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    Recipes — mince beef

    Big, Juicy Hamburgers

    The best hamburger recipes are made with nothing more than beef, salt and pepper. I’m talking the ones you get from good steakhouses and diners. A great crust on the outside, juicy, beef and tender on the inside.

    Homemade hamburgers are made for piling on toppings of choice. So don’t let anyone tell you what should and shouldn’t go on your burger!

    All you need for great beef hamburgers is decent beef and lots of salt and pepper. This is the way it's done by all the grilling masters like Bobby Flay, and your favourite diners! 

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


    Ingredients

    For Hamburger Pattie:

        •    2 tbsps oil
        •    salt and pepper
        •    800g - 1kg ground beef mince
        •    3 onions, peeled and sliced into rings
        •    4-8 slices cheese of choice, I use Swiss (Optional)


    For Hamburger:

        •    lettuce, tomato slices
        •    4 soft hamburger buns, lightly toasted
        •    ketchup, mustard, relish, sliced pickles


    Method

    1. Separate beef into 4 equal portions. Use hands to lightly form into patties the size of your buns (mine are about 10 cm / 4") - don't press hard, light fingers = soft juicy patties.

    2. Season generously with salt and pepper on both sides. Make a dent on one side (stop burger from become dome shape and shrinking when cooking).

    3. Heat 1 tbsp oil in a heavy based skillet or BBQ over high heat. Add onion and cook until wilted and caramelised. Season with salt and pepper, then remove.

    4. Heat 1 tbsp oil until smoking. Add patties and cook for 2 minutes until deep golden with a great crust. Do not press! Flip carefully, cook for 1 minute then top with cheese (if using). Cover with lid and cook for further 1 minute until cheese is melted.

    5. Meanwhile, toast the cut side of the buns lightly.

    6. To serve: Spread base of buns with sauce / condiment of choice. Top with lettuce then tomato, then hamburger patty. Pile over onions, sliced pickles, then more sauce/condiments. Top with lid of bun. Serve immediately.


    NOTES:

        •    Fat is where the flavour is, so use a 20%+ fat beef mince (ground beef, preferably chuck). In Australia, even supermarket 20% fat beef mince is terrific, though quality beef from butchers (especially wagyu) will make exceptional hamburgers.

        •    To make this using lean mince which has flavourings added to compensate for less fat that provides flavour in this recipe. This is the original recipe I shared on the basis of making hamburgers using lower fat beef.



    This great family recipe is thanks to Recipe-Tin-Eats Recipes at https://www.recipetineats.com/hamburger-recipe/

    Rockin’ Sweet Onion Mushroom Swiss Burgers

    Learn how to make the BEST sweet onion and mushroom swiss burgers! The burger patty is juicy and perfectly seasoned, but it's the mushrooms and onions really take it over the top! Top it off with swiss cheese, and you will see why it's so addicting!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 55 minutes
        •    Yield: Serves 4


    Ingredients

    For the Caramelized Onions:

        •    1 tsp sugar
        •    1 ½ tbsp oil
        •    ¾ tsp kosher salt
        •    1 jumbo onion, thinly sliced


    For the Swiss Mushroom Burgers:

        •    4 burger buns
        •    1 tbsp olive oil
        •    1 tbsp garlic powder
        •    1 ¼ pounds ground beef
        •    arugula, for topping (Optional)
        •    8 ounces sliced baby bella mushrooms
        •    Swiss cheese, for topping (or any other cheese you like)
        •    1 tsp EACH: kosher salt, black pepper and onion powder


    Method

    1. Onions: heat the oil in a large skillet over high heat. Add the onions and allow them to sizzle for about 5 minutes stir as required so nothing sticks or burns. Season the onions with the sugar and salt. Lower the heat to medium-low, and all the onions to cook for 25-45 minutes stirring every 7-10 minutes (about every 5 minutes near the end) so nothing sticks. I like the onions around the 45-minute mark, but how far you take the onions is entirely up to you. MAKE AHEAD: at this point, you can remove the onions to a container, allow them to cool to room temperature and refrigerate them for up to 3 days!

    2. Patties: In a small bowl, combine the garlic powder, salt, black pepper, and onion powder; set aside. Divide the ground beef into 4 equal portions. Form into a round ball shape. Grab 2 pieces of plastic wrap and place one sheet of plastic wrap on a flat surface and place the meat ball on top, followed by the second sheet of plastic wrap. Using a concave lid, or even a large flat spatula, press the ball down into a flat patty. Set aside 1 teaspoon of this seasoning and use the remaining to season the patties (on both sides) evenly.

    3. Mushrooms: Prepare the grill (if you’re grilling outdoors.) While the grill is heating, heat a large sauté or cast iron pan over medium-high heat. Add the oil and the mushrooms to the skillet and allow them to cook for 2-3 minutes. When the mushrooms start browning, season them with the reserved teaspoon of seasoning and toss. Remove from heat into a bowl or a plate.

