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Healthy Hamburger recipes including gluten and grain free options. Also why you really need to avoid anything but home made.
4.8 from 10 votes

Homemade Hamburger

I believe there's nothing better than a home made Hamburger cooked on the barbecue. It's also a great way to introduce extra veggies into your kids meals. 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Servings: 6


  • 500 g beef mince (approx.)
  • 25 g fresh bread crumbs (½ cup)
  • 1 red onion/s -quartered
  • 1 clove/s garlic -crushed
  • 2 tbsp fresh basil or parsley -leaves picked
  • 1 carrot/s (small) quartered
  • 1 zucchini/s (small) quartered
  • 1 tbsp dried oregano
  • 1 tbsp dijon mustard
  • 1 free-range or organic egg/s
  • Sea salt and freshly ground black pepper
  • 6 burger buns (to serve)


  • In a food processor or Thermomix, process your bread to make crumbs and set aside. Thermomix 30 seconds, speed 8.
  • Now process the onion, garlic, herbs and vegetables and process until finely chopped. Thermomix 10 seconds, speed 5.
  • Add the mince, egg, and seasoning and combine on reverse. Thermomix 30 seconds reverse speed 4 (you may need to scrape the sides a few times).
  • If you don't have a reverse setting on your processor, (or want to make these the good old fashioned way), then just throw it all in a bowl (grate all of your vegetables first), and mix with your hands by squeezing the mixture together.
  • If the mixture feels wet, add more breadcrumbs until you are able to form firm patties.
  • Form you patties into the sizes you want (I do some big for adults, some small for the kids), throw on the BBQ or in a pan and serve how you like them.


  • I always put all of my accompaniments in little bowls on the table and my kids build their own. Personally, I love grated carrot, grated cheese, lettuce or some type of greens, sprouts, grilled onions, grated fresh beetroot, pieces of fresh pineapple for a Hawaiian touch.
  • I also love to chargrill the cut side of my burger buns to crisp them up and add some char flavour.


  • I love to char the inside of the burger buns on the BBQ to slightly to toast them. It adds a great flavour.
  • I also melt the cheese on the burger patty too (by closing the BBQ hood for the last few minutes).


  • Store in an airtight container in the fridge.
  • Can also be frozen either the raw patties or cooked. Fully de-frost before cooking/ re-heating.



Use gluten-free breadcrumbs or quinoa flakes or chickpea flour to bind.


Use quinoa flakes or nut meal to bind them and serve in a lettuce cup with salad, San Choy Bow style.


You can certainly leave the egg out, the patty just won't be as firm (but it will still taste great).


Double the batch to load the freezer with your own fast food.


Great for tomorrow's lunch box. Sometimes I make four patties and roll the rest of the hamburger mince into meatballs. 

Hope it has inspired you to get in the kitchen or find another fast food alternative. Any comments or question, please leave them below.