It didn’t take long to make the jump fom low histamine meat balls to low histamine burgers, they are baiscally the same thing.
You should not have grease dripping down your chin and your burger should not fall apart in a soggy bun. The bun is there to convey the burger from plate to mouth, it needs to be robust enough not to disintegrate the first time you pick it up. There is a reason McDonalds don’t use brioche buns, its because they aren’t up to the job. Ovenbottom muffins on the other hand are perfect, they will hold a burger plus sauce without falling apart until the very last bite.
If you just use beef mince, salt and pepper you are going to end up with a soggy burger, if you leave it uncooked in the middle you are going to end up with a soggy burger and sooner or later food poisning. A burger is made of mince, and so does not get tough when you cook it the way a steak does, simiallry a burger has fat mixed in with it so it is self basting as it cooks so can take a higher more sustained heat.
Mixing onion with the mince gives flavour and also softness and adding oats gives a lighter texture. It also reduces the amount of beef per burger which is cheaper and better for your digestion.
Start by finely chopping the onion, you are aiming for a 3mm dice and put in a bowl.
Next add the beef mince and a slug of vegetable oil, if your beef mince is less than 12% fat add two slugs, if its more than 12% add less.
Add rosemary and paprika
Add poridge oats, start with a handful and add more as you mix to get the right texture.
Mix by hand, you need to get your hand in and squech the mic between your fingers you want to end up with the texture of well worked playdough, add more oats if its too sloppy and a slug of oil if its to dry.
I cook for five, one of whom is a toddler, so nine burgers is ideal and about the most you can get from 500g of mince. Use a burger press or roll into a ball and squish flat with a dimpe in the middle.
Chill your burgers in the fridge for an hour or so.
Grill under a high heat for about seven minutes each side depending on how thick they are and how hot the grill is.
- 1 decent sized onion finely diced
- 500g beef mince
- Slug of vegetable/rapeseed oil
- Porridge oats – about two handfuls
- 1 teaspoon of dried rosemary
- 1 teaspoon of sweet paprika
- Burger buns, anyting but brioche, ovenbottom muffins are best
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