If you love burgers but you are worried that eating fast food will make you gain weight then you can try some of your healthy homemade burger recipes.
Burgers are one of the most versatile dishes. You can make chicken burgers, beef burgers, or even vegan burgers. The toppings and the sauces can also vary a lot.
By learning how to make burgers yourself, you can choose what to put in it, and be in control of your diet.
We reached out to 25 food bloggers and chefs and asked them
What is your favourite burger recipe?
We received delicious mouth-watering recipes that you can try yourself.
Jessica Formicola – Savory Experiments
I’ve never met a burger I didn’t love, but right now I have been seriously obsessing over what we call the Hot Honey Burger, the perfect sweet and spicy mix.
It is the type of burger that once you pick up, you are committed to finishing because the toppings might be dripping down your fingers. It is easy to make! This isn’t the best image, but it gives you an idea.
- 4 standard burger patties
- 2 slices pepper jack or cheddar cheese
- 4 brioche buns
- 2 tablespoons chipotle aioli
- 4 tablespoons hot honey (you can buy it at the store, Mike’s is the standard brand)
- 1/2 cup roasted hot peppers
- Lettuce and fresh tomato slices are optional
- Cook the burgers to your desired doneness. Melt cheese on each burger patty.
- Divide hot honey evenly between bottom burger buns, it sinks in a little to prevent it from drizzling off.
- Slather chipotle aioli on the top buns.
- Add a cheeseburger patty to each, top with hot peppers and top bun.
Melissa Eboli – Via Melissa
Veg-turkey burger with green goddess dressing
Prep time 30 min
Cook Time 20 min
Total Time 50 min
- 1 lb ground turkey meat
- ¼ cup diced red onion
- ¼ cup diced orange pepper
- ¼ cup shredded carrot
- 1/3 cup Dijon mustard
- 1 tbl sp olive oil
- 2 cloves garlic
- 1 cup tahini
- 1/3 cup water
- 1 tbl sp apple cider vinegar
- 2 tbl sp fresh lemon juice
- 1/2 cup fresh basil leaves
- 1/2 cup fresh parsley
- 1 tsp coconut aminos
- 1 tsp maple syrup
- Dash salt to taste if needed
- Place ground turkey, onions, pepper, carrot and Dijon mustard into a medium mixing bowl
- Wearing rubber gloves, mix all until well blended
- Shape into ¼ pound burgers
- Let rest in refrigerator for 20 minutes
- Heat cast iron pan with olive oil on medium heat
- Place burgers on pan and cook 4 minutes on each side
- Using a meat thermometor, ensure all reach an internal temperature of 165
- Add all ingredients to a high powered blender or food processor
- Mix until smoothie.
Ted Kallmyer – Healthy Eater
Turkey Burgers with Homemade Warm Relish
Here’s a delicious and savory way to enjoy turkey burgers without high-calorie toppings like cheese, sauces, and bacon.
These can be served on a bun or in a low-carb wrap like lettuce leaves.
- Ground turkey (¼ pound patties, 93% lean) seasoned with a little salt & pepper
- 1 medium onion
- 1 red bell pepper thinly sliced
- 3 cups red cabbage shredded
- 1 tablespoon olive oil
- ¼ cup balsamic vinegar
- ¼ teaspoon garlic salt
- In a large skillet sauté the onion, pepper, and red cabbage with the olive oil until soft.
- Add the garlic salt and balsamic vinegar and allow to simmer until the vinegar and veggies are shiny and caramelized. Stir often. (Most of the liquid will have cooked off
- Keep this relish warm.
- Grill or pan fry 4 quarter pound turkey burgers until just done. (Cooking them too long will make them dry) Usually 4 minutes on each side on a hot grill is sufficient, but a little longer if you are using the frozen type.
- Now place a turkey burger on the stem end of the lettuce leaf, top with a generous portion of the warm relish.
Serve! Feeds 4 with other sides or 2 as a complete meal.
Nutrition per burger and relish, no bun
Calories: 258 Carbohydrates: 10g Protein: 23g Fat: 13g Fiber: 3g
A bun would add about 200 calories.
