BEST BEEF BURGER RECIPE
Steps:
- Combine ground beef, pepper, salt, mustard and Worcestershire sauce.
- Gently form mixture into 8 patties.
- Heat grill or skillet to high.
- Cook patties 2-3 minutes per side (if you make them thicker, you'll need to cook them longer)
- Serve on grilled hamburger buns with lettuce, tomato, cheese and onions. Pickles if you must.
- Devour!
Nutrition Facts : Calories 293 kcal, Carbohydrate 1 g, Protein 20 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 81 mg, Sodium 449 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 g, TransFat 1 g, UnsaturatedFat 11 g
HAMBURGERS
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 hamburgers
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F. Place a roasting rack on a foil-lined baking sheet in the oven.
- Using your hands, break the meat into small pieces and combine evenly but loosely on a parchment or waxed paper-lined baking sheet. Spread the meat out and season it generously with salt and pepper. If desired, add the spice mix at this time.
- Divide the meat into 4 portions (about 6 ounces each). Using your hands, form each portion into a ball-shape by gently tossing it from 1 hand to the other. (Don't over work or press too firmly on the meat.) Gently form each portion into a patty about 3 1/2 inches wide and 1-inch-thick.
- Preheat a large cast iron skillet over medium-low heat for 5 minutes. Raise the heat to high and add the oil. Add the patties and cook, turning once, until well-browned, about 2 minutes each side.
- Using a spatula, transfer the hamburgers to the roasting rack in the oven and continue cooking to desired doneness, 8 to 9 minutes for medium-rare, 10 to 11 minutes for medium, and 13 to 15 minutes for well-done. If you are using the cheese, top the hamburgers during their last couple of minutes of cooking to melt.
- Transfer the hamburgers to a plate, let rest for a couple minutes before serving. Meanwhile, toast the hamburger buns. Assemble the hamburgers with the condiments and toppings of your choice. Serve.
- When cooking on a countertop grill, turn on grill, then place burgers on the heated grill.
- Timing for a countertop grill:
- For Medium-Rare: Cook for 3 minutes covered and then unplug the machine and continue to cook covered for 2 to 3 more minutes.
- For Medium: Cook for 4 minutes covered and then unplug the machine and continue to cook covered for 4 more minutes.
- For Well: Cook for 5 minutes covered and then unplug the machine and continue to cook covered for 5 more minutes.
- Combine all ingredients.
JOSH'S HOMEMADE BURGER PATTIES
The BEST homemade burger patties ever! Josh's secret recipe. Perfect for summer BBQ's or delicious homemade burgers any time of year.
Provided by Laura
Categories Main Course
Time 25m
Number Of Ingredients 7
Steps:
- Crack 2 eggs into a bowl and whisk together. Add the breadcrumbs and whisk again. Add mixed herbs, garlic, beef stock cube and BBQ sauce and combine.
- Add mince and mix it all together using your hands.
- Split the mixture into 4 (or 6 if you prefer smaller burgers) and shape into patties. Coat each pattie lightly in flour and place on a baking tray in the freezer for 30 minutes. This helps the patties to hold together better when cooking and makes them much juicier!
- Heat a tablespoon of olive oil in a frying pan over a medium-high heat and fry the patties until cooked through (about 7-8 minutes each side).
- Put the burger in a bun, add your salads and sauces and enjoy the best burger ever!
Nutrition Facts : Calories 426 kcal, Carbohydrate 14 g, Protein 26 g, Fat 28 g, SaturatedFat 10 g, Cholesterol 170 mg, Sodium 541 mg, Sugar 3 g, ServingSize 1 serving
THE BEST HOMEMADE SMASH BURGERS
The CarnalDish Burger Juice is what makes these burgers so amazing!
Provided by Resha from CarnalDish
Time 36m
Number Of Ingredients 18
Steps:
- Mix all ingredients for the burger sauce, and set aside in the fridge. Mix all the Burger Juice ingredients together in a small bowl. In another medium-sized bowl, add the beef. Pour the Burger Juice into the beef, and gently break it up with a spoon or your hands and GENTLY mix thoroughly. Do not over-work your meat, be very very gentle with it. Once it's thoroughly mixed, scoop into 3-4oz sized balls. Cover the burger balls with plastic wrap and refrigerate for a minimum of a half hour. You want the meat to be super cold. You could also pop into your freezer for about 15 minutes.
