Cheesy Chive Burgers
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There’s nothing quite like a big juicy homemade burger, eh? The fresh herbs and shredded cheese inside these patties take them over the top in taste and texture.
About Cheesy Chive Burgers
Time to transform a boring beef patty into one amazingly flavorful homemade burger! I (Rachel) have been making this 5 ingredient recipe for years, and it’s one that my family requests regularly.
Fresh herbs (be sure to chop them finely), fresh garlic, and the right amount of salt and pepper make these juicy burgers taste fresh and seasoned throughout. The shredded cheddar cheese inside only makes each bite more sumptuous. You can definitely leave out the cheese if you’re trying to avoid dairy or extra calories. I’m dairy-free myself, so I don’t include it normally. They are still so tasty!
Ingredients for Cheesy Chive Burgers
You only need 5 main ingredients for these homemade burgers, plus all your favorite burger fixings.
- Fresh parsley
- Fresh chives
- Garlic cloves
- Shredded cheddar cheese
- Ground beef
Video Tutorial: Cheesy Chive Burgers
Watch how easy these homemade burgers are to make! You’ll be drooling by the end, promise.
Steps to Make Homemade Burgers
1. Combine the burger mixture.
Using your hands, gently combine all the ingredients in a mixing bowl. To keep the burgers from getting tough, try not to over handle the meat.
2. Form the patties.
Divide the mixture into 6 equal portions and form them in to patties. The key to uniformly shaped/cooked burgers is to leave an indentation in the middle of the burger, so the outside of the patty is thicker than the middle. This is an important step because otherwise you’ll end up with a cooked burger where the center is puffed up and thicker than the outside.
3. Grill the burgers.
Grill over high heat for about 2-3 minutes on each side, until golden brown. Then move the burgers to a cooler part of the grill to finish them to your desired doneness. If adding a slice of cheese, do that during the last minute of cooking. I suggest using our temperature recommendations in the recipe below and a meat thermometer to get them just right. You’ll find our favorite meat thermometer in our Amazon Store here.
4. Serve with your favorite toppings.
Serve your burgers on a whole grain bun. Try toasting the insides of the buns on the grill for 1-2 minutes to add some texture. Or, if you want to avoid gluten or carbs, serve the burgers on large lettuce leaves. Add your favorite burgers toppings, like lettuce, tomatoes, red onion, and any additional condiments.
How to Freeze Hamburgers for Later
You can make these burgers ahead of time and store them in the fridge for 2-3 days or in the freezer for up to 6 months, if you package them correctly. I always double the batch and freeze one for later. It’s such a great use of my time in the kitchen, especially when I know my family loves these so much. Here’s how to freeze and thaw them…
Freeze For Later
Package uncooked burgers in single layers between pieces of parchment or waxed paper in a freezer bag/container. Here are the 5 best freezer storage methods. You can freeze a package of hamburger buns and the cheese slices along with the burgers to create a kit. Seal and freeze.
Prepare From Frozen
Thaw completely in the refrigerator, about 24 hours. Set on counter and bring up to room temperature for about 20-30 minutes. Grill according to instructions.
Side Dish Ideas to Go with Homemade Burgers
Try a few of these simple, healthy side dish ideas to go with your burgers. Be sure to add these ingredients to your Hy-Vee cart, too.
- Grilled Corn on the Cob
- Grilled Asparagus
- Wilted Lettuce Salad (or bagged salad from the store)
- Oven Baked Steak Fries (or frozen fries from the store)
We hope you enjoy these cheeseburgers as much as we have over the years! Leave a comment and let us know how they turn out for you.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Cheesy Chive Burgers
The fresh herbs and shredded cheese inside the burgers take these patties over the top in taste, plus add a bit of sneaky greens inside, too. These moist Cheesy Chive Burgers freeze well and thaw overnight in the fridge or quickly in the microwave.
Ingredients
- ⅓ cup finely chopped parsley
- 3 tablespoons minced chives (at least 1 package from the store)
- 4 large garlic cloves, minced (or 2 teaspoons pre-minced garlic)
- 1 teaspoon salt (if omitting the shredded cheese, add another 1/4 teaspoon)
- 3/4 teaspoon ground black pepper
- 1 ½ cups shredded cheddar cheese (recommended: sharp cheddar but mild will work)
- 2 pounds ground beef (we get our grass-fed, grass-finished beef from ButcherBox)
- Optional: 6 slices cheddar cheese
- 6 whole wheat hamburger buns, toasted (or sub large lettuce leaves)
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Instructions
Make It Now:
- In a large bowl, combine parsley, chives, garlic, salt, pepper, and shredded cheese. Add ground beef and combine ingredients gently using your hands. Do not overmix. Divide meat mixture into six equal portions and form burger patties. Leave a slight indentation in the middle of the burger so that the edges are thicker. (Freezing instructions begin here.)
- Cook burgers on a preheated grill or grill pan over high heat (about 450°F) for 2-3 minutes on each side, until golden brown. Do not push down on the burgers while they cook. Then, move to a lower heat area of the grill and cook to desired doneness, another 3-4 minutes (for medium) or 5-6 minutes (for well-done). A well-done burger is no longer pink inside and has an internal temperature of 160°F. In the last minute of cooking, add optional cheddar slices on top.
- Serve on a toasted whole grain bun or a large lettuce leaf with your favorite toppings and condiments, like lettuce, tomato, onion, ketchup, and mustard.
Freeze For Later: Package uncooked burgers in single layers between pieces of parchment or waxed paper in a freezer bag/container. You can freeze a package of hamburger buns and the cheese slices along with the burgers to create a kit. Seal and freeze.
Prepare From Frozen: Thaw completely in the refrigerator, about 24 hours. Set on counter and bring up to room temperature for about 20-30 minutes. Follow Steps 2-3.
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