Juicy Beef Burgers

We don’t eat burgers often, but when we do they had better be mouth-wateringly delicious! These definitely hit the spot.

I made a similar recipe way back in 2015 when The Hungarians (my cousin and his wife) came for a visit. We invited them to our street party and this was the recipe I used for our dinner. When my cousin’s wife asked what we were having for dinner, I told her burgers (frustok, in Hungarian) she made a face. Yup, she made a face that clearly said “oh no, not THAT!” You see, Hungarian burgers are dry little meat pucks, they are generally overcooked and simply unpleasant to eat (the ones I’ve had anyway). So I had to prove her wrong. Her face told a whole different story as she took her first bit! Her comment was, “these are delicious!” And that made me very happy.

A KitchenInspirations Original Recipe

Makes 8 125 g burgers

Ingredients:

• 900 g sirloin tip roast, ground
• 50 g smoked bacon, ground
• 120 g onion, finely chopped
• 25 g roasted garlic
• 2 eggs
• 30 g bread crumbs
• 5 g salt

Directions:

1. Mix all of the ingredients together until well blended. Shape into 125 g patties and press down to eliminate air bubbles.
2. Freeze until needed or cook on the barbeque until the internal temperature is 160° F. Serve hot on a toasted, home-made brioche bun. I used this recipe.

Notes:

• You may use a combination of beef and pork and it’s equally delicious.
• If you’re feeling particularly cheeky, add a small amount of pork belly and it will definitely up-the-ante.
• We use roasted garlic because we find raw is too pungent, go ahead and use raw if you prefer.
• The raw onions cook through so they are not raw tasting, they are necessary for the moist factor in this recipe.
• Defrost burgers overnight in the refrigerator, don’t cook from frozen.