🧅 Onion-Separated Canned Burgers
A Game-Changing Canning Trick!
📌 In This Article
🧅 The Onion Burger Story
"This picture was part of an ad for something, I don't remember what. But I was wondering if anyone had ever canned hamburger patties this way? Instead of parchment or waxed paper using a slice of onion between patties."
You ever see something and just can't stop thinking about it? That's what happened with this picture. I don't even remember what the ad was for, but the image stuck with me — hamburger patties stacked in a jar with onion slices between them.
I thought, "Wait… instead of parchment or waxed paper, you could just use a slice of onion?" It's genius! The onion adds flavor, prevents sticking, and you don't have to deal with paper in your jars. Game-changer.
💬 The idea: "Instead of parchment or waxed paper using a slice of onion between patties."
So I started digging around. Turns out, people have been doing this — and they're loving the results. One person suggested mushrooms or bacon between the patties, and honestly? That sounds incredible.
💬 The variations: "One person suggested mushrooms or bacon and that sounds really good."
I would probably add more seasoning than just the onion — but that's the beauty of canning. You can make it your own.
💬 The wisdom: "Please everyone have a wonderful week and count your blessings not your problems. It makes the day better."
🧅 What Are Onion-Separated Canned Burgers?
Onion-separated canned burgers are homemade hamburger patties that are pressure canned with a slice of onion between each patty [citation:2][citation:3]. The onion serves multiple purposes:
- 🧅 Prevents sticking: The onion acts as a natural separator, keeping patties from fusing together during canning [citation:2]
- 🌿 Adds flavor: The onion infuses the patties with savory goodness [citation:5]
- 💧 Adds moisture: Onions release moisture as they cook, keeping the burgers tender
- 📦 Zero waste: No need for parchment or waxed paper
They're perfect for:
- 🏠 Emergency food storage – Shelf-stable protein [citation:13]
- 🏕️ Camping & backpacking – No refrigeration needed
- ⚡ Quick meals – Just heat and eat
- 🍔 Cheeseburgers in a jar – Open, heat, and assemble
💡 Pro tip: "The onion between patties is a game-changer! No parchment, no waxed paper — just pure flavor."
📦 Ingredients
🍔 For the Patties
- 🥩 3-4 lbs ground beef – 80/20 or 85/15 recommended
- 🧂 Salt & pepper – To taste
- 🧄 Garlic powder – 1 tbsp (optional)
- 🧅 Onion powder – 1 tbsp (optional)
- 🌿 Worcestershire sauce – 1 tbsp (optional) [citation:3]
🧅 For Separating & Flavor
- 🧅 2-3 large onions – Sliced into 1/4-inch rings [citation:5]
- 🥓 Bacon slices – Optional, for between patties
- 🍄 Mushrooms – Sliced, optional
🥫 For Canning
- 🥫 Beef broth – Or water, to cover patties [citation:4][citation:5]
- 🧂 Salt – 1 tsp per quart jar (optional)
💡 Pro tip: "Use 80/20 ground beef for the best flavor — the fat adds moisture and taste!"
📝 Step-by-Step Instructions
Step 1 – Prepare Your Equipment
- Prepare your pressure canner, jars, and lids.
- Keep jars hot until ready to fill.
- This recipe makes about 5-6 quart jars [citation:5].
💡 Pro tip: "Always start with hot, sterilized jars for a good seal!"
Step 2 – Season and Form the Patties
- In a large bowl, combine ground beef, salt, pepper, garlic powder, onion powder, and Worcestershire sauce [citation:5].
- Mix gently with your hands — don't overmix [citation:7].
- Using a wide-mouth jar lid ring as a guide, form patties to fit the jar [citation:5][citation:13].
⚠️ Important: "Don't overmix the meat — it can make the patties tough!" [citation:7]
Step 3 – Brown the Patties
- In a large skillet, brown the patties on both sides [citation:3][citation:5][citation:8].
- You're not cooking them all the way through — just searing them.
- Remove excess fat [citation:4][citation:12].
