Recipe for the Most Ultimate Flavorful Burger Base
Your taste buds aren’t even ready for a homemade burger this tempting.
My signature dish is a tantalizing meat blend recipe that’s so flavorful, you’ll be craving it again and again. It’s versatile too, serving as our beyond average meatloaf, the comfort of shepherd’s pie & more!
If you want to elevate your home-cooked burgers to restaurant-quality status, use this burger base with its gourmet seasoned flavor. Your kitchen will be filled with an irresistible aroma tempting even the pickiest eaters.
But this is more than just a recipe – it’s a journey & the fusion of two childhood favorite meals.
How I discovered my signature dish – flavor-bursting homemade burgers.
This recipe stems from a love of the dish my mom made our family when I was a kid. Her classic meatloaf was my favorite. And it put a smile on my face EVERY time I saw her take the meat out the freezer to defrost. She would make mashed potatoes, sweet peas and Grands homestyle biscuits to finish it off. I could never get enough.
When I met my husband, I learned his favorite childhood meal was shepherd’s pie. This casserole-style dish is perfect for batching btw. But it’s made by layering your favorite veggie (or that medley from the pantry) on top of cooked & seasoned ground beef. The top is covered with mashed potatoes then cheddar cheese is sprinkled all over the top. Generously.
Shepherd’s Pie is basically a deconstructed Classic Meatloaf. And since we have the same childhood meal, it made sense to spend the time experimenting with the flavor.
I started with the meat because warming veggies and mashing potatoes was simple enough.
After that, I started cooking the meat as burgers as mini trial-runs. No point making a whole 9×13 casserole of something that wasn’t great. And I didn’t want to overdo the meatloaf welcome, no matter how good meatloaf is the next day.
Burgers were fun to form, simple to store, quick to cook & easy to freeze. Lo and behold, I’d found my winner.
Since about 2014, I have made probably almost a thousand burgers for my family. And they all love it. It’s infamous now & highly requested.
What’s the perfect meat for making a flavorful homemade burger?
My mom used ground turkey for the longest growing up, but I started using ground beef when we began bulk buying grass fed & finished beef from semi-local family farms.
As I’ve played with the flavor profile, I found the combination of ground beef and ground sausage is simply divine. You could also use ground pork in place of the sausage; that’s delicious too.
Typically, our meat is 85% lean (with a 15% fat content). However, I have made this using 75% lean beef too. The only difference between fat content is how much binding agent you’ll need to use.
Why do I need to add flour to my burgers?
The more fat in your meat blend, the more of a binding agent you’ll need. You can use your favorite all-purpose flour, oats or bread crumbs.
The binder soaks up the fat keeping flavor IN your final result. And THAT is a must. But there’s also egg in this recipe which can serve the same purpose. Although I started adding mine because that’s how my mom made meatloaf. Then I upped it to increase the protein factor of these burgers.
If you use a leaner meat though, you won’t need this as much, if at all.
But I also need to point out that too much of a good thing can be bad too.
Too much flour will make your burgers dry & crumbly. The complete opposite of what we’re going for here so…be careful.
How much meat do you need to make the perfect homemade burger patty?
I’ve settled on using the 1/2 cup volumetric measuring cup. Once the burger is cooked, although it shrinks, the burger is still the perfect size.
And if you have one of those nifty lil cast iron bacon pressers, you can make yourself a real smash burger.
Flattening them just a tad makes them better suited for toppings, but has nothing to do with the flavor.
The 1/2 cup measure will make about a 4 oz. burger. Pretty standard here. And the quarter pound burger fills a traditional hamburger roll easily.
How to use this homemade burger base to its fullest.
Because this recipe is so delicious, you’re going to want to use it again and again. Here’s some ways I use it & suggest you try too.
Versatile Options
From meatball marinara subs to the star in a meat sauce for spaghetti or more. Use it in chilis or lasagna too.
I don’t think this base has limits. Although it’s not seasoned correctly for tacos, I have used it in a pinch before just by adding my own homemade taco seasoning.
Boosting Nutrition Easily
You can easily sneak in vegetables & organ meats in this recipe. Especially if they’ve been dehydrated or freeze dried first. THAT’S how good the flavoring is.
Whether it’s dehydrated celery powder or freeze dried beef liver. I’ve done both & more with none the wiser!
The blend remains completely unnoticeable. Your body will be the only one to notice and will thank you!
Batching & Freezing
The ultimate way to get the most out of this ridiculously good meat blend is to make it in big batches & vacuum seal it for freezer storage. You won’t regret it. The recipe works so well, you can double or triple it easily.
About twice a year, I make up a ton & portion out for freezing. When I say ton – I mean about 20-30lb of ground meat is mixed up in my 18qt stainless steel beauty of a bowl I dubbed “Beulah”. She gets it done!
