25 EASY HAMBURGER MEAT RECIPES
Number Of Ingredients 25
Steps:
- Choose your favorite hamburger dish!
- Prepare ingredients according to the recipe.
- Be ready in 30 minutes or less!
HAMBURGERS (TAVERN STYLE)
Here is the hamburger you get in better taverns and bars, plump and juicy, with a thick char that gives way to tender, medium-rare meat. It is best cooked in a heavy, cast-iron skillet slicked with oil or fat. Ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own. Keep it in the refrigerator until you are ready to cook, and then when you do, form your patties gently. Season after the meat is in the pan.
Provided by Sam Sifton
Categories burgers, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. Gently divide ground beef into 4 small piles of around 8 ounces each, and then lightly form these into thick patties of around 3 1/2 inches in diameter, like flattened meatballs. Season aggressively with salt and pepper.
- Increase heat under skillet to high. Put hamburgers into the skillet with plenty of distance between them and allow them to cook, without moving, for approximately 3 minutes. Use a spatula to turn hamburgers over. If using cheese, lay slices on meat.
- Continue to cook until meat is cooked through, approximately another 3 to 4 minutes for medium-rare. Remove hamburgers from skillet and allow to rest for approximately 5 minutes; meanwhile, toast the buns. Place hamburgers on buns and top as desired.
HAMBURGERS
Make and share this Hamburgers recipe from Food.com.
Provided by Vicky Bryant
Categories Meat
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Chop garlic cloves on wooden surface then put in mortar and pestle.
- Add salt and olive oil and make a paste.
- Add this to the meat along with the Worcestershire and horseradish.
- Mix everything and adjust ingredients to suit your taste.
- When you make the patties place an indention in the middle of each one with your thumb (almost all the way through). This keeps the burgers from shrinking. We like ours thick and I like them to stay that way!
- Salt and Pepper according to taste when done.
- An added note on 04-03-06 - Thank you all for your positive feedback. It's nice to get confirmation on something I thought was good and different.
- Please note that I usually add more ingredients than what is called for above. I nuke a tiny hamburger (meatball size) and taste. I usually add more of everything. The horseradish does not taste like horseradish when cooked. It gives it a flavor note that otherwise wouldn't be there. Unless you are allergic to it, please try it.
THE 35 BEST HAMBURGERS
This tasty collection of easy Hamburger Recipes includes both classic and novel ideas for your favorite ground beef sandwich. Want to go bunless? Try our loco moco:
Provided by GypsyPlate
Categories Beef Recipes
Number Of Ingredients 18
Steps:
- Cook the rice according to the instructions on the package.
- Mix salt, pepper, garlic powder and worcestershire sauce into the ground beef and make 4 large patties, or 6 regular sized patties. We recommend making flatter and larger sized patties, as they would shrink while cooking.
- Heat oil in a skillet (preferably cast iron) over medium high heat and cook the patties until browned to your liking on both sides and the internal temperature reaches 160°F. Plate them out.
- In the same pan, add in a little more oil, if required, and sauté chopped onions till golden brown. Stir in sliced mushrooms and sauté till soft.
- Add in beef stock along with worcestershire sauce and soy sauce and cook for 5 minutes.
- Thicken the sauce with cornstarch slurry. Mix 1 Tbsp cornstarch with 2 Tbsp water and slowly stir it into the gravy. Stir till the gravy thickens up. Remove from heat.
- Fry the sunny side eggs to doneness you like. We like the egg whites cooked with the yolk still little runny.
- Plate Loco Moco in a bowl or plate by placing some rice, followed by the burger patty on top. Pour gravy all over the burger patty. Place the egg on top (you can serve it with one or two eggs per portion) and garnish with chopped scallions and parsley.
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