Beef Burgers

  • By: kim
  • Date: September 26, 2018
  • Time to read: 2 min.

Making your own beef burgers at home, is a great idea, and so easy to do. Making your own means you can know exactly what is in your food, compared to the beef burgers you might buy in a supermarket. Also, once you have the basic recipe you can make endless variations, for example, add Indian spices to the mix, or you could place a piece of cheese in the middle of the burger as you make the patties.

It is definitely worth buying the best quality ground beef you can for this recipe, the beef burgers will only be as good as the quality of the meat you purchase. My recommendation is to ask your butcher to mince some beef rump, chuck or blade for you. Alternatively, buy the meat and make the mince at home. It is important however that you use beef with some fat about 20% is recommended so that the resulting burger is good and moist. Perfect if you are following a low carb ketogenic diet.

To make ground beef at home you will need either a meat grinder or you can use a food processor. Place the meat in the processor and pulse until you have the desired texture. Just be careful not to over process as you need texture and not mush. If you are using a mincer it is best to lightly freeze the beef in 1” chunks before running the meat through the fine blade of the grinder.

These keto hamburgers freeze really well. Freeze them separately on a tray between sheets of greaseproof paper, then once frozen place together into a freezer bag. They will freeze happily for a least 3 months.

Keto Beef Burgers

Ingredients will make 6 – 8 burgers depending on the size of the burger you require.

800g ground beef (about 20% fat)

1 large white onion grated finely

4 cloves garlic crushed.

2 teaspoons Tabasco sauce

Handful of flat parsley leaves chopped finely.

1 large egg beaten

Salt and pepper to taste

3 tablespoons olive oil.


In a large bowl combine the beef mince, garlic, onion, Tabasco sauce, parsley and egg.

Mix together well but gently as you don’t want to squeeze the mixture. Divide this mixture into either 6 – 8 portions.

Shape each portion into a patty about 1/2 thick the thickness of your burger is an individual thing. Either by hand or you could use a hamburger press. Place the burgers onto a plate or tray and place in the refrigerator for around 1 hour to firm up. This step helps the burgers to hold together during cooking.

Heat olive oil in a skillet and cook in batches until the burgers are brown on the outside and are cooked through. Alternatively, you could cook the burgers on a barbecue, or under the broiler.

I like to use a large hamburger press simply because the burgers will shrink a bit during cooking and I like to have a nice sized burger after cooking.

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