Now, the meat is only partially defrosted enough that it can be mixed (by hand). Do NOT fully thaw your meat unless you also intend to cook it immediately after prepping.
Defrosting a bit in the fridge is sufficient to get it to a place where it can be mixed. If your meat defrosts completely & becomes room-temp warm, it stands a higher chance of becoming fertile breeding ground for bacteria.
SO – the moral of the story is, this activity can freeze the hands when mixing. I frequently take pauses because it’s like working with snow & frozen ice. Ahahaha not for the weary that’s for sure!
Mostly I vacuum seal 2-3lb flat pack portions & 8-pk burger packs. Be sure to use best practices to vacuum seal food for the freezer because you do not want it getting freezer burned. Ick!
If freezing homemade burger patties, form the burgers and let them rest in the refrigerator for the flavors to blend together. Do the same if you’re planning to batch/freeze meatballs.
Once rested, package your burgers in vacuum seal bags. They can be layered if you use a piece of parchment or wax paper between them. Resting (or even flash freezing) will help them retain some shape when vacuum sealed.
When ready to cook, place the frozen burger patties in the fridge overnight or in a bowl of cool water for a couple hours. But you don’t truly have to if you’re in a hurry. I’ve thrown many burgers onto the stove & grill straight from frozen!
But if you choose to use this ultimate flavorful burger base in a dish that needs crumbled meat, then freeze like this:
- Fill your freezer-friendly food storage bag and press the meat into a flat, even layer. I used a rolling pin, but you can just as easily use a cylindrical drinking cup. The flatness helps the meat freeze and defrost quicker & more evenly. Plus, freezing flat is a space saving kitchen organization tip for the freezer.
- When ready to use, defrost as noted above (either fridge or water).
The best way to eat a flavorful homemade burger
The beauty of homemade meals is their ability to be blank canvases. Top your burger any way you choose.
I personally love smearing home-canned caramelized onions on the bun with lettuce & tomato. My husband loves making a breakfast all day burger by topping his with a fried egg.
Of course you can add your favorite cheese on top. Or even avocado slices for some good fats and good flavor.
Other fun topping ideas would be a good potato chip, classic ketchup or mayo. Or even garlic aioli, maybe a squirt of sriracha or sweet chili oil for a lil kick.
Just have fun with it!
Ultimate Flavorful Burger Base
Equipment
- 1 Large bowl
- Gloves (optional, but preferred for mixing by hand)
- 1 Spatula
- Plate or Food Storage Container(s)
- 1 Half-cup volumetric measuring cup (used to form burger patties)
Ingredients
- 1 pound ground beef (see Note 1)
- 1 pound ground pork (see Note 1)
- 2 whole eggs
- 1 Tbsp garlic powder
- 1 medium diced onion
- 2-3 Tbsp parsley
- salt & pepper
- ¼ cup BBQ sauce
- 2-3 Tbsp mayo (optional)
- ½ cup bread crumbs (or 1-2 Tbsp flour) (see Note 2)
Instructions
Seasoning the Meat Blend
- Add the ground meat to a clean mixing bowl.
- Add the eggs, garlic powder, diced onion, parsley, salt, pep to the bowl with the meat.
- Add the BBQ sauce & 2 tablespoons of the mayo to start if using.
- Using clean hands or a spatula, thoroughly mix until the mixture looks consistent. There should be no pockets of unmixed meat and no traces of unmixed egg.
- Ensure the condiments are fully incorporated.
- Test the smell of the meat blend. It should be fragrant, but not overpowering.
Binding the Meat Blend
- Add the bread crumbs to bind everything together.
- Add the flour 1 tablespoon at a time, mixing between additions, if the contents still seem too moist.
Forming then Resting
- Measure out 1/2 cup portions of the meat blend.
- Form each 1/2 cup portion into a burger patty.
- Set aside on a plate or in a food storage container.
- Transfer the plate to the refrigerator to rest for 2-4 hours, allowing the flavors to really develop. (See Note 3.)
- Use this flavorful meat blend as desired, cooking thoroughly before consuming.
Notes
- I recommend a combination of lean ground beef & ground pork or ground sausage for the best flavor. However, you can use 2 pounds of one type of meat. The fat content of the beef and pork will yield juicier burgers & meatloafs. However, adding mayo can also increase the fat content if desired.
- Bread crumbs and/or flour is use to absorb some of the fat that will be released from the ground meat (or mayo) during cooking. They can be eliminated by using meat that has a lower percentage of fat & reducing (or eliminating) the mayo altogether.
- If cooking immediately after the resting period, use the meat mixture as desired. If freezing for later, transfer to freezer friendly food storage containers & remove as much air as possible. Label with the description & date. This meat blend will last 6 months in the freezer if stored properly.
This is my signature dish that gives me kitchen confidence to keep cooking from-scratch. What’s yours? Share it with me in the comments!
