Uncle Bill's Hamburger Patties

"I cooked these patties for a Fund Raiser and served over 260 persons, both young and mature. They were a tremendously big hit with all."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Leon P. photo by Leon P.
Ready In:




  • In a large mixing bowl, mix together ground round, beaten eggs, onions, soda crackers, garlic powder, salt, pepper and barbecue sauce. Mix until well incorporated.
  • Weigh out hamburger patties to 6 - 7 ounce each.
  • Press together and flatten to about 3 1/2" in diameter or use a mold.
  • The patties should be about 3/4" thick.
  • Using a round wooden spoon handle (about 1/4" round), make a hole in the center of the hamburger pattie.
  • In a frying pan over medium-high heat, heat olive oil.
  • Place 3 patties into the hot oil and fry for about 2 to 3 minutes, the hole will begin to close.
  • Turn patty over and continue to fry for about 2 to 3 minutes.
  • The hole that was made in the pattie will fill in when the hamburger is cooked through properly.
  • Check for doneness to make sure there is no pink showing.
  • NOTE: If the burger mixture does not hold together when squeezed, add some milk and mix to blend.
  • Serve in a nice large bun that is warmed and buttered with a spread of mayonnaise, Dijon mustard, a slice of sweet onion, a slice of a large tomato, and a leaf of lettuce.
  • A slice of Swiss cheese layered on the burger patty is great.
  • A pickle of your choice adds an additional touch.
  • Fry some mushrooms and spread some over the top of the bun.
  • Fried caramalized onions are a good added touch.
  • This makes a fantastic hamburger.

Questions & Replies

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  1. lazyme
    Fantastic! I made these as directed, ate one and froze the rest (raw) for other times (I knew there would be other times, lol!). I used Kraft Hickory Smoke barbecue sauce and loved the idea of the hole - I've always just made a dent in the center before. This worked really well. I also made recipe #354476 to go with these since you suggested onions and mushrooms - and I love big messy burgers! Thanks Uncle Bill for yet another great keeper. Made for Alphabet Chef Tag.
  2. Starlita
    Great recipe for hamburger patties! We just loved the flavor! Mnmm mmm!
  3. lalalere
    so juicy!!!!<br/>i had a bit less than 2lbs of beef and i still made 8 patties<br/>so delicious, adding a bit of dijon kicks it up a notch as well
  4. macy0611
    They must've been very small burgers to serve 260 people...hee hee These were great!! A keeper for sure.
  5. shytess
    Fabulous recipe! The group raved about the burgers & believe it or not, when my husband and I reheated 2 burgers the next day for lunch, they tasted even BETTER! Will definitely keep this recipe hidden away as my "I'll have to kill you if I tell you" BBQ special weapon.


  1. Peter R.
    Excellent burgers... I added 1 tsp of Chipotle Chili Pepper to the mix. That gave it a nice smokey flavor.
  2. Kelly
    I fried my burgers in butter. They were fantastic!
  3. Jonathan Melendez
    I grilled them on a stove top grill pan instead of pan frying them. They turned out so great!
  4. Tanar G.
    I made this recipe for dinner tonight! It was great! Only thing was I believe, is there was a bit too much garlic for my liking. I love garlic, but in this recipe, with every bite I tasted heavy garlic. I used minced onions, just added a bit of water to a heaping tablespoon in a bowl to be hydrate, and was easier having to run to the store for a forgotten onion. Also, I ran out of barbeque sauce! They were still delicious! Definitely using again!
  5. Nica Chick
    These were great! I mademthem for my Dad tonight for Father'sDay. All 12 guests raved about them! The only thing I did differently was add fresh Garlic instead of powdered, and grilled them Instead of frying them. Thank you Uncle Bill!


I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
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