This post was originally written in the summer – when burgers are a staple – but that’s not to say you can’t whip up some of these super-juicy, cheesy, meaty, savoury best burgers whenever the mood strikes.
Some of the best parts of summer (for me) are the smells….
chlorinated pools, fresh cut grass, barbecues smoking, coconut sunscreen, the crisp, clean air after a storm…
I love all of them.
Creating those smells requires a bit of work though, so since barbecue season is upon us, I thought I’d make up a batch of my Dad’s hamburgers – aka: Best burgers EVER.
This started out as my Dad’s recipe – but then he went all “super-spicey” on me to the point that the girls and I can’t eat his anymore.
This is the non-colon-scorching recipe that I’ve evolved;
Best Burgers Ever – hands-down, without-a-doubt, awesomeness
You will need:
- 2.5 kg (5.5lbs) lean ground beef
- 3 eggs
- 1 cup plain bread crumbs
- 1 cup ketchup
- ½ cup mustard
- 1 spanish onion
- 1 sweet onion
- ¼ cup Montreal Steak spice
- ¾ cup mozzarella cheese
- 1 cup cheddar cheese
I don’t usually follow a recipe – I do it by “feel” – if the meat seems too loose, add more breadcrumbs, if it feels too dry add another egg or ketchup or mustard.
It’s about the flavours YOU like.
- Chop up both onions – we chop them up really finely so that the girls won’t notice as much, but if you like big onion chunks, keep them big and chunky!
- Add eggs, breadcrumbs, ketchup and mustard and knead together, mixing until well combined. Adding the mince in small chunks so you know everything is coated. I’ve bought pre-minced beef but if you buy your meat in bulk then of course just mince the amount you need. National Band Saw manufactures and sells quality meat grinder parts at low prices if you are interested in mincing your own meats. If you use mince regularly, this is probably a good investment for you as you can buy your meat in bulk and it’ll save you a lot of pennies in the long run.
- Next in this best burgers ever recipe comes the key ingredients: the cheeses and the montreal steak spice. Knead well.
I use just over a half cup of meat per “best burgers” patty.
This should give you a 6oz burger (before cooking).
- Press into patties and freeze (or cook now!)
This recipe makes eighteen 6oz burgers, so making a large batch like this is super-convenient if you have impromptu guests over, or if you need to bring something impressive to a pot luck barbecue. Your guests will rave – these are seriously juicy, cheesy, savoury and just about the best thing you will eat all summer long!
Fresh buns, and early evening sunshine round out the perfection.
I feel like one of Pavlov’s dogs right now – I’m actually salivating just looking at the screen! lol
Test out the recipe and see if you don’t agree that these are some of the best burgers you have EVER eaten.
Have a great one!