My “Secret” Hamburger Recipe


Juicy and ready for the BBQ

1 kg (2 lbs) ground beef (make sure it’s not the lean beef – you need the fat in the meat to keep it from getting dry)

2 eggs

1 tablespoon ketchup

¼ teaspoon ground black pepper

½ teaspoon meat spice mix (any one you like). Note: If there are spices you like in your meat, go ahead and add them – you can add paprika, cumin, garlic, freshly chopped parsley, etc. Whatever suits your taste will work.

½ tablespoon chicken soup powder

About 1/3 cup breadcrumbs (or more if needed) – preferably freshly made*

How to do it

1. In a large bowl, beat the eggs, ketchup, seasoning and chicken soup powder together.

Add the breadcrumbs carefully so you don't dry out the mixture

2. Add the meat and mix together well. Then start adding the breadcrumbs, and keep adding and mixing until you get a firm consistency – the meat needs to be firm enough to easily form into a patty. Don’t add too many breadcrumbs though.

3. When you have the right consistency, start forming your patties. Line a tray or oven pan with baking paper. Take a large serving spoon and scoop up a spoon full of the meat, You can use the shape of the spoon to smooth out the one side of the patty. Create a ball and then start patting the meat down until it forms a patty that is round and about 1½cm (½ inch) thick. Place it on the paper, and keep going until all your meat is used up. 1 kg of meat should yield about 7-8 patties. You can store them in the refrigerator until you need them, or you can prepare them a couple of days ahead of time and freeze them.

4. Cook on a hot barbecue until brown on both sides.

*Fresh breadcrumbs: Slice 3-4 thick slices of day-old+ bread into cubes and put them in the food processor using the large metal blade and process for about 1-2 minutes until you get crumbs. You can store any leftovers in the freezer. (Because you aren’t using these to fry with, you don’t have to dry them out in the oven, so it really is a quick process)


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