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
TEXAS ROADHOUSE STYLE BURGERS
These are messy, and juicy, and delicious. If you can only find ground beef packaged set it out on the counter for about 20 minutes to warm up just a little, then follow directions. You will find these classic burgers at any Texas roadside burger joint-the slaw is a must.
Provided by Diana Adcock
Categories Burgers
Time 30m
Number Of Ingredients 10
Steps:
- 1. For this recipe I use my electric skillet. This way I can cook all 4 burgers at once, and they do not fall through the grill grate, and they will if you use this method.
- 2. On a plate fluff your freshly ground beef chuck.
- 3. Lightly salt and pepper your beef and fluff again-around 1/2 teaspoon each.
- 4. Divide your meat into 4 equal portions.
- 5. Carefully draw each patty together-it will look like a large meatball barely holding together.
- 6. Heat your electric skillet to 400 degrees.
- 7. Add oil and swish it around so the bottom of skillet is covered.
- 8. Carefully transfer each "meatball" to the hot skillet.
- 9. Take a spatula and place it on top of the first "meatball".
- 10. Using a CLEAN can press down hard to form your first patty.
- 11. Repeat with the other 3. These should be large rounds.
- 12. Cook for 4-5 minutes, then flip. You want a nice, brown crust. Not tan, brown.
- 13. Brush the tops of your burgers with BBQ sauce-be generous.
- 14. Cook for an additional 4 minutes.
- 15. Remove to a platter and now fry your buns.
- 16. When golden brown remove buns to plate.
- 17. Brush buns with remaining BBQ sauce.
- 18. On the bottom of the buns place a slice of cheese, then a burger patty, then your pickles, onions, tomato and top with 1/4 cup creamy slaw.
- 19. Top with bun and eat.
- 20. In order to eat these you will need to adopt the "lean" stance, regardless of whether you are standing or sitting. If you are standing lean out to take a bite, if sitting do the same. These are MESSY and JUICY and you will be wearing it if you do not "lean".
- 21. Serve with fries or onion rings.
JUICY LUCY BURGERS
A favorite of Minnesotans! The famous Juicy Lucy! Mmmm. So good. You MUST use American cheese on this to achieve the juiciness in the middle! I like sauteed mushrooms and onions on mine!
Provided by Cooking Mama
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Combine ground beef, Worcestershire sauce, garlic salt, and pepper in a large bowl; mix well. Form 8, thin patties from the beef. Each patty should be slightly larger than a slice of cheese.
- Cut each slice of American cheese into 4 equal pieces; stack the pieces. Sandwich one stack of cheese between 2 ground beef patties. Tightly pinch edges together tightly seal the cheese within the meat. Repeat with the remaining cheese and patties.
- Preheat a cast-iron or other heavy bottomed skillet over medium heat. Cook burgers until well browned, about 4 minutes. It is common for burgers to puff up due to steam from the melting cheese. Turn burgers and prick the top of each to allow steam to escape; cook until browned on the outside and no longer pink on the inside; about 4 minutes. Serve on hamburger buns.
Nutrition Facts : Calories 593.2 calories, Carbohydrate 23.4 g, Cholesterol 131 mg, Fat 37.5 g, Fiber 1.3 g, Protein 38.1 g, SaturatedFat 16.5 g, Sodium 1143.1 mg, Sugar 0.6 g
TEXAS-STYLE BURGERS
Try Texas-Style Burgers at your next cookout. Texas-Style Burgers are flavored with steak sauce, onions and green chiles for big Texas flavor.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat grill to medium heat.
- Mix meat, 1/4 cup steak sauce, onions and chiles; shape into 6 (1/2-inch-thick) patties.
- Grill patties 5 to 7 min. on each side or until done (160°F), brushing occasionally with remaining steak sauce for the last few minutes.
- Serve in buns topped with remaining ingredients.
Nutrition Facts : Calories 450, Fat 22 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 85 mg, Sodium 860 mg, Carbohydrate 31 g, Fiber 2 g, Sugar 8 g, Protein 30 g
JUICY TEXAS BURGERS
A Bobby Flay recipe, published in Food & Wine magazine's January 2008 issue. I've eaten a burger at MESA Grill and it was one of the best. This recipe features a cabbage slaw topping.
Provided by ElleFirebrand
Categories Meat
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Make the coleslaw: In a large bowl, whisk the mayonnaise with the onion, vinegar, sugar and celery seeds. Add the shredded cabbage and carrot, season with salt and pepper and toss well. Let stand until slightly softened, about 25 minutes.
- Make the burgers: Light a grill. Form the beef into 4 patties; rub with oil and season with salt and pepper. Sear over high heat, turning once, for 5 minutes for medium-rate Brush with 1/2 cup of the barbecue sauce and grill until glazed, about one minute per side.
- Grill the buns and brush them with the remaining barbecue sauce. Top with burgers, picks and coleslaw and serve.
Nutrition Facts : Calories 884.3, Fat 55.7, SaturatedFat 18.2, Cholesterol 167.9, Sodium 686.8, Carbohydrate 49, Fiber 5.1, Sugar 17.4, Protein 46.1
JUICY TEXAS BURGERS
Bobby Flay is working on a burger joint to be replicated around the U.S., as other chefs like Thomas Keller and Tim Love also start burger ventures. Flay created this recipe for his wife, Stephanie March, "a Texan who loves brisket and coleslaw." Bobby Flay from 100 Tastes To Try in '08, 01/2008 edition of Food & Wine Magazine.
Provided by Manami
Categories Onions
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- MAKE THE COLESLAW:.
- In a large bowl, whisk the mayonnaise with the onion, vinegar, sugar and celery seeds.
- Add the shredded cabbage and carrot, season with salt and pepper and toss well.
- Let stand until slightly softened, about 25 minutes.
- MAKE THE BURGERS:.
- Light a grill.
- Form the beef into 4 patties; rub with oil and season with salt and pepper.
- Sear over high heat, turning once, for 5 minutes for medium-rare.
- Brush with 1/2 cup of the barbecue sauce with hot sauce, if using, and grill until glazed, about 1 minute per side.
- Grill the buns and brush them with the remaining barbecue sauce.
- Top with the burgers, pickles and coleslaw and serve with smoky, full-bodied Texas bock beer.
Nutrition Facts : Calories 762.9, Fat 37.2, SaturatedFat 10, Cholesterol 158.9, Sodium 1116, Carbohydrate 55, Fiber 5.4, Sugar 19.9, Protein 51.4
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