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3 Juicy Recipes for Homemade Hamburger Patties [Recipes]

3 Juicy Recipes for Homemade Hamburger Patties [Recipes]

There’s nothing better than the smell of BBQ on a warm summer evening. Juicy, flavorful burgers grilled to perfection are by far my favorite meat to enjoy in the backyard! Here’s a couple of recipes

I’ve tried and tested that are super simple and incredibly delicious. Perfect for 4th of July celebrations & soaking up the summer sun with friends and family. Enjoy!

1. The Classic Burger

If it ain’t broke don’t fix it. You can’t go wrong with a classic all beef patty. Feel free to make it your own with any additional seasonings and toppings. Here’s one of my favorite recipes that keeps things nice and simple while adding some some surprising tangy flavors.

Ingredients

[makes 4 patties]

  • 1 pound ground lean beef
  • 1 large egg
  • 1/2 cup minced onion
  • 1/4 cup fine dried bread crumbs
  • 1 tbsp Worcestershire sauce
  • 1-2 cloves minced garlic
  • 1/2 tsp salt
  • 1/4 tsp pepper
Method
  1. In a large mixing bowl combine all the ingredients together by hand.
  2. Once well combined, divide the mixture into 4 even sized patties about 4 inches wide.
  3. Lay burgers on an oiled BBQ grill. Cook burgers flipping once, so they’re browned on both sides and cooked through (you can cut one to test). Roughly 7-8 minutes.
  4. Remove burgers from the grill and serve on toasted buns with your choice of garnish. You can’t go wrong with bacon, cheddar cheese & a big ol’ juicy pickle if you ask me! YUM!

2. The Thai Turkey Burger

Enjoying the Thai Turkey Burger at Simmzy’s Venice Beach not long after Jason proposed! This burger was SO satisfying and tasty it inspired me to try my hand at making my own Asian slaw and turkey burgers.

Ingredients

[makes 4 patties]

  • 1 lb ground turkey
  • 3 tablespoons shallots finely diced
  • 1 ½ teaspoons fresh grated, or chopped ginger
  • 2 cloves garlic minced
  • 2 teaspoons finely chopped lemongrass
  • 1- 2 tablespoons chopped basil
  • 1 teaspoon lime zest
  • 1 scallion, chopped
  • 1 Tablespoon sriracha sauce or red chili sauce
  • 1 tablespoon fish sauce ( don’t leave this out)
  • 1/2 teaspoon honey

Asian slaw

  • 1 cup grated carrots
  • 1 cup shredded purple cabbage
  • 1 scallion, thinly sliced
  • 2 tablespoons lime juice ( or rice wine vinegar)
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • ¼ teaspoon salt and pepper

Spicy Aioli

  • ¼ cup low-fat mayonnaise
  • 1-2 tablespoons sriracha or chili garlic sauce
Method
  1. For each recipe above, use a large mixing bowl and combine all the ingredients together by hand.
  2. Once well combined, divide the mixture into 4 even sized patties about 4 inches wide.
  3. Lay burgers on an oiled BBQ grill. Cook burgers flipping once, so they’re browned on both sides and cooked through (you can cut one to test). Roughly 7-8 minutes.
  4. To make the slaw simply toss al slaw ingredients together in a medium bowl.
  5. Mix the mayonnaise and Sriracha together in a small bowl and spread 1 tbsp on to each bun – for the bun I like to use Challah bread but a whole wheat Sandwich Thin works well too. Make sure you toast them for extra warmth and crunch!
  6. Remove burgers from the grill and serve on toasted buns with your asian slaw.

3. Protein Powerhouse Mushroom Walnut Burgers

 

For you non-meat eaters out there I know it can be hard to get excited about BBQ season. But aside from some charred up corn on the cob or flame-roasted peppers, there are some seriously tasty meatless patties out there that I’d bet would turn some of the stubbornest meat and ‘taters of the world. Getting sufficient protein in your patties is always going to be a challenge. That’s why I like this particular recipe. It’s reasonably low in fat and very low in carbs which means you don’t have to hold back on the bun! In fact, serve your patty between a Food For Life Sprouted Whole Wheat Bun and you’ve got yourself a protein powerhouse veggie burger!

Ingredients

[makes 10]

  • 1 1/2 pounds (685 g) cremini mushrooms
  • 1/2 cup (30 g) fresh parsley
  • 1 tablespoon olive oil
  • 2 large-size yellow onions, finely chopped
  • 3 large-size garlic cloves, minced
  • 1 1/2 cups (165g) bread crumbs
  • 3 tablespoons (45 g) tahini
  • 2 tablespoons (30 g) hoisin sauce
  • 3/4 cup (85 g) walnuts, chopped or pulsed in a food processor
  • 3 tablespoons (45 ml) tamari soy sauce (or Bragg’s aminos)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried sage
  • salt and ground pepper, to taste
Method
  1. In a food processor mince the mushrooms and parsley. Set aside.
  2. In a pan over medium heat warm 1 tbsp of olive oil. Then lightly cook the garlic and onion for 5-6 minutes.
  3. Transfer the onion and garlic to a large mixing bowl and add in the mushroom & parsley mixutre.
  4. Add all remaining ingredients into the bowl and mix well. Transfer mixture to the refrigerator and chill for at least 30 minutes.
  5. Remove mixture from the fridge and form into 10 even-sized patties.
  6. You can choose to lightly cook these in the oven first or sear them in a pan on the stove before grilling to ensure they stay together. Whatever you choose, finishing them up on the BBQ adds a great smokey or charred flavor to these delicious meatless patties.

 

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