Hamburgers with grains and sesame

Name: Hamburgers with grains and sesame - Anda K.
Ingredients: 500 g ground pork and beef; 100 g grains (wheat; barley; oats; rye); 2 eggs; 1 onion; Sesame; Pepper and nutmeg; Salt

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On weekends when I'm not in the mood for grilling or steak, I prefer to make oven-baked hamburgers, especially this version with mixed meat, grains, and sesame. I like that I don’t have to fry anything on the stovetop, which means I can avoid the smell of hot oil in the kitchen. Plus, they are light enough to prepare during the week if I have a lot on my plate. Quick Info Total time: about 50 minutes Preparation time: 15-20 minutes Baking time: 25-30 minutes Servings: 4-6, depending on the size of the patties Difficulty: easy Recipe type: main dish, lighter hamburger option, suitable for busier days Ingredients 500 g mixed ground pork and beef 100 g grains (wheat, barley, oats, rye) 2 eggs 1 onion sesame seeds (for coating) salt pepper nutmeg Preparation Method 1. Place the ground meat in a large bowl. For this recipe, I usually use a mix of pork and beef for a balanced texture. 2. Finely chop the onion. I don’t sauté it; I add it raw to the mixture so it stays juicy. 3. Beat the eggs with a fork and add them to the meat and onion. 4. Add the grains directly, without grinding or soaking them beforehand. The grains provide structure and satiety without becoming crunchy or hard after baking. 5. Season with salt, pepper, and nutmeg to taste. I don’t overdo the nutmeg, but it’s the ingredient that slightly changes the usual hamburger flavor. 6. Mix everything by hand until well combined. The mixture becomes quite cohesive, especially after incorporating the grains. 7. Shape the hamburgers to the desired size. I make them smaller if I want to serve them for lunch with salad, or larger for sandwiches. 8. Coat each burger with sesame seeds on both sides. You don’t need much, just enough to cover them evenly. 9. Place the hamburgers on a baking sheet lined with parchment paper. I don’t use oil or any other fat on the sheet; the meat releases enough fat during baking. 10. Bake in a preheated oven at 180°C. After about 15 minutes, I flip them over to brown evenly. 11. I leave them for another 10-15 minutes, depending on the thickness of the burgers. They are done when the sesame is golden and the meat is cooked through. 12. Remove them to a platter and serve warm. Why I Make This Recipe Often It doesn’t require frying, and I don’t have to stand by the stove. The mixture is quick to prepare, and the ingredients are easy to find. I can adjust the size and portions as needed, and usually, nothing goes to waste. The oven method is practical, especially when I have other dishes to prepare simultaneously. Tips and Variations Tips There’s no need to grease the baking sheet; even if you use lean meat, the parchment paper is sufficient. If you find the mixture too soft, you can add an extra tablespoon of grains. Check the state of the hamburgers after 25 minutes, as baking times can vary slightly depending on the oven and how thick you made them. Substitutions The pork and beef can be replaced with chicken, but the burgers will be less juicy. You can vary the grains; it’s important that they are whole or semi-whole, not processed flakes. Nutmeg can be omitted if you don’t like the flavor. Variations You can try adding a tablespoon of sunflower or pumpkin seeds instead of sesame if you want a different taste on the outside. If you prefer, you can shape the burgers a bit thinner and serve them in wraps or buns. Serving Ideas They are good with a simple salad, but they also work well as a filling for sandwiches. They are fine cold, but they retain their texture best when served warm, right after baking. They can also be served with mashed potatoes or a side of roasted vegetables. Frequently Asked Questions 1. Do I need to cook the grains before adding them to the mixture? No, for this recipe I use the grains as they are, straight from the bag. They soften enough in the oven. 2. What type of grains should I choose if I can’t find a mix? You can use whatever you have on hand: just oats, wheat, or barley. It’s important that they are small or crushed grains, not very hard whole grains. 3. Can I use only pork or only beef? Yes, but the most balanced flavor comes from the mix. Using only beef or only pork changes the texture, and they may turn out a bit drier or fattier. 4. Can I freeze the hamburgers before baking? I haven’t tried that, but the mixture with eggs and grains isn’t ideal for freezing before baking. It’s safer to make them fresh. 5. How do I check if they are done? Open one and see if it’s cooked through in the center. The sesame on top should be golden. Nutritional Values Estimation for one serving (1/5 of the recipe): approximately 230-270 kcal. This depends on the fat content of the meat and the amount of sesame used. Protein: approx. 17-20 g Carbohydrates: approx. 11-13 g (from grains) Fats: approx. 14-16 g Values are approximate and vary based on ingredients. It’s a more balanced option compared to fried burgers, providing a good amount of protein and fiber. Storage and Reheating If there are leftover hamburgers, I keep them in the fridge in a covered container for up to two days. They can be reheated in the oven or in a dry skillet over low heat for a few minutes. They won’t dry out, but I don’t recommend storing them long-term – they are best consumed fresh.

Preparation

Place the meat in a bowl, add finely chopped raw onion, not sautéed, the two beaten eggs, salt, pepper, and nutmeg to taste. Form the hamburgers, coat them in sesame seeds, and place them on a baking tray lined with parchment paper. Do not grease the tray as the fat from the mixture will melt while baking. I prepared them in the oven because they are more diet-friendly this way. During baking, monitor them and flip once. Enjoy your meal!

Hamburgers with grains and sesame

Preparation

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