Meanwhile, mix the beef mince with the herbs and season with salt ... With wet hands, shape the mixture into four burgers, or more depending on the size you require. Chill until needed.

Using a 1:1 ratio of ground chuck and hot Italian sausage makes these patties juicy, zingy, and unlike any burger you've had before. A 1998 Food & Wine Best New Chef, Michael Symon grew up in a ...

Our ultimate fully-loaded smashburger contains both pulled beef brisket and ground beef topped with cheese, bacon, onions, ...

Blend well, then cover and place in the fridge if not using straightaway. To make the burgers, put the beef mince in a bowl and add half the jerk marinade (keep the rest in the fridge to use later).

For a more textured mince, and/or if you want to know exactly what has gone into it, choose a piece of beef and ask your butcher ... as chuck or flank). For burgers, patties or meatballs, meat ...

Minced beef is relatively ... meatball recipe by BBC Good Food, which I made a few times and adjusted the quantities where necessary. Arguably, the best thing about these burgers is that the ...

Cook the beef patties ... Repeat to create 8 burgers in all. Spear each burger with a bamboo toothpick through the middle. Transfer to serving platter and serve immediately. Recipe courtesy ...