Juicy mayo beef burgers
This homemade burger tastes just as good as it looks! Here’s our clever tip - simply add a little Eta Thick‘N Creamy Mayo to the burger mixture, it gives the patties extra moistness and flavour. The result is a juicy burger every time.
Ingredients
Method
Ingredients
- 500 g lean beef mince
- ½ onion, very finely chopped
- 1 Tbsp Eta Thick‘N Creamy Mayo
- 1 Tbsp Lea & Perrins Worcestershire Sauce
- 1 tsp Dijon mustard
- 4 burger buns, cut in half and toasted
- Toppings:
- cheese slices
- lettuce leaves
- Wattie’s Beetroot Slices
- tomato slices
- ¼ cup Eta Thick‘N Creamy Mayo
Method
- Combine the mince, onion, Eta Thick‘N Creamy Mayo, Lea & Perrins, mustard and season. Mix well.
- Mould into 4 patties with wet hands.
- Preheat a dash of oil in a frying pan over medium high heat. Cook the burger patties for 4 to 5 minutes on each side until the patties are well browned and cooked.
- Serve in toasted buns with cheese slices, lettuce, Wattie’s Beetroot Slices, tomato and extra Eta Thick‘N Creamy Mayo.
Tips
- Brown a sliced red onion in the pan after cooking the burger patties and serve as a topping.
- Try serving as sliders (mini burgers). Mould mince mixture into 8 and serve in small toasted buns with toppings.
FAQs
- Is pan frying the best way to cook burgers?
- Pan-frying is a great method for cooking burgers using minimal time while achieving maximum flavour.
- How do you know if a beef burger has been properly cooked and is safe to eat?
- Before serving your burgers, always check that they're steaming hot all the way through, when you cut into the centre, none of the meat is pink, and be sure that any juices run clear.
- Before serving your burgers, always check that they're steaming hot all the way through, when you cut into the centre, none of the meat is pink, and be sure that any juices run clear.