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    Recipes — mince beef

    Big, Juicy Hamburgers

    The best hamburger recipes are made with nothing more than beef, salt and pepper. I’m talking the ones you get from good steakhouses and diners. A great crust on the outside, juicy, beef and tender on the inside.

    Homemade hamburgers are made for piling on toppings of choice. So don’t let anyone tell you what should and shouldn’t go on your burger!

    All you need for great beef hamburgers is decent beef and lots of salt and pepper. This is the way it's done by all the grilling masters like Bobby Flay, and your favourite diners! 

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


    Ingredients

    For Hamburger Pattie:

        •    2 tbsps oil
        •    salt and pepper
        •    800g - 1kg ground beef mince
        •    3 onions, peeled and sliced into rings
        •    4-8 slices cheese of choice, I use Swiss (Optional)


    For Hamburger:

        •    lettuce, tomato slices
        •    4 soft hamburger buns, lightly toasted
        •    ketchup, mustard, relish, sliced pickles


    Method

    1. Separate beef into 4 equal portions. Use hands to lightly form into patties the size of your buns (mine are about 10 cm / 4") - don't press hard, light fingers = soft juicy patties.

    2. Season generously with salt and pepper on both sides. Make a dent on one side (stop burger from become dome shape and shrinking when cooking).

    3. Heat 1 tbsp oil in a heavy based skillet or BBQ over high heat. Add onion and cook until wilted and caramelised. Season with salt and pepper, then remove.

    4. Heat 1 tbsp oil until smoking. Add patties and cook for 2 minutes until deep golden with a great crust. Do not press! Flip carefully, cook for 1 minute then top with cheese (if using). Cover with lid and cook for further 1 minute until cheese is melted.

    5. Meanwhile, toast the cut side of the buns lightly.

    6. To serve: Spread base of buns with sauce / condiment of choice. Top with lettuce then tomato, then hamburger patty. Pile over onions, sliced pickles, then more sauce/condiments. Top with lid of bun. Serve immediately.


    NOTES:

        •    Fat is where the flavour is, so use a 20%+ fat beef mince (ground beef, preferably chuck). In Australia, even supermarket 20% fat beef mince is terrific, though quality beef from butchers (especially wagyu) will make exceptional hamburgers.

        •    To make this using lean mince which has flavourings added to compensate for less fat that provides flavour in this recipe. This is the original recipe I shared on the basis of making hamburgers using lower fat beef.



    This great family recipe is thanks to Recipe-Tin-Eats Recipes at https://www.recipetineats.com/hamburger-recipe/

    Rockin’ Sweet Onion Mushroom Swiss Burgers

    Learn how to make the BEST sweet onion and mushroom swiss burgers! The burger patty is juicy and perfectly seasoned, but it's the mushrooms and onions really take it over the top! Top it off with swiss cheese, and you will see why it's so addicting!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 55 minutes
        •    Yield: Serves 4


    Ingredients

    For the Caramelized Onions:

        •    1 tsp sugar
        •    1 ½ tbsp oil
        •    ¾ tsp kosher salt
        •    1 jumbo onion, thinly sliced


    For the Swiss Mushroom Burgers:

        •    4 burger buns
        •    1 tbsp olive oil
        •    1 tbsp garlic powder
        •    1 ¼ pounds ground beef
        •    arugula, for topping (Optional)
        •    8 ounces sliced baby bella mushrooms
        •    Swiss cheese, for topping (or any other cheese you like)
        •    1 tsp EACH: kosher salt, black pepper and onion powder


    Method

    1. Onions: heat the oil in a large skillet over high heat. Add the onions and allow them to sizzle for about 5 minutes stir as required so nothing sticks or burns. Season the onions with the sugar and salt. Lower the heat to medium-low, and all the onions to cook for 25-45 minutes stirring every 7-10 minutes (about every 5 minutes near the end) so nothing sticks. I like the onions around the 45-minute mark, but how far you take the onions is entirely up to you. MAKE AHEAD: at this point, you can remove the onions to a container, allow them to cool to room temperature and refrigerate them for up to 3 days!

    2. Patties: In a small bowl, combine the garlic powder, salt, black pepper, and onion powder; set aside. Divide the ground beef into 4 equal portions. Form into a round ball shape. Grab 2 pieces of plastic wrap and place one sheet of plastic wrap on a flat surface and place the meat ball on top, followed by the second sheet of plastic wrap. Using a concave lid, or even a large flat spatula, press the ball down into a flat patty. Set aside 1 teaspoon of this seasoning and use the remaining to season the patties (on both sides) evenly.

    3. Mushrooms: Prepare the grill (if you’re grilling outdoors.) While the grill is heating, heat a large sauté or cast iron pan over medium-high heat. Add the oil and the mushrooms to the skillet and allow them to cook for 2-3 minutes. When the mushrooms start browning, season them with the reserved teaspoon of seasoning and toss. Remove from heat into a bowl or a plate.

