Most people try and wing-it, their burger patty mix (recipe), but I prefer to pat it!
This one’s for my Uncle Stephen (Teeps), my number one fan, who reckons my meat patties are by far the best! He’s on a low carb diet, well so he reckons, so we cut the breadcrumbs and just go hard on the protein (minced meat).
There is ‘science’ behind all this, but we’ll let Uncle Teeps roll with his ‘low carb’ burger mix, a chemical reaction in fact between good old reguar table salt (NaCl) and the meat’s fibrious tissue (myofibrils). Salt plays a cruital role in burger construction by dissolving the meat’s fibres and creating a ‘stickiness’ that helps bind the minced meat mixture together.
So ditch the breadcrumbs, flour and/or egg and go with the ‘low carb’ option 😜.
500g prime beef mince
1 small to medium sized beetroot (grated)
3 cloves of garlic (crushed)
Fresh ginger (grated) – similar portion to garlic
2 tablespoons of fish sauce
A handful of finely diced fresh herbs (coriander or parsley) or finely chopped spring onion
2 teaspoons of salt
Cracked pepper to taste
Combine all ingredients in a medium to large bowel. Work the mixture with your hands and ensure the salt is evenly distributed. I usually work my mixture for 5-6 minutes but if you have big strong hands, 2-3 minutes should be suffice.
Roll the mixture into balls and then work the mixture into the shape of a burger patty 🍔.
Place a generous amount of oil in a large fry-pan and cook on a medium heat for 3-6 minutes either side.
Serve between two sides of a bun with all the good stuff; Avocado, tomato, beetroot, lettuce and plenty of mayo!
Now get your laughing gear around that!
Eat meat and enjoy xx