Beef Burgers

Home Burgers

Homemade burgers can be made with any type of ground meat.

The secret to a moist burger is the addition of an onion.  The finer the onion is chopped, the better the texture, flavour and moistness. Unfortunately, the knife I used in the illustration was dull and therefore, my onions were not fine enough and the burgers weren't very moist.

In this recipe, I substituted an egg with ketchup.  This works well as a binder, especially if you have someone in your family with an egg allergy.

You can substitute the seasonings I used with your own personal preference or add some chilli peppers to the mixture to give it a bite.  Be creative and put a piece of Feta cheese in the middle while shaping into meatballs.  (Cheddar cheese works too).

These burgers can be baked in the oven on a cookie sheet at 350F for approximately 30 minutes, or fried, or grilled on the barbecue.