homemade burgers

Who says burgers can't be healthy? These Paleo Burgers with Caramelized Balsamic Onions are sandwiched between tomato and avocado slices! It's a quick &amp; easy 30-minute meal your family will want on repeat!

Paleo Burgers with Balsamic Onions &amp; Avocado

beef

salt

pepper

garlic powder

coconut oil

onions,

balsamic vinegar

beef steak tomato,

shreeded green leaf lettuce

avocados

Heat a medium skillet to medium high heat.

Add 1 tablespoon of coconut oil, once melted add in thinly sliced onions. Saute until lightly caramelized, stirring occasionally. {about 10-15 minutes}

Add in balsamic vinegar. Saute for another 5 minutes, stirring occasionally. Set aside.

Form six 1/4lb. burgers with the lean ground beef.

Lightly season both sides with salt, pepper, and garlic powder.

Heat a large skillet to medium-high heat. Add in 1 tablespoon of coconut oil. Place the burgers in the skillet and saute each side for 3-5 minutes {depending on your desired doneness}.

Remove from skillet and let sit for 1 minute.

Place 1 large slice of beef steak tomato on a plate, top with a pile of shredded lettuce, the burger, 2 tablespoons of the balsamic caramelized onions, and top with sliced avocado {I put half an avocado on each burger}.

I am already counting the days until summer, this makes me wish for it even more. 



Krista - Lovin' these paleo burgers! We still have some snow on the ground, but it is supposed to be in the 60s this weekend - grillin' time! 

I also love the addiction of avocado, yummy! :

I made this during my Whole30 and loved it! The onions are a super quick, easy, and delicious. Thank you for sharing the inspiration.

I made this today with chicken burgers instead of beef. So yummy! Thanks for the recipe! Loved it.

Made this for dinner tonight. I grilled the burgers outside and added bacon to them and served them on grilled zucchini rings. The onions were delicious!

it feels so good burger, I want to try to make it.

Made this tonight and we LOVED it!  Had the lean hamburger, but no avocados (but we used Wholly Guacamole). I had no onion to slice, but some frozen chopped onion. Caramelized that in an iron skillet with the coconut oil and balsamic. The house smelled amazing!  Hubby could hardly wait! I put the caramelized chopped onion into the ground beef THEN made the burgers. No tomatoes either.  So a side salad and the dollop of guac and we were in hamburger HEAVEN!  Definitely went onto my Pinterest board!!!!

I just love the recipe as it includes Avacado and patties. That's all I can ask for whenever I and my kids are hungry. My kids are a fan too. 

My hubby will have to be hungry on the other portion. 

Share some recipes for my hubby too ( which includes - no bread)

Sink your teeth into these homemade Japanese Style Burgers, guaranteed to satisfy. Angus beef mince and umami flavours get together in this crispy, succulent burger packed full of fusion-flavours.  Oh, and don&#039;t forget the winning combination of Kewpie mayonnaise and Japanese BBQ sauce.

The Best Japanese Style Burgers

beef mince

leek (finely sliced)

breadcrumbs

tbsp sake ((Or Chinese cooking wine))

soy sauce

tbsp red miso paste

egg (lightly beaten)

vegetable oil (for cooking)

tsp sesame oil (for cooking)

bread rolls

cabbage leaves (finely sliced, napa works best)

Japanese bbq sauce

mayonnaise

Add the beef mince into a large mixing bowl along with the leek, breadcrumbs, sake, soy sauce, red miso paste and egg. Mix everything together with your hands until well combined.

Form mixture into 6 equal size patties about 2 cm / 1 inch thick.

Heat the vegetable oil and sesame oil in a large frying pan over medium-high heat. Pop in your beef patties and cook for 4 – 5 minutes per side until cooked through.

Optional step - lightly toast your burger buns in a toaster OR butter them and place butter side down in a large frying pan until lightly toasted. Transfer to serving plates ready to assemble.

Stack a beef patty onto the base of a burger bun and slather (or artfully decorate) with your favourite ratios of Kewpie mayonnaise and Japanese BBQ sauce.

Top with cabbage slices and the lid of your burger bun.

Serve immediately.

https://www.youtube.com/watch?v=Wzk7Ty1pN6g

Sink your teeth into these homemade Japanese Style Burgers, guaranteed to satisfy. Angus beef mince and umami flavours get together in this crispy, succulent burger packed full of fusion-flavours.  Oh, and don’t forget the winning combination of Kewpie mayonnaise and Japanese BBQ sauce.

When we think Summer, we think hamburgers. Like these juicy, homemade Japanese hamburgers that have been tricked up with a few extra mouth-watering flavours. They’re super easy to make, and you’ll have them on the table in 30 minutes!

Great for cooking for a large family by doubling the recipe, or even cooking for one and being able to freeze the patties for when you need a burger most!

RECIPE STEPS
00:00 - How to Make Japanese Style Burgers
00:04 - Add burger patty ingredients into a large bowl
00:17 - Mix well with your hands
00:24 - Form into patties
00:33 - Cook the patties
00:53 - Assemble the burgers

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The Best Japanese Style Burgers [Ready in 25 Minutes!]

Stovetop burgers ready in just 15 minutes! The key to super tender burgers is selecting the right type of ground beef and not overworking the patties.

Stovetop Burgers

kosher salt (for seasoning)

black pepper (for seasoning)

vegetable oil

cheddar cheese ((optional))

hamburger buns (about 4-inch wide)

Without mixing the ground beef, portion into 4 even-sized mounds, about 1/4 pound per patty.

Gently form each patty into rounds, keep the patty on the plate and just form the sides into a circle, it’s okay if the edges are jagged.

