BETTY'S BURGER PATTIES - AUSSIE STYLE
This is a hero item and a regular in my family. The herbs and extra's make these patties a great addition to your burger. I make 2 kilos (4 pounds) worth of patties and freeze half. Patties need to be refrigerated for 1 HOUR prior to cooking or they will break apart.
Provided by Betty Bramanis
Categories Burgers
Time 25m
Number Of Ingredients 8
Steps:
- 1. Heat the oil in a pan and fry the onion for 2 minutes - enough to take away the rawness and just cook through.
- 2. Place all the ingredients (including the cooked onion) in a large bowl and use your hands to mix well.
- 3. Form into 10-12 equal sized patties. Place on a large plate. Cover and pop in the fridge for at least 1 hour or over night.
- 4. Cook patties on a hot grill, BBQ or griddle plate. Only turn once and DON'T press down with a spatula.
- 5. Serve inside your favourite burger.
SALMON PATTIES
From Betty's Soul Food Collection ... Bisquick Heart Smart® recipe! Fishing for a twist on burgers? You've found it!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- In medium bowl, mix all ingredients except margarine, buns, lettuce and dill dip. Shape mixture into 4 patties, using heaping 1/2 cupfuls for each patty.
- In 10-inch nonstick skillet, melt margarine over medium heat. Cook patties in margarine over medium heat 10 to 12 minutes, turning once, until brown and cooked through.
- Fill buns with lettuce, salmon patties and dill dip.
Nutrition Facts : Calories 440, Carbohydrate 37 g, Cholesterol 185 mg, Fat 1 1/2, Fiber 4 g, Protein 31 g, SaturatedFat 4 1/2 g, ServingSize 1 Sandwich, Sodium 770 mg, Sugar 7 g, TransFat 2 1/2 g
AUSSIE BURGERS WITH THE LOT
Stack your grilled beefburgers with cheese, bacon, pineapple, beetroot, tomato and lettuce - the Australian way
Provided by John Torode
Categories Main course
Time 1h10m
Yield Makes 6
Number Of Ingredients 15
Steps:
- To make the burgers, mix together all the ingredients and knead well so everything is thoroughly mixed. Separate the mix into 6, roll each into a large ball, then shape into burgers (see photos, right). Put them in the fridge and, if possible, leave to chill for at least 1 hr. They can be made up to 2 days ahead.
- To cook the burgers, get the barbecue good and hot with the coals glowing. You don't need to add any oil to the burgers. Put them on the barbecue and leave for a few mins until the edges start to colour, then slide a fish slice under the burgers and turn over. Repeat the process, then turn again. Remove to the cooler side of the barbecue and leave to cook for a good 15 mins if you like them well cooked.
- While the burgers are cooking, BBQ the bacon and pineapple. Top the burgers with the bacon, then add the cheese and put back on the barbecue to melt. Warm the baps over the barbecue, too, if you like.
- Divide the mayo between the bap bases and top with the burgers. Add the pineapple, beetroot, tomato and lettuce, then put the lids on top.
Nutrition Facts : Calories 1009 calories, Fat 64 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 67 grams protein, Sodium 4.2 milligram of sodium
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