🍔 Canned Hamburger Patties
Water Bath Canning Burger Patties with Thick Onion Slices
📌 In This Article
🍔 The Canned Patty Story
"I water bath these Homemade hamburger patties, separated by a thick slice of onion in a wide mouth jar for 3 hours! And add whatever spices you like. They will make their own broth. And they're a super delicious quick meal!"
Imagine opening a jar, dumping in a hot skillet, and having a fully cooked, juicy hamburger patty sizzling in its own rich onion broth in minutes. No thawing. No forming. No mess. That's the magic of canned hamburger patties.
This is a classic "rebel canning" recipe that families have relied on for generations. The thick slice of onion does double duty – it keeps the patties separated in the jar, and it flavors the broth as they cook.
Whether you're stocking up for emergency meals, quick weeknight dinners, or just love the convenience of a pantry full of ready-to-eat burgers, this recipe is for you.
💬 The verdict: "Super delicious quick meal!" — The ultimate pantry shortcut.
💪 Why Can Burger Patties?
Quick Meals in a Jar!
🧅"They make their own broth."
Quick Meals
Ready in minutes
Own Broth
No extra liquid needed
Onion Flavor
Separated & seasoned
Stock your pantry with ready-to-eat burgers.
📦 Ingredients & Equipment
Adjust the quantities based on how many jars you plan to fill.
🍔 Ingredients
- 🥩 Ground beef – about 80/20 or 85/15 for best texture
- 🧅 Large onions – sliced into thick rounds
- 🧂 Salt and pepper – to taste
- 🌿 Your favorite spices – garlic powder, onion powder, smoked paprika, etc.
🧰 Equipment
- 🫙 Wide-mouth canning jars – pint or quart
- 🧴 New lids and rings
- 🛁 Large water bath canner or stockpot
- 🔧 Jar lifter and funnel
- 🔪 Knife for slicing onions
💡 Pro tip: "Use wide-mouth jars! The patties fit much better, and they're easier to get out when you're ready to eat."
📝 Step-by-Step Instructions
Step 1 – Form the Patties
- Season your ground beef with salt, pepper, and any spices you like.
- Form the beef into patties that fit inside your wide-mouth jars. They should be slightly smaller than the jar opening.
- Keep the patties fairly thick so they don't fall apart.
Step 2 – Slice the Onions
- Peel and slice the onions into thick rounds — about 1/2 inch thick.
- These will act as separators between the patties.
Step 3 – Layer in the Jars
- Place an onion slice at the bottom of each wide-mouth jar.
- Add a beef patty on top.
- Add another onion slice.
- Repeat until the jar is filled, leaving 1 inch of headspace. End with an onion slice on top.
⚠️ Important: "Do not add any liquid — the patties and onions will make their own broth during the water bath."
Step 4 – Wipe and Seal
- Wipe the rims of the jars clean with a damp cloth — any grease on the rim can prevent a seal.
- Place new lids and rings on the jars and tighten finger-tight.
Step 5 – Water Bath for 3 Hours
- Place the filled jars in your water bath canner or large stockpot.
- Cover the jars with at least 2 inches of water.
- Bring to a boil, then process for 3 hours, adding hot water as needed to keep the jars covered.
Step 6 – Cool and Store
- When the time is up, turn off the heat and carefully remove the jars with a jar lifter.
- Let them cool on a towel-lined counter for 12-24 hours.
- Check the seals — the lids should be concave and not flex.
- Store in a cool, dark place for up to a year.
💡 Pro tip: "When you're ready to eat, just open a jar and dump everything into a hot skillet. The onion broth is amazing over rice or mashed potatoes!"
⚠️ Safety & Pro Tips
⚠️ Important Safety Note
Water bath canning meat is considered "rebel canning" and is not officially approved by the USDA. Many families have used this method for generations, but if you are not comfortable with it, pressure canning is the safer, USDA-approved method for all meat products. Always use fresh, high-quality beef, keep everything clean, and never eat from a jar that has failed to seal or that shows signs of spoilage.
✨ Pro Tips
- 🫙 Use wide-mouth jars for easy packing and easy removal.
- 🧅 Thick onion slices keep the patties separated and flavor the broth.
- 🧂 Season generously — the beef will absorb flavor during canning.
- 🔥 Keep the water level up during the entire 3-hour water bath.
- 🧼 Wipe rims really well — grease is the #1 cause of failed seals.
- 🍳 Don't drain the broth! Use it to cook the patties in a skillet or pour over rice.
- 🎁 Label your jars with the date and contents.
❓ Frequently Asked Questions
❓ Is water bath canning hamburger patties safe?
This is a traditional "rebel canning" method that many families have used for generations. However, the USDA recommends pressure canning all meat products for guaranteed safety. Use your best judgment and always inspect jars for signs of spoilage before eating.
❓ Do I need to add liquid to the jars?
No! The patties and onions release their own rich broth as they cook in the water bath. This is the magic of this recipe.
❓ How long do canned hamburger patties last?
Stored in a cool, dark place, they last for up to a year. Always check the seals before eating.
❓ How do I serve them?
Open a jar and pour everything into a hot skillet. Cook until heated through. The patties are already fully cooked, so they just need to be warmed. Serve on buns, over rice, or with mashed potatoes.
❓ Can I add other vegetables to the jars?
Stick to onions for this recipe — they hold up well in the water bath and create the best broth. Other vegetables may turn mushy.
❓ Can I use a pressure canner instead?
Yes! Pressure canning is the USDA-approved method for meat. Process pints for 75 minutes and quarts for 90 minutes at 10 lbs pressure.
📄 Printable Recipe Card
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║ CANNED HAMBURGER PATTIES ║
║ Water Bath Canning with Thick Onion Slices ║
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YIELD: Varies by jar count | PROCESS: 3 hours water bath
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INGREDIENTS
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- Ground beef (80/20 or 85/15)
- Large onions, sliced into thick rounds
- Salt, pepper, and your favorite spices
EQUIPMENT:
- Wide-mouth canning jars
- New lids and rings
- Large water bath canner or stockpot
- Jar lifter and funnel
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INSTRUCTIONS
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1. Season ground beef. Form into patties that fit
inside wide-mouth jars.
2. Slice onions into thick 1/2-inch rounds.
3. Layer in jars: onion slice, patty, onion slice,
patty, ending with an onion slice on top.
Leave 1 inch headspace.
4. Wipe rims clean. Add lids and rings finger-tight.
5. Water bath for 3 hours. Keep jars covered with
at least 2 inches of water.
6. Cool on a towel for 12-24 hours. Check seals.
Store in a cool, dark place.
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"They make their own broth – super delicious
quick meal!" 🍔🧅
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© CanningRebels — Canned Hamburger Patties
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