Favorite homemade burger?
My husband loves homemade burgers and I am always looking for new ideas. What is your favorite, and how do you make it?
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Take a little bacon(precooked then crumbled), ground beef and cheese of your choice( I usually use american). Make very thin(1/8lb) patties out of the ground beef. Take two patties, put some bacon and cheese on one, then press the other one down on top. Now you should have 1 quarter pound burger stuffed with bacon and cheese. Cook this the same as you would cook a normal burger, minus a minute or two off grill time.
Delicious and easy all-in-one bacon cheese burger. Not too fancy, but it’s always a hit at parties.
If hes remotely into video games and you make him this he will love you forever :P Not only do they look awesome, they taste really really good.
I mix a packet of onion soup mix into the ground meat. Mmm mmm, juicy and flavorful.
LEA & PERRINS PORTOBELLO BURGER
Serves 6
Ingredients
1 ½ 1lb / 750 g ground beef
1 / 1 portobello mushroom, finely chopped
½ cup / 125 ml grated Parmesan Cheese
¼ cup / 50 ml finely chopped onion
¼ cup / 50 ml fine bread crumbs
¼ cup / 50 ml Lea & Perrins Worcestershire Sauce
1 / 1 egg
3 tbsp. / 45 ml chopped fresh parsley
1 tsp. / 5 ml salt
½ tsp. / 2 ml black pepper
Method
Combine all ingredients in a bowl, mixing well.
Shape into six, ¾ ” thick (2 cm) patties.
Barbecue or grill/broil about 5 min. per side.
WARNING! These are ADDICTIVE!!!
I love making my own veggie burgers using LightLife’s Gimme Lean Ground Sausage. I generally mix it with some olive oil, breadcrumbs, garlic, salt, and paprika, and then either pan fry or grill them. Sometimes I like to make thin patties and sandwich some cheese between them (bleu and mozarella are my favorites), which makes for some serious juicy deliciousness.
If you like spice, try this. It’s super easy, healthy and Sooo good.
Mix ground turkey with one teaspoon of jerk seasoning. (Use the jerk paste from the jar. ) Form parties, oil your pan and cook until done.
I serve mine with American cheese on wheat buns, mustard and ketchup with corn as a side.
I can of black beans + garlic salt + salt + pepper + italian seasoning + cayenne pepper.
Mash together, form into patties and fry in olive oil. Delicious!
1/2 pound beef (the less lean, the better none of that dry stuff, thanks ~96% is fine)
Juice of one lime
1 tbs Worcester sauce
1 tbs of sugar
2 pinches of garlic powder
1 pinch of ginger powder
a wee bit of salt
1 sautéed mushroom (one of the small ones), reserve juices
Mix/dissolve all ingredients (except beef/mushrooms). Marinate beef in mixture for 1 hour. Before cooking, mix in mushrooms. Cook as desired.
Makes 2 burgers…
I swear, this is the best burger I have ever had. It’s meaty, sweet, juicy; just incredible.
I really love portabelo mushrooms burgers, with provolone cheese.
Oh, easy my grandfathers version of a teriyaki burger. Ground beef, soy sauce, a little sugar, garlic powder, chopped green onions. Mix well, make patties very large and thin. When you cook the patties they will shrink up and get thicker. YUM!
i don’t eat burgers, but my roommate put blue cheese in them at our bbq and they were a hit. people talked about them for weeks afterward
2 cloves of garlic per pound used.
1 Habanero Pepper depending on how hot you like it
1/4 onion per pound
I egg.
Mix.
Press patties and salt and pepper to taste.
Awesomeness
Gosh, this thread is making me hungry…
How about a Tofu Burger. Those are pretty good.
As far as the “fake” burgers go, i like Boca Burgers the best. They have cheese in them, though, I think, which supports my theory that a little animal protein can make any vegetarian dish taste better.
well, I just started mixing half ground chuck and half ground sirloin for starters,, and whoa what a difference….I like adding small pieces of diced ..not shredded cheese…that makes a difference. I also like to add chopped raw onion for crunch. I always put egg, but not breadcrumbs. I have tons of burger recipes…curry, tomato basil, mexican, mediterranean, etc…always trying something new..Try that half n half mixture and see if you agree.;)
French Onion Burgers
One small onion, thinly sliced
1 garlic clove, crushed
Provolone or Gruyere cheese slices
French bread, sliced for sandwiches
olive oil
dry red wine
Sweat the onion in some olive oil with salt and the garlic for about 10 minutes. Add about 2 Tbsp. of dry red wine and cook an additional 4 or 5 minutes to cook out the alcohol.
