Chop the onion and garlic very finely and sweat off in some oil for 10 min or until soft and fully cooked. Season to taste.
Mix the ginger powder, breadcrumbs, salt, black pepper, oregano and ground coriander with the Worcestershire sauce, ketchup and milk. Mix this with the beef mince and cooked onions and garlic until evenly distributed. Cook off a small portion for tasting and correct seasoning if needed.
Weigh out 125 gr per portion and shape this into a burger using a ring mould. Store the burgers in the fridge to firm up for a minimum of 30 min or overnight.
Extra’s
Slice the burgers buns, tomatoes and cucumbers.
Shred the iceberg lettuce
Cut the red onion in semi-circles.
Coleslaw
Peel and grate the carrots. Cut the white cabbage in fine strips.
Mix the carrots with the white cabbage and mayonnaise and season to taste.
Cooking
Bake the burgers in a preheated oven at 180˚C for 15 min or until cooked through.
Serve the burgers in the bun and serve on the side the coleslaw, the onion, tomatoes, cucumbers, lettuce, grated cheese and condiments.
Stuff to know
This quantity will make 95-100 burgers. Cooling the burgers will help them to keep their shape when cooking. Do not make them too wet or they won’t hold their shape. The burgers are easier to shape if using a ring mould with the desired diameter. It is possible to grill the burgers on a barbecue or on the hob. It is possible to make the burgers without the onions and garlic.
Variations Add some mustard if desired to the burger mix. Make individual meatballs from the same mixture. Add cumin and use lamb mince for lamb kofta’s. Serve with tzatziki.
Recipe by Jeroen Valkenier Recipes at https://jpvalkenier.com/beef-burgers-with-buns-and-salad-xl/