British BBQ Society Forums

A meatball recipe that I use for burgers (so whilst I can't claim it, yet it is that simple I'm going to), it's well tasty, and no doubt better on a charcoal grill than one found in an oven:

• 1/2Kg minced beef
• 1 onion (small-medium), very finely chopped
• 3 garlic cloves, crushed and finely chopped (or 1 tsp granules if lazy)
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1/2tsp chilli powder
• 1 tsp paprika
• small handful fresh coriander leaves, finely chopped
• small handful fresh flatleaf parsley, finely chopped
• 1 free-range egg yolk (to bind, optional)
• salt and freshly ground black pepper

Mix it all together thoroughly, getting your hands in there is the best way.

Don't worry if the onion and bits of herbs fall out a little when pressing the burgers, I pull out any large pieces that are stopping the burgers holding together properly but it's not usually a problem if everything is chopped fine enough.

Rest them in the fridge if you like, or try your normal method to stop the doming (I just make them thin/wide enough so that when they dome, they form a thick burger I would have shaped to start with) and then onto the grill and cook to liking. Serve in a toasted bun with a slice of tomato, lettuce, jalapenos, pickles, sour cream/mayo and of course ketchup.

I've never ground my own beef, just used the best mince I can get my hands on...I wouldn't bother with extra lean mince for burgers either. Maybe when I'm feeling flush with cash I'll splash out on a mincer and try it out.