Drizzle the French bread slices with olive oil and broil until lightly browned then flip and brown the other side. Melt cheese on hamburger patties then top with onions and serve on browned French bread.
These are so yummy! I like them best with Gruyere cheese, but I can’t always get it, so Provolone is a good substitute.
Everything here sounds wonderful, but I’d like to make a recommendation: Use ground Buffalo instead of beef. The caloric and fat savings are incredible and the flavor is as good or better than lean ground beef.
Aren’t buffaloes endangered?
Lemon Burgers are very tasty and easy to make:
1 # lean ground meat
1 Tablespoon of fresh lemon juice
1 tsp. lemon zest
1 tsp. garlic granules, or garlic salt
Mix all the ingredients into the ‘beef’ and make into patties. Cook on the grill.
You can add more lemon if you like the flavor. Don’t let the mixture set too long before cooking though as the acid will cook the meat.
I love a good turkey burger so I add some Gruyere or swiss cheese, bread crumbs, salt, pepper, and dijon mustard to the ground meat. Delicious!
No matter what you do, no matter what is in the recipe, do not overhandle the ground meat.
Form a patty and live with it, don’t slap by tossing it from hand to hand, don’t try to compact it. It will hold together by itself.
I can’t explain the chemistry behind this, but it is something that can really affect the quality of your burger.
SRM
Thanks for that information.
Lately, I have been trying to imitate the famous Shake Shack Burger. Anything that will entice New Yorkers to stand in line (outside)for sometimes two hours has got to be good! I had one last year on a short layover in NYC, it was great. Here is my imitation…
1 potato roll
3 oz good quality ground sirloin, formed into loose ball, don’t compress
1 piece green leaf lettuce
1 slice tomato
1 slice of the best American cheese you can find
Sauce, made with mayo, good quality tomato paste, dijon minced shallot and pickle relish
Season beef well with salt and pepper. Sear patty pressing flat with spatula, turn top with cheese. Toast roll brifley and assemble.
Totally simple, but I think that is what is so good about it.
Check the place out. http://www.shakeshacknyc.com/
@jackA and greylady: American Bison and American Buffalo are interchangeable terms, even if buffalo is something of a misnomer. The patties I buy are labeled as “Buffalo Burgers”, but I would anticipate a change coming as some new products are coming on the market that are from Asia and Africa being labeled Buffalo and are in fact made from Water Buffalo.
Bison/Buffalo are not nearing extinction. Eat in good conscience.
We get ground buffalo at the farmer’s market. It really is much better tasting than beef.
ground chuck, crushed Cheez-Its (instead of bread crumbs) egg, liquid smoke. Throw it on the charcoal grill and serve on toasted bun with lettuce, tomato, bleu cheese and mustard. pretty good, I must say.
The best burger I ever had was a marlin-burger on the island o Kwajalein. One of the fishermen there brought in a 450 lb. marlin, so we had marlin burgers, marlin tacos, sushi, and you name it, but the marlin burger was to die for.
I hate burgers. But the ones I absolutely hate are the ones that are way too messy for you to eat. That isn’t how I want my dinner!
Just regular ground beef with chopped onions and green (bell) peppers mooshed in.
I ordered a burger at my resturant I used to work out, it was Med Rare aged beef with chopped purple onions and chilli shredded cheese crumbled bacon and some blu cheese. And the usual lettuce and such…It was awsome.
I was told if I ever ordered it again I would have to go back and cook it.—I special preped everything the cook wasn’t happy, hehe—
I usually make burgers from ground roast bison. Bison is low in fat, low in cholesterol and just tastes better than beef. Of course, it cooks really fast and if you cook it too long, it dries out. I add a bit of garlic powder, finely chopped fresh onion, a dash of worsechester (I can never spell that stupid word) salt, pepper, and some hot habanero green sauce and cook it on the grill. Put it in a nice bun, add a slice of fresh tomato, a slice of cheese and any condiments you like and enjoy. The perfect summer time backyard burger.
@Eambos oh you have no idea. It is like a little taste of heaven on a bun. The best specialty burger I ever made were ‘bunny burgers’ Everybody thought they were chicken and raved about them, and then when I told them what they really were, you should have seen the looks I got. Needless to say, no one invites me over for Easter dinner after that.
Rabbit is good! I just find it strange that everything tastes like chicken.
@Eambos with the proper hot sauce, only chicken tastes like chicken. Everything else tastes like whatever it was before it ended up on the grill.
Mine’s really simple, but i love it! I use soy patties, and butter the roll (yes, this is very important), and put on mustard and chutney, and tomato and lettuce. Sometimes i add gerkins and onions. Yum! :)
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Try a meatloaf burger. It’s also a good way to stretch the ground beef.