Paula Sturm – Radically Nourished
Southwestern Lettuce Wrapped Beef and Bean Burgers serves 4
- 1 – 15.5 oz BPA-free can no-salt-added black beans, drained and rinsed 1/2 lb grass-fed ground beef
- 1/4 cup plain dry whole-grain bread crumbs
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp cumin
- 1 tsp ancho chili powder
- 3 garlic cloves, minced
- 1 medium jalapeño, seeds and ribs removed and minced
- 1 medium shallot, chopped fine
- 2 TBS cilantro, finely chopped
- 1/4 tsp salt
- 1 tsp fresh ground pepper
- 2 tsp olive oil
- 1 large tomato, sliced
- 4 large bib lettuce or romaine leaves
- 1 small red onion cut into rings
- Mustard and low-sugar ketchup of choice
- Place the beans in a large bowl and smash them using a fork or potato masher until slightly chunky. Then add the beef and the rest of the ingredients, except olive oil, to the bowl. Using your hands, mix until ingredients are just combined.
- Shape mixture into evenly sized burgers.
- In a large skillet, heat the oil over medium heat. Cook the burgers, covered, for 4 to 5 minutes on each side, making sure the meat is no longer pink in the middle.
- Serve burgers wrapped in lettuce and topped with your favorite toppings such as tomato, sliced onions, mustard, and ketchup.
Elizabeth Girouard – Pure Simple Wellness
Simple and juicy burger
As a Health Coach and Emotional Eating Expert, people are often surprised I eat hamburgers. I truly love a juicy burger, hot off the grill. After eating too many dry and tasteless burgers, I’ve created this simple recipe for a juicy burger that always impresses my guests.
This recipe is for gluten-free lettuce-wrapped burger, but feel free to substitute your favorite bun in place of the lettuce wrap. This recipe makes three burgers, 1/3 of a pound each.
- 1 pound grass-fed ground beef
- ¼ onion, finely grated
- ½ tsp garlic powder
- Salt and pepper to taste
- 4 large romaine lettuce leaves
- Optional Toppings:
- Onion slices
- Tomato slices
- Dijon mustard
- Roughly break up chopped meat in a large bowl and finely grate onion with a microplaner over the meat. Add garlic powder, and salt and pepper to taste.
- Combine the beef, onions and spices until well mixed and then shape burgers into three 1/3 pound patties. TIP: To maintain flat shape when cooking, make an indentation in the center of each patty with your finger.
- Broil, grill or pan-fry burgers on medium-high heat until cooked to desired temperature (usually 3-5 minutes on each side). Cook longer if medium or well-done is required.
- Break up each burger into medium sized pieces and spread evenly within each lettuce leaf.
- Top with cut up onions, tomatoes and garnish with Dijon mustard. Enjoy lettuce wrapped burgers with your hands – rolled, like a taco.
I live in Minneapolis, Minnesota- home of the classic ‘Juicy Lucy’ burger. The juicy lucy is a burger that is filled with melted cheese in the middle, adding a delicious burst of flavor while you’re eating it. Plus, it tastes phenomenal.
Here’s the special recipe, made with that Minnesotan love:
1: Take your ground beef and season with salt/black pepper. You’re going to want to create a beef patty, which is typical for burgers- but for this one, you want to figure out a way to get cheese in the middle.
Personally, I like just putting gloves on, and getting my hands dirty a bit. I make a hole in the middle with my fingers myself and put shredded cheese in the middle, kind of like stuffing a turkey- then I cover it up.
Most people will cut a hole in the middle, stuff a slice of cheese in there, fold it in- then cover it back up. Whatever you want to do, the main goal is just getting cheese in the center.
2: Cook the burger to the way you like it, making sure to not burn the cheese in the middle. Generally medium to medium-well is the goal cooking range for this burger to make sure you don’t burn anything.
3: Toast the buns on the stove, make sure they are warm and not soggy!
4: Add lettuce and tomato to the burger, and eat. (I mean honestly, add whatever condiments you like)
5: Enjoy! But be careful to NOT burn yourself when you bite in. You may want to let the burger sit a bit, that cheese can get really hot in the center.
BONUS: If you really want to get interesting, put jalapeno cheese in the middle for a real kick.
Kimberly Coleman – Mom in the City
Super Simple Beef Burgers
Yields 4 burgers
- 1 lb ground beef
- 2 tbsp butter (cut up into little squares)
- Sea salt and coarsely ground black pepper to taste
- Preheat your grill or frying pan.
- Sprinkle the beef generously with salt and pepper. Combine the butter with the meat.
- Form 4 burger patties with the mixture. Press a small dent in the center of each patty.
- Cook the burgers in the pan over medium heat until they are cooked to your preference. Flip only once. (Personally, I like my burgers well-done so I cook them for 5 minutes on each side.)
