(Norsk versjon: Kjempegode og enkle hjemmelagde burgere  )

The best, tastiest and juiciest burger patties are best made in your own kitchen! It’s not hard! Try these, and I guarantee you will never serve store bought patties ever again!

Recipe, 6 hamburger patties:

  • 600 grams minced meat
  • 100 gram bacon, finely chopped
  • 1 egg
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard


Put it all in a bowl and mix well with an electric mixer. Divide into six and form patties with your hands – and then grill them.

How about homemade hamburger buns?

Makes 12 hamburger buns (or 15 hotdog buns)

  • 3 deciliter milk, luke warm
  • 1 teaspoon honey
  • 2-3 tablespoons olive oil
  • 2 teaspoons dry yeast
  • 450 gram plain flour
  • 1/2 teaspoon salt
  • 1 egg, for brushing
  • Sesame seeds, optional (or any other seed that tickles your fancy)

Put the luke warm milk, honey, olive oil, yeast, flour and salt in a baking bowl and combine thoroughly. Knead until smooth and elastic, about 3-5 minutes. Cover and let rise until doubled in size.

Divide dough into 12 pieces (15 if you are doing hotdog buns), shape into balls and push them flat. Cover and let rest and rise for 15-20 minutes.

Brush with a beaten egg and sprinkle with sesame seeds.

Bake on the middle rack of the oven at 225 degrees C for 10-15 minutes, until golden and beautiful.



Top it all up with your own homemade BBQ sauce:

To die for BBQ sauce:

  • 3 deciliter brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon ground black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon coriander
  • 1/4 teaspoon ginger powder
  • 2 dl apple cider vinegar 5%
  • 1 1/2 deciliter honey
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 1 liter ketchup
  • Apple juice to taste (I use a lot of apple juice, 2-3 deciliter.)

Mix brown sugar and all the dry ingredients in a deep pan. Stir in the vinegar, honey, Worcestershire sauce and mustard. Mix well over low heat.

Add the ketchup and bring to a boil. Reduce heat and simmer for 10 minutes. Stir frequently. Add apple juice to taste.

This is a large recipe, and the sauce keeps well in the refrigerator for a couple of weeks. Or you can freeze it.







Check out some of my other summer favorites as well:

Jam Grottos

A super good fish dish

Relish much?(and Toad in the Hole)

The world’s best potato salad!

Tzatziki and Greek bread

Buffalo Chicken Burger

Rhubarb Meringue Pie (and a Margarita)

Gazpacho – perfect summerfood

Arroz/Paella (no)

Salmon, mango and noodle salad



31 thoughts on “The best homemade hamburgers

  1. Best hamburgers yes! Spent 13 years as a meat cutter… And learned to use chuck (shoulder) roast, for hamburger meat. That particular piece of meat makes the absolute best hamburger meat there is. Only way to get better is to use a chuck roast from grass-fed beef that didn’t spend it’s final days in a feed lot.

    > >

    Liked by 1 person

      1. Yup, deer is good. To my taste buds grass fed beef is better, and good bear (non-garbage foraging) is even better. And then there is how hungry one is … :).

        I used to work in a library, and just like looking thru the cookbooks did, your recipe posts always make me hungry … I always enjoy them!

        Liked by 1 person

      2. Thank you so much! Glad you are enjoying my recipes 🙂

        I have tried bear once, it was good. A tad sweet, perhaps?


      3. Was probably a nice bear? 🙂
        I wonder about horse … was in Paris a lotta years ago but don’t recall trying it, knowingly anyway.
        In my mind Paris, at least then, was the queen of cities on this planet. Having some history was part of that feeling, and made me realize how young America still is.
        If you ever go there the book store Shakespeare & Co. is worth a visit.

        Liked by 1 person

      4. Horse is good! Just stay clear of the old trotterhorses ;-p I have tried it a couple times, but I am generally of the persuasion that I don’t eat my pets – and horses are pets… (Yes, I know – emotional BS)


      5. Emotional bs NOT!
        I was a groom in a race track for a few months, many racehorses are nut cases, but not their first season. I was given care of a new horse in her first season and we fell in love (not the un-natural kind!). She was an absolute pleasure to be with and it was really, really hard to leave her.
        A good horse in the right setting … really gentle good energy and healing to be around.


  2. I liked it that you used pumpkin seeds for the buns, those are the best! And bacon is a genius mix for the patties! I think the next time I make burgers, I’d fry the bacons first and crush them into the patties mix.

    Btw, you wrote sesame instead of pumpkin seeds at the recipe.

    – E.

    Liked by 1 person

    1. Oh maybe you can help resolve the argument I have with Sir Nerdalot at the moment. He claims that Worchestershire sauce is pronounced Woster sauce! How dum is that! If they want it pronounced as Woster, then they should spell it that way! I say it like Wor-Chester-Shire-Sauce, and the Nerd giggles!

      Liked by 2 people

      1. He is right I am afraid. UK English has a number of words like that Magdalene College in Oxford is pronounced “Maudlin College” It was a popular way to catch out spies during WW2

        Liked by 2 people

      2. hahahaha love the link! And although I am not american, I would say most of those names fairly similar to the american…


  3. Am so loving your posts – this is the third recipe I have made of yours now. Just eaten it. Better than any shop or home-made burger I have ever eaten.
    Just two things might make it perfect for me though – missed onion so I would put onion powder in or serve it with raw onion – Came apart a bit when cooking – so I would make them before-hand and freeze them first. Next week the sauce and buns.

    Liked by 1 person

    1. Glad to hear you are liking my recipes! I always have raw onion on my burgers, it is yummy. And gherkins either in or on the side 🙂

      Ah I forgot to specify that in he recipe – but I refridgerate it for half an hour or so before I form the patties. And you might want to use less egg if you have large eggs as it might get a tad too wet and then doesn’t hold together as it should.

      Can’t wait to hear your verdict on the buns and sauce!

      Liked by 1 person

      1. I read so many recipes that don’t work and you know that yours really do. I didn’t refrigerate the burgers (I spent over 30 years as a vegetarian so am not used to meat cooking. My husband will make the bread.


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