The Best Homemade Burgers

November 16, 2017

This week was my second attempt at ALL homemade burgers. By “homemade burger”, I don’t mean doing my own patties… I mean, baking the buns, whipping mayo AND shaping your own patties. The first time wasn’t such a success because the brioche buns where too crispy and crunchy. Plus, I tried another mayo recipe which was way too bitter…

You might think, “This will take for ever! Let’s just buy everything.” That’s the simple way. The road I also use if I am invited to a last minute BBQ and don’t have time to prepare anything.

When you have time thought, try not to give in to laziness and make everything. It is as simple as store bought ingredients, but so much more healthy (omit the bacon), rewarding and tasteful!

The trick to make this recipe quick and easy, is to prepare the buns and patties a day in advance. That way when you come rushing back from work, you just need to cook the meat, toast the buns and you are ready to eat. Here you have a quick week night meal, packed with nutritious values that will please the whole family. If you want to keep it for the week end, and surprise everyone with making an all-time favorite yourself, that’s fine too.

Anytime you decide to serve it, it will be a guarantied crowd pleaser. How can it not be? The buns are soft, fluffy and just the right golden brown. Patties are tender and almost melt in your mouth, while this Homemade Mayo adds just the perfect touch of flavor.

Enough talk!

If you already tried your hands at yeasted dough, you will find that this one is pretty much like all of them: knead, rise, proof. If it’s your first time at it, no need to worry. The recipe I followed for these fantastic burger buns is from Veena Azmanov’s blog and she took great care to ensure your success. On her blog, you will find step-by-step pictures you can relate to during all the process. She also included some great tips to help you get a perfect result. Veena also wrote a method for both stand mixer and mixing by hand, where as I only put the later.  If I was you I would have a look at it!

Now for the patties. It is basically only mixing all the ingredients and shaping them. Really, that simple! I like to have really thin patties, so I flatten them a lot. That is totally up to you thought.

Once these two steps are done, you are almost ready to serve. Prepare your lettuce, tomatoes and onions, and fry the bacon. You can also grill the onions if you want, it removes the bitterness and replace it for a delicious sweetness. While the bacon is still frying, make your own mayo by following this fabulous recipe. Put on the table everything you just prepared, and the other condiments you want, but reserved the bacon.

Cook the patties until they are almost done. Then, add two slices of bacon on top of each, and top with a slice of cheese. Line on a baking tray covered with foil, and put on a rack placed on the upper section of the oven to broil. Make sure to keep an eye on these as it can go dark pretty fast. While the cheese is melting, cut the buns in halves and butter them (or not). Once the patties are ready, place them on a rack at the bottom of the oven and put the buns directly on the upper rack face up. Let them toast until golden brown. Once ready, place patties and buns on two serving platters.

Alrighty, you are now ready to enjoy the BEST burgers you have ever made. Doesn’t this look good?

Hopefully, you try your hand at it and decide to never go back to store bought! Leave your thoughts in the comment section below, so we can all know how it turns out for you.

À plus,


PS. On the first picture you can see some crispy Parmesan asparagus with the burger, I followed this recipe for them!

Print Recipe
The Best Homemade Burgers
Delicious meat, soft buns and well balance sauces, that all a good burger is about!
Prep Time 15+25 Minutes
Cook Time 15+20 Minutes
Passive Time 1.5-2 Hours
Prep Time 15+25 Minutes
Cook Time 15+20 Minutes
Passive Time 1.5-2 Hours
  1. In a small sauce pan, warm the milk until it almost reach a boil. Add the butter in and leave to melt in the fridge. In a large bowl, sift together the flours (but not the additional flour) and the salt.
  2. The milk will be ready to use once you can comfortably insert your pinky in it and it only feels lukewarm. When ready, add the sugar and the yeast then stir. Set aside until foamy.
  3. When the milk mix is foamy, add the egg and whisk gently. Add the wet mixture to the dry ingredients, and mix with a fork until a dough forms.
  4. Drop the dough on a lightly floured surface and proceed to knead for 7 minutes or until the dough is soft and elastic. Try to not add too much flour while kneading, and use the heals of your hands. It should still be a bit sticky after.
  5. Place in a lightly oiled bowl and leave to rise for half an hour or until it has doubled in volume. Once doubled, knead gently for 30 seconds and divide into 6 portions for large burger or 8 for smaller. Form the buns into spheres, and place them on a baking tray lined with baking paper. Cover loosely with cling wrap and leave to rise in a warm room for 30-45 minutes. While they are proving, preheat the oven to 375F/190F/Gas Mark 5 and prepare the egg wash.
  6. Once the buns have double in size, apply the egg wash and dust with sesame seeds. Bake for 15- 20 minutes or until they are golden. As soon as they come out of the oven, cover with a clean tea towel and leave it on for 15 minutes.
  7. Proceed to toasting to serve immediately or transfer to a wire rack to cool completely with the cloth on top. Reserve in a paper bag to serve later.
  1. In a medium bowl, mix together the beef, egg, salt and pepper. Form the meat into balls one by one, place on a surface covered with baking paper and flatten with the palm of your hand. Form into the desired size. Do that with all the mixture.
  2. Pile the patties making sure to separate them with a piece of baking paper and reserve in an airtight container in the fridge until ready to cook.
To Serve
  1. Prepare the mayo and other condiments, cut your vegetables and place them in serving platters on the table.
  2. In a pan, cook the patties until almost done. In another pan, fry the bacon until crispy. When the patties are cooked, line them on a baking tray lined with foil. Place 2 slices of bacon criss-crossed on top of each patties and top with a slice of cheese. Place a rack on the second shelf from the top of your oven, and set to broil/grill. Place the baking tray on the rack, and keep a eye on it.
  3. While the cheese is melting, cut the buns in halves and butter if desired. Once the cheese is melted enough for you, transfer the baking rack to a rack on the lower third of the oven and place the half bun face up directly on the top rack. Place patties and buns on separate serving platters and bring to the table.
  4. You are now ready to eat!* Enjoy!
Recipe Notes

*My favorite way to pile burger goes like:

  1. Lower bun
  2. Mayo
  3. Pattie with bacon and cheese
  4. Onions
  5. Gherkins
  6. Lettuce
  7. Tomato
  8. Upper bun with mustard

The buns can be kept in a plastic bag for up to 3 days or frozen for later use. When you get them out of the freezer, wrap them in paper towel and microwave for 30 seconds. You can then butter and grill them.

The patties can be kept for 2 days  uncooked and 2 days cooked. You could also freeze them but ONLY if the meat haven't been froze before. When you get the patties out of the freezer, let them thaw overnight. Wait until completely unfroze before cooking.

By Lea Tess

Right after graduating from a Arts & Science Bachelor in 2015, I took the first plane to China with my partner. Since then, we have visited many countries, lived in Australia and, currently, in New Zealand. I am passionate about food and making memories!

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