- When ready to cook, heat a large cast iron skillet over high heat until SUPER HOT. Drop a tiny sprinkle of water to test it, if it immediately sizzles and bounces around and disappears, it's ready. No need to add oil, there's plenty of fat in the burger. Remove your burgers from the fridge or freezer and sprinkle them with kosher salt and pepper. Place about 3 to 4 balls in the skillet, leaving room for them to be smashed down. After 30 seconds of searing, smash them all the way down until they can't be smashed anymore, with a large heavy skillet. Leave them alone and let them cook for about 3 to 4 minutes, or when the edges start to turn brown. Flip them over and immediately place a slice of cheese on top of each patty. When the cheese melts, they're ready, about 1 to 2 minutes longer.
- Build your burger with the toppings of your choice and enjoy!
A CRACKING BURGER
Steps:
- Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl.
- Finely chop the parsley (stalks and all), then add to the bowl with the mustard (if using), and the minced beef.
- Crack the egg into the bowl, then add a good pinch of sea salt and black pepper.
- With clean hands, scrunch and mix everything up well. Divide into 6 and pat and mould each piece into a roundish shape, roughly 2cm thick.
- Place the burgers onto a plate, drizzle with oil, then cover and place in the fridge until needed - this will help to firm them up.
- To cook the burgers, preheat a large griddle or frying pan for 4 minutes on a high heat, then turn the heat down to medium.
- Place the burgers on the griddle or into the pan, then use a spatula to lightly press them down, making sure the burger is in full contact with the pan.
- Cook the burgers for 3 or 4 minutes on each side, depending on how you like them - you may need to work in batches.
- Meanwhile, wash and dry a few small lettuce leaves, tearing up the larger ones. Slice the tomatoes, peel and finely slice the red onion, then slice the gherkins lengthways as finely as you can.
- Place all the veg toppings, and the cheese (if using) on a platter and put in the middle of the table with plates, cutlery, ketchup and drinks.
- Once cooked, remove the burgers to a plate and carefully wipe the pan clean with a ball of kitchen paper.
- Halve the burger buns and lightly toast them in the pan, then serve up.
Nutrition Facts : Calories 569 calories, Fat 28.8 g fat, SaturatedFat 12.9 g saturated fat, Protein 32.1 g protein, Carbohydrate 45.8 g carbohydrate, Sugar 6.1 g sugar, Sodium 2.3 g salt, Fiber 2.6 g fibre
BEST HAMBURGER PATTY RECIPE (GRILLED OR STOVETOP)
Best Hamburger Patty Recipe - Thick or thin, made on the grill or stovetop, this is the best and easiest all-purpose recipe for perfect hamburger patties every time!
Provided by Sommer Collier
Categories dinner Main Main Course
Time 23m
Number Of Ingredients 9
Steps:
- Set out a large mixing bowl. Add in the ground beef, crushed crackers, egg, Worcestershire sauce, milk, salt, garlic powder, onion powder, and pepper. Mix by hand until the meat mixture is smooth, but stop once the mixture looks even. (Overmixing can create a dense heavy texture.)
- Press the meat down in the bowl, into an even disk. Use a knife to cut and divide the hamburger patty mixture into 6 - 1/3 pound grill or skillet patties, or 12 thin griddle patties.
- Set out a baking sheet, lined with wax paper or foil, to hold the patties. One at a time, gather the patty mix and press firmly into patties. Shape them just slightly larger than the buns you plan to use, to account for shrinkage during cooking. Set the patties on the baking sheet. Use a spoon to press a dent in the center of each patty so they don't puff up as they cook. If you need to stack the patties separate them with a sheet of wax paper.
- Preheat the grill or a skillet to medium heat. (Approximately 350-400 degrees F.)
- For thick patties: Grill or fry the patties for 3-4 minutes per side.
- For thin patties: Cook on the griddle for 2 minutes per side.
- Stack the hot patties on hamburgers buns, and top with your favorite hamburgers toppings. Serve warm.
Nutrition Facts : ServingSize 1 hamburger, Calories 430 kcal, Carbohydrate 6 g, Protein 28 g, Fat 32 g, SaturatedFat 12 g, Cholesterol 135 mg, Sodium 617 mg, Fiber 1 g, Sugar 1 g
JUICIEST HAMBURGERS EVER
No more dry, lackluster burgers. These are juicy, and spices can be easily added or changed to suit anyone's taste. Baste frequently with your favorite barbeque sauce. If you find the meat mixture too mushy, just add more bread crumbs until it forms patties that hold their shape.
Provided by Jane
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat grill for high heat.
- In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
- Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.
