Homemade burgers make easy weekend food. If you pile them up with salad, they're actually not too bad for nutritional value either. I have included recipes for both meat and vegetable patties. My vege burgers have been sold at many a fundraising event and raved about! Delish.
500g beef mince
1 onion, grated (or finely chopped and sautéed until soft)
2 tablespoons chopped fresh parsley
½ cup stale breadcrumbs
1 clove garlic, crushed (optional)
Pinch salt and pepper
Combine all ingredients in a large bowl. Season with salt and pepper. Shape tablespoonfuls of mixture into meatballs, or 2-3 tablespoonfuls into patties. Refrigerate for 30 minutes. Shallow fry both sides over medium heat for 8-10 minutes until browned and cooked through. Drain on paper towel.
1 medium carrot, peeled
2 medium potatoes, peeled
2 small zucchini
1 medium sweet potato, peeled
1 small onion, finely diced
2 tablespoons plain flour
3 eggs, lightly beaten
Salt and pepper
Oil for shallow frying
Grate carrot, potato, sweet potato and zucchini. (I use the food processor.)
Sauté onion in 1 tablespoon butter in a small pan. Add to grated vegetables and mix to combine. Sprinkle flour over vegetables and stir through. It is important to add the flour before the eggs. Add eggs and mix well.
Heat oil in frypan. Drop 2 tablespoons mixture into pan and shape to form a round. Fry 2-3 minutes each side until golden and crispy. Drain on paper towel.
Assemble cooked patties onto burger buns with your choice of salads, sauces, cheese, cooked bacon, pineapple or fried egg.
Vege Patties are a real treat! Even better is a vege burger layered with salad and satay sauce!
Life for us has been all about survival on a shoestring budget. I cook from scratch and don't buy prepackaged mixes of anything. I've learnt how to live on very basic (and cheap) staples. I've raised happy and healthy kids and I believe that good food is central to a good life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.