That’s it! I normally remove excess grease by placing the burgers on a plate with a few layers of paper towels. As an alternative, you can also place the burgers on a cooling rack instead.
I love to hide lots of veggies in my hamburgers — a great way to get your kids their daily dose.
- 1 pound 93/7 lean ground beef
- 1 egg
- 1/4 cup diced onion
- 1/4 cup diced tomato
- 1/4 cup diced zucchini
- 3/4 cup Panko breadcrumbs
- 1/2 tsp salt
- 1/2 tsp pepper
Preheat an outdoor grill for high heat and lightly oil grate.
In a medium bowl, whisk together egg, veggies, salt and pepper. Place ground beef and bread crumbs into the mixture. With hands or a fork, mix until well blended. Form into 4 patties approximately 3/4 inch thick.
Place patties on the prepared grill. Cover and cook 6 to 8 minutes per side, or to the desired doneness.
Sarah Cull – In Full Flavour
Tangy paprika pork burgers – makes 4 burgers
- 500g low-fat pork mince
- 1 finely chopped onion
- 1 egg white
- 1 teaspoon of flour
- 1 tablespoon of paprika
- 4 brioche buns
- handful of rocket leaves
- 1 teaspoon oil
- BBQ sauce to serve (optional)
- Mix the pork mince, onions and egg white together.
- Add half the flour into the pork, mix together, then repeat with the other half of flour.
- Add the paprika and mix one last time.
- Separate the mixture into four equal portions and press firmly into a burger shape. It is best to use a burger press.
- Add the teaspoon of oil to a frying pan and cook the burgers on a medium for 15 minutes or until thoroughly cooked through, turning them halfway.
- Split the burger buns, add the cooked burger to the bun, top with the rocket and BBQ is desired, and serve.
Kelsey Riley – Planted in the Kitchen
My all-time favorite burger recipe is my Plant-Based Garden Burger. It’s made using vegan meat and has all of my favorite fresh veggies piled high!
Plant-Based Garden Burger
- Impossible burger patties (fully cooked)
- Romaine lettuce
- Red onion
- Dill pickles
- Cook your vegan burger patties thoroughly, using a grill for the best results.
- Wash and prep your veggies.
- Assemble your patty and vegetables on the buns and enjoy right away!
Chris Koetke – Ajinomoto
When I want to make special burgers on the weekend, this is the family favorite. Even when the weather turns cold, I still fire up the grill and make these.
This burger is all about maximizing umami to create deep, complex, and satisfying flavors. Actually, it is a symphony of flavors and textures—with strong umami base notes—sandwiched between a bun!”
- Sun-dried tomato butter
- 4 Tablespoons unsalted butter, room temperature
- 3 Tablespoons sun-dried tomato pesto
- Combine butter and pesto.
- 1 lb. ground beef
- 1 teaspoon low sodium soy sauce
- ½ teaspoon salt/MSG mix*
- ¼ teaspoon ground black pepper
- Mix together and form into 4 patties.
- *The salt/MSG mix is 2 parts salt to 1 part MSG.
- Roasted Portabello Mushrooms
- 6 oz. portabello mushroom caps
- 2 Tablespoons extra virgin olive oil
Salt and ground black pepper
- Rub portabello caps with olive oil. Season lightly with salt and black pepper.
- Place portabello caps on a sheet tray.
- Place in a 400° F oven. Cook 3-4 minutes. Turn caps over and cook for another 3-4 minutes, or until softened and browned. Remove mushrooms and allow to cool.
- Trim the mushroom caps as needed to make 4 equal portions.
To finish the recipe
- 4 high-quality hamburger buns
- 4 lettuce leaves
- 4 slices of ripe tomato
- 4 oz. blue cheese
- 8 slices browned bacon
Assorted condiments to taste (raw onion, ketchup, mustard, etc.)
- Grill or sauté burgers until cooked to desired doneness.
- Lightly toast the hamburger buns in a hot oven or on a grill.
- Spread the sun-dried tomato butter on both sides of the bun.
- Build the rest of the hamburger by placing on the bottom bun the lettuce, tomato, hamburger, blue cheese, bacon, and warm portabello. Finish with the top of the bun.
I very much enjoyed a burger served at one of the local burger joints in Honolulu, which is made with sauteed mushrooms with garlic herb butter and swiss cheese. Love the addition of mushrooms, which have so many beneficial properties for health.