    4. Cook + Assemble: Cook the patties on the same skillet (or outdoors) for roughly 3-5 minutes per side (indoors) it may take a little longer on an outdoor grill or until it reaches your desired doneness. When the burgers are almost done, lay the Swiss cheese over them and allow it to melt. Remove to a plate when done. You can also toast the buns with just a brush of oil if you’d like. When ready to assemble, place the burger patty on the bun and top with the sautéed mushrooms, onions, and a handful of arugula if you want a little freshness!



    This great family recipe is thanks to Little-Spice-Jar Recipes at https://littlespicejar.com/sweet-onion-mushroom-swiss-burgers/

      Shake Shack's Classic Cheeseburger

      We have eaten so much Shake Shack over the years and there's a very good reason: It's addictively delicious!

      Prep Time

          •    Prep time: 20 minutes
          •    Cook time: 10 minutes
          •    Yield: Serves 4


      Ingredients

      For the shack sauce:

          •    1 tsp Heinz ketchup
          •    1 tbsp Dijon mustard
          •    Pinch cayenne pepper
          •    ¼ tsp kosher dill pickle brine
          •    ½ cup hellman's mayonnaise


      For the shack burgers:

          •    shack sauce
          •    4 slices American cheese
          •    4 hamburger potato buns
          •    4 pieces green-leaf lettuce
          •    4 tbsps unsalted butter, melted
          •    eight ¼-inch slices plum tomatoes
          •    kosher salt and freshly ground pepper, to taste
          •    1 pound cold ground beef, formed into four 1-inch-thick pucks


      Method

      1. Make the ShackSauce: In a small bowl, stir all of the sauce ingredients until smooth, then set aside.

      2. Make the ShackBurgers: Heat a large cast-iron skillet over medium-low heat. Meanwhile, open the hamburger buns and brush both sides liberally with the melted butter. Working in 2 batches, place the buns onto the heated skillet, buttered-sides down, and cook until golden brown, 2 to 3 minutes. Transfer to a plate and spoon 1 tablespoon of sauce on each top bun, along with a piece of lettuce and 2 slices of tomato.

      3. Increase the heat to medium and let the pan heat up for 2 to 3 minutes. On a plate, season both sides of each puck of ground beef with salt and pepper.

      4. Place the pucks into the cast-iron skillet, leaving plenty of room between them. Using a large, sturdy metal spatula, firmly smash each puck into a ⅓-inch-thick round patty. Cook the burgers without touching them until the edges are brown and crisp, 2½ minutes, then flip them. Place a slice of American cheese on each burger and continue to cook until medium, 1 minute more.

      5. Transfer a cheeseburger to each bottom bun, then sandwich with the top bun and lettuce and tomato, and serve.



      This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/shake-shack-cheese-burger-recipe

      Asian-Style Beef Burgers

      Prep Time

          •    Prep time: 15 minutes
          •    Cook time: 15 minutes
          •    Yield: Serves 4

      Ingredients

          •    1 tbsp olive oil
          •    1 egg, lightly beaten
          •    500g lean beef mince
          •    1 tbsp red curry paste
          •    1 clove garlic, crushed
          •    80g baby rocket leaves
          •    2 green onions, finely sliced
          •    ¼ cup whole egg mayonnaise
          •    50g snow pea sprouts, trimmed
          •    4 wholemeal rolls, lightly toasted
          •    1 large carrot, peeled into ribbons
          •    Hot chilli sauce, to serve, if desired
          •    Coriander and mint leaves, to garnish
          •    1 Lebanese cucumber, peeled into ribbons
          •    2 tbsps panko breadcrumbs (alternatively use 2 tbsp fresh breadcrumbs)

      Method

      1. Combine the beef mince, garlic, curry paste, green onions, breadcrumbs and egg . Season and shape into 4 burgers.
      2. Preheat the barbecue flat-plate or pan to moderately-high heat. Lightly brush the burgers with oil and place the burgers on the barbecue or in the pan, reducing the heat to medium.
      3. Cook for 5 to 6 minutes each side or until cooked to your liking, turning the burgers once.
      4. Serve burgers on toasted buns with rocket, cucumber, carrot, sprouts, mayonnaise, coriander and mint leaves and hot chilli sauce, if desired.



      This great family recipe is thanks to Australian Beef Recipes at https://www.australianbeef.com.au/recipes/asian-style-beef-burgers/#

      Super Burgers

      I want to share with you to try this super burgers with a Cheddar cheese centre.

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 5 minutes
          •    Yield: Serves 8

      Ingredients

          •    2 lb(s) lean ground beef
          •    ½ lb(s) ground pork
          •    ½ cup breadcrumbs
          •    1 large egg
          •    ½ cup minced onion
          •    1 clove garlic, minced
          •    1 Tbsp chopped fresh oregano
          •    2 Tbsps finely chopped sundried tomato
          •    1 Tbsp salt
          •    2 cup grated smoked cheddar
          •    8 Poppyseed egg buns

      Method

      1. Blend all ingredients together, except cheddar. Divide mixture into 8 and shape into balls. Press a finger into a ball and press ¼ cup of cheddar into hole. Close opening (so cheese is in the centre) and flatten into a patty. Chill until ready to cook.
      2. Grill or pan-fry burgers until cooked through, about 5 minutes on each side. Serve burgers on egg buns and dress as desired.



      This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.ca/recipe/super-burgers/8942/