For the best ever beef burger, you’ve got to use minimal ingredients. Quality beef mince, herbs and spices, onion and egg to bind. No fillers, no preservatives, no packaged flavour combos.
Real beef, no bull
We don’t do fake food or packaged food – or any kind of pre-prepared food, really. I make everything fresh, from scratch. Not because I’m some kind of 1950s housewife throwback. But because I want to know what I’m putting in my body.
If you spend hours at the gym, or even more importantly – if you don’t HAVE hours to spend at the gym – you want to make sure you’re fuelling your body properly. Packaged burger patties might be quick, but I guarantee you these will taste better, take mere minutes to make, and won’t leave you feeling guilty, bloated or bleurgh after.
What’s in the best ever beef burger?
Nothing but the good stuff in this burger. Not even any hidden veggies (you know I love to blend up veggies and shove them into everything to try to force-feed vitamins into my health-detective children).
When I was mixing up the test batch of these burgers, Asher threatened me with the knee-knocking, spine-chilling ultimatum: “Don’t go putting any chopped up veggies in these burgers or I’ll sue!”
(Given he spends all his money on Roblox and can’t save a penny to save his life, I’d like to see him afford a lawyer to take his case on, but regardless, I followed his 9 year old demands. With the exception of onion. Because every burger needs onion.)
What mince works best in these beef burgers?
I used 90% beef mince from Woolies. You can also use a fattier mince (80% works a treat) but you’ll need to track it differently and I found it adds about 10g of fat per burger, so we go with the leaner option. Don’t use the super lean, heart-healthy 5% fat mince for these burgers. Since there’s no added anything and we cook with only spray oil, you need a little fat to get the flavour, external crust and avoid a crumbly burger.
How to dress your burger
I go naked, with the burger patty in a salad bowl topped with caramelised onions (get the how-to in my Roasted Sweet Potato Salad recipe) and a fried egg. The kids and The Husband bun it up with soft brioche buns from Aldi, loaded with onions, baby spinach and cheese.
The kids are mad tomato sauce lovers, I go for sweet chilli and Coach Todd loves sriracha (he’s spicy like that 😉).
If you whip up a batch of these Best Ever Beef Burgers for your Aussie Day or your next family BBQ, let me know! Tag me on Insta or drop me a line: firstname.lastname@example.org
Best Ever Beef Burger
- 500 g beef mince (90% mince, 10% fat)
- 140 g brown onion
- 1 egg (70g)
- 2 tbs tomato paste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp cracked black pepper
- .5 tsp pink Himalayan salt
- Whiz the onion in a small blender to dice (Or just use a knife. You do you.)
- Add all ingredients into a large mixing bowl and combine with your hands.
- Shape into 6 patties, lay on non stick paper on a plate and refrigerate to firm up (at least an hour).
- Preheat your BBQ on high for 10 minutes.
- Spray the grill with a little olive oil.
- Cook patties on one side for five minutes, turn gently and cook on the other side for four minutes.
- If making cheeseburgers, add a slice of cheese to each patty just before removing from the grill, until cheese melts (You'll need to track your cheese separately, it's not included in these macros).
- Remove patties from grill, rest a couple of minutes, then build your burger or naked burger bowl.