If you're craving a burger, homemade hamburger recipes are the way to go. Why go out to dinner when you can make something at home that is cheaper, healthier, and tastier? With very little imagination, you can produce a tasty result. However, with a little extra effort and another five minutes worth of time, you can take your homemade hamburger recipe from yum-worthy to a delicious work of art.
It's What's in the Beef that Counts
Even within the standard hamburger equation, you have some variety. You can change the kind of ground meat you use, the type of bun you put it on, and the toppings that you dress it with. Slide in a slice of pineapple and you've got a Hawaiian burger. Add a French roll and you've got a Parisian deli-esque treat. But what if you go a step further and actually mix something into the meat before you cook it? That, friend, is where true flavor awaits.
By mixing ingredients with your burger before you cook it, flavors are absorbed into the meat while it cooks. You get a burst of taste in every bite, instead of just those that have a few dabs of ketchup on it. Try mixing all sorts of add-ins with your meat, like sauces, herbs, and spices. Here are a few recipes to introduce you to the art of pre-mixing burgers before they hit the frying pan.
Try this tasty burger recipe with a delicious homemade sauce.
1 pound of lean ground beef
1 pound of Italian sausage
1 cup of Italian seasoned bread crumbs
3 cloves of garlic, put through a garlic press
2 eggs, lightly beaten
1 cup of grated parmesan cheese
Garlic-basil mayo (recipe follows)
8 hamburger buns or ciabatta rolls
Mix the first six ingredients together thoroughly.
Shape the hamburger mixture into 1/2 to 3/4" thick patties.
Grill the burgers to an internal temperature of 155 degrees farenheit.
Serve on grilled hamburger buns or ciabatta rolls with garlic-basil mayonnaise.
This flavorful mayonnaise is perfect for Italian burgers. It can also be used in sandwiches and burgers - anywhere you'd like a little kick in your mayonnaise. You can make the mayonnaise fresh (below), or simply mix minced garlic and minced basil into regular mayonnaise.
2 cloves of garlic
1/4 cup of fresh basil
2 egg yolks
1/4 teaspoon of salt
4 tablespoons of red-wine vinegar
1-1/2 cups of lite olive oil
Place all of the ingredients except for the olive oil in the bowl of a food processor fitted with a metal cutting blade.
Process until everything is well blended and the garlic and basil are finely minced.
While running the processor constantly, drizzle the olive oil into the processor - first a few drops at a time and then in a slow, steady stream as the mayonnaise starts to emulsify.
To save the mayonnaise, store it tightly covered in the refrigerator. The mayonnaise will keep for four to five days in the refrigerator.
The Not-So-Sloppy Joe
Sloppy Joes are an American tradition, but they certainly can be a mess - especially with young kids. Try this recipe for not-so-sloppy Joes when you want tangy taste without the flying burger chunks.
- 1 pound ground beef (preferably organic - really, it makes a difference!)
- 1/3 cup smoked barbecue sauce
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 soft hamburger buns with sesame seeds
- In a bowl, mix all ingredients with your hands until well incorporated.
- Divide meat into four equal parts and form into patties.
- Heat a frying pan over medium hear and fry for about four minutes on each side or until juices run clear when you press down on patties with a spatula.
- You can also cook these on a grill, though they are a little softer than your average burger and you will have to use caution to prevent them from falling apart.
Serve on soft buns and enjoy with French fries or mashed potatoes.
Baked Barbecue Lamb Burgers
When it comes to homemade hamburger recipes, lamb can make a delicious alternative to beef. Why not shake it up a bit with a different kind of meat? Here's a recipe that will have even anti-lamb folk asking for seconds - lamb likes sweet, fruity flavors, and this recipe plays nice with lamb's signature "lamby" flavor.
- 1 pound ground lamb (preferably organic and fresh from your local butcher)
- 3/4 cup sweet barbecue sauce
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 4 soft roll-type burger buns (these burgers will be very soft and a tougher bread roll will cause them to fall apart)
- Preheat oven to 375F.
- With a drinking glass, form four cups out of aluminum foil and set them in a glass baking dish that's large enough to contain them all without squashing them.
- In a mixing bowl, combine lamb, barbecue sauce, salt, and garlic powder.
- Mix everything together with your hands until seasons are well incorporated with the meat.
- Divide the meat into four equal portions, shape into thick patties, and place one in each foil cup.
- Bake in preheated oven for 25 minutes or until the meat's inner temperature reaches 155 degrees.
- Remove pan from oven, let sit for five minutes, gently remove burgers from foil cups with a spatula and serve on soft rolls.
These burgers are so flavorful that you may not need toppings!
Elevate Your Burger
Whether you're creating a simple burger with some extra herbs and spices or going all out with an extra-special patty, making hanburgers yourself is a worthwhile investment of your time. These burgers taste so much better than store-bought that you'll never want to use a frozen patty again!