Homemade Paprika & Onion Burgers

A simple but effective burger recipe

5 from 2 votes

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Course: Appetizer, Main Course, Snack

Cuisine: American, British

Keyword: beef, bun, burger

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: burgers

Calories: 321kcal

Author: Martin (Dad What Cooks)

Cost: 3

Split the beef accordingly and get the required amount. Two burgers is about 200g - 250g. Into this mix in the paprika, salt, onion powder and combine them altogether.
250 g minced beef, ½ tsp salt, ½ tsp ground paprika, ½ tsp onion powder
Split the mix into two separate balls, one per burger.
Line the burger press with clingfilm.
Place the burger ball into the clingfilm and cover with the other half of the clingfilm.
Press down and form the burger.
Hey presto you have a burger made. Burgers are then ready to be grilled, or fried or even oven baked. For best results either BBQ for around 5 - 10 mins flipping occasionally. Just ensure they are cooked through where the internal temperature reaches 70℃ for 2 minutes.
Burgers must be cooked through, with no pink meat and clear juices, because bacteria can be spread through minced meat rather than sitting only on the surface. A meat thermometer is the reliable check.