HAMBURGER PATTIES
Perfect burgers every time! There is quite a debate about the origin of the popular American hamburger. I will side with the Wisconsin theory, and attribute this recipe to the Midwest U.S. region.
Provided by PanNan
Categories Meat
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Sometimes I vary the seasonings- using a steak seasoning or Cajun seasoning instead of salt and pepper.
- Mix ingredients with your hands using a light touch.
- Don't be tempted to overmix.
- If you do, it becomes too dense.
- When charcoal grilling, add 1/2 cup water to the beef mixture to keep it from drying out.
- For pan frying, don't use a nonstick pan- it won't brown as well, and heat some oil in the pan before adding burgers to keep the burgers from sticking and to help sear and form a nice brown, crispy exterior.
- Either method will take about 10- 12 minutes of cooking time, depending on thickness of patty, temperature of heat source and your preference (we like ours medium cooked).
- Note: when pan-frying don't be tempted to press down and squeeze all the juice out, just turn them more often (turn only once on the grill).
Nutrition Facts : Calories 331.4, Fat 22.7, SaturatedFat 8.9, Cholesterol 102.8, Sodium 487.8, Carbohydrate 1.5, Fiber 0.2, Sugar 0.6, Protein 28.3
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
UNCLE BILL'S HAMBURGER PATTIES
I cooked these patties for a Fund Raiser and served over 260 persons, both young and mature. They were a tremendously big hit with all.
Provided by William Uncle Bill
Categories Lunch/Snacks
Time 27m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl, mix together ground round, beaten eggs, onions, soda crackers, garlic powder, salt, pepper and barbecue sauce. Mix until well incorporated.
- Weigh out hamburger patties to 6 - 7 ounce each.
- Press together and flatten to about 3 1/2" in diameter or use a mold.
- The patties should be about 3/4" thick.
- Using a round wooden spoon handle (about 1/4" round), make a hole in the center of the hamburger pattie.
- In a frying pan over medium-high heat, heat olive oil.
- Place 3 patties into the hot oil and fry for about 2 to 3 minutes, the hole will begin to close.
- Turn patty over and continue to fry for about 2 to 3 minutes.
- The hole that was made in the pattie will fill in when the hamburger is cooked through properly.
- Check for doneness to make sure there is no pink showing.
- NOTE: If the burger mixture does not hold together when squeezed, add some milk and mix to blend.
- Serve in a nice large bun that is warmed and buttered with a spread of mayonnaise, Dijon mustard, a slice of sweet onion, a slice of a large tomato, and a leaf of lettuce.
- A slice of Swiss cheese layered on the burger patty is great.
- A pickle of your choice adds an additional touch.
- Fry some mushrooms and spread some over the top of the bun.
- Fried caramalized onions are a good added touch.
- This makes a fantastic hamburger.
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BEST HAMBURGER PATTY RECIPE | A SPICY PERSPECTIVE
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- 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 very smooth.
- 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.
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