This recipe produced really tasty burgers, moist and light, and full of flavor. The trick is to prepare the mixture in advance to let the herbs and spices soak well into the meat. Make the patties just before grilling with a little flour on the hands to avoid a sticky mess and brush both sides lightly with olive oil just before placing on the grill to avoid sticking. Cook for 5 minutes each side at the lowest setting on a gas grill with the lid down for medium, and 6 minutes each side for well done. Top with a slice or two of Jalepeno Chedder Jack cheese and serve when melted.

Serve in a bun with gherkins, lettuce, tomato and onion, or just on the plate with a healthy salad.

Ingredients

  • 1 pound                            Organic minced meat (ground beef)
  • 3 cups                              bread cubes (from fresh bread)
  • 1/2 cup                            milk
  • 1 pack                              HOT taco spices (or mild if preffered)
  • 2 tablespoons                 (heaped) of finely chopped herbs – Rosemary, Thyme, Oregano, Sage
  1. Soak bread in milk until all the bread is thouroughly wet
  2. Squeeze bread by hand to extract excess milk
  3. Discard milk
  4. Put wet bread into a large mixing bowl
  5. Add the herbs and Taco mix and mix well until mushy with a glove or hand inside a plastic bag
  6. This mix should not be wet just moist
  7. Crumble in the meat and mix very well by hand until mushy
  8. With your hand still in the plastic bag gather the mixture into your hand, invert the plastic bag and close.
  9. Refridgerate for at least 4 hours for best results
  10. Roll out mixture (still in plastic bag for cleanest results) into a large thick roll
  11. Divide with a knife into even size pieces large enough to make patties about 3/4″ thick and about 3 1/2″ diameter
  12. Make round, flat patties with bare hands covered in flour to avoid sticking.
  13. Cook when at room temperature for best results.
  14. When ready to Grill or BBQ patties brush lightly with olive oil to them avoid sticking
  15. Turn once at 5 or 6 minutes for medium or well done, respectively

Note: the second time making this I substituted the whole pack of HOT Taco seasoning mix with only half a pack of Mild Chilli seasoning mix (Mc Cormacks) plus a teaspoon of dried chillies – will state favorite shortly

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Filed under: Anita's Recipes • BBQ • Beef