We don’t eat burgers often, but when we do they had better be mouth-wateringly delicious! These definitely hit the spot.
I made a similar recipe way back in 2015 when The Hungarians (my cousin and his wife) came for a visit. We invited them to our street party and this was the recipe I used for our dinner. When my cousin’s wife asked what we were having for dinner, I told her burgers (frustok, in Hungarian) she made a face. Yup, she made a face that clearly said “oh no, not THAT!” You see, Hungarian burgers are dry little meat pucks, they are generally overcooked and simply unpleasant to eat (the ones I’ve had anyway). So I had to prove her wrong. Her face told a whole different story as she took her first bit! Her comment was, “these are delicious!” And that made me very happy.
Juicy Beef Burgers
A KitchenInspirations Original Recipe
Makes 8 125 g burgers
Ingredients:
- 900 g sirloin tip roast, ground
- 50 g smoked bacon, ground
- 120 g onion, finely chopped
- 25 g roasted garlic
- 2 eggs
- 30 g bread crumbs
- 5 g salt
Directions:
- Mix all of the ingredients together until well blended. Shape into 125 g patties and press down to eliminate air bubbles.
- Freeze until needed or cook on the barbeque until the internal temperature is 160° F. Serve hot on a toasted, home-made brioche bun. I used this recipe.
Notes:
- You may use a combination of beef and pork and it’s equally delicious.
- If you’re feeling particularly cheeky, add a small amount of pork belly and it will definitely up-the-ante.
- We use roasted garlic because we find raw is too pungent, go ahead and use raw if you prefer.
- The raw onions cook through so they are not raw tasting, they are necessary for the moist factor in this recipe.
- Defrost burgers overnight in the refrigerator, don’t cook from frozen.
I’ve always wanted to make my own burger mix. I’ve got a grinder. I just need to get down to business and do it. This sounds like the perfect inspiration.
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Eva, I love the addition of smoked bacon! It sounds amazing (for me everything tastes better with some smoked pork, haha!). I also add an egg and bread crumbs, but not garlic. Also a wonderful idea!
My burgers are always an elaborate meal because I prepare Polish pork+beef patties for me (I prefer much more) and beef only for my husband. I’ll try your bacon also in both patty versions. Thank you for this clever idea!
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I’ve been meaning to try making burgers with bacon in them (rather than as a garnish ON them). Delish looking recipe. We don’t make burgers often, either, but always love them when we do. 🙂
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I’ve never thought to include bacon – can’t wait to try it! Is there supposed to be an “i” at the end of burgers in the recipe title? i was trying to figure out if it was the hungarian name…
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We can buy premade burgers with ground bacon added from our butcher, but yours are even better! These sound amazing!!!
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It looks droolworthy!
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