Nutrition Facts : Calories 288.1 calories, Carbohydrate 9.1 g, Cholesterol 95.5 mg, Fat 17.8 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 7 g, Sodium 196.3 mg, Sugar 1.7 g
BEST HAMBURGER EVER
These burgers are the best on the grill in the summertime. Jam-packed with all kinds of stuff, and no tasteless bread crumbs!
Provided by UNIVSTUDENT
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat a grill for high heat.
- In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.
- Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.
Nutrition Facts : Calories 444.5 calories, Carbohydrate 8.8 g, Cholesterol 173.6 mg, Fat 27.5 g, Fiber 1.2 g, Protein 39 g, SaturatedFat 11.9 g, Sodium 966.9 mg, Sugar 1.8 g
THE BEST HOMEMADE GRILLED HAMBURGERS
Find out the secrets to making the BEST homemade grilled hamburgers that turn out nice and juicy, flavorful and perfectly cooked each and every time.
Provided by makeyourmeals
Number Of Ingredients 6
Steps:
- In a large mixing bowl add the ground beef and then sprinkle the remaining ingredients on top.
- Fold the meat a few times to incorporate the ingredients. This should take only about 30 to 45 seconds. Do NOT overmix the meat.
- On a large plate or serving tray lined with parchment paper place your meat in the center. Score the meat with the side of your hand into 6 evenly spaced sections.
- Tear off each section and carefully form each into a patty that is approximately one inch thick and 4 inches across. As you form the patty, be sure to form it with a ½ inch indention in the center
- Cover the formed patties with plastic wrap and transfer to the refrigerator until ready to grill.
- Heat your grill to Medium-HIGH heat.
- Place patties on the grill over direct heat. Cook for 3 minutes, then flip. Do NOT press down on the patties.
- For medium-rare cook until internal temperature reaches 135°F
- For medium burgers, cook until internal temperature reaches 145°F
- For well-done burgers, cook until internal temperature reaches 160°F
- When you have about 1 minute left on the cooking time, add the cheese to the burgers, and close the lid to allow it to melt.
- Remove burgers from the grill and let them rest for 3 minutes before serving.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
BEST EVER COOKOUT HAMBURGER PATTIES
This is an adopted recipe that we enjoyed prepared on the grill. Feel free to grill or pan fry these patties to your desired doneness.
Provided by riffraff
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients.
- Shape into 4 patties, about 3 1/2 inches in diameter.
- Place in square baking dish 8 x 8 x 2-inches.
- If desired, brush each patty with additional catsup.
- Cover loosely and microwave on high (100%) 5 minutes; turn dish one-quarter turn.
- Microwave until done, 2 to 3 minutes.
- ALTERNATE COOKING METHOD: Grill to desired doneness.
THE BEST HOMEMADE BURGERS
Steps:
- Fry the bacon: In a large skillet until nice and crisp. Set aside.
- Form the patties: Separate beef into 4 equal portions. Use your hands to form into patties that are about 4 inches (10 cm) in diameter. Don't overwork the meat, soft patties = juicy patties. Season each patty generously with salt and pepper on both sides.
- Caramelize the onions: Heat 1 tbsp of the olive oil in a large skillet. Add the onion and cook until wilted and caramelized. This should take about 15 to 20 minutes. Season the onion with salt and pepper then transfer to a plate.
- Cook the patties: Heat the remaining 1 tbsp of olive oil over high heat in the same skillet. To avoid the patties from shrinking up and having a dome, made a small dent in the center of each patty. Add two patties to the skillet and cook for 2 minutes until deep golden brown. Do not press anymore and only flip patty once the one side has a great crust. Once you flip the patty cook for 1 more minute. Top with 2 slices of cheese, cover the skillet with a lid and cook for another minute until the cheese melts. Repeat with remaining burgers.
- Serve: Toast the cut side of the buns lightly. Spread the base of the buns with the condiment of choice, such as ketchup, mustard or relish or all. Top with hamburger, patty, pile with onions, 2 slices of bacon, tomatoes, lettuce, pickles and more condiments if preferred. Add the top bun and serve immediately.
Nutrition Facts : ServingSize 1 burger, Calories 1041 kcal, Carbohydrate 32 g, Protein 55 g, Fat 76 g, SaturatedFat 30 g, Cholesterol 201 mg, Sodium 1312 mg, Fiber 2 g, Sugar 7 g
HAMBURGER PATTIES
Making moist, juicy, tender burger patties is quick and easy, cooked grilled or on stove-top.
