Grilled Burger Recipe
These are the ultimate juicy, delicious homemade burgers. Packed with flavor and completed with fresh crisp toppings on a toasted sesame seed bun. Sharing my best secrets every home cook needs to know for making the perfect restaurant-quality burger, that you’ll sink your teeth into! Make a big-batch as these burgers are the prefect freezer-friendly meal that you can enjoy all Summer long!
Ingredients
- 1.8 kilogram (4 pounds) lean ground beef
- 1.8 kilograms (4 pounds) lean ground pork
- 1 large sweet onion finely grated
- 14 garlic cloves minced
- 2 ½ cups Italian flat leaf parsley leaves only, finely chopped
- 4 cups marble cheddar cheese, freshly grated
- 1 bag Ritz crackers finely crushed till no clumps remain
- 5 eggs beaten in seperate bowl
- 1/4 cup whole milk
- 3/4 cup Worcestershire sauce
- 2 tablespoons dried basil
- 2 tablespoons dried oregano
- 1 teaspoon salt
- sprinkle black ground pepper
- sprinkle of sea salt on each burger patty
TOPPINGS (optional)
- Large sesame seed burger buns lightly toasted on the grill with butter
- lettuce leaves
- beefsteak tomatoes thinly sliced
- pickles thinly sliced
- yellow onion thinly sliced and caramelized
Instructions
Prepare the Ingredients
- Crunch up the crackers. I often put the crackers in a large Ziplock bag to get out as much air as possible and roll them with a rolling pin or crunch with your hands until the Ritz Crackers are very fine.
- Measure out the oregano, basil, pepper, milk and Worcestershire sauce.
- Finely chop your parsley, grate cheese, finely chop onion in and food processor and mince the garlic.
- Crack eggs into a bowl and whisk until smooth.
Mixing everything together
- Remove the lean ground beef and pork from the refrigerator and add to an extra large bowl.
- Now it is time to mix all of this goodness together! Gradually mix everything together. Mix each ingredient together with the meat mixture a quarter at a time till incorporated then repeat. This helps all of the ingredients to mix in more thoroughly.
Forming the patties + grilling
- Line a baking sheet with parchment paper that will be able to fit into your freezer (a Chest freezer or fridge freezer) This step is if you want to freeze burgers for later.
- Gently form burger mixture into 1-inch-thick patties, about 4 ½ inches in diameter. Make an indentation in the top of each patty. Pushing down in the center making burgers slightly thinner in the center and thicker at the edges for even cooking.
- Grill 8-10 minutes on each side with the grill closed (we rotate them 45˚ after 5 minutes to create fancy grill marks). Don't play too much with your burgers by pressing with a spatula, pricking with a fork or turning frequently as precious juices will be lost!
- Cut your buns in half and spread a little butter on the insides. Toast buns face-down on grill until just lightly charred, about 30 seconds.
- You know patties are done when you push on the top and juices run clear instead of white. An instant read thermometer should read 160F.
- Tuck into your warm bun & add your favourite toppings.
Meal prep + freezer friendly storage
- If not grilling all the patties at once- After forming the patties, place patties that you are wanting to freeze and save for a later date on the prepared baking sheet and place in your chest freezer or regular freezer for an hour to harden. Once the patties have hardened, wrap them individually with saran wrap and store in a freezer bag. These burgers will last 6 months in your freezer.
- When ready to use, take out of the freezer, thaw then grill with the above method.
- Pro Tip: My favorite part about this homemade hamburger recipe is that it is freezer friendly. I always keep at least 12 in my freezer at all times, ready to go for nights where there is no time to make dinner or for unexpected guests.