Homemade Burgers (Beef & Pork) – Shaping & Freezing

Hubs reeeeeeaaaallly likes burgers. Fast food is fine but when it comes to proper juicy handmade patties, he cannot resist. Every time we go to a steakhouse (which is so rare!), he’ll scan the burger page first! So recently, he asked me if homemade burgers are a thing, I said I’ll make him some.

And because we went grocery shopping recently, I went and got a bunch of ingredients to make these very simple ones. I decided for beef & pork.. not mixed together but separately as different burgers.  

For my pork patties, I added some chopped streaky bacon because my minced pork is very lean and may produce some very tough dry burgers.
Pork Burger 1

I mixed in a grated red onion & garlic clove plus some salt & pepper. This is the base. You can totally stop here and begin shaping. I have tried it this way it’s totally great!
Pork Burger 2

I took this into 2 different directions by splitting the mixture into portions and adding paprika powder in one while adding a sage & thyme seasoning mix in another. I would have used fresh herbs in this if I could find some. But to get a packet of herbs only to use a little pinch didn’t make too much sense. (which is why I really should start a herb garden at home. I want one so bad!!) So for convenience, dried herbs/seasoning mixes are perfect! Total cheat. Just note that some herb mixes already have salt in them. Mine had. So adjust accordingly.
Pork Burger 3

For 1 kg of minced pork, I managed to eek out 10 patties. I used some parchment paper to keep them separate.
Pork Burger 5

I have to label these or else in 2 hours, I’ll forget what they are. Haha! I stored these in the freezer as they freeze very well. All I have to do when I want to make some is to peel off however many I need and throw them straight onto the grill. Easy!
Pork Burger 6

For beef patties, it’s exactly the same!
Beef Burger 1

For this, I decided to finely chop one red onion instead of grating because I want that extra texture. Some people absolutely hate onions pieces in their patties but I kinda like it. 😀 I also added grated garlic, salt & pepper. Again, this is the base and can totally be used right away.
Beef Burger 2

Hubs is all over the fajita seasoning right now and because I have a bucket load of it, I HAVE to use it in one half. In the other half beef mince, I used my garlic & rosemary seasoning mix. Just like the pork one, I went for one half spiced & one half herbed.
Beef Burger 3

I got 10 patties again here. I like to roll the out by tossing the meatball from hand to hand to get them smooth. Then use my fingers to flatten them slightly. I don’t want them to be too thin lest they overcook too quickly and dry out.
Beef Burger 4

I’m saving these for the weekend when I get to go to a nice bakery for beautiful burger buns.
Beef Burger 5

I’ll report back when I finally cook these but I have a feeling they’ll turn out well. 🙂 Here’s to hoping!

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Homemade Burgers (Beef & Pork) - Shaping & Freezing
 
Prep time
Total time
 
Author:
Recipe type: How To
Cuisine: Western
Serves: 20 patties
Ingredients
Pork Burger
  • 1 kg Lean Pork Mince
  • 5 rashers Streaky Bacon, finely chopped
  • 1 Red Onion, grated
  • 1 clove Garlic, grated
  • 1 tsp Salt + ¼ tsp Salt
  • ½ tsp freshly ground Black Pepper
  • ½ tsp Paprika Powder
  • ½ tsp Sage & Thyme Seasoning Mix
Beef Burger
  • 1 kg Beef Mince
  • 1 Red Onion, finely chopped
  • 1 clove Garlic, grated
  • 1 tsp Salt + ¼ tsp Salt
  • ½ tsp freshly ground Black Pepper
  • ½ tsp Fajita Seasoning
  • ½ tsp Garlic Rosemary Seasoning Mix
Steps
  1. To prepare, cut about 32 squares of parchment paper measuring about 2.5 in x 2.5 in. Set aside.
  2. In a large bowl, mix pork mine, chopped bacon, grated onion & garlic, 1 tsp salt & ground black pepper. Try not to over work the mixture.
  3. Split the pork mince into 2 portions. In one, add paprika & ¼ tsp salt. In the other, add the sage & thyme mix. Use a spoon to stir them individually.
  4. Divide each mixture into about 5 portions, shape into a ball by tossing it back and forth from palm to palm. This prevents you from pressing into the mince but yet helping to keep them compact.
  5. Lay the balls on a square of parchment. Use 3 fingers to lightly flatten the balls into patties to about ¾ inch thick.
  6. To freeze, make sure layer the burgers with parchment paper so it's easy to pull out individual patties from the freezer.
  7. Store in zip bags and label.
  8. To make beef burgers, do the exact same as the above except using the paprika and garlic rosemary mix.
  9. To cook, just pull out from the freezer and straight onto a grill. If you thaw these out, it'll take 2-3 minutes per side. If straight from the freezer, give them about 5 minutes per side to ensure that the centre is cooked.
Notes
Feel free to use your favourite seasoning mixes!

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