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The Best Burgers

Prep Time 25 mins
Total Time 50 mins
Servings 8

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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!

beef burger on bun with lettuce tomato and onion against black background
Table of Contents
  1. What makes this burger recipe extra special?
  2. Can I make these dairy free? Egg free? Gluten free?
  3. How to make burger patties:
  4. How to store burger patties:
  5. Variations on this burger recipe:
  6. The Best Burgers Recipe

I just don’t know if there’s anything better than a great burger in the summertime!

Sure, we love these Turkey Burgers and these Hawaiian Chicken Burgers are always a hit, but sometimes you just need a classic homemade beef burger.

However you load it up, a side of these Air Fryer French Fries and a classic milkshake are necessary additions 😉

But back to the burger.

I’ve never eaten another burger that packs in this much flavor!

overhead image of burgers and pickles son wooden platter with toppings on the side

What makes this burger recipe extra special?

I borrowed the caramelized onion and balsamic vinegar ideas from The Pioneer Woman, but I added my own flavors and I really think these are BETTER than your average burger.

Caramelizing things adds flavor, we all know this!

But how often do we see cooked onions, garlic, spices added to burgers? I had never seen it before.

Toasting the garlic and spices with the onions before adding it to the burgers is key — it wakes them up and brings out the flavors so much more intensely!

Be sure to brush with your favorite barbecue sauce (if desired) and top them as you like: cheese, mayo, lettuce, tomatoes, pickles, ketchup, mustard, relish — whatever suits your fancy! For me? I’m a plain Jane: just ketchup and pickles!

Can I make these dairy free? Egg free? Gluten free?

  • Swap the butter for oil for a dairy free burger.
  • If you’re looking to make these gluten free, try subbing the bread crumbs for gluten free bread crumbs, or finely crushed gluten free potato or tortilla chips.
  • The egg does help to bind the burgers, but if you need to make them egg free, you can swap the egg for a couple tablespoons (2-3) of barbecue sauce.

How to make burger patties:

There are lots of different ways to shape burger patties, including small kitchen tools that do the work for you!

These are great if you want uniform patties, but my kitchen is already loaded with knick knacks I don’t use, so I’d rather not add another to the mix!

The easiest way to get uniform burgers is to smooth your burger mix in the bowl so it is flat on top.

Then use your hands to draw a line in the burger mix to mark a half, then the other way to mark a quarter. Then divide each quarter in half to make 8 even burgers.

You want your burgers to hold together, but you also don’t want to overwork them so that they become tough.

I like to make mine a little thicker at the edges and a little thinner through the middle, since the edges will cook more quickly and this way my burgers are perfectly cooked and juicy all the way through.

How to store burger patties:

When I’m going through the effort of making homemade burgers, I almost always make extra so I can freeze some.

I like to flash freeze so I can grab just one or two from the freezer if I need.

shape burgers and place on sheet pan to chill or freeze

To do this, lay your burger patties on a sheet pan and freeze for 2 hours or until firm. Then place your frozen burger patties in a large freezer bag and store in the freezer.

This way, you can easily grab however many you need without having them stuck together.

close up of burger on wooden board with chips on the side

Variations on this burger recipe:

  • You can use ground chicken, ground turkey, ground pork, ground beef or any combination of ground meats!
  • Don’t have red onion? Any onion will do! I like to use sweet onions for the best flavor.
  • Swap out the ground pork for Italian sausage for an extra kick!
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The Best Burgers

5 from 6 votes
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!
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Cuisine American
Course Main Course
Servings 8
Calories 294cal

Ingredients

  • 1 tablespoon butter
  • 1 medium red onion thinly sliced
  • 1 tablespoon brown sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lb lean ground pork
  • 1 lb extra lean ground beef
  • 1 egg
  • 1/2 cup fine seasoned bread crumbs see above for gluten free options
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon worcestershire sauce
  • Barbecue sauce for basting and toppings as desired

