Kittencals Juicy Hamburgerburger Recipes

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KITTENCAL'S JUICY HAMBURGER/BURGER



Kittencal's Juicy Hamburger/Burger image

We all have our different tastes for burgers I like mine flavorful and juicy this recipe will give you the best of both! see the bottom of the recipe for tips on even more extra juicy burgers! --- making a indentation in the middle of the uncooked burger will prevent the burgers from puffing up into meatballs shapes while cooking and keeps them flat --- do not add any salt into the burger mixture as the dry onion soup already has a lot of salt content, you can sprinkle some on towards the end of cooking if needed, if desired you may add in 3-4 tablespoons of your favorite barbecue sauce to the ground beef mixture

Provided by Kittencalrecipezazz

Categories     Meat

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs ground beef
1 egg, slightly beaten
0.5 (1 ounce) envelope dry onion soup mix (can use the whole package if desired)
2 tablespoons fresh minced garlic (or use 1 teaspoon garlic powder)
1/4 cup dry breadcrumbs (or crushed soda cracker crumbs, more if needed) (optional)
1 tablespoon Worcestershire sauce
1 teaspoon fresh ground black pepper
1 -2 tablespoon Frank's red hot sauce (or 1-2 teaspoons crushed chili flakes, or can adjust to heat level) (optional)

Steps:

  • In a bowl crumble the ground beef with clean hands.
  • Add in the dry soup mix, egg, garlic, breadcrumbs or crushed soda cracker crumbs, Worcestershire sauce, black pepper and hot sauce (if using).
  • Using clean hands mix until combined, add in more breadcrumbs or cracker crumbs if needed to just hold the mixture together (do not overwork the meat or it will be tough).
  • Divide the ground beef into 6 equal patties (or make 8 small patties).
  • Using your large finger or the back of a small spoon make a shallow dent into the center of each patty (about 1-inch wide).
  • Place the patties onto a large plate or a small cookie sheet; cover with plastic wrap and refrigerate for a minimum of 6 hours or up to 24 hours to blend flavors.
  • Grill or pan fry the burgers as desired until cooked through (if desired sprinkle a small amount of seasoned salt on top while cooking the patties).
  • Serve burgers in toasted buns with choice of condiments.
  • TIPS FOR EXTRA JUICINESS; shape the hamburger into a ball, press 1 tablespoon cold butter into the middle then seal the meat around the ball then flatten into burger shapes ----or add in 2-4 tablespoons raw finely grated potato into the hamburger mixture then shape into patties, use no more than 4 tablespoons for 2 pounds of ground beef or the burgers will take on a meatloaf texture.

Nutrition Facts : Calories 351.2, Fat 23.5, SaturatedFat 9.1, Cholesterol 133.8, Sodium 329.7, Carbohydrate 3.3, Fiber 0.3, Sugar 0.5, Protein 29.6

JUICIEST HAMBURGERS EVER



Juiciest Hamburgers Ever image

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

2 pounds ground beef
1 egg, beaten
¾ cup dry bread crumbs
3 tablespoons evaporated milk
2 tablespoons Worcestershire sauce
⅛ teaspoon cayenne pepper
2 cloves garlic, minced

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

KITTENCAL'S JUICY BLUE CHEESE HAMBURGERS/BURGERS



Kittencal's Juicy Blue Cheese Hamburgers/Burgers image

If you are a lover of blue cheese then you will love these burgers! they are at their best when cooked on the grill --- yield is only estimated depending on the size of your burgers you should get 6 good size burgers -- you may add in about 3 tablespoon finely grated raw potato for even more juiciness but no more than 3 tablespoons ---plan ahead the patties must be refrigerated for 24 hours to develop the flavors --- also see my recipe#208583

Provided by Kittencalrecipezazz

Categories     Meat

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 lbs lean ground beef
2 tablespoons minced fresh garlic (or to taste)
12 ounces blue cheese, finely crumbled (or to taste)
1 teaspoon seasoning salt (or to taste)
1 teaspoon fresh ground black pepper
1/2 medium onion, finely chopped
1/4 cup Worcestershire sauce
1 egg, slightly beaten
1/2 cup fresh breadcrumb (or more if needed)

Steps:

  • Mix all the ingredients together.
  • Shape into 6 balls (you can make 8 smaller if desired).
  • Cover and refrigerate for up to 24 hours to blend the flavors.
  • Grill or cook as desired until cooked through.
  • Serve with your favorite condiments.

KITTENCAL'S JUICY GRILLED TERIYAKI HAMBURGERS



Kittencal's Juicy Grilled Teriyaki Hamburgers image

These are fantastic when made on the outdoor grill! ---plan ahead the ground beef mixture *must* refrigerated 8-24 hours before shaping into patties -- for extra moistness add in 2-3 tablespoons grated *raw* potatoes --- I use my recipe#203857 for these burgers but any Italian seasoned is fine to use --- cooking time is only estimated.

