HOMEMADE BEEF HAMBURGER PATTIES OR MEATBALLS
Feel free to adjust the spices. I love fresh mint from the garden so I use a lot and the thyme was a gift from a church sister so I was keen to enjoy the freshness. I use my nose on the spices until it smells so good I want to start frying immediately.
- Hamburger patties:
- 750 g mince, beef but if you have pork mince or pork sausage then mix it in as it will be more flavoursome and moist
- 1½ tablespoons ginger and garlic paste
- 4 – 5 tablespoons fresh mint, finely chopped
- 2 – 3 tablespoons fresh thyme, pulled off the stems. If using dry, use less
- a good shake of salt, to taste
- freshly ground black pepper, 4 turns of the grinder
- 2 teaspoons cumin powder
- 1 teaspoon nutmeg
- 1½ teaspoon paprika, smoked is best if possible
- 1 medium white onion, very finely chopped
- 1 baby red onion, very finely chopped
- zest of ½ lemon
- 3 extra large eggs
- crumbs of 2 slices of bread, roughly powdered in grinder
- optional, as much fresh chopped coriander as your nose tells you to add, ± 2 tablespoons
- Meatballs:
- 2 – 3 tablespoons coriander
- 2 – 3 chopped chillies, red is our fav as it’s hotter
- 1 teaspoon garam masala
Mix all ingredients except eggs and breadcrumbs, add them last, mix to completion.
Shape into round burger patties, but go ahead and be creative if your rolls are oval or long.
I got 10 burgers out of the above mix however I did make mine slightly smaller in size than hubbys.
Meatballs:
Leave out the lemon zest, mix in the coriander, garam masala and chillies and shape into balls. Use an ice cream scoop for uniformity. I first fry my kebabs in a little oil as this seals them and prevents breaking when stirring if making a curry. Also I find oil releases from the kebabs and this way I don’t get an overly oily chutney or curry or whatever I use them for. They make fantastic fillings for wraps and pitas.
Recipe and photos: Leora Nair
