Tray, Baking Paper, Freezer Bag (if freezing a batch)
1tbspDried Italian Herbs
1tsp Black Pepper
1tbsp Extra Virgin Olive Oil
Prepare your ingredients and get your equipment ready.
Into a medium-sized bowl, add the minced beef, tomato purée, egg, Italian herbs, garlic granules, onion granules, salt and pepper.
Combine your ingredients with a spoon or your hands, until combined. Now, roughly divide your mixture into 8, and mould into round burger patties.
To cook, heat the olive oil in a skillet on medium-high heat and fry for 5-6 minutes on each side. The burgers should be beautifully brown on the outside and cooked through on the inside.
To Batch Freeze
To freeze leftover burger patties, you'll want to first put your raw burgers onto a tray covered with baking paper. Then pop them in the freezer for 1-2 hours until partially frozen. That way they won't stick together when you put them into a freezer bag. After a couple of hours in the freezer, pop the burgers into a freezer bag and freeze for up to 3 months.
Serving Suggestions: I like to serve these homemade burgers with a toasted whole wheat burger bun, smothered with mayonnaise, and stuffed with a slice of tomato, red onion and salad leaves. But you could add any ingredients you like, for example, cheese, caramelised onions, a fried egg, a cheeky slice of bacon, pineapple or avocado. The list goes on!! Cooking from Frozen: You can prepare your burgers from frozen on a skillet, in the oven or under the grill, whatever you prefer. The burgers will take from 6-8 minutes on each side to cook from frozen. Before serving, ensure your burgers are piping hot all the way through.NUTRITIONAL INFORMATION: Calculation is for the burgers on their own, without a bun or toppings.