Press each patty down to a ½-inch thickness, by about 4-inches wide.

Generously season each side with salt and pepper.

Heat a 12-inch cast iron skillet or nonstick frying pan over medium-high heat. Add the oil to the pan, once hot add the patties.

Cook until the surface is browned, about 3 minutes. Flip and cook until the desired doneness is reached, about 2 to 5 minutes. See notes for doneness temperatures.

If using cheese, add to the patties about 2 minutes before reaching the desired doneness and allow it to melt on top.

Transfer burger patties to a plate and rest for 5 to 10 minutes.

Toast the burger buns, then add the patties and desired toppings.

Mushroom Swiss Burger - A juicy beef patty topped with mushrooms and a layer of glorious melted Swiss Cheese! All served on a brioche bun - Mushroom Swiss burger recipe perfection! 

Mushroom Swiss Burgers

pepper (fresh cracked)

onion powder

rosemary leaves (rubbed)

tbsp red pepper flakes (pinch (optional-but recommended))

olive oil

mushrooms (cremini sliced)

Swiss cheese (or more slices)

buns (soft)

mayonnaise (Choice of condiments: mustard, ketchup, ranch (or your choice))

Arugula (Choice of toppings: sliced red onions,sliced tomatoes (or your choice))

Prepare the burgers by adding all the seasoning spices to the ground beef: the salt, pepper, onion and garlic powders, rosemary and red pepper flakes (if using). And shape your patties to your desired thickness and size.

Preheat a skillet ( or grill pan) over medium-high heat and add in the olive oil. Sauté the mushrooms with a pinch of salt for just a minute, then remove on to a plate and set aside.

To that same skillet (or grill pan) add the burger patties ( no need to add an extra oil).

Sear the burgers for about 5 minutes and flip them. Sear for an extra 5-7 minutes ( you might end up searing for 7 minutes per side if you prefer a thick burger) until the burgers are just cooked.

Lower the heat to medium-low and divide the sautéed mushrooms on top of the burgers. Then place a slice ( or more) of swiss cheese over them.

Cover the skillet with a lid or tent loosely with aluminum foil for just 30 seconds until the cheese melts. Turn off the heat.

Slice the burger buns and slather them with your favorite condiments and pile on your favorite toppings.

Then place the burger on top at the center of the bun.

https://embed.mediavine.com/videos/vgmiyahtpjngkijgcikx

Make the best Mushroom Swiss Burgers with homemade burger recipe

Mushroom Swiss Burger

These are the BEST Burgers! Made with a mix of ground beef and ground pork, caramelized onions, balsamic vinegar, chili powder and MORE that makes them so much more flavorful than other burgers!

The Best Burgers

butter

red onion (finely chopped)

brown sugar

garlic (finely minced)

chili powder

pork

bread crumbs

Worcestershire sauce

Barbecue sauce

Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 to 8 minutes, until tender and translucent.

Add the brown sugar and continue cooking for another 8 to 10 minutes, until caramelized.

Add the garlic, chili powder, salt, and pepper and cook over medium heat for 1 minute.

Remove from the heat, place into a bowl, and set aside until room temperature. (You can speed this up by popping it in the refrigerator.)

In a large bowl, combine the pork, beef, egg, bread crumbs, vinegar, Worcestershire sauce, and cooled onion mixture and mix just until combined. Don’t overmix.

Shape into 8 patties for ¼-pound burgers.

Place on a baking sheet, cover with plastic wrap, and refrigerate for at least 2 hours or up to 2 days. You can also place in the freezer for 30 to 60 minutes. (This helps the burgers to hold together!)

In a skillet on the stovetop or on the grill, cook the burgers for 4 to 5 minutes per side on medium-high heat, until a meat thermometer inserted into a burger reaches 160°F. Serve as desired.

My family loves them. I do make my patties larger. Probably 1/3 lb. What is the best way to cook them? Outside is always harder.

I tried your burger recipe yesterday. It was a little extra work.  I felt that it was totally worth it. It was very good!! Thank you so much for sharing. I'll be using this recipe quite often.

It was a juicy flavory burger, but do like my grilled hamburger from Texas with just bacon and cheese plus the veggies.

Because the ingredients contains a mix of beef and pork, as well as precooked ingredients, just verifying I can still make and then also freeze then as per your instructions, right? Reason I am asking, is that I found a great deal on Brisket and a Boston Butt. Intending on grinding up a bunch to make burgers for future meals. Thanks!

Now my go to burger.  First time using a mixture of pork and beef mince with caramelised onion.  Great response from everybody at the table.

I've made a LOT of homemade burgers in my life and this was the most delicious one I've ever had! We enjoyed them so much! Thank you!!!

Used more pork than beef, very tasty burgers, will definitely use this as my go-to recipe ❤️

The best ever! So juicy and tasty.
Everyone loved them.

Sorry I forgot to rate it previously. We made these for people and they all loved it. Hopefully there’s a way to bake. Thanks

https://www.youtube.com/watch?v=zTXgisu8ypc

PRINTABLE RECIPE & NUTRITION INFO: https://www.thereciperebel.com/the-best-burgers/

Top 5 homemade burgers recipes from across the web

The most viewed homemade burgers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Paleo Burgers with Balsamic Onions ...

The Best Japanese Style Burgers

Stovetop Burgers

Mushroom Swiss Burgers

The Best Burgers

Top 5 homemade burgers recipes from across the web

The most viewed homemade burgers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Paleo Burgers with Balsamic Onions ...

The Best Japanese Style Burgers

Stovetop Burgers

Mushroom Swiss Burgers

The Best Burgers

The most viewed homemade burgers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine