Last Saturday, I made these homemade burgers again at the request of my family. I usually prepare this recipe when we have more time and want something different from our usual meals. Using freshly ground meat really makes a difference in taste, and the other ingredients are easily found in the fridge.
Quick Info
Total time: about 1 hour (depends on how quickly you chop the meat and prepare the sides)
Preparation time: about 30-40 minutes
Cooking time: 15-20 minutes (on the grill)
Servings: 10 burgers
Difficulty: easy to medium
Recipe type: homemade burgers, perfect for the weekend or when you want something hearty
Ingredients
1.2 kg pork neck (or beef, if you prefer)
2 eggs
2 tablespoons milk
4 tablespoons breadcrumbs
2 tablespoons mustard (I use whole grain mustard)
1/2 teaspoon garlic powder
thyme
cumin
turmeric
salt
pepper
10 slices of cheese
oil (for shaping)
fresh buns
lettuce (or fresh spinach leaves)
pickles
tomatoes
sliced onion
mustard (for assembly)
pickled peppers
potato wedges or another side (optional)
Instructions
1. Wash the meat and chop it at home or use store-bought ground meat if you don’t have the option to chop it yourself. I chop the pork neck into larger pieces so it doesn’t get too fine.
2. Place the ground meat in a large bowl.
3. Beat the eggs with the 2 tablespoons of milk.
4. Add the beaten eggs, breadcrumbs, mustard, garlic powder, salt, pepper, thyme, cumin, and turmeric to the meat, to taste. I don’t have an exact amount for the spices; I sprinkle enough to make it visible and mix it in.
5. Knead the mixture by hand for a few minutes until it becomes homogeneous. If it seems too soft, add a little more breadcrumbs.
6. Oil your hands and shape the burgers into the desired form. I usually make flat patties, the size of the buns.
7. Place the burgers on a well-heated grill. Let them cook on one side, then flip and cook on the other side. Do not press them on the grill to keep them juicy.
8. When the burgers are almost done, place a slice of cheese on each and let it melt over the meat for a bit.
9. Cut the fresh buns in half. On the bottom half, place lettuce or spinach leaves, the burger with cheese, and then your choice of toppings: pickles, tomatoes, sliced onion, extra mustard, pickled peppers, or anything that inspires you.
10. Serve immediately, with potato wedges or any other side you like.
Why I Make This Recipe Often
I make it quite often because it’s hearty, the ingredients are easy to find, and the burgers can be customized with whatever I have on hand. I love that they always turn out juicy, and I can control exactly what goes into them.
Tips and Variations
Tips
- Use meat with a bit of fat (pork neck or fatty beef) for juicier burgers.
- Knead the mixture well to ensure it's homogeneous and doesn’t fall apart on the grill.
- Oil your hands when shaping to prevent sticking.
- Don’t overcook the burgers to avoid them becoming dry.
Substitutions
- Pork neck can be replaced with beef or a pork-beef mix.
- Lettuce can be swapped for spinach or arugula.
- Cheese can be any type that melts easily.
Variations
- If you want smaller burgers, reduce the quantities or make smaller patties.
- For a stronger flavor, add some finely chopped onion to the mixture (only if you like it).
Serving Ideas
- Goes well with simple sides: potato wedges, baked potatoes, vegetable chips, or even a summer salad.
- You can also add other toppings to the burger: pickles, hot peppers, avocado slices.
Frequently Asked Questions
1. Can the burgers be made in a skillet, not just on the grill?
Yes, they can be cooked in a skillet over medium heat, without extra oil if the skillet is non-stick. Flip them a few times to cook evenly.
2. What can I use instead of cheese if I don’t have any?
Any type of cheese that melts (feta, mozzarella) or they can be served plain, without cheese.
3. Can I freeze the burger mixture?
Yes, the mixture can be frozen, already shaped into patties. Thaw it in the fridge and cook directly.
4. What kind of breadcrumbs should I use?
Regular white breadcrumbs work best. It doesn’t matter if they are homemade or store-bought.
5. Can I skip the egg?
The egg helps bind the mixture. If you don’t want to use an egg, you can try with a bit more breadcrumbs, but the texture will be different.
Nutritional Values
Approximately, one burger (without toppings and bun) has about 280-300 calories, with around 20 g of protein, 18 g of fat, and 5-6 g of carbohydrates (from the breadcrumbs). Values increase depending on the added toppings and the size of the bun. These are estimates; actual values depend on the type of meat and how many extra ingredients are added.
Storage and Reheating
Cooked burgers can be stored in the fridge in a sealed container for 1-2 days. They can be reheated in the oven or in a skillet over low heat for a few minutes. I do not recommend storing the assembled burger with the bun, as it will become too soggy. The raw mixture can be frozen shaped for quick preparation later.
