What’s Cooking?…Herby Hamburgers at Home

What’s Cooking?…Herby Hamburgers at Home.

Three things I’ve never really understood about hamburgers,  They seem to get a bad reputation as an unhealthy food.  I believe when they are made at home they are a terrific and adaptable meal.  I’ve also never understood why people don’t make them at home more? Its not like its a difficult thing to do.  And the third thing is the economics of it.  It makes sense to make them at home because they sure can be expensive if bought out in a restaurant or take away.   Which leads back to the beginning.  If hamburgers are made at home they can be so delicious and you can be deciding what ingredients go into them, so they don’t have to be unhealthy.

Anyhow, I think these are delicious.  They are easy and fun to make.  If you don’t know what to cook, they are are a pretty good standby, and crowd pleaser, hot or cold.

This is how I do it.

Ingredients (makes 10 -12 hamburgers)

1 kg quality pork and veal mince
2 large brown onions,  finely chopped
2 large free range eggs
1 tablespoon dried oregano
1 large bunch of finely chopped parsley
freshly ground black pepper
2 tablespoon soy sauce
1 tablespoon olive oil

salt to taste


Mix all ingredients well together. If you have time, cover, refrigerate and allow to marinade for an hour or even overnight.
Put a frypan on medium heat.  Add 1 tablespoon of your favourite cooking oil.
When ready to cook, with wet clean hands, form into round balls then flatten out into a hamburger round.  add the rounds carefully to the hot pan.  Allow the burgers to brown.  Turn over carefully with a flat spatula.  If they they are sticking, be patient, remove from the heat source and wait a couple of minutes,  The burgers will loosen and be easy to turn over.


Turn the heat to low and allow them to cook through.


Once they are cooked through, put the hamburgers into a heatproof dish to keep warm.


Its up to you how to serve them, there are so many ways.  Today I added extra sliced onions and sauted them in the pan tailings.


Once they were done a added some spinach, chilli and an egg.

They can be served with mashed potatoes and greens of your choice, or fresh salads.

Any leftovers make a great sandwich filler for the next day!

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