To make this recipe you need the following ingredients:
- 1/4 cup mushroom
- 1 tbsp oil
- 2 tsp garlic herb butter
- 1 slice swiss cheese
- 1 beef patty
- 1 whole grain bun
Chop the mushrooms. Add 1 tbsp oil to a pan and saute the mushrooms and set aside. Cook the beef patty. Toast the bun. Spread garlic herb butter on the bun and add a slice of swiss cheese. Add beef patty and mushrooms on top. Enjoy.
Luke Jones – Hero Movement
For me, a good burger is all about keeping things simple and then mixing things up with the condiments.
My go-to is Dr. Will’s All Natural Barbecue Sauce and/or Ketchup, along with a blob of good quality mayonnaise and chunky homemade guacamole.
I’m partial to a plant-based pâté at the moment – Beyond Meat and Aldi both do a mean one!
I like using a gluten-free bun – Schar makes some great ones. Toasted and lightly spread with an all-natural vegan block (coconut oil and shea butter)
As a treat, I’ll layer on a slice of plant-based cheese – again coconut oil-based.
Ideally, serve up with some sweet potato fries and a colourful salad and we’re good to go!
Jessica Clark – The Gluten Free Supper
Easy California Turkey Burger on Brioche
- 4 ground turkey patties
- 4 over-easy eggs
- 4 Brioche buns (we use the gluten-free ones from Trader Joe’s)
- 1 large avocado
- 1 tbsp garlic powder
- Salt and pepper to taste
- Optional garnish: tomatoes, lettuce, onions, sliced cheese
- Sprinkle the garlic powder and salt and pepper over the turkey patties before cooking.
- Grill or cook your turkey burgers the way that you prefer them to be cooked. Just make sure they reach an internal temperature of at least 165 degrees F.
- Let the burgers rest for about 5 minutes.
- Top the burgers with the avocado (mashed), the egg, and any other desired toppings and place them on the buns
- .Serve with your favorite fries (we really like sweet potato fries) and enjoy!
Alex Davis – Ryan and Alex
Our favorite burger is from a popular vegan restaurant, Greenpoint, we found when living in Cusco, Peru. When we saw that they would have a cooking class featuring the recipe, we jumped at the opportunity!
The burger is lentil-based and has the most delicious mix of seasonings.
- Cooked lentils 50 grams
- Red onion 1/2 unit
- Red pepper 1/2 unit
- Oregano to taste
- salt and pepper to taste
- Carrot 1 unit
- Flaxseed flour 1 spoon
- Laurel leaves 1 leaf
- Cumin 1 tea spoon
- Paprika 1 tea spoon
- Parsley to taste
- Mustard 1 spoon
- Garlic 1 diente
- To accompany French fries
- Potatoes cachan 2 unit
- Sunflower oil cantidad necesaria
- Salt and oregano to taste
- Lettuce to taste
- Cucumber to taste
- Tomato to taste
- Hamburger Bread to taste
- Sancochar the lentil in abundant water and laurel leaves.
- Grate the carrot
- Separate the onion and pepper, in brunoise.
- In a frying pan, sauté with onion, garlic, salt, cumin, oregano, paprika, kion, mustard. Let the ingredients sweat well.
- Add the carrot.
- Continue cooking, add mustard and pepper.
- Separate some lentils and with the help of a potato tread or a food processor, mash.
- Mix all ingredients, lentil purée, vegetables, whole lentils and flaxseed flour. Corroborate taste and rectify.
- Assemble the burgers the size you like.
- Leave them in the fridge for a few hours.
- On the griddle, with a little vegetable oil, cook them, giving the turns to Brown.
Samantha Eaton – Healthy Eaton
- 1 lb grass-fed beef
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/3 cup mayonnaise
- 3 tablespoons ketchup
- 2 tablespoons sweet pickle relish
- 1 teaspoon distilled white vinegar
- 4 burger buns
- 4 slices American cheese
- 1 tomato, sliced
- 1 onion, sliced thin
- Add thinly sliced onions and a pinch of sea salt to a large skillet over medium head. Stir occasionally until soft.
- Make sauce:
- Add all ingredients to a mixing bowl, and stir until well combined
- Add all to a mixing bowl, mix by hand (I like to wear a latex glove so the raw meat doesn’t get under my fingernails!) until all ingredients are incorporated.
- Form 8 small patties (if you have a kitchen scale, measure out .2oz each). Flatten each patty so it’s real thin!