Instructions

  • In a medium pan, melt butter over medium heat and add onions, stirring until coated. Cook over medium heat, stirring occasionally, for 5-8 minutes, until tender and translucent.
  • Add brown sugar and continue cooking for another 8-10 minutes, until caramelized.
  • Add garlic, chili powder, salt and pepper and cook over medium heat 1 minute. Remove from heat, scrape into a bowl and refrigerate until room temperature (if you’re making this ahead, be sure to cover the dish after the onions have cooled to store for longer periods of time).
  • In a large bowl, combine 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 (feel free to make them bigger or smaller according to your preferences).
  • *Recommended: place on a baking sheet, cover with plastic wrap and refrigerate for at least 2 hours or up to 24 hours. You can also place in the freezer for 2-3 hours. This isn’t necessary but really helps the flavors meld together and helps the burgers stay together when cooked.
  • In a pan or on a grill, cook burgers for about 4-5 minutes per side on medium-high heat until internal temperature reaches 160 degrees F. Serve as desired with buns, garnishes, sauces, etc.

Nutrition Information

Calories: 294cal | Carbohydrates: 9g | Protein: 23g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 100mg | Sodium: 361mg | Potassium: 430mg | Sugar: 3g | Vitamin A: 160IU | Vitamin C: 2.1mg | Calcium: 35mg | Iron: 2.5mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Charla says

    Sounds amazing, going to make these next time.

    Trick is to put a hole in the centre of your burger before freezing or cooking. This is allow the meat to cook evenly and stay flat. No baseball burgers.

  2. Sheri Templeton says

    these sound amazing. we live on the lake and grill all summer long here in Tx. these will be on our 4th of July menu. YUM!!!!! Thank you for all your great recipes. do you have one for a quick pickle?

  3. deb donnelly says

    These burgers are the Best Burgers for sure !!!! We enjoyed them totally ,I use a lid from a gallon Jar I wrap it in Saran wrap then just press in the amount that fills it then lift it out with the Saran wrap , I do keep using the Saran until all are made ,easy peasy they are pretty much same thickness, nice size burgers .
    My go to burger now .

  4. Jen says

    I’m always up for a burger for dinner! Thanks for the tip about freezing them. I’d love to have them handy to grab all year long.

  5. Brian Burgess says

    positively in luv with ya .. I’ve done this before almost exactly as yours .. and even tho in Asia .. they all LUV it .. omg

  6. Alice Carroll says

    Wow, I really like how you incorporated caramelized onions in this recipe. Ever since I was a kid, I always avoided eating onions because of how pungent they are but eventually learned to eat the ones that came in burgers and onion rings. I hope I can find a good burger restaurant that has an option for caramelized onions because I haven’t tried something like that before.

    https://www.brewskysbroiler.com/

  7. Stephanie says

    Yum! I have some caramelized onions in the freezer. How much would you add to the burger mixture – 1/2 cup? Your burgers look like absolute winners!

  8. Cheyanne @ No Spoon Necessary says

    Lol, Preach girl!! And stand in your truth! 😉 Love your attitude, Ashley! And I LOVE these burgers! Total flavor bomb of juicy, meaty deliciousness up in here! I want to take a big ole bit outta my screen! We have been grilling all the things on the weekends and I am toe-ts adding these bad boys to the list – Burgers it’s what’s for dinnah! Pinned! Cheers, girlfriend!

  9. Rachel @ Bakerita says

    I never made my own burgers, but I REALLY want to make these! Adding all those caramelized goodies sounds so delicious. The butter thing sounds good in theory…but weird in reality! I’ll stick to your version, please 😉

  10. Dorothy Dunton says

    Hi Ashley! These sound pretty darn good to me! Nothing beats a great burger! I’m a pickle, mustard and onion person myself. I make Chorizo with ground pork and sometimes mix it with beef for burgers.

  11. Gayle @ Pumpkin 'N Spice says

    Ok that does sound really weird to put butter in the middle of a burger! Sounds interesting, but I’m glad you tested it out. I’ve been craving burgers a lot lately since grilling season is just about here. I could really go for one of these burgers today. Love that you used ground beef and pork!

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