💡 Pro tip: "Browning removes some fat and adds flavor. Don't cook them completely — they'll finish in the canner!"
Step 4 – Slice the Onions
- Peel and slice onions into 1/4-inch thick rings [citation:5].
- Separate the rings — you'll use them between each patty.
💡 Pro tip: "The onion rings act as natural parchment paper — they prevent sticking and add amazing flavor!"
Step 5 – Load the Jars
- Place a slice of onion at the bottom of each wide-mouth jar.
- Add a patty, then another onion slice, then another patty [citation:5].
- Continue stacking until you reach 1 inch from the top [citation:3][citation:4][citation:12].
- You should get 6-7 patties per quart jar [citation:5].
⚠️ Important: "Don't overpack the jars — heat needs to penetrate the center of the meat!" [citation:2]
Step 6 – Add Liquid
- Pour boiling beef broth or water over the patties [citation:4][citation:5].
- Leave 1-inch headspace [citation:3][citation:4][citation:12].
- Add 1 tsp salt per quart if desired [citation:12].
💡 Pro tip: "Beef broth adds more flavor than water. Use it for the best results!"
Step 7 – Seal and Process
- Wipe rims clean with a damp cloth.
- Add lids and rings — finger-tight.
- Pressure can at 10 lbs pressure for:
- Quarts: 90 minutes [citation:4][citation:5]
- Pints: 75 minutes [citation:4][citation:8]
- Adjust for altitude if necessary [citation:4].
⚠️ Important Safety Warning
Meat MUST be pressure canned. Water bath canning is NOT safe for meat [citation:2][citation:4]. The temperature needs to reach 240°F to kill pathogens, and that can only happen under pressure [citation:2].
Do NOT use eggs, bread crumbs, or flour as binders — they are not safe for canning ground meat [citation:5].
Step 8 – Cool and Store
- Allow pressure to naturally release to 0 PSI [citation:4].
- Remove jars and cool on a dishtowel [citation:4].
- Check seals after 24 hours [citation:4].
- Store in a cool, dark place for up to 1 year [citation:4].
💡 Pro tip: "Listen for that satisfying 'pop' — that's the sound of a perfect seal!"
Step 9 – Enjoy!
- Open a jar and remove the onion slices (or use them for flavor!).
- Heat the patties in a skillet until crispy [citation:5].
- Serve on a bun with your favorite toppings.
- Use the liquid for gravy or sauce [citation:3].
💡 Pro tip: "The patties will be tender — sear them in a hot skillet to get that crispy edge back!" [citation:5]
🍔 Variations – Make It Your Own!
🧅 Onion-Separated Burgers
The classic — onion slices between every patty. Adds flavor and prevents sticking [citation:5].
🥓 Bacon-Separated Burgers
One person suggested bacon between patties — and honestly? That sounds incredible.
🍄 Mushroom-Separated Burgers
Another suggestion was mushrooms between patties. Adds an earthy, savory flavor.
🌿 Amish-Style Burgers
Add a sauce to the jars: Worcestershire, vinegar, brown sugar, and ketchup [citation:3].
🔥 Smokey Burgers
Add liquid smoke to the broth for a grilled flavor.
💡 Pro tip: "Mushrooms or bacon sound really good — get creative!"
🥫 How to Store Your Canned Burgers
- 🏠 Pantry: Up to 1 year in a cool, dark place [citation:4]
- 🧊 Refrigerator after opening: Use within 1 week
- 🔥 Reheat: Pan-fry for crispy edges, or microwave [citation:5]
💡 Pro tip: "Label your jars with the date and contents — you'll thank yourself later!"
💡 Pro Tips for Perfect Canned Burgers
- 🥩 Use 80/20 beef: It has enough fat for flavor without being too greasy [citation:3].
- 🧅 Don't skip the onions: They prevent sticking and add flavor [citation:2].
- 🫙 Use wide-mouth jars: They're much easier to fill [citation:3][citation:5].
