Hamburgers

The kids will enjoy creating their own burger. Plus, these are cheaper and healthier than takeaways.

Cooking directions

• Mix all ingredients together.
• Shape mixture into patties (makes 6 to 8 patties per 500g of lean beef).
• Heat a little oil in a non-stick frying pan.
• Cook on a high heat until browned on each side, then lower the heat and leave until cooked through. Check the inside of patties to ensure they are thoroughly cooked through and not pink inside.
• Serve with hamburger buns, a variety of fillings, salad or coleslaw, and homemade potato or kumara wedges.

Possible fillings:

• Beetroot, gherkins, grated carrot, sliced cucumber, mustard, tomato sauce, hummus, pesto, pickle or relish, bean sprouts, lettuce, sliced tomato, coleslaw, cooked onion rings. Make up your own yummy combinations.

Try:

• Freezing the hamburger patties. Make patties, but don't cook then freeze on a tray with glad wrap over top. Get patties out of freezer the day before. Then all you have to do at the end of the day is cook patties and chop salad veggies for a fast, tasty meal.
• Wholemeal or wholegrain burger buns.
• Potato burgers – use a large baked potato instead of a hamburger bun. Wash potatoes, prick with a fork a couple of times, microwave on high for 3 to 4 minutes per potato.
• Chicken mince instead of beef.
• Fish burgers – fish can be cheaper than chicken and beef – look out for specials. Cut into ‘burger-sized’ pieces. Crumb with breadcrumbs and lemon pepper. Bake in the oven.

Thanks to Kai: Ngā kai pai mō ngā rangatahi by Te Hotu Manawa Māori for this recipe.

Ingredients

1375 grams lean beef mince

2 3/4 onions, finely chopped or sliced

5 1/2 cloves garlic, finely chopped

2 3/4 tablespoons low-salt soy sauce

2 3/4 teaspoons sweet chilli sauce, optional

2 3/4 eggs, lightly beaten