These Rosemary and Onion Beef Burgers are gourmet homemade beef burgers that are another excellent BBQ favourite. These have no nasty additives found in pre-made burgers. Making your burgers also lets you experiment with different herbs and spices until you’ve found a combination that’s perfect for you. Serve with homemade pickles (recipe coming soon!), bacon, lettuce and crispy french fries on the side.
They’ll keep in the fridge for up to two days so that you can eat any leftovers from Saturday’s BBQ on Monday evening after work!
Gourmet Rosemary and Onion Beef Burgers
- 500 grams beef steak mince
- 1 large garlic clove
- 3 stalks spring onions white part only
- 1 handfuls parsley
- 2 handfulslarge rosemary
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 small egg
- 1 tablespoon breadcrumbs
- Remove your mince from the fridge and allow it to reach room temperature.
- In the meantime, crush your garlic and finely dice your spring onions (the white part only).
- Fry the onions in a thin layer of olive oil for about 2 minutes or until translucent, then add your garlic and cook for a further minute.
- Add your onion and garlic into a large bowl with the breadcrumbs, parsley, rosemary, olive oil, mustard, salt and pepper. Crack the egg into the bowl and mix to combine the ingredients.
- Place your minced beef into the bowl and gently mix everything together with your hands (I wear latex gloves – it’s messy!) Be cautious not to “overwork” the meat, or it’ll become tougher.
- If you’re using a burger press, make sure you use a paper disk on the bottom and top of the pattie or stick!
- If you’re making the burger by hand, divide your mince into 6 equal portions and roll it into a big meatball before flattening. They don’t need to be perfect but make sure they’re not too thick.
- Place your burgers on a plate in the fridge for a couple of hours; this will “firm them up” to hold together better.
- When you’re ready to cook the beef burgers, you can either fry, grill or BBQ them. If you made quarter pounders and cooked them on the grill, they’ll need about 8 minutes on each side to be well done. The thicker your burgers are, the longer they’ll need, but try only to flip them once to ensure they stay tender.