Hey guys! It's early here, 8am, and I woke up way before my alarm was supposed to go off. My mind is too busy, and I'm kinda amped for the day ahead. No reason, just feeling excited to GET SHIT DONE!

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Over the weekend I decided I wanted to try a new burger recipe. Burger patties are something I've always made from scratch, along with meatballs and salad dressings. I just can't bear the thought of eating something where I'm not entirely sure of all the ingredients. Sausage, meatballs and burger patties are prime examples of this. They are made in a butchery (hopefully) and I know (especially with sausages) that sometimes, some quite dodgy ingredients sneak their way into the recipe. This is why I always make my burger patties from scratch.

Recently, I have been experimenting with a healthier patty, lean mince in the form of turkey, venison and ostrich; no breadcrumbs or dairy as binding agents. I definitely got a tasty burger recipe down pat that way, but I found them a bit too solid and sometimes, slightly dry. I was craving a big ol' juicy burger, with loads of flavour and a bit of fat. And so, my best (juicy AF) burger patty was born this weekend.

Here's my method - let me know if you try it, and what your results are

INGREDIENTS

• 440 grams mince (I like a ratio of half beef, half pork)
• 1 egg
• 3 T whole milk
• 3/4 cup breadcrumbs
• 1 t English mustard
• 1 T soy sauce
• pinch of cayenne pepper
• 2 cloves garlic, chopped finely
• 1 small red onion, chopped super fine
• 1 T bbq spice
• 1 t oreganum
• 1 T salt
• 1/4 t ground black pepper

METHOD

In a large mixing bowl, add all the ingredients. Mix thoroughly with your hands, and massage the spices into the mince.

Form your patties - I like to say about 120 grams per patty, so this recipe will give you four patties.

Refrigerate (or pop in the freezer if you're in a hot place like I am [Africa])

Prep your buns! Toast the buns lightly in a dry pan, spread your desired sauce - I prefer American style mayo and a smidge of English mustard, some lovely fresh cos lettuce and tomato - but this is where you can get creative.

Once your buns are prepped, heat a frying pan up quite high, gas mark 5 at least. Add some oil, or even butter, and start to fry your burger patties

Fry for two to four per side, depending on how you like your burger. If you are adding cheese, pop a slice onto the patty while frying for that oozy melty effect.

Add the rest of your chosen topping, and serve! I served with gherkins, tomatoes and red onion. Divine!

Voila!

Let me know if you make the patties, and how they are if so! Love to get feedback on my recipes.

So much love, Princess Mew Mew