I like to add about a cup of oatmeal (rolled oats) to a pound of ground beef. Add other seasonings (salt, cracked black pepper, finely chopped onions, bell pepper, celery, and a couple beaten eggs. Mix well, form into patties, and throw them onto the grill, or the skillet, or even the broiler!
I once put the cheese inside the burger, so it melted in there as the burger cooked… it was kinda fun, and good! Could put anything in there, I guess…
Or just experiment with your favorite spices!
BLUE CHEESE, AND BACON STUFFED BURGERS TOPPED WITH SAUTEED RED ONION AND DRIZZLED WITH BALSAMIC REDUCTION
buy choice chuck, and prime tenderloin tips, have it freshly ground together at the butcher or at home if you have meat grinder. gently season with salt, pepper, bit of cumin, add a couple teaspoons of worchestere sauce and soy sauce. form into patties of equal size. place back into fridge until later use. cook some smoked bacon, cook it up to a nice crisp, then chop, set aside to cool. get some onions, thinly sliced into rings. red onions works the best. begin sauteing, in bacon fat. when slightly transparent. add a full cup to a pint of balsamic vinegar to the pan. steep for 10–15 minutes. while balsamic vinegar is reducing a bit, grab a patty and add chopped bacon, and about 2 oz of blue cheese. place a second patty on top and form into a single burger. pinch the sides together to ensure proper hold. place on on medium-high grill, cook to your liking, COOK UNTIL TEMP. REACHES 165–180 degrees.
remove onions from balsamic reduction. add about ¼ to half a cup of sugar to the balsamic reduction.
grab your favorite burger bun. Fresh Focaccia bread is good for this.
place patty on the bun, top with onions and drizzle sweet balsamic reduction. enjoy
The best burger for me is one made with a combination of ground round and ground sirloin. I mix some chopped onion and freshly cracked black pepper in with the meat and make it into patties. It has to be cooked on the grill… when you make the patties, make an indentation into the middle of each burger. That way they won’t puff up in the middle… and will cook more evenly. Toward the end of the cooking, put some sauteed mushrooms and Swiss cheese on top. Put them on homemade hamburger buns… nothing is better in my opinion. Just simple, and good.
1lb/500g ground sirloin
1 half onion grated or finely chopped
4 pinches ground coriander
4 pinches paprika powder
A dash of fresh ground black pepper
A pinch of salt
A tablespoon of Worcestershire sauce
1 egg lightly beaten
First, mix all the ingredients in a bowl and using your hands, shape into four balls. Turn the heat to medium under the skillet and add a tiny amount of oil. When the skillet is hot, add the burgers, pushing them flat with a spatula. Cook for about 3 minutes each side for medium rare, longer for well done and less for rare.
Just before the burgers are ready, toast the inside of the buns under a broiler or over a grill or in a toaster. If using a grill or broiler, spread a little butter on the buns first. My personal preference for serving them is a little Mayo on the bottom of the bun, then the burger with a thin slice of raw onion, a lettuce leaf and a slice of tomato. Topped off with a dab of ketchup and a good helping of English mustard on the top half of the bread.
I’ve never made it before, but one time my mum put onion soup mix into some home-made burgers and it gave them a lot more flavour. Then another time she tried a recipe from the food network, and you mix sausage with the beef, and put pesto and carmalized onions on top, and it was delicious too.
I just use the onion soup mix but I want to try Donald Trumps Mar-a-Lago Turkey Burger:
Mar-a-Lago Turkey Burger
¼ cup thinly sliced scallions
½ cup finely chopped celery
3 Granny Smith apples , peeled and diced
1/8 cup canola oil
4 pounds ground turkey breast
2 Tbsp. salt
1 Tbsp. black pepper
2 tsp. Tabasco® chipotle pepper sauce
1 lemon , juiced and grated zest
½ bunch parsley , finely chopped
¼ cup Major Grey’s Chutney , pureed (You can make this)
Directions:
Sauté the scallions, celery and apples in the canola oil until tender. Let cool.
Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours. Grill.
Mix onion soup mix with the burger, form into thin patties. Place a slice of swiss cheese and a few mushrooms on top of one patty, top with another patty pinchin the edges until the cheese and mushrooms are sealed into the meat. Grill or fry at medium heat season with seasoned pepper or garlic pepper before flipping them.
Fry some canadian style bacon.
On a kaiser roll, horseradish sauce, hamburger patty, a slice of chedder cheese, bacon, pickles, sliced or diced onion, sliced tomato, sliced green pepper, lettuce leaf. Serve with american or french fries.
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