It’s possible to make a juicy burger that is flame-grilled to perfection at home. And what’s even better is that you probably don’t have to make a trip to the grocery store to buy the ingredients.
Here are three burger recipes worth trying at home:
Ultimate Juicy Burger
Ingredients:
- 1/2 cup (125 ml) of Hellmann’s Original Mayonnaise
- 1/2 cup (125 ml) of plain dry breadcrumbs
- 1 envelope of Knorr brown onion soup mix
- 900 g of beef mince or turkey mince
- 8 hamburger buns
Method:
- Mix the mayonnaise, bread crumbs and soup mix in a bowl.
- Mix the mayonnaise mixture into ground beef before shaping into patties.
- Grill or broil the patties until done. Serve your burgers on buns with mayonnaise, tomatoes, lettuce and pickles.
Chicken Burger
Ingredients:
- 250 grams lean beef mince
- 2 rashers of outdoor-reared bacon
- 2 cheddar cheese slices
- 1 egg
- 1 tomato chopped
- 1 medium red onion
- 1 tablespoon reduced-salt soy sauce
- 2 grams sugar
- 2 tablespoons Hellmann’s Original Mayonnaise
- 2 burger buns
- 2 grams salt (optional)
- pepper
Method:
- Mix the beef in a large bowl using your hands and the egg to keep the mix together. Season with a pinch of salt and pepper, before moulding into two patties.
- Place the patties on a grill or in a frying pan set to medium heat and cook for ten minutes, turning occasionally. After the final turn, place the cheese on the patties until they melt.
- In another pan, fry the bacon on medium heat until it’s crispy.
- Chop your onion into thin slices, then spread Hellmann’s Mayonnaise on the buns before placing the onion onto the bottom half of each bun. Then place patty, bacon, tomato, Hellmann’s ketchup and the top half of the bun.
Lamb Burger
- 2 medium-sized lamb fillets
- 20 grams Flora Buttery
- 100 grams baby spinach
- 50 grams cranberries
- 2 tablespoons maple syrup
- 2 tablespoons Hellmann’s Mayonnaise
- 2 buns
- 2 grams salt
- coarsely ground black peppercorns
- 1 tablespoon oil
Method:
- Season the lamb by rubbing salt and pepper into both sides of the fillets.
- Place your non-stick pan on the stove on a high heat and wait until the pan is almost smoking, then add the lamb fillets, and flash fry on both sides for three to four minutes. Try not to be driven into a frenzy by the delicious aroma.
- Remove from the pan and set aside on a warm plate in the oven on the lowest setting.
- Remove the excess fat from the pan with a piece of kitchen roll, then on a lower heat, sauté the cranberries so that they gently soften, glazing them with the maple syrup as you go.
- Spread the bottom and top halves of the buns with mayo. On the bottom half, place a few leaves of baby spinach, then top with the lamb, cranberries and bun.
With a bit of patience and high quality mayonnaise, you can have the restaurant experience at home.
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