I don’t know about you, but I’m very wary about buying and eating burgers, sausages etc, when I’m not sure what’s gone into them. I know there are some very good products out there but even so I’d still rather play safe and make my own.
To make 6 large burgers you will need:
- 1 lb, 450 g, good quality minced beef.
- 8 oz, 225 g, good quality sausagemeat.
- 1 large onion, peeled and finely chopped.
- 1 large egg.
- 1 beef oxo cube.
- a little salt and pepper.
- 2 tbsps of olive oil.
- a little margarine.
- a little flour, optional.
- Pre-heat your oven to Gas Mark 7, 425 f, 200 c, 180 fan.
- Grease a large, deep sided roasting tin with the margarine.
- Fry the chopped onion in the olive oil in a small saucepan on a low heat, until slightly soft, for about 10 minutes, stirring occasionally to prevent it from sticking to the pan.
- Put the minced beef, sausagemeat, fried onion and salt and pepper, into a large mixing bowl.
- Break the egg into a small bowl to make sure it’s fresh before adding it to the mixing bowl with the other ingredients.
- Crumble in the oxo cube.
- Now, with a fork, begin to mix everything together, then use your clean hands to form the burgers. You will notice, that although the mixture will be soft, it will hold its shape when you press it together.
- Now, with clean dry hands, sprinkle a little flour over your fingers, optional. Pick up enough of the burger mix to make a fairly thick, flat round in the palm of your hand. Drop that round on to your greased baking tin and don’t worry about the shape too much.
- Repeat the process, making sure that the burgers are spaced just a little way apart to prevent them sticking together while they’re cooking.
- Put the tin into the oven and cook for 40 to 45 minutes, by which time your burgers will be firm to the touch on their top surface and sizzling well.
- Use a large spatula or fish slice to lift them from the tin.
Serve them immediately with either mashed potatoes and vegetables, or tinned tomatoes, and mushrooms that can be cooked in your microwave while the burgers are cooking, and bread and butter.
They are really lovely on a roll or cob with some extra fried onions, yummmm!
Whichever way you try them, I’m sure they will beat the shop bought ones, hands down!