June 21, 2018

Hamburgers 0 0 5 0

Easy and stress free

  • Prep: 10 mins
  • Cook: 2 hrs
  • 10 mins

    2 hrs

    2 hrs 10 mins

  • Yields: 4 hamburgers


500 grams of beef mince (see notes)

1/2 tablespoon crushed garlic (optional)

1 tablespoon Italian mixed herbs (or herbs of your choice)

ground black pepper

4 slices short cut bacon

4 pineapple slices

1 sliced onion

4 eggs (cooked in silicone moulds)

grated cheese (of your choice)

To serve

4 buns

sauce of your choice

fillings of your choice


1In a bowl mix mince, garlic, herbs and pepper well

2Divide and shape into 4 paddies

3Refrigerate if possible for at least 2 hours

4Place paddies in slow cooker and cook for 1 hour on high

5Remove fat/oil and turn

6Add bacon to each paddy along with onion and cook 1/2 hour on high

7Add pineapple

8Place silicone moulds into slow cooker and place one egg in each

9Sprinkle grated cheese on top of egg

10Cook 1/2 hour on high or until egg cooked

11Assemble hamburgers to your liking


1Your hands heat the mince when your making them, refrigerating the made paddies helps cool mince again and makes them less likely to fall apart.

2You can change to beef & chorizo by removing skins of two chorizos and mincing, I used a stick blender. Work the chorizo mince into your beef mince.

3You can change the poached egg to a omelette, which is my kids favourite way, by whipping eggs and adding a splash of milk.

4You can put cheese on the paddies instead but putting on the egg allows you to be able to put silicone mould on top of paddy if need to.

5Cooked in Breville 7L, can be cooked in other slow cookers but times might vary.

Submitted by Ashley and Karen Stuckings


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