Ingredients
- One egg
- One teaspoon mustard – regular or Dijon
- One teaspoon Worcestershire sauce
- One small onion, finely grated
- One clove garlic, minced
- One teaspoon dried oregano
- One teaspoon dried thyme
- One teaspoon dried
- rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 250g medium ground beef
Preparation
Lightly oil grill and heat BBQ to medium.
Whisk egg in a bowl and add next six ingredients.
Add the dried spices and crumble in beef. Using your hands or a fork, gently mix together. Handle the meat as little as possible – the more you work it, the tougher it gets.
Gently shape but don’t firmly press mix into burgers as thick as your forefinger.
Using your thumb, make a shallow depression in the centre of each burger to prevent “puffing” during cooking.
Place burgers on the grill, close lid and grill for about six to eight minutes a side but only turn once. Cook the patties until they are no longer pink inside.
Don’t mash your burger patties by pressing down with a spatula, pricking with a fork or turning often as precious juices will be lost!
Tuck them into a hamburger bun, add your favourite toppings and sauces, and eat!