Provided by Cris
Categories Sandwich
Time 27m
Number Of Ingredients 7
Steps:
- In a large bowl, combine ground chuck or beef, onion powder, garlic powder, egg, Worcestershire sauce, salt and pepper but do not over mix as it will toughen meat.
- Note: If you have time, after mixing you can place mixture in the fridge for ½ an hour to infuse meat with seasoning flavors. Cover bowl with saran wrap.
- Divide mixture into 5 equal portions and form into patties using your hands, flatten to about ½ inch thick. Place an indentation at the center of burger using a spoon. Note: You can make smaller or larger patties but you have to adjust cooking time accordingly.
- Wipe grill grate lightly with oil and set it to high heat. Place burger in direct heat to sear the patties. Cook for 3 minutes then flip and turn heat to medium, cook until you reach the 160 degrees F internal temperature. Use a food thermometer. Remove from grill.
- Assemble hamburger sandwich while hot. I added spinach, sliced tomato, sliced red onion and ketchup. You may add whatever you like.
Nutrition Facts : Calories 249 kcal, Carbohydrate 1 g, Protein 17 g, Fat 19 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 97 mg, Sodium 805 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
HOMEMADE HAMBURGER PATTIES
A simple yet tasty recipe for homemade hamburgers that you can make and freeze for later or cook on the spot.
Provided by PaulaCS
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients together.
- Form 4-6 equal size pattys.
- Grill on outdoor grill or indoor grill like a George Foreman.
- You may freeze these made from fresh ground meat patties for a convient meal in a rush. No need to defrost just grill approximately 10 minute on an indoor grill.
Nutrition Facts : Calories 78.5, Fat 2.1, SaturatedFat 0.6, Cholesterol 53, Sodium 282.5, Carbohydrate 11, Fiber 1, Sugar 1.1, Protein 3.8
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BIG, JUICY HAMBURGERS - RECIPETIN EATS
From recipetineats.com
5/5 (57)Total Time 35 minsCategory BBQ, DinnerCalories 815 per serving
- Separate beef into 4 equal portions. Use hands to lightly form into patties the size of your buns (mine are about 10 cm / 4") - don't press hard, light fingers = soft juicy patties (see video for how I do this).
- Season generously with salt and pepper on both sides. Make a dent on one side (stop burger from become dome shape and shrinking when cooking).
- Heat 1 tbsp oil in a heavy based skillet or BBQ over high heat. Add onion and cook until wilted and caramelised. Season with salt and pepper, then remove.
- Heat 1 tbsp oil until smoking. Add patties and cook for 2 minutes until deep golden with a great crust. Do not press! Flip carefully, cook for 1 minute then top with cheese (if using). Cover with lid and cook for further 1 minute until cheese is melted.
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From foxvalleyfoodie.com
4.7/5 (18)Total Time 13 minsCategory EntreeCalories 881 per serving
- Select a pound of freshly ground chuck from your butcher. You should still be able to see the individual strands of meat from the grinder.
- Divide the meat into three equal chunks, compressing the meat only as need to hold it together in a loose ball.
- With strands of meat standing vertically, firmly press down on each chunk of meat to form into patties. Season liberally with salt and pepper.
- Place on medium-high grill or skillet (if using a skillet I like to add 1 tbsp of oil to help the patty cook) and cook till the top of the patty starts to darken in color. Flip once, top with a slice of cheese, and cook a few minutes longer.
THE BEST CLASSIC BURGER - THE WHOLESOME DISH
From thewholesomedish.com
5/5 (54)Calories 558 per servingCategory Dinner, Entree
- In a large bowl, add the beef. Sprinkle evenly with the Worcestershire sauce, seasoning salt, garlic powder, and pepper. Use your hands to mix the ingredients until they are just combined.
- Divide the meat mixture into fourths. Take 1/4 of the meat mixture and use your hands to press it into the shape of a hamburger patty that is about 3/4 inch thick. Make an indention in the middle of the patty to prevent bulging in the center of the hamburger as it cooks. Repeat with the remaining meat mixture, making 4 hamburgers.
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From munchkintime.com
5/5 (3)Category Dinner, LunchServings 2Total Time 25 mins
- Combine 1 teaspoon Montreal steak seasoning with 1lb ground beef. Using your hands form two large patties, place cheese in the middle and cover with another two patties. Make sure the middle of the patty is shorter than the edges. Grill patties on high heat for about 5 minutes each side. 2 minutes before patties are done grilling, add sliced cheese on top and let it melt.
- Place burger buns on the grill and grill until golden color for about 1 minute. In a small mixing dish mix together 2 tablespoons mayo and 1 teaspoon sriracha sauce.
