What is your hamburger recipe ?

[wenrob]

90/10 ground beef, sprinkle of Lawrys, sprinkle of garlic powder, sprinkle of pepper, couple dashes of Lea and Perrins (Worcestershire sauce). Mix together and let sit in the fridge for a couple of hours. Grill to perfection.

 

[MichelleVW]

90/10 ground beef, sprinkle of Lawrys, sprinkle of garlic powder, sprinkle of pepper, couple dashes of Lea and Perrins (Worcestershire sauce). Mix together and let sit in the fridge for a couple of hours. Grill to perfection.

Those sound good!

 

[wenrob]

Those sound good!

They are simple but AWESOME!

 

[AustinTink]

I saw someone on the food network add a bit of ice water to the hamburger meat before forming patties and adding spices. It's supposed to make them juicier on the grill. I tried it and it did, indeed, work!

 

[ginna74]

I saw this on some cooking show a while back and haven't tried it until recently. I make a good size burger then I take and put blue cheese in the middle and cover it up with a little more and it is sooooo yummy.

 

[DisMN]

I saw someone on the food network add a bit of ice water to the hamburger meat before forming patties and adding spices. It's supposed to make them juicier on the grill. I tried it and it did, indeed, work!

So THIS is why we add the water? I know I liked the addition but didn't know what it was actually doing. LOL Make sense? LOL

 

[ilovejack02]

So THIS is why we add the water? I know I liked the addition but didn't know what it was actually doing. LOL Make sense? LOL

I will have to try the water.

 

[AustinTink]

So THIS is why we add the water? I know I liked the addition but didn't know what it was actually doing. LOL Make sense? LOL

Ah, I just read your recipe. Makes sense.

 

[Imzadi]

The last thing I want is a "gourmet" burger. Lean ground beef made into a patty of 1/2 pound or more grilled to taste and placed on a bun will do just fine. Individuals can add whatever condiments they desire after the burger is cooked. I've never understood why people need to get creative with simple perfection.

It all depends on the CUT of meat. A good sirloin burger needs no extra additions except salt & pepper. But the cheaper stuff, like chuck, needs help and flavoring.

I'm not going to post the whole thing. But the final step is, "drive forward to the second window."

I saw someone on the food network add a bit of ice water to the hamburger meat before forming patties and adding spices. It's supposed to make them juicier on the grill. I tried it and it did, indeed, work!

I add milk. If you think that sounds gross, remember milk comes from cows.

Sometimes I make meatloaf burgers. I add milk, shredded up pieces of bread, which soaks up the milk and keeps the burger juicy, oatmeal, S&P, soy sauce, garlic, onion bits.


I do turkey burger several ways:

Add a huge dollop of blue cheese dressing to each burger before cooking and mix in.


Or: add in a huge dollop of ranch dressing instead, plus grated Parmesan cheese and a teaspoon of melted butter to each burger.


Or: add a huge dollop of of Italian dressing in and mix.

Let marinate for 10 minutes or more.
These work best on the George Forman grill.

 

[Sorsha]

Meatloaf burgers... the kids actually love them!

Hamburger, mixed with a raw egg or two, crushed saltine crackers OR oatmeal (whatever's on hand), S&P, and some ketchup or BBQ sauce. Mix it all together by hand like you would mix meatloaf, and form into nice thick patties.

 

[Imzadi]

Meatloaf burgers... the kids actually love them!

Hamburger, mixed with a raw egg or two, crushed saltine crackers OR oatmeal (whatever's on hand), S&P, and some ketchup or BBQ sauce. Mix it all together by hand like you would mix meatloaf, and form into nice thick patties.

I'll have to try the ketchup. I hadn't thought of actually putting it IN the burgers.

 

[heatherleigh]

If I'm using the ground beef w/ more fat (which I prefer for burgers), I add some Lipton onion soup mix, a sprinkle of oatmeal, Watkins ground beef seasoning (not a lot of any of what I've mentioned so far), A1 steak sauce, and maybe a drop or Worchesire sauce. If I'm using the lean ground sirloin, I add one egg to it for moisture.

 

[Mrs. Charming]

I buy the organic, grass fed beef and lightly salt with kosher salt and some pepper and cook to mid-rare. I know the meat is a little more expensive (sadly, not *much* more expensive than the 80/20) but it's definitely worth it. For tacos, etc, I just use the cheapo stuff and drain the fat.

 

[mhsjax]

It all depends on the CUT of meat. A good sirloin burger needs no extra additions except salt & pepper. But the cheaper stuff, like chuck, needs help and flavoring.










I add milk. If you think that sounds gross, remember milk comes from cows.

Sometimes I make meatloaf burgers. I add milk, shredded up pieces of bread, which soaks up the milk and keeps the burger juicy, oatmeal, S&P, soy sauce, garlic, onion bits.


I do turkey burger several ways:

Add a huge dollop of blue cheese dressing to each burger before cooking and mix in.


Or: add in a huge dollop of ranch dressing instead, plus grated Parmesan cheese and a teaspoon of melted butter to each burger.


Or: add a huge dollop of of Italian dressing in and mix.

Let marinate for 10 minutes or more.
These work best on the George Forman grill.

I find the opposite to be true, the more fat the ground meat has, the more flavor. The fat is were the flavor comes from.

My hubby got extra lean sirloin and we couldn't even eat them. Dry as a bone and tasteless.

We are burger lovers, we usually add season salt and garlic.

 

[NotUrsula]

I guess you could say that we get fancy, but we don't think of it that way. We just prefer our food heavily seasoned.

We use lean ground round and add very finely minced onion and garlic, Tony Chachere's red-box seasoning (less salt, more spice), and red-wine worchester sauce. We chill the patties after mixing in order to get them to hold together better until they sear. (We pat them out of pieces of waxed paper, chill them, and then use the paper to flip them down onto the grill; that way you don't tear them with a spatula before they have had a chance to cook.)

 

[lulubelle]

90/10 ground beef, sprinkle of Lawrys, sprinkle of garlic powder, sprinkle of pepper, couple dashes of Lea and Perrins (Worcestershire sauce). Mix together and let sit in the fridge for a couple of hours. Grill to perfection.

This is EXACTLY how we make them, too!
And I think the most important ingredient is the L&P Worcestershire sauce. That stuff is heavenly on beef.