- 2 lbs ground beef
- 1 large onion grated
- 1 tsp freshly crushed garlic
- 2 eggs (lightly beaten with 1 cup cold water before adding to meat)
- 1/2 cup cornflake crumbs/breadcrumbs (My husband says no crumbs, I say - go with me on this one!)
- 2 Tbls chopped fresh parsley or 2 tsp dried parsley
- 1 heaped tsp salt
- 1 tsp coarsley ground black pepper
Combine all the ingredients and lightly form into desired size balls. Over mixing can make them too heavy and firm.
When you're ready to cook them, press them down a little to flatten them slightly and cook them on your BBQ or fry in a lightly oiled lined grilling pan.
Cook over medium to high heat until brown then turn over and brown the other side.
If they are very thick and you are worried that they may not be cooked on the inside, fry them on the one side until nicely browned, turn them over and cover BBQ with a lid or place a lid on your grilling pan. This will help them to cook in the middle. Never press the patty while cooking as the juices will escape resulting in a dry patty. Patties should be turned over with an egg lifter.
Serve on buns as they come off the BBQ or out of the pan because this is when they are at their best. Leaving them in the warming oven or reheating them could make they dry and hard!
Serve with onion rings (fried if you prefer), fresh tomato slices, cucumber and/or lettuce, piled up as high as you like.
The basting or barbecue sauces are what really give most steakhouse burgers their unique taste. Try to keep the beef patty as simple as possible (as per recipe above). Once the patty is cooked and ready for the bun you can then add your favorite barbecue sauce or you can try this Delicious Burger Sauce. In South Africa this sauce is known as 'Monkey Gland' - why such a delicious sauce has to have such a unpleasant name, I will never know!! It doesn't last long enough in our house to even get a name! I think my children and their friends put it on boiled eggs if they could!