Tuesday, 2 September 2014

Smokey Homemade Burgers (or meatballs!)

 Constant Comfort - Food for the Soul

This is my most recent recipe, and Mr Strong has insisted I put it up because he enjoyed them so much!!

Smokey Homemade Burgers (or meatballs!)

Makes 4 Burgers (or about 12 meatballs!)


500g Extra Lean Beef Mince (now labelled as Lean in some shops - less than 5% fat)
1 Tbsp Oregano
3 Tbsp Smoked Paprika
1 Tsp Mild Chilli Powder
2 Tbsp Garlic Granules or Powder
1 White Onion (finely chopped)
Black pepper to taste

To Serve: Burger Rolls (cobs as I call them!), salad and home made chips - or whatever you fancy!

  1. Mix all together in a bowl and make sure you squash all the mince so that it is fairly smooth.
  2. Form into 4 burger shapes* and ideally leave in the fridge for an hour, or until you need them.
  3. Cook until the juices run clear. I tend to cook these in the oven on 180°C (Fan, increase to 200°C if not using a fan oven) on a baking tray in the oven for about 25-30 mins. You could grill or fry them if you prefer.
  4. Serve and enjoy!!
* I have a great burger maker from the Betterware catalogue which I can highly recommend. It is a plastic mould which presses the burgers into the right shape and size!

Note: They are low fat by using extra lean (now labelled as lean in most shops - less than 5% fat mince) and therefore if you are on Slimming World like me then they are syn free. I would recommend not using extra lean mince unless you really want to as I think they would be better with the next mince up (lean - or now labelled reduced fat in some shops - less than 10% fat mince).

Tip: You can also make these into meatballs, which are delicious! These can be made ahead of time, and provided the mince hasn't already been frozen and defrosted, you could make up a batch raw and then freeze, ready to be cooked from frozen on another day. I would suggest that if you cook from frozen you reduce the temperature of the oven to 160°C and cook for another 15 mins or so longer.

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