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Juicy Beef Burgers (Fructose Friendly)


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Ingredients

16 portion(s)

Burger Patties

  • 1000 g beef (Topside/Chuck/Porterhouse), semi-frozen
  • 2 carrots, roughly chopped
  • 4 rashers of middle bacon, trimmed
  • 2 tomatoes, roughly chopped
  • 2 eggs, lightly beaten
  • 90 g bread crumbs (GF)
  • 1 lemon, (zest and juice)
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tsp mixed Italian herbs
  • 2 tsp all purpose seasoning
  • 15 g soy sauce
  • 1/2 tsp smoked paprika
  • Garlic Oil
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Recipe's preparation

    Burger Patties
  1. Mince semi-frozen Meat (30-40 seconds, speed 7), checking regularly to ensure you get the consistency you like, moving with with the spatula to help it all get minced evenly

  2. Add 3T Water and mix again (5 seconds, speed 7) then put aside

  3. Grate Carrot (3 seconds, speed 5)

  4. Add Bacon (2 seconds, speed 5)

  5. Add Tomato (2 seconds, speed 5)

  6. Add Mince (Rev+4, 15 seconds) stirring with spatula to help it move

  7. Add beaten Eggs, Breadcrumbs, Lemon Zest and Juice, Salt, Pepper, Italian Herbs, All Purpose Seasoning and Smoked Paprika (Rev+4, 20 seconds) stirring with spatula to help it move

  8. Lightly roll in to balls and refrigerate for at least 20 minutes

  9. Then, flatten to desired height and press your thumb in to the centre on one side of patties

  10. Drizzle with Garlic Oil

  11. Cook on BBQ or Frying Pan (moderate heat) for 4-6 minutes each side (cooking non-dented side first), or until cooked through to your liking

  12. To Serve
  13. For Fructose Friendly - serve broken up patties in Iceberg Lettuce Cups along with Cucumber, diced Beetroot and grated Carrot.  Fold Lettuce around contents like a little Lettuce Envelope, and enjoy!

    Otherwise - serve on a lightly toasted Hamburger Bun with the above suggested salad veges

  14. Serve with a squeeze of Tomato Sauce, or make up your own sauce with a 50/50 combination of Mayonnaise and Sweet Chilli Sauce (Soy Mayonnaise if you are Dairy Free or Lactose Free)

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Accessories you need

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Tip

Cook half, and then freeze the other half of these (uncooked) patties for up to 1 month

When making patties – don’t make them too compact and tight.  Aim for loosely formed patties

When cooking – don’t flatten with the spatula as you cook as you’ll squeeze out the juices

I often use a half/half mix of Chuck and Porterhouse steak, chopped in to cubes, removing major sinew but leaving marbling.  To get it from the supermarket to a semi-frozen state took 2 hours in the freezer.  You will find when you scoop out the final mix for the patties, bits of sinew might reveal itself stuck around the blades.  Just pull them out and bin them


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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