22 August 2013

Beryle's Hamburgers

This recipe is from the Tip Store and it's one I've made over and over and over since it was first submitted by Robyne. My family love it in all it's many forms: burgers, meatballs, meat loaf, sausage rolls, pasties - it is a very versatile recipe.

Beryle's Hamburgers

2-1/2kg mince meat
2 pkts of stuffing mix*
1 pkt sausage meat
2 tbsp tomato sauce
1 egg for binding
1 tbsp soy sauce
1/2 tbsp curry
1/4 cup dried onion flakes*
1/4 cup dried garlic flakes*

Mix all ingredients together. Make into either hamburgers, meatballs, sausage rolls, pasties or meatloaves (whichever you fancy). You can top meatloaves with sliced tomato and capsicum and grated cheese and breadcrumbs. Or for something really different half fill the tin with meat mixture, add 3 hard boiled eggs and fill in around and over with meat. Top with cheese and breadcrumbs. Bake for 30 minutes in a 190 degree oven. Freeze in tin and then remove from tin, wrap in clingwrap and foil to store in freezer.  To serve, remove from freezer and defrost. Put back in tin (unwrapped) then bake a further 30 - 40 minutes when nearly defrosted. Makes about 3 meat loaves. Freeze hamburgers with freezer paper in between each meat.

  I make my own stuffing mix from fresh breadcrumbs and mixed herbs rather than buying packets. If you don't have dried onion flakes or garlic mince or finely chop 1 large onion and 3 -4 cloves of garlic.


  1. Cath, what measurement of homemade stuffing mix do you use?


  2. I make up a stuffing mix of 8 - 10 slices of bread and a good shake of mixed herbs (probably 1 tablespoon - we like herbs) that I whizz in the food processor into fine crumbs - about 2 - 2 1/2 cups depending on how fresh the bread is and whether it's wholegrain or white or whatever. I've never bought packet stuffing mix so I've just winged it with this recipe, so far it's worked just fine.


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