Go for it Justin! In summer if you don’t BBQ you should hang your head in shame 😉

Patricia, glad to have been an inspiration! Keep looking out for more BBQ recipes right here 🙂

Yorinda, if you must put onions in your burger I recommend finely chopping them and softening them up in a with a touch of oil in a frying pan, then pat them dry and let go cold before adding them to the mix. A lot of people make the mistake of rough chopped raw onion and yes doing that tends to make your burger fall apart. Steak tartare? I love it! Although use the finest quality and freshest fillet steak you can possible get for the best result…bit more expensive than burger mince though 😉

It is good to know that you can make mince patties that way without the bread crumbs or other fillers.
Would it work to add finely chopped onion to the mix or would that cause it to crumble?

Have you ever tried the ‘tatare’ version where mince is just mixed with an egg and onion and then eaten raw?

To happy taste buds!
Yorinda
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Sarah, yes they will firm up in the fridge and that is the preferred route, but using the mashing technique lets you go straight to the BBQ without fear of them falling apart 🙂

Rachel, quality beef is of course preferred, the fat content is important for burgers but a lot of the better quality minced meat has a very low fat content. How do you make yours? 🙂

Holly try my mashing technique and recipe, I will bet they come out of your press with a firmer texture…would love to know how you got on!