- 🔥 Brown the patties: This adds flavor and removes excess fat [citation:4].
- 📏 Leave headspace: 1 inch is essential for safety [citation:4].
- 🧂 Season well: The flavor intensifies during canning [citation:5].
- 🔒 Check seals: Make sure all jars seal properly [citation:4].
💡 Pro tip: "Count your blessings not your problems — it makes the day better."
📋 USDA Canning Guidelines for Ground Meat
⚠️ Important Safety Guidelines
- Must use a pressure canner — water bath canning is NOT safe for meat [citation:2][citation:4]
- Hot pack only — the meat and liquid must be hot when going into the jars [citation:12]
- Do NOT use thickeners — flour, cornstarch, or other thickeners are not safe for home canning meat [citation:12]
- Do NOT use eggs or bread crumbs — not safe for canning ground meat [citation:5]
- Proper headspace — 1 inch for quarts and pints [citation:4]
- Altitude adjustments — above 1,000 feet, increase pressure to 15 lbs [citation:4]
❓ Frequently Asked Questions
❓ Can I use parchment paper instead of onion?
You can, but onion adds flavor and is more natural — it's a game-changer!
❓ How many patties fit in a quart jar?
About 6-7 patties, depending on thickness [citation:5].
❓ Can I water bath can these?
NO! Meat must be pressure canned [citation:2][citation:4].
❓ How long do canned burgers last?
Up to 1 year when properly canned and stored [citation:4].
❓ Can I use turkey or venison?
Yes! Venison works great — add some fat for moisture [citation:12].
❓ Why did my burgers turn out dry?
You may have used lean meat or overcooked them before canning.
❓ Can I add cheese to the jars?
Cheese is not safe for canning — add it when you serve the burgers.
❓ What's the best liquid to use?
Beef broth adds the most flavor — water works but is blander [citation:5].
❓ Did people like this method?
Yes! Generally, those who have done this seem to be pleased with the results.
❓ Will I ever buy canned burgers again?
Probably not! Homemade is so much better!
📄 Printable Recipe Card
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║ ONION-SEPARATED CANNED BURGERS ║
║ A Game-Changing Canning Trick! ║
╚═══════════════════════════════════════════════════════════════════════╝
YIELD: 5-6 quart jars | TIME: ~2 hours | PROCESS: 90 min (quarts)
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INGREDIENTS
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FOR THE PATTIES:
- 3-4 lbs ground beef (80/20 recommended)
- Salt & pepper to taste
- 1 tbsp garlic powder (optional)
- 1 tbsp onion powder (optional)
- 1 tbsp Worcestershire sauce (optional)
FOR SEPARATING:
- 2-3 large onions, sliced into 1/4" rings
- Optional: bacon slices or mushrooms
FOR CANNING:
- Beef broth or water
- 1 tsp salt per quart (optional)
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INSTRUCTIONS
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1. Prepare pressure canner, jars, and lids.
2. Season ground beef and form patties to fit wide-mouth jars.
3. Brown patties in a skillet (don't cook all the way through).
4. Slice onions into 1/4-inch rings.
5. Layer in jars: onion slice, patty, onion slice, patty, etc.
Leave 1 inch headspace.
6. Pour boiling beef broth over patties, leaving 1" headspace.
7. Wipe rims, add lids and rings.
8. PRESSURE CAN:
- Quarts: 90 minutes at 10 lbs pressure
- Pints: 75 minutes at 10 lbs pressure
9. Cool, check seals, and store.
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VARIATIONS 🍔
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✓ Onion-separated (classic!)
✓ Bacon-separated (adds smoky flavor)
✓ Mushroom-separated (earthy and savory)
✓ Amish-style (add sauce to the jar) [citation:3]
✓ Smokey (add liquid smoke to broth)
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GAME-CHANGER! 🧅
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"Instead of parchment or waxed paper using a slice of
onion between patties. Count your blessings not your
problems — it makes the day better." 🍔❤️
© CanningRebels — Onion-Separated Canned Burgers
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