Quick Info
Total time: about 1 hour (depends on how quickly you chop the meat and prepare the sides)
Preparation time: about 30-40 minutes
Cooking time: 15-20 minutes (on the grill)
Servings: 10 burgers
Difficulty: easy to medium
Recipe type: homemade burgers, perfect for the weekend or when you want something hearty
Ingredients
1.2 kg pork neck (or beef, if you prefer)
2 eggs
2 tablespoons milk
4 tablespoons breadcrumbs
2 tablespoons mustard (I use whole grain mustard)
1/2 teaspoon garlic powder
thyme
cumin
turmeric
salt
pepper
10 slices of cheese
oil (for shaping)
fresh buns
lettuce (or fresh spinach leaves)
pickles
tomatoes
sliced onion
mustard (for assembly)
pickled peppers
potato wedges or another side (optional)
Instructions
1. Wash the meat and chop it at home or use store-bought ground meat if you don’t have the option to chop it yourself. I chop the pork neck into larger pieces so it doesn’t get too fine.
2. Place the ground meat in a large bowl.
3. Beat the eggs with the 2 tablespoons of milk.
4. Add the beaten eggs, breadcrumbs, mustard, garlic powder, salt, pepper, thyme, cumin, and turmeric to the meat, to taste. I don’t have an exact amount for the spices; I sprinkle enough to make it visible and mix it in.
5. Knead the mixture by hand for a few minutes until it becomes homogeneous. If it seems too soft, add a little more breadcrumbs.
6. Oil your hands and shape the burgers into the desired form. I usually make flat patties, the size of the buns.
7. Place the burgers on a well-heated grill. Let them cook on one side, then flip and cook on the other side. Do not press them on the grill to keep them juicy.
8. When the burgers are almost done, place a slice of cheese on each and let it melt over the meat for a bit.
9. Cut the fresh buns in half. On the bottom half, place lettuce or spinach leaves, the burger with cheese, and then your choice of toppings: pickles, tomatoes, sliced onion, extra mustard, pickled peppers, or anything that inspires you.
10. Serve immediately, with potato wedges or any other side you like.
Why I Make This Recipe Often
I make it quite often because it’s hearty, the ingredients are easy to find, and the burgers can be customized with whatever I have on hand. I love that they always turn out juicy, and I can control exactly what goes into them.
Tips and Variations
Tips
- Use meat with a bit of fat (pork neck or fatty beef) for juicier burgers.
- Knead the mixture well to ensure it's homogeneous and doesn’t fall apart on the grill.
- Oil your hands when shaping to prevent sticking.
- Don’t overcook the burgers to avoid them becoming dry.
Substitutions
- Pork neck can be replaced with beef or a pork-beef mix.
- Lettuce can be swapped for spinach or arugula.
- Cheese can be any type that melts easily.
Variations
- If you want smaller burgers, reduce the quantities or make smaller patties.
- For a stronger flavor, add some finely chopped onion to the mixture (only if you like it).
Serving Ideas
- Goes well with simple sides: potato wedges, baked potatoes, vegetable chips, or even a summer salad.
- You can also add other toppings to the burger: pickles, hot peppers, avocado slices.
Frequently Asked Questions
1. Can the burgers be made in a skillet, not just on the grill?
Yes, they can be cooked in a skillet over medium heat, without extra oil if the skillet is non-stick. Flip them a few times to cook evenly.
2. What can I use instead of cheese if I don’t have any?
Any type of cheese that melts (feta, mozzarella) or they can be served plain, without cheese.
3. Can I freeze the burger mixture?
Yes, the mixture can be frozen, already shaped into patties. Thaw it in the fridge and cook directly.
4. What kind of breadcrumbs should I use?
Regular white breadcrumbs work best. It doesn’t matter if they are homemade or store-bought.
5. Can I skip the egg?
The egg helps bind the mixture. If you don’t want to use an egg, you can try with a bit more breadcrumbs, but the texture will be different.
Nutritional Values
Approximately, one burger (without toppings and bun) has about 280-300 calories, with around 20 g of protein, 18 g of fat, and 5-6 g of carbohydrates (from the breadcrumbs). Values increase depending on the added toppings and the size of the bun. These are estimates; actual values depend on the type of meat and how many extra ingredients are added.
Storage and Reheating
Cooked burgers can be stored in the fridge in a sealed container for 1-2 days. They can be reheated in the oven or in a skillet over low heat for a few minutes. I do not recommend storing the assembled burger with the bun, as it will become too soggy. The raw mixture can be frozen shaped for quick preparation later.