- Grill approx 90 seconds per side (adding cheese to each patty after flipping – split each cheese slice between 2 patties).
- Toast buns.
- Spread sauce on both top and bottom toasted bun.
- Top with lettuce, sauteed onion, tomato, and 2 burger patties.
Katy Malkin – Leaner Vegan
Black bean burgers are my absolute favourite. Not only are they packed full of protein, but they taste really good too! Nothing processed, just 100% plants.
Here are the 8 ingredients you need:
- 1 cup rolled oats
- 1 can / 400g black beans, drained and rinsed
- Half cup salsa
- 1 tbsp soy sauce
- 1 tbsp liquid smoke
- 1 tsp chili powder
- Half tsp garlic powder
How to make them? Simply preheat the oven to 375oF, and add all of your ingredients to a blender. You’ll want to blend them until you have 50% smooth and 50% chunky parts. Form into 6 patties, glaze with a little oil or milk and bake for 25 mins.
Liliana Gala – EDX Fitness
I love a good venison burger. It’s even better if you can get the meat locally sourced. Because this meat is so lean, you have to add fat.
My favorite burger recipe is mixing the venison with 1 egg (to help keep it all together), 1/2 package of uncooked bacon, a handful of sweet onion, 2-3 tbsp parmesan cheese, 2-3 cloves of garlic, and a splash of Worcestershire sauce (this is the secret sauce!).
It’s important to add the bacon uncooked because you want all that fat to end up in your burger, not on a drippings plate. Play with how much of each ingredient works for your taste.
Cook these up on the grill and serve them on a lettuce bun with tomatoes and a good kosher pickle! You’ll get a healthy mix of protein, fats, and fiber that is delicious and will keep you fueled up for hours.
Lori Bogedin – Twigs Cafe
Pimento Cheese-Stuffed Burgers:
• 1 pound ground chuck, 60 percent lean, preferably
• 1/2 pound ground sirloin, about 75% lean • 1 teaspoon dry mustard
• Salt and freshly ground pepper
• 6 ounces of shredded sharp cheddar cheese
• 1/3 teaspoon pepper for garnishing
• 2 tablespoons of mayo • Grilled Chile Relish
• 2 tablespoons chopped pimentos
• Hamburger buns, toasted
How To Make The Burger:
The first thing you need to do is light up your grill and form your meat into 4-5 inch patties. They should be 2 inches thick. You have to make 1 inch deep indentations in your patties and season them with salt and pepper.
Carefully blend your shredded cheddar cheese and add a tablespoon of mayo to it. Continue by adding 1 tablespoon chopped pimentos and sprinkle with pepper.
Stuff the seasoned patties in your burger and start grilling. The grilling should be done on high heat. 6-7 minutes should be enough for a medium-rare. Serve as is and enjoy the cheesy delights.
Laura Ritterman – Recipe Fairy
There is nothing better than a homemade burger adorned with so many toppings that they fall to the plate to be scooped up with a fry. The more delicious sauces and extras, the better.
Because I prefer a saucy burger, I like to keep the patty simple. I start with:
- One package ground beef
- One large egg
- ¼ cup breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp dried oregano
- Salt & pepper
I then pan fry the patties until they reach an internal temp of 160 degrees, and if I am feeling adventurous, at the last minute I add 1 tbsp sweet barbecue sauce to each individual patty and let the heat from the pan let it caramelize.
I then add a slice of gouda cheese to the patty while it sits in the pan and let it melt.
For the bun, I always go for brioche as it is fluffy and holds its integrity with all the sauces and toppings. I like to lightly toast the bun and add a dijon mayo aioli to the bottom bun:
- ½ cup of mayonnaise
- 2 tbsp of dijon mustard
- 1 clove minced garlic
I add a bit more barbecue sauce to the top bun and then add balsamic glazed red onion slices which I make in a pan before I cook the patties. To make the onions you will need:
- 1 red onion
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Soften the onions in a pan with butter for about 30 minutes, adding water when the pan gets dry. Then add balsamic vinegar and cook for another 10-15 minutes until dark brown and vinegar is absorbed.
Lastly, for vegetables, I stick with the classic leaf lettuce, beefsteak tomato, and a thinly sliced dill pickle. And that’s it! This is the perfect burger recipe and it will be difficult for you to just eat one!
I absolutely love this Elk Burger recipe! Elk is lean game meat that (IMVHO) tends to have a milder, less “gamey” flavour than venison.
