500 g of Extra Lean Ground Beef (Unfrozen)
1/8 cup Crushed Crackers or Bread Crumbs (I recommend Ritz Crackers, Rye bread, or Pumpernickel)
1 tbsp of BBQ Sauce
1 tsp of Thyme
1/2 tsp Crushed Pepper
1/2 tsp Salt
1/2 cup of Finely Chopped Mushrooms
1/2 tbsp Soya Sauce or Worcestershire Sauce
First thing you should do is take the meat out of the fridge and place it in a big bowl. This way the meat will be less cold on your hands later. If you’re using medium or regular beef instead of
Extra lean, I recommend doubling the amount of Crackers or Bread Crumbs.
Finely Chop the Mushrooms. They should be around the size of a pea. Any bigger and they will fall out of the meat, any smaller and they’ll turn it into mush.
Put all the ingredients into the bowl with the meat. With clean hands, mush it all together. Make sure that everything is well mixed.
Once everything is mixed together, you’ll be tempted to stop working the meat. Don’t. The longer you work the meat the more it’ll stick together when you cook it. This should take a minute or two of extra time with the meat.
Roll the meat into a large ball and split it into two smaller balls. Take the Two smaller balls and split them into two even smaller balls. Finally take your four smaller balls and split each one in two for eight meatballs.
Roll your meatballs in the palm of your hand and flatten it in the same way you would dough. Make sure to flatten well. They’ll retract and try to become balls again when you cook them.
If you want thicker burgers, split your meat into six instead of eight.
Cook on a BBQ, Griddle, or in a pan for around 3-5 minutes per side until they’re brown throughout. Don’t squish them with your spatula, or you’ll have dry burgers.