This is my version of Burger Kaw-Kaw (a local-bred designer burger establishment that is rather famous in the Klang Valley). No this is not a copycat recipe. It is just my version of a piece of succulent, juicy, tender, flavourful beef burger, an easy homemade beef burger. Above all, it is an effortless recipe. How cool is that.
If you have tried this easy homemade beef burger patty, you wouldn't want to go back to those frozen ones you found in your local grocery store. This fresh one has lesser fat contents and preservatives and tasted simply awesome! It tasted so tender and moist, something you would never be able to get in store-bought frozen ones. The juice was practically oozing out from the patties. When I was cooking this burger, the inviting aroma of the sizzling patties practically invaded my kitchen. It took a lot of my restraint to not take a bite at the patties on the pan.
Unlike most burger recipes that you found on the internet, this one is adapted to use local ingredients that are easily available in most of Asian kitchens. Yes, no ingredients that you only use once and waste the rest for this recipe. Simple is the keyword. The process of making this burger is really easy; first you mix in all ingredients, let the flavour develop, and cook. Put it onto a burger bun with your favourite vegetables and you have a complete meal already. As for sauces, it is up to you. Malaysians like it hot with chilli sauce but if you are adventurous, I strongly suggest a little honey mustard. Just take note that this burger is juicy and the juice itself acts as a flavourful gravy. I added a piece of melted cheddar cheese (put the patty with cheese into microwave for 40 seconds). Initially I wanted it melted a little to encase the patty. I made a mistake of putting it for too long. It turned out all watery and oozes to the bottom. What started out as a mistake became my saving grace as the burger was enveloped in a cheesy sauce instead. Absolutely delectable!
I also made my own burger buns for this recipe. A good piece of homemade beef burger should be paired with a nice piece of homemade burger buns as well right? You can check out the recipe for buns here. Although not perfect, it was good. Well, I am just being picky here. If you want it easy, just buy your buns. There is also a reason why the title of the post is named Easy Homemade Beef Burgers. It is supposed to be easy!
Easy Homemade Beef Burgers 容易自制牛肉汉堡包
Makes 5 patties
5 hamburger buns (recipe here)
5 slices cheese
green salad leaves
1 tomato, sliced
1 onion, sliced and make individual rings
500 gm good quality (sirloin) minced beef (30% fats)
1 small onion, grated finely
2 cloves garlic, minced finely
3 tbsp tapioca starch
1 tbsp soya sauce
1 tsp salt
1 tsp sugar
1 tbsp oyster sauce
1/2 tsp pepper
1. Mix all the ingredients for burger patty into a mixing bowl. Divide burgers into 5 equal portions and form into balls. I used a ring to shape each patty into a round shape. Alternatively, you could just roll it into a ball and press it flat. Just make sure the patties are of the same thickness so that they could cook evenly. If your patty is too thick, it is advisable to make an indentation in the middle so that it does not bulge too much when cooked. Put your patties on a plate, cover with cling wrap and put in the fridge for the patties to set and flavour to develop.
2. Heat up a grill, in my case just a pan, wipe the pan with a little oil, and wait for the pan to become very hot. Put patties in. Let it sizzle unperturbed. This would help retain the juices in the patties. Do not press on the patties as this would squeeze out the juices inside the patties. Lower heat to medium.
3. Flip patties once they are lightly charred. Continue to cook on the other side. Do not overcook as meat will turn tough. It took mine about 2 mins for each side as it was not very thick, The time you need would depend on the thickness and the heat. If your patties feel firm, then it is cooked.
4. Cut burger buns lengthwise into half, top with vegetables, tomato and sliced onions. Add the patties and top with a slice of cheese and some sauces (optional but not necessary). Serve hot.
1. Don't be alarmed if your burger tasted a little more flavourful than you like. Bear in mind that it would be sandwiched between buns and vegetables and the taste would be evened out.
2. Please also note that the patties would shrink a little when cooked. So when you are making the patties, make sure to do it slightly larger that the bun.
3. My patties would give a ratio of 2:1 bread to burger, just the correct size for me as I do not like it too beefy (hah!). If you are feeling carnivorous, adjust your patties accordingly.