the best burger you’ll ever make. no really!
Ever buy a ready-made frozen burger from the grocery store, only to have it either flare up on the grill due to wayyyy too much fat, or completely dry out and taste like cardboard? We’ve had both, and trying to rescue the meal with loads of ketchup and mustard didn’t quite do the trick!
If you love and appreciate homemade burgers, but don’t want to spend a ton of time on it, prep is the key. Get all your ingredients ready, a large mixing bowl, and burger press and you’ll happily get these burgers made in about 15 minutes! Add another 15 min in the freezer and you’re ready to grill!
Chef’s note: If you don’t have all of our ingredients, We’ll include the links for purchase in a Shoppable PDF at the end of this post, or you can use your own substitutions. BUT BE WARNED, it wasn’t until we started using these ingredients, that our family and all our guests began oooohing and aahhhing and asking for more!
Our Kitchen Tool Essentials for this recipe
garlic press (we LOVE this press btw. The coolest we’ve ever had!)
whisk
hamburger patty maker (a MUST for ease, and even sizes for grilling)
cookie sheet lined with wax paper
This recipe makes 8 -10 burgers. I encourage a family of four to make the whole batch, so you can freeze 4.
You’ll want them again soon and you can skip the prep time!
Burger Patty Ingredients:
2 lb lean (not extra lean) hormone free ground beef
2 eggs (we prefer brown grass fed) beaten slightly with a fork
1/2 cup coarse dried bread crumbs, regular or gluten free (see Chef’s Notes below)
1/4 tsp pink himalayan sea salt (We like to use SeaSalt which is rich in minerals and reduces fluid retention instead of table salt which is more heavily processed and often higher sodium!)
1/4 tsp ground black pepper
5 cloves fresh garlic (at least!)
2 Tbsp onion powder
1 tsp Worcestershire sauce
1 scoop Isagenix (superfood) Organic Greens This will not only add loads of antioxidants making this a SuperBurger, but will help lock in the moisture too! We swear by it!
1 Tbsp Epicure Oven Roast Seasoning
In all honesty, I often “wing it” with the ingredients, some days I’m feeling like a whole lot of garlic, and some days I want more steak seasoning in my burger.
You do you boo! Use the measurements as a guide, but let your inner chef out!
making the burger
wet ingredients
In the large mixing bowl, use a wooden spoon and stir together the ground beef, eggs, and worchestershire sauce.
Using your fabulous new garlic press (we LOVE this one!) crush your fresh garlic into the mixture.
Mix very well.
dry ingredients
In the medium mixing bowl, use a wooden spoon and mix up the salt, pepper, onion powder, greens powder, garlic powder (if you don’t have fresh), bread crumbs, and both Epicure Seasonings.
I like to smell and taste the dry ingredients after mixing, to see if I’d like a little more of anything at that point.
Before I add it to the raw meat of course!
the magic
Mix the dry ingredients into the wet ingredients
Stir, stir, stir
Smell the burger meat you just created! I know it sounds weird, don’t judge me! But it smells SO aromatic you just KNOW these are going to taste fabulous!
Using the hamburger patty maker, and the Large Scoop you will now make your burgers!
I find filling the Large Scoop three times level will get the perfect sized burger. This scoop is awesome because the meat pops right out! You can keep your hands clean from the raw beef.
Once you’ve shaped your burger, flip it right onto the wax paper lined cookie sheet
Continue on until all the meat is used.
Place cookie sheet with raw burgers into your freezer for a minimum of 15 minutes to make for easier grilling. Or use the handy wax paper rounds that came with the patty maker and freeze all your burgers to save for another day.
Pop onto preheated grill at medium heat for 6 minutes, then flip and grill for 5 more minutes for a well done result.
If you desire you can pop on a slice of Havarti at the last minute to melt before removing from grill!
recommended burger toppings
the basics
buns, white or whole wheat, sesame seeds optional
ketchup
mustard
sliced dill pickles
crisp lettuce
mayonnaise
sliced tomato
bacon
the upgrades
sauteed onions (sliced and dice onion and saute in butter on med heat)
sauteed mushrooms (I love to saute mushrooms in a light EVOO until they start to get browned and then add approx 1 tsp balsamic vinegar
instead of regular mustard, try a tangy dijon! (we prefer Maille!)
if you love to bake and have time, use our Oven Fresh Maple Bread Recipe and use it to make fabulous homemade buns for your burgers!
according to Warren and our son, no burger meal would be complete without Fries! If you agree, try the McCain Extra Crispy Fries, they’re our favourite for a quick add. Or slice up potatoes, toss with olive oil, salt and pepper, and throw in oven for a healthy homemade touch!
Remember to throw a few salads into the menu too! Hit subscribe, and watch the blog in the next few weeks, we’ll be adding some of our favourite home-made salads, you won’t want to miss!
chef’s notes
To decide how much beef you will need to buy, assume 4 burgers per pound of meat. Using the patty maker above, I find the burgers a nice large size, and typically each person will end up eating only one. If you have some big appetites in your family, just make more burgers!! Or more sides, as we like to do!
When we have bread or buns in the house that are getting stale, I cut them into cubes, put them on a roasting pan, sprinkle with Olive Oil and herbs, and roast them in the oven! They make fabulous croutons, or we put them in the food processor , blend into crunchy crumbs and store in an airtight container for when we need them for these fab burgers, or coating chicken and fish!
This recipe calls for Isagenix Greens which is 2 full servings of vegetables per scoop, 100% non-GMO, and zero added sugar! Isagenix wholesale pricing is available to YOU, our readers, with NO membership fee! Comment below or click here we’ll hook you up!
You can do the Sauteed Onions and Mushrooms ahead of time and place into warming drawer of oven, or one can prep these while the other is doing the grilling. (That’s what we do!)
