You use beef (not ham of course) in a barbecue hamburger recipe - and not just any old beef, but good quality lean minced beef - or minced rump steak if you’re splashing out.
If you’re mincing the beef yourself in a food processor, then cut off any gristle but leave the fat because it’s the fat in the meat which keeps the hamburger moist as it’s cooking.
100 grams of meat is about enough for one hamburger if you’re going to serve it in a bun. Otherwise 225 grams (or the American half-pounder) is a good grown-up serving.
Remember not to add salt as it draws out the juices and makes the homemade hamburger dry. Let everyone add their own salt after serving.
I think simple is best, especially if you use minced steak:
If you find that they don’t want to stick together, no matter how hard you press, add a teaspoonful of mild mustard and some finely chopped herbs, such as parsley or basil.
If minced steak is beyond your budget, use a good quality minced beef and add a few more ingredients:
Turn them into cheeseburgers by adding 90 grams of grated hard cheese, the other half of the grated onion and a few drops of Worcestershire sauce.
For a spicy burger, add a very finely chopped, cored, red pepper, a de-seeded red chilli (or a few drops of Tabasco or other chilli sauce), a minced clove of garlic and some chopped fresh parsley.
You can also add 50 g of fresh breadcrumbs, along with 150 ml of tomato sauce or ketchup for a tomato burger.
The variations are endless with a barbecue hamburger recipe - so have fun experimenting!
Serve the hamburgers with the traditional accompaniments - such as tomato sauce or salsa, pickles and relishes, or mustards and Worcestershire sauce, as well as salads and potatoes.