Beef and chicken cheese burgers

by - 6:39 AM

PNP ct burger-036

When Mama cooks she works fast, she works off recipes in her head and makes stuff up as she goes. Getting the recipe for something delicious that you just ate that she made is kind of a challenge at best. This post is dedicated to my sister who asked Mama for the burger recipe.

Mama started with 4 onions only because they were at that point that they had to be pealed right away and used for something.

PNP ct burger-002

One onion is for the burgers.

PNP ct burger-004

1 pound of beef


PNP ct burger-006

and one pound of chicken

PNP ct burger-008

drop in the eggs.


PNP ct burger-010

Season with, uh, she’s moving fast here,

PNP ct burger-012

pepper, herb salt, garlic and onion powder.


PNP ct burger-013

toss in chopped parsley and oats.


PNP ct burger-015

Mix with clean hands. Yes, get your hands right in there it’ll be way faster than using a fork.


PNP ct burger-016

Looks something like that now, well that’s exactly what it looked like.

PNP ct burger-020

Add chopped onions.


PNP ct burger-021

Chop celery tops and mix with hands again.

PNP ct burger-024

cover and refrigerate for a while.



Slice some sharp cheddar.

PNP ct burger-026

Shape into burgers and freeze what you don’t cook.

Add a slice of cheese during last minute of cooking and what you thought couldn't get better, does!


PNP ct burger-029

Serve how you like. I like fresh tomatoes and lettuce on my cheese burgers.


PNP ct burger-036

Scrumptious! or Kwumptis as my niece said when she first repeated the word  at 1 ½.


Beef Chicken cheese burgers

  • 1lb ground beef
  • 1lb ground chicken
  • 1 onion chopped
  • 2 eggs
  • 2/3 cup oats
  • handful of chopped parsley and or basil
  • handful of chopped celery tops
  • season with herb salt, fresh ground pepper, onion and garlic powder to taste.
  • sharp cheddar cheese.


Combine the ground chicken and beef, basil, parsley, celery, egg, oats, onion, and salt/pepper in a large bowl and mix.

(Make-ahead: Cover and refrigerate for up to 6 hours. Or layer between waxed paper in airtight container and freeze for up to 1 month; thaw in refrigerator.)

for about 10 minutes or until no longer pink inside.



Technorati Tags: ,,,

You May Also Like


Find me on

Facebook Taste spotting