Hamburgers

Ingredients

• 1 kgbeef
• to tastebreadcrumbs
• 1 teaspoonsalt
• ½ teaspoonblack pepper
• ½ teaspoonthyme
• 1egg
• 3tomatoes
• 1onion
• 6 large leaveslettuce
• 6burger buns
• 30 g (2 tablespoons)butter

Instructions

1. 1

   Heat the oven

   Preheat the oven to 140°C.

2. 2

   Mix the beef

   In a medium-sized bowl, combine the beef, breadcrumbs, salt, pepper, thyme and egg. Mix thoroughly with your hands.

3. 3

   Shape the patties

   Divide the mixture into six portions and flatten each into a burger patty. Set them aside.

4. 4

   Arrange the toppings

   Lay the tomato slices, onion rings and lettuce leaves on a large serving platter. Set it aside.

5. 5

   Warm the buns

   Split the burger buns and butter the cut sides. Put the halves back together, arrange them on an oven tray and warm them in the oven while the burgers cook.

6. 6

   Grill the burgers

   Place the patties on the oven rack and grill for 2–3 minutes on each side, until well browned. Lower the heat to moderate and cook for a further 5–7 minutes on each side, or until cooked through.

7. 7

   Assemble and serve

   Once cooked, place the burgers in the buns and arrange them on six individual plates. Serve straight away.

What are hamburgers?

A hamburger is a beef patty served in a bun, usually with fresh or pickled toppings and sauces. The dish is closely associated with North American cooking and is popular as a simple, informal meal.

This version seasons the beef with thyme and pepper, binds it with egg and breadcrumbs, and cooks the patties on the oven rack. Keeping the tomato, onion and lettuce on a serving platter lets everyone add them at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 675 calories, 37g protein, 48g carbs, 37g fat.

The beef supplies most of the protein and fat, while the buns and breadcrumbs provide most of the carbohydrates; butter adds further fat. To balance the plate, serve a generous amount of lettuce and tomato alongside the burger and keep chips or sauces optional.

Choosing the ingredients

Beef: Use mince with enough fat to keep the patties moist as they cook; very lean beef can turn dry more easily.

Breadcrumbs and egg: These help hold the mixture together. The recipe gives no quantity for the breadcrumbs, so add them gradually until the mixture is easy to shape without feeling stiff.

Buns and butter: Split and butter the buns before warming them. The recipe warms them in the oven while the patties cook, so keep an eye on them to prevent them drying out.

Shaping patties that hold together

Mix the ingredients by hand only until evenly combined, then divide the mixture into six portions. Flatten them into evenly sized patties so they cook at a similar rate.

If the mixture feels too loose to shape, mix in a little more breadcrumb at a time. Avoid compressing the patties firmly, which can make their texture dense.

Grilling and checking doneness

Browning first: The recipe starts with 2–3 minutes per side over higher heat, then lowers the heat to moderate for another 5–7 minutes per side. The patties should be well browned before the gentler cooking stage.

Check the centre: The instructions call for the burgers to be cooked through. If you use a food thermometer, check the centre of a patty and follow the safe temperature guidance for minced beef where you live.

Serving the toppings

Fresh toppings: Arrange the sliced tomatoes, onion rings and lettuce together on a platter, as directed. This keeps them crisp and makes the meal easy to serve.

Extras: The description suggests pickles, ketchup, mayonnaise, mustard and chips alongside the burgers. They are serving suggestions rather than ingredients in the recipe.

Timing the meal

The recipe gives cooking times for the patties but no overall preparation time. Shape the patties and arrange the toppings before grilling so the buns and burgers can be served while warm.

Warm the buns during the patty-cooking stage, as the method directs. Check them during this time because the oven is set to 140°C and the exact warming time is not specified.

Recipe notes & tips

• Shape all six patties to a similar thickness so they cook evenly.
• Slice the tomatoes and onion before starting to grill.
• Add breadcrumbs gradually because the recipe does not specify a quantity.
• Turn the patties carefully to help them keep their shape.
• Check the buns while they warm so they do not dry out.
• Serve the burgers as soon as they are assembled.

Variations

• Add pickles: Serve sliced pickles with the fresh toppings.
• Use mustard: Offer mustard at the table for a sharper flavour.
• Add mayonnaise: Spread a little on the bun before assembling.
• Include ketchup: Set it out as an optional burger sauce.
• Serve with chips: Add chips on the side for a more filling meal.

Common mistakes to avoid

• Overmixing the beef: Mix only until combined to help keep the patties tender.
• Adding breadcrumbs all at once: Add them gradually so the mixture does not become too firm.
• Uneven patties: Shape the portions to a similar thickness for more even cooking.
• Skipping the browning stage: Follow the initial 2–3 minutes per side before reducing the heat.
• Leaving buns unattended: Check them as they warm so they do not become dry.
• Serving late: Assemble the burgers just before eating while the patties and buns are warm.

How to store

Refrigerate cooked patties and toppings separately in covered containers and use within 3–4 days. Reheat the patties until hot throughout, then assemble with the buns and fresh toppings; store assembled burgers only if necessary, as the buns can become soggy.

Frequently asked questions