Ingredients
Hamburger Patty Mixture
- 450 g Topside (meat)
- 130 g tomato sauce
- 2 large, brown onions
- 250 g Milk of choice
- sea salt & pepper to taste
- 1 egg
- 5 - 6 sprigs fresh herbs of choice e.g. parsley
- 2 heaped tablespoons plain flour
- olive oil cooking spray
Suggestion to assemble Burger (each bun)
- 1 hamburger bun
- 1 slice other cheese of choice
- 1 slice Pineapple
- 2 slices tomato
- 2 slices Beetroot
- 1 slice bacon, pre-cooked
- sauce of choice e.g. tomato
- mayonaise
Accessories you need
-
Varoma -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
1. Pre-mill 40g grain of your choice on speed 9 for 30 seconds until desired consistency.
Set aside to use when shaping the patties .
Cut topside into 2cm cubes. Chill in freezer for 15 to 30 minutes. Partial freezing of meat will assist in a nice clean cut when mincing.
Mince in two batches (maximum 300g) on speed 7 for 8 seconds for a fine appearance or pulse with
"Closed lid" Turbo 3 - 6 times for chunky textureThe main picture illustrates the end result of mincing with speed 7. Set aside.
Add quartered onions and herbs to TM bowl. Chop finely on speed 7 for 2 seconds. Add minced meat, sauce, milk and seasoning. Combine on
"Counter-clockwise operation" speed 3 until mixed through. Transfer mixture to medium-sized bowl. Cover bowl and allow Hamburger mixture to sit in fridge for at least 3 hours.
Add flour to pre-made Hamburger Patty mixture. Combine with large mixing spoon or clean hands. Moisten hands. Shape patties to desired size.
Suggestion: keep height of each portion no higher than 1 cm. Top tray will take up to 4 large portions or several smaller serves. Bottom tray will take up to 3 large portions.
Allow room around patties for steam to come through holes of trays.
Add 1 litre water to TM31 bowl. Lightly spray Varoma trays with oil before adding patties.
Method 1. With Varoma in place steam patties on Varoma temperature speed 2.
Method 2. Pre-steam patties as described above in method. Brown Hamburger for 1 to 2 minutes both sides in hot frying pan or on BBQ. This technique is illustrated.
Method 3. Cook raw, shaped burger patties in hot frying pan or on BBQ until cooked.
For large patties, allow 35 - 40 minutes cooking time. For smaller patties, steam for 25 - 35 minutes until cooked. Serve.
Suggestion for Flour
Topside Mince
Hamburger Patty Mixture
To Assemble Patties
To Cook Hamburgers
Tip
Prepare Hamburger Patty mixture at least 12 hours prior to it being required. Resting the mixture helps Hamburgers hold their shape whilst cooking. It also "saves" time later when the meal "rush" is on.
Place a piece of sharp cheese between 2 pre-steamed patties. Surround cheese-enclosed patty with a strip of raw bacon. Cook on frypan or BBq until bacon is crispy and burger browned to your liking.
Garnish with 1/2 cup suateed mushrooms
Hamburger Patty may be served hot with a selection of vegetables or cold with a quick salad.
Recipe supplied by my Mum. I copied this recipe from her cooking files during 1978 as a 14 year old. Used with permission to achieve my Go Getters' recipe demonstration.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
These had a very nice sweet taste to them (thanks to the tomato sauce), i did them in two batches and i found first was a little runny so i had to add more flour to help them stay in shape.
Jess
Are you sure to delete this comment ?