RECIPE #2
Spiced Homemade Burger Patty with Creamy Yoghurt Sauce
If you’re looking for a homemade burger patty that’s juicy, flavour-packed, and gluten free, this recipe is perfect.
Using Greek yoghurt and cooked quinoa keeps the patties tender, while a homemade spiced yoghurt sauce adds a delicious zing. Serve it on a bun (regular or gluten free) or as a burger bowl for a lighter option.
This recipe was developed by Casey The Roasted Rose, a hormone health-certified chef.
Tips for the perfect Homemade Burger Patties
Use grass-fed beef where possible, or ostrich meat for a leaner alternative. I find that using1 tablespoon of crushed garlic and ginger per 500 g meat gives the best flavor. If you only have crushed garlic, that’s also 100% fine. You can use minced fresh garlic and ginger if you don’t already have the crushed and ready-to-go type.
Greek yoghurt adds moisture and acts as a binder instead of egg. It also adds more protein than a single egg can! The Gourmet Greek handcrafted and artisanal yoghurt range is crafted in a traditional way with simple ingredients for an authentic and local yoghurt I can’t get enough of!
Cooked quinoa keeps the homemade burger patty gluten free if that’s important for you. It also helps with the binding.
Pat your meat dry to remove excess moisture. Once you’ve rolled out the raw patties, it’s a good idea to weigh each one to about (~150 g) for even cooking. Mix well, but don’t overwork the patties to prevent dryness.
A clever little hack is to wet your hands if the mixture sticks to them. Just a little water on your hands so they don’t add loads of extra water to the homemade burger patty mixture. Don’t skip the chilling step; this helps the homemade burger patties hold their shape.
Storage Notes
Store raw homemade burger patties in the fridge for up to 24 hours, or freeze for up to 3 months. Thaw in the fridge before cooking. The sauce can be stored in an airtight container in the fridge for up to 3 days.
You can also freeze burger parry recipes like this one so you always have delicious patties on hand. They will freeze happily for 2 months.
RECIPE
Ingredients (Makes 4 Patties)
For the homemade burger patties:
500 g ground beef (80/20 lean)
1 small onion, minced
1 tbsp crushed garlic and ginger (or just garlic)
1 tsp ground cumin
1 tsp red pepper flakes or chili flakes
Salt and pepper, to taste
1 tbsp Greek yoghurt (Gourmet Greek Brand – high protein, thick and creamy)
2 tbsp cooked quinoa
Olive oil, for cooking
For the sauce:
250 ml Greek yoghurt
1 tbsp lemon or lime juice
1 ½ tbsp extra virgin olive oil (EVOO)
1 ½ tsp ground cumin
1 tsp turmeric (optional)
1 ½ tsp curry powder
½ tsp crushed garlic and ginger
½ cup fresh coriander
Salt and pepper, to taste
Other:
Gluten free burger buns
Tomato slices
Optional toppings: cole slaw, gherkins, avocado, cheese
Instructions : Make the homemade burger patties
- Remove the meat from the packaging and place in a large bowl. Add all other patty ingredients except the olive oil.
- Mix thoroughly with a spoon or your hands until combined. Divide into 4 portions (~150 g each). Roll each portion into a ball, then gently flatten into a homemade burger patty.
- Chill in the fridge for 1–24 hours to help the patties hold their shape. Heat a skillet over medium-high heat and add a little olive oil. Pan-fry patties until cooked to your preference: Rare: 2–3 min per side (~52°C), Medium-rare: 3–4 min per side (~57°C), Medium: 4–5 min per side (~63°C), Well-done: 5–6 min per side (~71°C).
Don’t press the patty while cooking, flip only once, and let rest for 2–3 minutes before serving to keep it juicy.
Make the sauce
Combine all sauce ingredients in a blender or food processor and blend until smooth.
Assemble
Serve on gluten-free buns with tomato and your choice of toppings, or create a burger bowl for a lighter option.
FAQ
Can I make the homemade burger patties ahead?
Yes! You can prepare patties and sauce up to a day ahead. Keep them refrigerated separately.
Can I bake or grill instead of pan-frying?
Absolutely. Grill or bake at 180°C for 15–20 minutes, flipping halfway, until cooked through.
What else can I add for flavor?
Tamari (gluten free soy sauce), smoked paprika, or fresh herbs like parsley or mint work well.
How do I know the homemade burger patty is cooked perfectly?
Use a meat thermometer: 52°C for rare, 57°C medium-rare, 63°C medium, 71°C well-done.