Unique Hamburger Recipes

Try these extraordinary hamburger recipes on your next outdoor party menu, tailgate party menu or luncheon menu

hamburger recipesBurger with Stone Ground Mustard and Bacon

My Best Hamburger Recipes

Hamburgers for 50
Makes 50 patties

These gourmet burgers serve a crowd and are loaded with fresh herbs and tangy blue cheese.  The cheese keeps the burgers moist.  On the grill, don't press on the burgers or you will lose all the meats natural juices. 

12 pounds lean ground beef
1 pound blue cheese, crumbled
11/2 cups minced chives, shallots or parsley
4 teaspoons Worcestershire sauce
4 teaspoons black pepper
2 tablespoons Kosher salt
3-4 teaspoons dry mustard
50 sandwich or hamburger rolls

Gently mix together all of the ingredients (except rolls) in a large bowl.  Shape into 50 patties Cover and let the burgers chill in the fridge for 1-2 hours.  This will help the burgers  hold their shape while cooking. 

Light the grill and cook burgers about 5 minutes per side or until no longer pink, flipping only once. 

Serve with toppings such as arugula, butter lettuce, basil leaves, maple pepper bacon and spicy ground mustard.

Marinated Beef Hamburger Recipe

Makes 8 patties

Ever thought to marinate your burger patties like you would a steak?  Try this quick marinade for juicy, tender beef. 

These  burgers work well with toppings such as chili garlic sauce, Sriracha sauce, pickled jalapeno slices, shredded green cabbage and carrots and pickled red onion.

1/4 cup soy sauce
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
3 garlic gloves, thinly sliced
2 green onions, thinly sliced
2 pounds ground chuck
8 sandwich or hamburger rolls or use flatbread, pita or Naan

Mix the first 6 ingredients and pour into a large baking dish to make the marinade.  Shape the beef into 8 patties and place in a single layer in the marinade turning to coat both sides.  Cover and refrigerate up to 4 hours.  Drain and discard marinade

Light the grill and cook burgers about 5 minutes per side or until no longer pink, flipping only once. 

Hamburgers Au Poivre
Makes 4 burgers

Serve this burger on crusty French bread to soak up all the juices

1 pound ground beef
1/2 teaspoon salt
1/2 tablespoon freshly cracked black pepper
1 tablespoon Brandy or Cognac, optional
3 tablespoons dry red wine

Form ground beef into 4 patties about 3/4 of an inch thick. Press salt and pepper into both sides of the patties. Cook in a large skillet over medium-high heat, turning once until the desired doneness is reached, about 8 minutes. Drain off the fat.  

Sprinkle the cognac over the patties, immediately ignite, if desired. Remove patties to a warm platter. Stir the wine into the drippings in the skillet. Heat just to boiling, stirring constantly. Serve sauce over the patties.  

Burgers Bourguignon
Makes 6

Don't save the wine for company beef.  This hamburger recipe is brought to new heights with a little vino added to the mix. 

1-1/2 Pound ground beef
1/4 cup Burgundy or other dry red wine
1/4 cup onion finely chopped
1 tablespoon Worcestershire sauce
1 teaspoon seasoned salt
1/4 teaspoon pepper
1/8 teaspoon garlic salt

Mix all the ingredients together. Shape mixture into 6 patties, each about 3/4-inch thick.  Broil or grill the patties 4-inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes.  Serve on toasted buns with your favorite toppings.

Optional: Before cooking, cover and let burgers chill for 3-4 hours to allow the wine to flavor the beef.

Onion Burgers
Makes 8

For this hamburger recipe, use freshly made bread crumbs if possible

2 pounds ground beef
4 ounces bulk sausage meat
1 envelope onion soup mix
1 cup fresh bread crumbs
1 egg
1/4 cup buttermilk
1 teaspoon Worcestershire sauce

Combine all ingredients. Form into patties. Grill or sauté as desired.

Danish Turkey Burger
Serves 4

This turkey burger recipe uses grated onion to keep the ground turkey juicy and a tangy blue cheese spread to keep it tasty.  Try this turkey burger on any backyard BBQ menu

1/4 pound blue cheese
1/3 cup butter, softened
1 1/2 tablespoons mustard (yellow or Dijon)
1 large garlic clove, minced or grated
Dash Worcestershire or soy sauce
1 pound ground turkey
1/2 cup seasoned bread crumbs, seasoned
1/3 cup onions, grated or finely minced
1 egg, beaten
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1/2 Teaspoon garlic powder
4 buns or rolls of choice

Preheat broiler or prepare a grill.  In a small bowl, blend cheese, butter, mustard, garlic and Worcestershire or soy sauce until blended.  Set aside.

In a large bowl, combine the remaining ingredients except burger buns. Shape meat mixture into four patties, 1/2-inch thick.

Broil or grill burgers about 6 inches from heat, 3 to 4 minutes per side.  Toast buns or rolls as desired.  While hot, spread buns with the blue cheese mixture.  Serve on buns with remaining blue cheese spread

Buffalo Burger: Substitute an equal amount of mayonnaise or ranch dressing for the butter.  Top the cooked burger with your favorite buffalo hot sauce.  Serve with carrot and celery sticks. 

Gyro Burgers
Makes 4 burgers

Serve with chopped lettuce, sliced onions, tomatoes, chopped olives and Yogurt Sauce (recipe below)

1 lb. ground beef
1 lb. ground lamb
1 egg
1/4 c. water
1/2 c. bread crumbs
1/4 tsp. garlic powder
1/4 tsp. cinnamon
1/4 tsp. allspice
1/2 tsp. thyme
1/2 tsp. sweet basil
2 tsp. oregano

 Combine all ingredients; mix well. Shape into patties and grill or fry. 

Yogurt Sauce:
1 cup plain low fat yogurt
5 Tbsp. sour cream
1 Tbsp. chopped fresh parsley
1/4 c.  cucumber, grated or chopped.  Squeeze in a paper towel to remove excess liquid
1/4 c. onion, chopped

Mix all ingredients together, refrigerate.  Spoon onto gyro burgers before serving.

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