    4. Cook + Assemble: Cook the patties on the same skillet (or outdoors) for roughly 3-5 minutes per side (indoors) it may take a little longer on an outdoor grill or until it reaches your desired doneness. When the burgers are almost done, lay the Swiss cheese over them and allow it to melt. Remove to a plate when done. You can also toast the buns with just a brush of oil if you’d like. When ready to assemble, place the burger patty on the bun and top with the sautéed mushrooms, onions, and a handful of arugula if you want a little freshness!



    This great family recipe is thanks to Little-Spice-Jar Recipes at https://littlespicejar.com/sweet-onion-mushroom-swiss-burgers/

    Lamb Burgers (Lamb Mince)

    Prep Time

        •    Prep and cook time: 1 hour & 5 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 tbsp butter
        •    4 leaves lettuce
        •    1 tbsp canola oil
        •    1 tbsp kosher salt
        •    1 egg, lightly beaten
        •    1/2 tsp ground cumin
        •    1 pound ground lamb
        •    1 tbsp chopped fresh mint
        •    1 medium red onion, sliced
        •    1 tbsp prepared horseadish
        •    1 tbsp spicy brown mustard
        •    1 tbsp Worcestershire sauce
        •    2 large cloves garlic, minced
        •    2 tbsps finely chopped onion
        •    1/2 tsp freshly ground pepper
        •    4 tbsps crumbled blue cheese
        •    2 tbsps chopped fresh parsley
        •    4 brioche hamburger buns, halved
        •    1 large beefsteak tomato, sliced 1/4 to 1/2 inch thick

    Method

    1. In a medium bowl, mix together the onion, garlic, parsley, mint, mustard, horseradish, Worcestershire, salt, cumin, pepper and egg. Add the lamb and mix well with your hands.
    2. Shape the lamb mixture into 4 patties. Press 1 tablespoon of the blue cheese into the center of each patty; roll into balls and then flatten into 3-by-1-inch patties. Transfer to a plate and refrigerate, uncovered, for at least 30 minutes and up to 2 hours.
    3. Heat a large cast-iron skillet over medium heat, then add the butter and canola oil. Place the cold patties in the skillet and cook until browned on both sides and cooked through, 4 to 6 minutes per side for medium-well.
    4. Assemble the burgers: Place the burgers on the buns, and layer with lettuce, red onions and tomatoes.



    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.com/recipes/lamb-burgers-3211814

    Asian-Style Beef Burgers

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 tbsp olive oil
        •    1 egg, lightly beaten
        •    500g lean beef mince
        •    1 tbsp red curry paste
        •    1 clove garlic, crushed
        •    80g baby rocket leaves
        •    2 green onions, finely sliced
        •    ¼ cup whole egg mayonnaise
        •    50g snow pea sprouts, trimmed
        •    4 wholemeal rolls, lightly toasted
        •    1 large carrot, peeled into ribbons
        •    Hot chilli sauce, to serve, if desired
        •    Coriander and mint leaves, to garnish
        •    1 Lebanese cucumber, peeled into ribbons
        •    2 tbsps panko breadcrumbs (alternatively use 2 tbsp fresh breadcrumbs)

    Method

    1. Combine the beef mince, garlic, curry paste, green onions, breadcrumbs and egg . Season and shape into 4 burgers.
    2. Preheat the barbecue flat-plate or pan to moderately-high heat. Lightly brush the burgers with oil and place the burgers on the barbecue or in the pan, reducing the heat to medium.
    3. Cook for 5 to 6 minutes each side or until cooked to your liking, turning the burgers once.
    4. Serve burgers on toasted buns with rocket, cucumber, carrot, sprouts, mayonnaise, coriander and mint leaves and hot chilli sauce, if desired.



    This great family recipe is thanks to Australian Beef Recipes at https://www.australianbeef.com.au/recipes/asian-style-beef-burgers/#

    Classic Swedish Meatballs

    Now you can recreate the meatballs you've enjoyed on furniture shopping trips at home...

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 egg, beaten
        •    2 tbsps plain flour
        •    400g lean pork mince
        •    85g fresh white breadcrumbs
        •    1 tbsp each olive oil and butter
        •    1 small onion, finely chopped or grated
        •    400ml hot beef stock (from a cube is fine)
        •    1 tbsp finely chopped dill, plus extra to serve

    Method

    1. In a bowl, mix the mince with the egg, onion, breadcrumbs, dill and seasoning. Form into small meatballs about the size of walnuts – you should get about 20.
    2. Heat the olive oil in a large non-stick frying pan and brown the meatballs. You may have to do this in 2 batches. Remove from pan, melt the butter, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until it is a thick gravy, then return the meatballs to the pan and heat through. Sprinkle with dill and serve with cranberry jelly, greens and mash.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/classic-swedish-meatballs