One of the things I like to take the time and effort of making is making my own hamburger. Not on the level of slaughtering my own cow and pig or from chunks of meat and fat to my own specifications, but at the least from mince. I’m not fond of ‘just meat’ burgers; I like my burger seasoned. I also don’t just have beef burger; my burgers are a mix of beef and pork ground meat – 2 kg beef to 1 kg pork. (So this will always be a minimum of 3kg meat.) This was a recipe that my parents used to make, and we lost at one point, until I decided to try recreate it. I remember my mother soaking slices of bread in milk while preparing the other seasonings, but I use breadcrumbs instead.
Since I usually make this as a large batch, the proportions of everything else is ‘per kilo.’ The last batch I made was 9 kg of meat.
Maybe I should have pre-mixed the pork and beef first, or at least pulled it apart in chunks and sort of distributed them a bit more evenly, but I was rushed. That’s a huge metal basin; I’m really happy I found it in Costco. The Housemate didn’t think I would need something this big, but The Husband knows about my periodic urges to ensure the freezer is stocked with something delicious, so… It’s only fortunate that this just fits the bottom of my fridge too, because this has an overnight marinate time before I shape the patties.
For this particular batch I did something that I thought might make the burgers yummier when cooked, which was cut up chunks of butter and a cube or two in the middle of the patty.
For a batch as large as the one I made (I sat in front of the TV to watch while making this, so I had newspaper spread on the carpet) be prepared to set aside at least two days of prep work. For the smallest possible batch, you won’t need as long – start in the morning, marinate through the day, fry up burgery goodness for dinner! I’d suggest making smaller, flatter patties than the steaks I made though for putting between buns! I tend to cook these up in the oven with a sauce as a boneless alternative to steak.