This is just the first part of the burger making process – the pattie, so
bear with me and we’ll carry on.

Burger Patties:

The stuff:
5kg beef mince
1/2 handful cajun spice
1/2 handful salt
10 eggs
about 4 cups ground oats (take Jungle oats and blitz in a food processor until fine)
1/2 kg finely chopped onions, fried till soft in butter

The How:
This is the bit where our paths diverge. I normally whack it all in the industrial mixer,
and mix on slow (number 1) with a dough hook in place. Unless you have oneof these,
It’ll be old school and mixed by hand until uniformly blended.

Decide on the size of your pattie, I use a 125g one as a standard.
Scale the mixture into balls of the wanted weight.
Press flat and shape into a freeform round.
Leave patties in fridge for a couple hours to firm up, before freezing them wrapped
individually in plastic.

Enjoy

Kitchendog