Burger Selection Recipe
Ingredients
| HAMBURGERS | ||
| Chuck | 2 1/2 Pound | |
| Onion | 1 Large, skinned | |
| White breadcrumbs | 1 Cup (16 tbs) | |
| 1 egg, lightly beaten | ||
| SAUSAGE BURGERS | ||
| 1 1/2 lb pork sausage | ||
| Onion | 1 , finely chopped | |
| Ketchup | 2 Tablespoon | |
| Mixed herbs | 2 Teaspoon, dried | |
| TUNA BURGERS | ||
| Four 7-oz cans tuna fish in oil, well drained | ||
| White breadcrumbs | 3 Cup (16 tbs) | |
| Mayonnaise | 3 Tablespoon | |
| 2 large eggs, lightly beaten | ||
| Frying Oil | 2 Cup (16 tbs) (For frying) | |
| Fresh buns, warmed | ||
| Selection of relishes | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
To make the hamburgers, remove all of the fat and the connective tissue from the chuck.
Finely grind the meat with onion in a meat grinder or food processor.
Mix the meat and onion with the breadcrumbs, egg and seasoning.
Divide the mixture equally into 12 pieces.
On a lightly floured surface, shape each piece into a flat round about 3 1/2 inches in diameter.
Alternatively, shape the burgers in a burger press if you have one.
Place the burgers on trays lined with wax paper and refrigerate until required for cooking.
To make the sausage burgers, put the sausage, onion, ketchup, herbs and seasoning into a mixing bowl, and beat well together.
Divide the mixture into 12 equal-sized pieces.
On a lightly floured surface, shape each piece into a flat round about 3 1/2 inches in diameter.
Place the burgers on trays lined with wax paper and refrigerate until required for cooking.
To make the tuna burgers, put the tuna fish in a large mixing bowl with the breadcrumbs, mayonnaise and eggs.
Season and mix thoroughly together.
Divide the mixture into 12 equal-sized pieces.
Shape each piece into a flat round about 3 1/2 inches in diameter.
Place on trays lined with wax paper, and refrigerate until required for cooking.
To cook the burgers, heat 2-3 tablespoons of oil in 2 large frying pans, add the burgers and cook gently for 4-5 minutes on each side, until golden brown and cooked through.
The tuna burgers will take only 3-4 minutes each side.
To serve, place each burger inside a warmed, or toasted, bun then wrap in a paper napkin and serve immediately, accompanied by a selection of relishes.
The burgers may also be cooked on a barbecue at an outdoor party.
Finely grind the meat with onion in a meat grinder or food processor.
Mix the meat and onion with the breadcrumbs, egg and seasoning.
Divide the mixture equally into 12 pieces.
On a lightly floured surface, shape each piece into a flat round about 3 1/2 inches in diameter.
Alternatively, shape the burgers in a burger press if you have one.
Place the burgers on trays lined with wax paper and refrigerate until required for cooking.
To make the sausage burgers, put the sausage, onion, ketchup, herbs and seasoning into a mixing bowl, and beat well together.
Divide the mixture into 12 equal-sized pieces.
On a lightly floured surface, shape each piece into a flat round about 3 1/2 inches in diameter.
Place the burgers on trays lined with wax paper and refrigerate until required for cooking.
To make the tuna burgers, put the tuna fish in a large mixing bowl with the breadcrumbs, mayonnaise and eggs.
Season and mix thoroughly together.
Divide the mixture into 12 equal-sized pieces.
Shape each piece into a flat round about 3 1/2 inches in diameter.
Place on trays lined with wax paper, and refrigerate until required for cooking.
To cook the burgers, heat 2-3 tablespoons of oil in 2 large frying pans, add the burgers and cook gently for 4-5 minutes on each side, until golden brown and cooked through.
The tuna burgers will take only 3-4 minutes each side.
To serve, place each burger inside a warmed, or toasted, bun then wrap in a paper napkin and serve immediately, accompanied by a selection of relishes.
The burgers may also be cooked on a barbecue at an outdoor party.
Chef
