I absolutely love making my own burgers. No burgers you buy in the supermarket or get in pubs/takeaways can even come close.

What's everyone's favourite burger recipes?

I do an indian style lamb burger that I made up as I went along one day. Lamb, onion, garlic, chilli powder, garam masala, cumin, coriander and a little tomato puree. They're a sure fire winner, everyone who's tasted them loves them. Serve with some nice home made chips (triple cooked preferrably) and a mango, chilli and pepper salsa.

Pork, sage and bacon burgers are good too. Pork, onion, mustard and sage in the burger. You then wrap the burger in streaky bacon and cook it in the oven. Very tasty.

Beef with basil and red pepper are pretty nice too.

Mmmmm !

I absolutely love lamb burgers too, Kofta or Adana style.

I used to put alot into beef burgers (fried onions, breadcrumbs, eggs etc.) but these days tend to use plain good mince and then a seasoning rub.

Although for alternative burgers such as Indian or Moroccan lamb I still shot a load of spices in with the mix.


A nice burger is pork mince with apple and blackpudding. Serve with rocket, a slice of semi hard goats cheese or cheshire cheese and balamic red onions.

I've found that a mix of pork and beef mince works really well - you get lovely juicy burgers. I experiment with all sort of different herbs and spices, but I never add onions or breadcrumbs, as I prefer the texture without.

its best to use a lean mince otherwise the burgers shrivel up, just simple mince and salt and pepper mixed up in a bowl then shapped in to thin burgers and frozen for an hour or 2 is good, you fry them from frozen aswell and it keeps it all together then you can add onion and cheese and shove in a bun.

Burgers made with turkey mince always come out well for me, eg
http://allrecipes.co.uk/recipe/1356/...y-burgers.aspx

This is a great recipe: http://www.jamieoliver.com/recipes/b...racking-burger

I won't use too lean a mince else it can end up dry. I would aim for around 12 to 15% fat.

Do not use frozen mince to make the burger, I find they always fall apart if you don't use fresh mince.

As mentioned, putting the mince in the freezer will help solidify the fat and the burger will stay together.

Also I would not make them too think, cook quicker on a higher heat will help keep them moist.

Finally, Alton Brown had an interesting variant which I have done a few times now.
- Get a rectangular baking tin and line with cling film.
- Press 1/2 burger mixture into really well in a thin layer.
- Then layer with onions, ketchup, cheese and whatever else you fancy.
- Then press on the other 1/2 of the mixture really well.
- Turn out, cut into squares and grill. Really nice to have the filling in the burger plus helps keep it moist.

I tend to make fairly plain beef burgers (mince, soy sauce, onion and yogurt) although I do sometimes put cheese in the middle, I don't use lean mince and have never had a problem with them shrivelling. I do find if I use a burger press they fall to pieces, but are fine when I shape them by hand, which is easier if I'm putting something in the middle anyway.

ETA: Yes I also tend to make to try and cook mine fairly quickly so not too thick, they stay lovely and moist.

Nothing radical: beef, breadcrumbs, onion, garlic, wholegrain mustard, pepper, worcestershire sauce and egg. Served in a bun with cheese and balsamic onions. I'm actually making this for dinner tonight!

Sounds similar to a jucy lucy (stuffed burger - sealed around the edges). I've made them a couple of times. The best was with a blue cheese and bacon stuffing.

This is how I make my burgers.

Ingredients
Choice of mince, I egg, 1 slice of bread, 1 onion, Half green sweet pepper, Oxo cube, salt and pepper optional. You can add mushrooms or garlic if you wish.

Chop up onion and green pepper put in a large bowl.
Pick the bread into small pieces and add to the bowl.
Sprinkle an Oxo cube into the bowl.
Crack the egg and add to the bowl.
Mix all the Ingredients with a blender or for coarser use your hands.
Break up the mince into small lumps and add to the bowl and use your hands to give it a really good mix giving a good hard squeeze.

Shape them into burgers or balls for mash and gravy or pasta dish.
Cook until done.

me too

I always add oyster sauce to the mix - it's just a seasoning really

I can't 100% remember where I first saw it, but 'm thinking John Torode on masterchef

Good quality steak mince, finely chopped onion, an egg and a good dash of oyster sauce

We like them

I made a Jamie Oliver burger which had a mustard glaze on top and my husband was very impressed with me

For the patties: stewing steak minced (if I mince it myself then I know exactly what's in it), egg, breadcrumbs, sundried tomato, tiny pinch of basil, little bit of onion.

Form patties, wrap in cling film, into the fridge for a couple of hours.

Get them on the grill! When done, stick 'em in a brioche bun with part grilled slab of mature cheddar and salad.

The kids love my lamb and mint burgers, no secret just lamb mince with some mint, salt and pepper chucked in.

Blimey, thread resurrection from 2011!

I'm still enjoying making burgers. My current favourite is beef with chipotle and smoked paprika paste, onion and garlic in the burger then a slice of chorizo on top with some roasted peppers and then some smoked cheese melted on top of that. Lovely!

I did some "Mediterranean" type ones a few weeks ago with various herbs and tomato and peppers in the burgers, then instead of lettuce on the bun I used fresh basil, they were really good.