Next level burger recipe

[NomNomNomYum]

How do you make your burgers amazing? I'm on a diet so want to make my dinner count tastewise.

I've searched a few recipes online and came up with:

Mince
egg
diced mushroom
worcestershire sauce
salt
pepper
pinch of paprika
bit of mustard
garlic & onion powder

Anythign else to add to make them next level?

I might add chilli flakes to mine too.

Personally, I'm inclined not to add anything 'chunky' to burgers like mushrooms or onion, for example, as I think it binds better without. I'd focus on spices (I too add garlic granules, paprika, mustard powder, etc.), but really I think it's the quality of the meat and the toppings.

If you can, spend extra on good quality beef (or venison - we make a lot of venison burgers, and there are often ways you can source very affordable game meat, doesn't have to be a luxury item so worth asking around).

And then toppings: Obviously if you are on a diet, then you may want to use certain things and not others, but I love a burger on a grilled flat mushroom rather than a bun. A fried egg is a good source of protein. Really nice lettuce, tomatoes, gherkins, make some homemade burger sauce with ketchup/mayo/worchestershire sauce/chopped gherkins.

70% beef mince 12-20% fat
30% pork mince
Generous Salt + pepper

The taste is in the fat.

DH just got a lump of beef minced up in the butchers, and a bag of mixed leaves.

The site I read that said to add mushrooms said to dice them up really tiny and mix in to the mince.

My DD adds cooked onions to her burgers. The bun is also important, we have brioche buns, toasted, then add ketchup on one side and mayo to the other. Melted cheese on top - yum!

I don’t eat meat so can’t personally for the result, but Ethan Chlebowski has a video on how to make the perfect burger based on doing numerous burger tests.

I don't know how fatty what he got was, but I might add some butter to the mix. Google says to freeze it, grate it and add it right at the end before cooking.

Burgers that are too lean are chewy and tasteless. We used a Five Guys recipe during lockdown, and they were lovely!

Apparently Gordon Ramsey s&p's his onions, then adds olive oil and lets them sit for a bit before frying to caramelisation, I was going to add this as a topping but might be nice cooked in the burger.

Sounds lush!

use fatty mince (12-20% fat as PP said), add 30g panko breadcrumbs (helps to soak up the fat) and a spoonful of worcestershire sauce. It was a recipe from Gousto that we always use now.

I agree I'd keep the actual burger without additions apart from spices and seasoning and maybe panko breadcrumbs, then add toppings, sauces etc to elevate it.

Yes, good quality but not low-fat mince! I personally don't add anything other than breadcrumbs and seasonings (tiny bit of garlic powder, lots of onion powder, salt & white pepper) I using tomato sauce to bind but you could use a beaten egg. I top with lashings of fried onions, burger sauce (with gherkins), mayo and ketchup. DH loves cheese on his too. For us, it has to be verging on sloppy, certainly juicy, and the only way to get that is to not use low-fat mince!

I add red pepper, onion, and kidney beans to mince. Toasted buttered bun and fill with spinach, tomato, onion, sliced gherkins, cheese and burger relish

I saw a contestant on one of those US BBQ competition shows add minced streaky bacon (not a lot) to his beef mince burger patty base. I can see how this would add both flavour and of course the very necessary fat. I think you'd have to mince it quite finely though - chunks of bacon may make it difficult to bind.

@NomNomNomYum dont put egg in your burgers. Eggs are for meatloaf not burgers!

I use 2/3 beef mince 1/3 veal mince. Sometimes do a finely chopped onion. Seasoning and sometimes celery salt.

A little pineapple juice and sriracha sauce. It came from a recipe box and now are our go to burgers.

Jamie Oliver adds crushed cream crackers

Mushroom ketchup is good for flavour.

If you add onions I suggest you grate them..I do this in meatballs..all the taste without any crunch!

We added really finely chopped mushroom and onion to the mince, then salt, black pepper, white pepper, tiny pinch each of paprika and chilli flakes, and a beaten egg. The egg was too much so we had to add a bit of flour.

When I had my patty I added a bit of butter on top then fried it, I squashed it so it was really thin (I don't like fat burgers) and added mustard, gherkins and a cheese slice and served it with salad.

DH had his in a bun and made his bigger.

We've still got about half left in the fridge so will have burgers again tonight.

There's a courgette, aubergine, red & green pepper & onion needing using in the fridge so I'm going to make a veg traybake to go with it and DH might have some chips.

The burgers were absolutely delicious, and I don't think I'll buy shop bought again, they were so quick, theres no need to. It was quicker making them and cooking from fresh than it was cooking shop bought from frozen.

Very cheap too, 650g of beef mince was €7.50-ish, so approx 1.87 a burger.

I'd easily spend a tenner in mcd's each but baulk at ~€8/9/10 for mince, but not anymore! 😁

Oh, and I did that gordon ramsey thing of olive oil/salt/pepper on the onions before frying them, for the top of my burger, and I don't think it made any difference to just frying plain onions. Maybe I didn't leave them long enough.

Sounds delicious.

I can tell you what turns burgers into something else... a burger press. Link below. It just makes them right shape that cooks properly.

I keep mine fairly plain most of the time but plenty of salt and pepper and minced onion. Then I cook onion rings (not battered) on BBQ or cast iron pan and those go on top.

For absolute luxury I add something like Comte cheese or even Stilton in the middle of the burgers.

zyliss.co.uk/products/zyliss-burger-press

I always fry some red onions off separately until they go soft and add them into the burger mix. Makes such a difference!

Ground steak from the butchers with salt and pepper is all I use.