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CLASSIC 70S-STYLE HAMBURGER RECIPE RECIPE - GOOD FOOD
From goodfood.com.au
Servings 6Total Time 30 minsCategory Main-Course
- 1. Put the onion, garlic, water, salt and oil in a saucepan, stick on the lid and boil it fiercely for 6-8 minutes. Then remove the lid and continue to cook on a high heat until the water has completely evaporated and the onions are sizzling, very soft and starting to turn golden.
- 2. Remove from the heat, spoon them into a mixing bowl and leave to cool. Add the egg, and a teaspoon each of soy sauce, Tabasco and Worcestershire sauce.
- 3. Add the mince and breadcrumbs then work everything together evenly with your hands. Divide into six x 220g portions, shape into burgers then refrigerate for a few hours before using if you have time. Either grill or fry as you prefer.
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Reviews 4Category Main MealsCuisine AmericanEstimated Reading Time 8 mins
- In a large bowl, combine the ground beef and dry seasoning. Add optional ingredients, if using, and mix together with your hands until well combined.
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Ratings 3Calories 227 per servingCategory Main Course
- In a large bowl, whisk together the steak seasoning, Worcestershire, and soy sauce. Stir in the chopped mushrooms.
- Add the ground beef to the mushroom mixture and, using a light touch, gently incorporate the ingredients with your hands.
- Shape the beef mixture into 5-6 patties, depending on the desired size, and make the patties slightly thinner in the middle.
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From theprairiehomestead.com
5/5 (4)Estimated Reading Time 3 mins
- Serve with a fresh bun and your choice of condiments (a slice of homemade cheese, onions, and tomatoes)
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From gettystewart.com
5/5 (2)Estimated Reading Time 4 mins
- Shape into 8, quarter pound patties approximately 1/2 inch thick and a little wider than your hambuger buns. (Remember your patties will shrink on the BBQ.)
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From chasingvibrance.com
5/5 (1)Total Time 35 minsCategory Main DishCalories 314 per serving
- Divide into four. Roll and press hamburger mixture into small ball. Flatten and form into a patty. Place a slight indent in the middle with your finger to help ensure even cooking.
- Grill over medium heat for 10 minutes each side or until internal temperature reaches about 150-155 for a medium burger.
- If you prefer to cook on the stovetop (or it's cold but you still want to enjoy a burger) cook burgers on your favorite frying pan over medium heat. Press down on burgers with spatula as they cook.
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From foxvalleyfoodie.com
4.6/5 (19)Total Time 14 minsCategory EntreeCalories 325 per serving
- Place beef in a medium-high skillet and firmly flatten into a 1/4" thick round patty with a metal spatula. (The patty should be larger than the bun since it will shrink while cooking)
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From joyousapron.com
Reviews 12Calories 555 per servingCategory Main Course
- In a small bowl, mix together dry ingredients for burger seasoning - smoked paprika, garlic powder, black pepper, and salt. Pour half of the dry seasoning into ground beef, use hand to mix it into the beef, then pour the other half and do the same.
- Next, pour Worcestershire sauce (see Note 1) onto ground beef and mix everything thoroughly.
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Estimated Reading Time 6 mins
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- If needed, cook and cool brown rice. The recipe requires 1 C cooked rice, which is about ½ C dry. Leftover rice is perfect if you have some around.
- In a food processor, add 1 C cooked brown rice, 1 C cooked sweet potato and 1 C crumbled tofu. Pulse until the rice and sweet potato are ground into a fine texture. There should be small flecks of rice, potato and tofu but it’ll be mostly blended.
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THE BEST HOMEMADE HAMBURGER PATTIES - A THOUSAND CRUMBS
From athousandcrumbs.com
Category MeatTotal Time 20 minsEstimated Reading Time 2 mins
- In a large bowl, add beef, liquid aminos, yellow onion, parsley, salt, and pepper. Mix well to thoroughly distribute flavors.
- Form mixture into equal sized patties. I like making 8 patties and storing the extras in the freezer.
- If eating right away, allow the flavors to blend by letting patties rest in the fridge for minimum 1 hour.
- To freeze: wrap individual patties in Saran Wrap. Place wrapped patties in a large freezer Ziplock. Store for up to 3 months.
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BEST EVER EASY HAMBURGER PATTY RECIPE - PINTEREST
From pinterest.ca
BEST BURGER RECIPES FROM CELEBRITY CHEFS — BOBBY FLAY AND ...
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