These are a good one for kids to make up and get their hands dirty. You don’t need any binders when you use your hands. The squeezing and squishing makes it all stick together. I literally just pinch off a blob of mince and pop it on the pan. No need to fiddle with it too much as the squeezing action when you’re mixing it all together is what helps it hold. The gnarly little jagged bits that stick out get crunchy and awesome so you don’t want them too perfect!
Check out this video on my no mess method of cooking meatballs!!
If you over cook them, they will become dry so keep checking with a tester.
As always, you can halve the mixture or freeze half once you’ve made it up! Try it with lamb or chicken mince - chicken is a little sloppy so I use a spoon for that. A combo of beef and pork mince is scrummy too.
Roll it into little finger food balls and have them as part of a nibble board with SP fries and Spicy Salsa using the Smokin' Spice if you have any left!
Roll into little logs and serve with hummus or tzatziki, quinoa and roast veg salad and wrap it all up in an easy GF wrap.
We have a version of burgers passed down from my side of the family called “Nanna Burgers” Then my Mum has her version and I have mine! My cousin's Nanna Burger is different again! My Mums had grated potato and rolled oats as the binder, along with the onion and carrot. She used to roll them in flour before frying. Hers were soft and squishy with a crunchy crust.
These are a firmer version and you could put things like psyllium husk or quinoa flakes in them to change the texture a bit if you like, but we love these just as they are cooked in a little duck fat with some baked potatoes and steamed veg. The Smokin' Spicy Salsa pureed, is the bomb with the burgers - served warm in winter of course!
