Homemade Burgers


Making burgers from scratch allows you to put exactly what you like into your burgers. Lean meat that is still juicy and moist after it is cooked and the best way to do this is to ask your Butcher to help you with your choice. You can also opt for the less traditional burgers and use ground rabbit or veal.

Hamburgers are associated with food that is not healthy but this is not necessarily so especially when they are homemade. Here additional ingredients purely for flavor rather than for bulk.

To avoid sogginess toast the bun and arrange the lettuce under the burger. Use a serrated knife to cut tomatoes, drain out all juices and seeds.

For 4 burgers you will need:
4 burger buns and you can find a fresh variety from the in-house baker in the store
1 tablespoon vegetable oil for cooking

Condiments and extras: American type, grain or dijon mustard, ketchup, red onions, fried eggs, picked cucumbers, coleslaw, mayonnaise, bacon, lettuce, cucumber, cheddar, blue cheese

For Beef Burgers

1 small onion, finely chopped
400g Ground Beef
2 sprigs parsley, finely choppd
Sea Salt, fresh ground pepper
1 egg
3 galletti crushed
3 burger buns


For Pork Burgers
1 small onion, finely chopped
2 garlic cloves, crushed
1 teaspoon fresh chili, deseeded and chopped
400g pork mince
1 tablespoon chopped fresh sage
1 egg
salt and freshly ground pepper


For Maltese Sausage Burgers
200g Maltese sausage meat
200g lean ground pork
1 teaspoon coriander powder
1 teaspoon cumin
1/2 hard white gbejna grated
1 egg
4 galletti


For Chicken Burgers
1 egg
1 small onion, grated
2 tablespoons lemon juice
4 spoons dry breadcrumbs
2 teaspoons chopped fresh thyme
salt and freshly ground pepper
400g lean ground chicken
1 tablespoon tahini



* in the oven at 180C for 20 minutes turning them once after 10 minutes.
* the traditional way on a bbq.
* Here we use a griddle pan also available from the store. Wipe the pan with vegetable oil using a kitchen towel and heat up the pan to maximum heat.
In a pan, saute the onion until soft. Remove, place on kitchen towel to absorb oil. Finely crush the galletti in a food processor.
Put all ingredients in a large bowl and mix.
Divide the mixture into 4. Wet your hands and form patties about 2 cm thick.
Cook your burgers, they usually take 3 minutes each side. Make sure that pork and chicken is cooked through.
Prepare the buns by halving and toasting them.
Slide your cooked burger onto your buns and stack up the extras according to your preference.

9 responses to “Homemade Burgers”

  1. I make burgers for my boys with turkey breast mince, grated apple and maple syrup 🙂

    1. That sounds delicious Elaine !

  2. Best season for hamburgers. Here you have covered all varieties… Yummy!

    1. Yes it certainly is hamburger and holiday season! The local sausage has dried coriander seeds and the combination with the pork is delicious…

  3. Delicious recipes. I love homemade burgers, they are hard to beat.

    1. Nothing beats home made! i hope you are enjoyimg your weekend !

      1. Thanks, just had a wonderful getaway!

  4. […] August Issue…Homemade Burgers […]

    1. Thank you for referring to my recipe 🙂

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