Perfect Hamburger Recipes
THE PERFECT HAMBURGER
Chili sauce and horseradish add some zip to these hamburgers and make them a nice change from ordinary burgers. We think they're perfect! -Shirley Kidd, New London, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine egg and seasonings. Crumble beef over mixture and mix well. Shape into four 3/4-in.-thick patties. , Grill, covered, on a greased grill rack over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns, with toppings as desired.
Nutrition Facts : Calories 321 calories, Fat 12g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 758mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein.
PERFECT HAMBURGER
This hamburger seasoning makes the tastiest, juiciest burgers ever! We used 91% lean because the little bit of extra fat kept these patties moist and delicious. Also, the dry seasoning mixture will make more than you need but that leaves more for next time!
Provided by JessLovesToCook
Categories Meat
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In an airtight container or plastic bag, mix together salt, black pepper, onion powder, garlic powder, ground mustard, smoked paprika, and thyme.
- Shake until well mixed.
- In a bowl, combine ground beef, Worcestershire sauce and approximately 2 tablespoons of the seasoning mixture.
- Make into patties and grill or pan fry.
- Enjoy with your favorite toppings!
PERFECT BURGER
Bobby's Flay's Perfect Burger recipe from Food Network needs only a handful of ingredients, a hot grill and toasted hamburger buns.
Provided by Bobby Flay
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
- IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
- IF USING A GRILL PAN: Heat a grill pan over high heat on top of the stove. Cook the burgers as for a grill, above.
- IF USING A SAUTE PAN OR GRIDDLE (PREFERABLY CAST IRON): Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
- Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.
- Sandwich the hot burgers between the buns and serve immediately.
THE PERFECT BURGER RECIPE
Mouth-watering and friends and family approved! Simple, common ingredients and prep make for the best bbq-ed or stove-cooked beef patties anyone I know has ever tasted!
Provided by kittyroara
Categories Lunch/Snacks
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients (except the buns) in large bowl. Mix thoroughly with hands. Be sure to wear disposable latex gloves or well-cleaned rubber gloves while mixing to protect against e.coli and other bacteria, and to prevent cross-contamination with the rest of your meal!
- Stove-top: Form mixture into 8 patties. Fry at medium-high heat, turning regularly, until juices are no longer bloody (a few minutes per side, more depending on the thickness of your patties.)
- BBQ: form mixture into 6 patties. Grill at medium heat for a few minutes on each side, or until patties are firm and no longer pink throughout.
- Add a burger to each bun, garnish as you like, and enjoy!
Nutrition Facts : Calories 533.9, Fat 26.9, SaturatedFat 10, Cholesterol 173.3, Sodium 1217.2, Carbohydrate 34.5, Fiber 2.5, Sugar 5.6, Protein 36.6
More about "perfect hamburger recipes"
10 TIPS FOR PERFECT BURGERS - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 4 mins
- Start With the Right Meat. For juicy burgers, get ground chuck with a fat content of at least 18%. Lean and extra-lean meats make tough, dry burgers. (This tip is true for turkey burgers or lamb burgers, too—look for grinds with around 18% fat.)
- Don't Overwork the Meat. When making the perfect hamburger patty, remember—the more you handle the meat, the tougher your burger will be. In a large bowl, pull the meat apart into small chunks, add salt or other seasonings, and toss gently with fingers spread apart until loosely mixed.
- Use Wet Hands to Form Burger Patties. A bit of dampness at the start will keep your hands from getting sticky. It also allows the meat to come together faster and prevents over-handling.
- Make Burger Patties With a Dimple in the Center. Divide the meat into equal portions and form patties about 3/4-inch thick at the edges and 1/2-inch thick in the center.
- Keep Burgers Cold Until They Hit the Grill. Unlike other meats that will cook up better if brought to room temperature before hitting the grill, you want those patties cold so they stay together and stay as juicy as possible.
- Start With a Clean Cooking Grate. Bits of debris encourage sticking, as does an un-oiled surface and too low a temperature. You want your burgers to sizzle immediately, firm up quickly, and release from the grill.
- Use a Hot Grill. Keep the grill at a steady high heat (you can hold your hand 1 to 2 inches above grill level for 2 to 3 seconds). If using charcoal, you want ash-covered coals to produce even heat.
- Flip the Burgers Once and Only Once. Constant turning will toughen and dry out the meat, and if you flip too soon, burgers will stick. Cook two minutes per side for rare, three minutes for medium-rare, four minutes for medium, and five minutes for well-done.
- Don't Press Burgers While Cooking. This is an all too common mistake in burger grilling. It's also one that's heartbreaking to witness. When the cook takes a spatula and presses down on each burger, the juice just pours out onto the flame, taking all that moistness and flavor with it.
- Let Burgers Rest. Resting allows burgers, like all meat, to finish cooking and allows their juices, which have collected on the surface during grilling, to redistribute throughout the patty for maximum juiciness.
HOW TO MAKE THE PERFECT HAMBURGER | FOOD | THE GUARDIAN
1. Heat the oil in a frying pan over a low heat, and cook the onion until soft and slightly browned. Leave to cool. 2. Spread the beef out and …
From theguardian.com
Author Felicity CloakeEstimated Reading Time 7 mins
From theguardian.com
Author Felicity CloakeEstimated Reading Time 7 mins
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#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #very-low-carbs #main-dish #beef #american #easy #summer #dietary #seasonal #high-protein #low-carb #inexpensive #ground-beef #high-in-something #low-in-something #meat #burgers
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