Hamburgers are synonymous with BBQ, camping and summer at the trailer for my family. I like to make my own hamburger patties. I can control the ingredients and seasonings that are in my burgers. The flavour enhancers that I made add that extra punch and moisture to the burgers. Think of the package soup mix from the past without the added chemicals or salt. These burgers can be made ahead and frozen for the next BBQ.
We had these hamburgers over the Victoria Day weekend. My DH grilled them over very hot charcoal on a beautiful evening. The hamburgers were moist, and very tasty. 😀
Hamburgers Using My Flavour Enhancers*
Serves 4-6 approx. 7 burgers
Charcoal Hamburgers at the Campsite!
Mise En Place
- 7.6 oz extra lean ground turkey
Mise En Place
- 5.6 oz mild Italian ground sausage
- 1 lb. medium ground beef
- 1 egg
- 1 slice of bread, torn and soaked in milk
- 5 tbsp. mushroom, flavour enhancer*
- 4 tbsp. onion, flavour enhancer*
- ¼ tsp of each salt and pepper
- 1 tsp. toasted onion spice**
- 1 pkge. of hamburger buns
In large bowl, mix egg with both flavour enhancers and toasted onion spice. Add turkey, Italian sausage and beef.
Squeeze excess milk from the soaked bread and then add the bread into the meat mixture. Discard leftover milk.
Mix just until combined. Form each portion loosely into a 3/4-inch-thick burger (6 oz. patty) and make a deep depression in the center with your thumb.
It is very important to push a ½ inch indent into the center of the patty–this is what prevents the patty from becoming a dome. 😉
(Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 24 hours or freeze for up to 1 month. Thaw in refrigerator.)
Season both sides of each burger with salt and pepper.
Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3-5 minutes. Close lid and grill. Turning once; flip over the burgers. Cook burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare or until digital thermometer inserted sideways into centre reads 160°F (71°C), approx. 12-14 minutes.
Add cheese, if using, to the tops of the burgers during the last-minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.
Charcoal Hamburgers at the Trailer
Sandwich on toasted hamburger buns.
Assemble the burgers and serve with tomato, avocado, lettuce or your choice of toppings!
*Link to Flavour Enhancers for Future Recipes | the 5 o’clock rush
** This toasted onion spice blend contains garlic, dry onion flakes, vegetable bouillon, sea salt and Worcestershire flavourings. I have a huge assortment of spices at my disposal. A spice can instantly change the flavour of a dish from Tex Mex to Persian. I’m always picking up different spices and blends from Homesense or Zehrs.
the 5 o'clock rush 
That’s a great idea for freezing the patties! Perfect for when you are expecting company over for a bbq. Thanks for sharing! 🙂
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