Homemade Hamburger/Barbecued Burgers

hamburgers barbecue amish
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hamburgers barbecue amish Look at these beauties of patties made during a recent butchering day at The Amish Cook’s house. Unlike meat bought from the mass retailers (horse meat, anyone?), this is pure 100 percent cow.  This is about as fresh of a hamburger patty as a person can consume.  And notice the difference in the meat compared to some of the store-bought stuff.  It’s subtle, but there definitely is a freshness that it exudes. This is a very typical scene in Amish homes this time of year.  Looking for a creative way to make a burger this summer?  This is a recipe that appeared in Elizabeth Coblentz’s Amish Cook column back in the summer of 2002:


2 slightly beaten eggs

2 cups soft bread crumbs

2 teaspoons salt

2 pounds hamburger

1/4 cup minced onion

1/4 cup milk

Combine above ingredients and mix well. Shape into thin patties. Broil over hot coals, brushing both sides with barbecue sauce.  You can use the sauce of your choice, or be bold and use this recipe that comes from Choteau, Oklahoma’s Amish settlement:


4 cups catsup

dash Worchestershire sauce

1 teaspoon soy sauce

2 teaspoons dry mustard

2 cups brown sugar

2 cups vinegar

2 teaspoons ginger

2 teaspoons chili powder

1 /2 cup chopped onion

2 cups sugar

1 can tomato sauce

Mix all together.

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The Discussion

  1. Angie Yoder says:

    Once you’ve had fresh butchered beef, there’s no going back. And if all of we non-Amish would frequent our local family farms for our beef, poultry, dairy products and produce we would all be a lot healthier too, and we would be supporting our local mom-and-pop economy.

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