Robbie’s Inspiration – Recipes from around the world: American hamburgers

You just cannot go wrong with hamburgers, especially if you have two hungry teenage boys to feed. This recipe makes about twenty large hamburgers so I froze half to use another day [a day which came quickly at the request of my family, I must just add].

Ingredients

2 kg good quality minced meat

1 onion finely chopped

2 eggs

250 ml oats

50 ml tomato sauce

100 ml Worcestershire sauce

50 ml chutney

15 ml apricot jam

25 ml red wine

15 ml salt

5 ml mixed herbs

3 ml cloves

5 ml ground black peppers

2 ml coriander

Method

Put the mince into a mixing box and break into small pieces. Add the chopped onion and eggs and mix well. Add the tomato sauce, Worcestershire sauce, chutney, apricot jam, red wine, salt, mixed herbs, cloves, black pepper, and coriander. Mix well with your hands. Roll the mixture into golf ball sized balls and then roll in the oats until completely covered. Flatten to about 1 cm thick all over.

Cook in vegetable or olive oil in a hot frying pan for approximately 5 minutes on each side. The middle should be slightly pink.

While the hamburgers are frying. Make a sauce using 100 ml tomato sauce, 100 ml chutney, and 100 ml mayonnaise. Mix well.

Cut your bread rolls in half. Butter the bottom half and cover the top half in sauce. Add a slice of fresh tomato and a piece of lettuce to the bottom. When the hamburgers are cooked, place on the bottom half and close. You can add any other items like cooked mushrooms, fried onion rings, and cheese.

These hamburgers are very tasty and were a big hit in my house.

75 thoughts on “Robbie’s Inspiration – Recipes from around the world: American hamburgers

  1. I enjoy burgers, but never bother to make them. The main reason is that I prefer Venison burgers, and it is easier to buy them already made, than to source expensive Venison to make them myself. 🙂
    Best wishes, Pete.

    Liked by 1 person

  2. Eggs are a good binder in this recipe. I’ve never used red wine or apricot jam, but they would certainly add depth to the flavor. Nowadays I sometimes skip the bun because it adds calories. Thanks for sharing an enhanced version of a very American menu item, often offered at fast-food establishments. 😀

    Liked by 1 person

    1. Hi Marian, I must be honest that I find most bought hamburgers disappointing with regards to flavour. This may well be different in the US, but that is the case here. There are delicious and worth the effort.

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      1. You are right in that turkey is not very flavorful, and because it has no fat, can be tough, if overcooked. I will definitely incorporate some of these ingredients into the turkey just to see how it improves the flavor!

        Liked by 1 person

    1. Hi Jacqui, take-out and eating in restaurants has gone up here too, along with food prices generally. We are not buying much take-out anymore, we prefer making our food at home. These burgers are really tasty and worth the effort and money spent.

      Liked by 1 person

      1. It’s good that the boys feel special to have burgers. I bake blueberry muffins when I see the grandkids. Autumn loves it. Even Will likes it. Mercy and Will like to cook and Mercy likes to bake. Probably she bakes somethings else.

        Liked by 1 person

  3. Americans do love their burgers, it seems. Up in Vermont their is a lot of consideration towards locally produced food and well raised food. A restaurant might mention the breed of beef, its primary diet, and even its farmer. And then come the locally sourced toppings and cheeses! Or there’s always a good old venison burger, though this may be mixed with locally grown pork. Your recipe does sound good and sometimes people would take the time to craft such a fancy burger or use those ingredients in that other diner staple, meatloaf.
    Did you ever have a burger when you were in NZ? I did, it tasted suspiciously of mutton…

    Liked by 1 person

    1. Hi Miss D. I only had a Nandos burger in New Zealand and it was horrible. The worst Nandos I’ve ever had. It does originate from South Africa so maybe that is why it seemed so inferior by comparison. We had some good meals in NZ, but the beef there had a slightly different taste to our meat here. It was also very much more expensive.

      Liked by 1 person

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