Knier Burgers
These flavorful burgers stay moist when cooked thanks to the extras in the recipe. If you're a burger purest, this might not be your recipe.
Pin Recipe
Servings :6
Ingredients
- 1.5 lbs Ground Beef 80/20 mix
- 1 Egg
- 1 clove Garlic crushed
- ½ Shallot
- 2 Tbsp Worcestershire Sauce
- ⅓ cup Panko Bread Crumbs
- Salt & Pepper to taste
Instructions
- Using a box grater, grate your onion over a larger mixing bowl
- Add the rest of the ingredients to the bowl and mix with hands until combined, the burgers should be wet, but if they feel too moist add a little more panko.
- Place wax paper or parchment paper on a cookie sheet and form the burgers (see note below)
- Cook on the BBQ or in a cast iron pan to your desired temperature
- Top with your favorite burger condiments and enjoy!
Notes
If I can find a pork/beef mix or a meatloaf mix I often use that to add a little extra fat and some variation.
Use a box grater to grate your onion and do it right over the bowl. You want all the juice.
When forming the burgers, if you put a little dimple in the top with your thumb, it will prevent them from shrinking.
These burgers freeze really well, place the paper lined cookie sheet in the freezer for a couple of hours and then place them in a Ziploc bag with paper between. Freezing them on a flat surface first makes them easier to pull apart later.
These burgers are great plain but I prefer them covered in cheese and bacon!
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