Burgers Well Done But Still Juicy Recipes

JUICY BURGER RECIPE

Steps:

• Mix all ingredients in a medium bowl.
• Create four burger patties, creating a thumb print in the center.
• Refrigerate for 10 minutes.
• Add your butter to your pan, setting the heat to high.
• Add burger patties into pan, searing on the first side for four minutes before turning.
• for medium rare burgers, sear on the opposite side for approximately 3 minutes. Medium should take an extra minute or so.
• Add cheese during the last 30 seconds of cooking to create the perfect melt!

JUICIEST HAMBURGERS EVER

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.

BURGERS, WELL-DONE BUT STILL JUICY!

Steps:

• Heat grill.
• Mash bread and milk in large bowl with fork until pasty (you should have about 1/4 cup). Stir in salt, pepper, garlic, and steak sauce.
• Break up beef into small pieces over bread mixture. Using fork or hands, lightly mix together until mixture forms cohesive mass.
• Divide meat into 4 equal portions. Gently toss one portion of meat back and forth between hands to form loose ball. Gently flatten into 3/4-inch-thick patty that measures about 4 1/2 inches in diameter. Press center of patty down with fingertips until it is about 1/2 inch thick, creating a slight depression in each patty. Repeat with remaining portions of meat.
• Lightly dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate. Grill burgers on hot side of grill, uncovered, until well seared on first side, 2 to 4 minutes. Using wide metal spatula, flip burgers and continue grilling, about 3 minutes for medium-well or 4 minutes for well-done. Distribute equal portions of cheese (if using) on burgers about 2 minutes before they reach desired doneness, covering burgers with disposable aluminum pan to melt cheese. While burgers grill, toast buns on cooler side of grill, rotating buns as necessary to toast evenly. Serve burgers on toasted buns.

HAMBURGERS, TENDER AND MOIST.

Steps:

• Put hamburger and water into a mixing bowl, along with any seasonings you like --
• Mix together (I use my hands) --
• Divide into fourths, thirds, or halves, depending on how large of a burger you want --
• Flatten to shape the burgers (I stick 'em between two sheets of wax paper and press with my hand) --
• Cook the burgers just like you would normally --
• They will be very soft and hard to handle, so be careful placing them into the pan, or grill --
• GENTLY flip the burgers when you think they are about half done. They will be firmed up good by the time they are done cooking.
• Cook til juices run clear (for well done) but do NOT press on the burger while cooking --
• Works great whether cooking on a grill or the stovetop.
• Put the cooked burger into your favorite bun with your favorite condiments and,.
• Say goodbye to dry burgers forever -- .

JUICY LUCY BURGERS

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.