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  • Sheena Philipose

Juicy, Yummy, Homemade Burgers!

Fast food, junk food, comfort food, whatever you want to call it, who doesn't crave a juicy burger from time to time? All it takes is some choice condiments and toppings to transform the classic burger into a gourmet treat! At our house, everyone has their own particular favorites, but we can all agree that they're worth every bite. Making these burger patties at home, you can use whatever fresh ingredients your heart desires and make it a healthier option if you want to.

Juicy, finger licking yummy homemade burgers
Homemade burgers

What you will need for the patties:

Meat: I prefer beef burgers, but feel free to substitute with any meat of your choice. Note that meats with higher fat content generally make for juicier patties.

Sauces: I add a few sauces to the patty mix, including barbeque sauce, mustard sauce, and worcestershire sauce.

Breadcrumbs/crackers: You can use breadcrumbs or to change it up, crush some crackers into the mixture instead. I've used TUC crushed crackers.

Chopped red onions and flat-leafed parsley

Eggs for binding the whole mixture.

Salt and pepper

Suggested toppings:

Iceberg lettuce


Cheese slices

Bacon: some fried strips of bacon! Everything tastes better with bacon.

Pickles: For those who like a bit of added heat, slice up some jalapeños and put them in a brine with a few dill seeds for several hours or overnight for a different kind of pickle.

Balsamic fried onions: One of my favorite condiments to load on are these soft, dark caramelized onions with a splash of tangy balsamic vinegar. Honestly, you can eat these with even a piece of crusty old bread, it's a game-changer!

Condiments: You can use whatever sauce you want, the staples of course are mayonnaise, ketchup, or mustard.

Above jalapenos in brine and balsamic fried onions


Homemade Burgers!

Prep time: 20 minutes

Cooking time: 10 minutes

Servings: 8

Ingredients for the patties:

  • Beef mince: 1kg

  • Flat-leaf parsley: one bunch or a cup, chopped

  • Red onions: 2 chopped finely

  • Mustard sauce: 2 Tbsp

  • BBQ sauce: 2 Tbsp

  • Worcestershire sauce: 2 Tbsp

  • Bread crumbs/Crackers crushed: 1-2 cups

  • Eggs: 2 big sized

  • Salt and pepper to taste

To serve:

  • Iceberg or Romaine lettuce

  • Burger buns

  • Cheese slices

  • Tomato slices

  • Pickles

  • Balsamic fried onions

  • Jalapeno slices

  • Ketchup

  • Mayonnaise

  • Mustard sauce

  • Butter to toast the burger buns


  1. Add the meat and all other ingredients for the patties to a large mixing bowl and mix well with clean hands until everything is well incorporated.

  2. Take a bit of oil into your hands so that the mix won't stick and form balls a little less than the size of a tennis ball by lightly rolling between your hands. Place the balls onto a tray and press them down lightly. They should be at least as wide as your bun and about 3/4 to 1 inch thick.

  3. Place the tray in the fridge and let the patties rest for at least 30 minutes.

  4. To cook the patties, you can use either a grill or a non-stick frying pan (which makes for easier clean-up). Preheat the grill/pan to medium or medium-high over direct heat and add some oil (vegetable or canola oil will do). When the oil begins to smoke, it's hot enough to add the burgers.

  5. Place the burgers on the grill/pan and let them be. Resist the urge to press down- the less you touch them, the juicier they'll be. Cook on each side for about 2 minutes. I personally like to rub a little barbecue sauce on both sides once the burger is done.

  6. To serve, cut the burger buns horizontally, butter each side, and toast them on the frying pan. Layout the patties, buns, and other toppings so people can make their burgers how they prefer.

  7. Enjoy on their own or serve with french fries and some sodas or beers!

(Nutrition Facts for the patties alone)

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