaspoons of tabasco sauce 1 tablespoon of dijon mustard 3 teaspoons of of salt
# – First, dump the buffalo mince into a mixing bowl. Add the diced pickled gherkins as well as the 1 diced medium onion (not in picture).
# – Flatten out the mixture and spread dijon mustard all over for an even seasoning.
# – Add the salt.
# – Followed by the tabasco sauce.
# – Finally, crack an egg over the mixture.
# – This is the fun part…using your fingers to massage and knead and mix everything until it turns into a smooth blob.
# – Shape into 4 patties. Don’t have to be perfect…I advocate a rustic approach :D
# – Cover and let sit in the fridge for 1/2 hour to firm up and allow the flavours to amalgamate.
# – When ready to cook, just throw them on a hot well greased pan or griddle for a few minutes on both sides.
# – Assemble the burgers. Lettuce, mayo, cheese, tomatoes…whatever rocks your socks.
# – All ready for devouring.
# – Hmmmm…juicy, meaty homemade burgers!
Juicy, meaty and all natural. I implore you to make your own burgers!
6 thoughts on “Homemade buffalo burger patties.”
I was wondering if it’s alright to add cheese powder into the patty before cooking it?
i encourage that hahahah
amalgamate is a big word.
i is engrish masterwoman!
nice to the engrish girl cook like a masterchef. . .maybe some tips here n thr especially on presentation n fine cooking skills. . . .kudos