Best Hamburger Ever Wsecret Sauce Recipes
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
BEST BURGER SAUCE
This tangy sauce has a zip that goes well with a burger or as a fry dip. It is versatile and can be spicy or a kid-friendly sauce.
Provided by devilcook
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h5m
Yield 20
Number Of Ingredients 8
Steps:
- Whisk together the mayonnaise, ketchup, mustard, onion, garlic, and vinegar in a bowl. Season with hot sauce and seasoned pepper to taste. Cover and chill at least 1 hour before serving.
Nutrition Facts : Calories 87.4 calories, Carbohydrate 2.2 g, Cholesterol 4.2 mg, Fat 8.9 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1.3 g, Sodium 166.1 mg, Sugar 1.6 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
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- BBQ on medium high heat for 15 minutes or until juices run clear. Keep lid of BBQ open. In Canada most people like to eat our burgers well done so adjust accordingly. It is said 2-3 minutes per side for rare. Grill 2 to 3 minutes more for medium-rare burgers, 3 to 4 minutes more for medium, or 5 to 6 minutes more for well-done burgers. Add cheese during the last minute of cooking.
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- In a small bowl, whisk together all of the sauce ingredients. If you tend to like a sweeter sauce, add 1 full teaspoon of sugar. Add 1/2 teaspoon to cut the sweetness.
- Refrigerate the sauce until your burgers are ready to assemble. This may be may up to 1 day ahead.
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- In a large bowl, stir Laura's Lean Ground Beef, burger seasoning, Worcestershire sauce, and BBQ sauce together until well combined and evenly mixed.
- Line a 4-inch wide lid with plastic wrap. Add a few spoonfuls of hamburger mixture to the lid and fold plastic wrap over the top to press and mold the burger patty. Unwrap from plastic wrap and place onto a plate or platter. Continue this process until you have created 8 patties, about 1/4 pound each, 1/3-1/2 inch thick, 4 inches across.
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