Hamburger Patties
This recipe came from Auds. She owned an Australian Roadhouse and used the recipe for making her hamburgers. Apparently they were renowned by customers and I can see why - they're great.
This recipe came from Auds. She owned an Australian Roadhouse and used the recipe for making her hamburgers. Apparently they were renowned by customers and I can see why - they're great.
- 1/4 cup flour
- 2 teaspoons worcestershire sauce
- 1 onion finely chopped
- 2 eggs beaten
- 2 teaspoons garlic crushed
- canola oil
- 1 carrot grated
- 500 g beef mince
- 1 beef stock cube crumbled
- 2 tablespoons tomato sauce
- 2 tablespoons barbeque sauce
- 20 ml port or red wine (optional)
- 1 teaspoon mixed herbs
- breadcrumbs if required to mix
- Carbohydrate 14.2900468595151 g
- Cholesterol 121.230666666667 mg
- Fat 29.9912666666539 g
- Fiber 1.56395417724392 g
- Protein 17.14280025 g
- Saturated Fat 7.76826795833333 g
- Serving Size 1 1 Serving (193g)
- Sodium 441.264994438589 mg
- Sugar 12.7260926822712 g
- Trans Fat 2.98721620833131 g
- Calories 397 calories
Step-by-step
- Mix all ingredients together well. If mix is too wet add a little more flour or some breadcrumbs.
- Shape into hamburger patties and cook over medium heat in fry pan with oil.
- Drain on paper towels before placing into buns with fillings of your choice.
A standard meatloaf relies on breadcrumbs and eggs for structural integrity inside a loaf pan, but free-form patties require careful surface tension to hold their shape on a hot griddle. Grated raw vegetables release moisture as they cook, so finely shredding the carrot ensures the pieces soften completely without creating pockets of steam that cause the meat to crack apart. Massaging the beef mince with dry seasonings distributed throughout the bowl prevents pockets of raw salt. Whisking the eggs and liquid condiments prior to incorporation ensures the flour hydrates evenly without clumping into dense pockets of paste. Cooking over medium heat allows the exterior to brown before the interior dries out completely. Determining doneness without a thermometer requires observing the juices escaping the top surface; clear liquid bubbling through the crust indicates medium doneness, while completely stopped juices signal well-done meat. Pressing the center should yield slight resistance rather than feeling spongy or rigid. Adjusting the recipe for dietary needs is simple, as gluten-free flour blends work effectively at a one-to-one ratio in place of standard wheat flour. Draining finished patties on absorbent paper towels removes excess surface canola oil before assembly. Leftover uncooked patties remain safe in refrigeration for up to twenty-four hours when tightly wrapped in plastic film.