I love to dress up an elk burger with provolone, caramelized onion, crispy onions, BBQ sauce, mayo, lettuce, and tomato.
It is completely delicious (and yes, I usually throw two types of onions on it).
No one in my family enjoys venison, but we all like my elk burgers. It’s a fun alternative to your everyday beef burger!
Mareya Ibrahim – Eat Cleaner
We got the beet Veggie Burgers
- 1 large beet, roasted and diced
- 2 cups cooked black beans, (or 2 cups canned beans) drained and rinsed
- 1/2 medium yellow onion, chopped
- 1 garlic clove, minced
- 1/2 cup quick cook oats
- 1/4 14-ounce block firm tofu
- 2 tablespoons grapeseed oil
- ¼ cup prepared bbq sauce
- 1 teaspoon Himalayan pink salt
- ½ teaspoon freshly ground black pepper
- Non-stick cooking spray
- In a food processor, pulse beets until shredded. Add beans, onion, garlic and pulse again, about 10 seconds. Add oats, tofu and grapeseed oil; pulse until you achieve a cohesive mixture; add remaining ingredients except for non-stick cooking spray.
- Return mixture to refrigerator to ‘set up’, about 30 minutes. You can also pre-make these and freeze for later use.
- Preheat oven to 425F. Form into 6 burgers, mist with non-stick cooking spray and place on a lined baking sheet. Cook for 10-12 minutes or until they start to brown and carefully flip to cook on other side. Top with plant-based cheese slices if desired and cook until melted. Remove from heat and stack them up with your fave condiments and enjoy!
Condiments of your choice: Guacamole or sliced avocado, tomatoes, lettuce, regular or vegan cheese (optional), hamburger or butter lettuce buns, my Quickles, sliced red or white onion
Marci Buttars – Tidbits
My favorite burger of all time is a Sun-Dried Tomato, Feta, and Spinach Turkey Burger with a Sun-Dried Tomato Mayonnaise.
- 1 pound of turkey meat
- 1/3 cup chopped sundried tomatoes
- 1/3 cup crumbed feat
- 1/3 cup chopped spinach
- sliced avocado
For the mayo:
- 1/4 chopped sundried tomatoes
- 1/2 mayo
- To the 1 pound of turkey meat, mix in 1/3 cup chopped sundried tomatoes, 1/3 cup crumbled feta, and 1/3 cup chopped spinach.
- Season it with salt and pepper and grill it.
- For the mayo, I mix 1/4 cup chopped sundried tomatoes into 1/2 cup mayo, add a pinch of salt and pepper.
- Place the burger on a bun, top it with the mayo, sliced avocado, and spinach leaves and serve!
Best burger ever!
Devan Cameron – Braised & Deglazed
The best burgers are made with fresh ground beef, preferably from a mix of chuck or brisket. I prefer to make my own hamburger buns and serve the burgers with fried mushrooms, homemade mac sauce, bbq sauce, bacon and extra cheese!
Here are my burger ingredients:
For the Burgers
- 1 kg ground beef preferably chuck and brisket
- 6 small butter cubes a little bit smaller than in the picture
- 3 whole tomatoes cored
- ½ kg button mushrooms
- 12 slices bacon
- 6 slices cheddar cheese
- 6 pieces boston bib lettuce or iceberg lettuce
- 2 whole pickles sliced thin
- 1 whole egg whisked with a splash of cold water
- 1 tbsp sesame seeds
- salt and pepper to taste
- 1 recipe big mac sauce
- BBQ sauce
To Make the Burgers:
- Mix the ground beef in a bowl and season well with salt.
- Roll them into balls and stuff a small piece of butter inside the patties. (This will add a TON of flavour!)
- Shape them into burger patties with your hands. You’ll want to press them firmly to make sure they stick together.
- Get the rest of the burger topping ready before you start. Saute the mushrooms, cook the bacon and slice all the toppings.
- Fire up the grill and oil the grill gently to prevent the burgers from sticking.
- Grill each burger about 2-3 minutes on each side then turn, then flip, then turn again until all sides are charred nicely.
- Once they’re almost ready, add the cheese and toast the burger buns with a little butter on the grill.
- Grill until the internal temperature reaches 160F.
- Serve with the rest of the toppings and enjoy!
Thank you so much to all the bloggers that have contributed to this expert roundup! I hope you enjoy these delicious burger recipes. If you do then please share this post with your friends and followers on social media.