Provided by Kittencalrecipezazz

Categories     Meat

Time 8h16m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs ground beef (or use 1-1/2 pounds beef and 1/2 pound ground pork)
1/3 cup bottled teriyaki sauce
1 onion, chopped (or use 2 green onions, chopped)
1 tablespoon fresh minced garlic (can use 2 tablespoons)
1 teaspoon seasoning salt
1 teaspoon fresh ground black pepper
1/3 cup Italian seasoned breadcrumbs (more if needed)
3 tablespoons grated parmesan cheese
1/3 cup ice water (water that has been left in ice for minimum of 5 minutes)
6 toasted buttered hamburger buns
6 sliced mozzarella cheese

Steps:

  • In a bowl combine together ground beef with 1/3 cup teriyaki sauce, chopped onions, fresh garlic, seasoned salt, black pepper, seasoned bread crumbs and Parmesan cheese; using clean hands mix until well combined.
  • Cover and refrigerate for 8-24 hours.
  • Just before shaping into patties mix in the ice water if you ice cubes are very small then add them in also (if the mixture seems too moist to shape then add in a little more seasoned breadcrumbs).
  • Shape into 6 patties then place on a pan.
  • Using middle finger make an indent in the middle of of each burger, this will allow the burger to remain flat and not puff up while cooking.
  • Grill or oven-broil until cooked through.
  • Place in toasted buns top with sliced mozzarella cheese and other desired toppings.

Nutrition Facts : Calories 505.9, Fat 25.7, SaturatedFat 9.9, Cholesterol 105.1, Sodium 1075.2, Carbohydrate 30.8, Fiber 1.7, Sugar 6.1, Protein 35.4

KITTENCAL'S HAMBURGER/BURGER BUNS



Kittencal's Hamburger/Burger Buns image

These are the best homemade buns for burgers they bake out soft and light and the dough is a pleasure to work with, they also make wonderful sandwich buns too, this will yield between 12-14 buns depending on how big you make them, I sometimes add in 1/2 teaspoon malt powder but it is not necessary --- Canadian residents can use all-purpose flour, U.S. residents use bread flour

Provided by Kittencalrecipezazz

Categories     Yeast Breads

Time 2h22m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup warm water
1 teaspoon sugar
1 tablespoon dry yeast
3/4 cup warm whole milk
4 tablespoons sugar (for a less sweeter bun reduce to 3 tablespoons)
1/4 cup melted Crisco shortening (I use butter flavor)
1 1/2 teaspoons salt
3 1/2 cups all-purpose white flour (U.S. residents use bread flour, you may need more four start with 3-1/2 cups and add in more while m)
1 egg white
1 teaspoon water
1 tablespoon sesame seeds

Steps:

  • Proof the yeast in 1 cup warm water with 1 teaspoon sugar; let sit for 10 minutes until foamy.
  • In a heavy duty stand mixer, fitted with a kneader hook, add in the 3-1/2 cups flour, 4 tablespoons sugar, melted Crisco, warm milk and salt (and the malt powder if using).
  • Add in the proofed yeast; mix to create a soft semi-sticky dough that holds around the blade, adding in more flour as needed (do not add in too much as it will create a heavy bun, dough should be semi-sticky.
  • Knead dough for 7-8 minutes.
  • Remove dough, and let rest on the counter, covered with a clean dish towel for 10 minutes (this is an important step!).
  • Knead the dough gently for 30 seconds with hands.
  • Place dough in a large well-greased/oiled bowl.
  • Cover, and let rise in a warm spot for 60-90 minutes, or until double in size (I like to rise my dough in the oven, just set oven to 200 degrees and warm for 3 minutes, then turn off the heat while you are making the dough, this will create a perfect temperature to raise dough in, and usually takes only 1 hour to rise with oven method).
  • Punch down dough.
  • Shape into large balls, and place on a large greased cookie sheet (you should get 12 balls on the sheet).
  • Cover with a light clean tea towel, and let rise in a warm place for 30-40 minutes, or until almost doubled (warm oven rise should take 30 minutes.
  • Set oven to 375 degrees.
  • In a small bowl, mix together 1 egg white with 1 tsp water; whisk/mix well.
  • Carefully brush the tops and sides of the buns with the egg/water mixture.
  • Sprinkle with sesame seeds.
  • Bake for approx.22 minutes, or until golden brown.

Nutrition Facts : Calories 206.3, Fat 5.6, SaturatedFat 1.5, Cholesterol 1.5, Sodium 303.8, Carbohydrate 33.7, Fiber 1.3, Sugar 5.4, Protein 5.1

KITTENCAL'S ONION AND GARLIC HAMBURGERS/BURGERS



Kittencal's Onion and Garlic Hamburgers/Burgers image

These and of coarse any burger is at it's best made on an outdoor grill, these are delicious oven-broiled, pan fryed or on an indoor grill such as a George Foreman grill --- if you are a garlic-lover you will love these and you may adjust the garlic to taste --- plan ahead the patties need a minimum of 6 hours or 24 hours chilling time to blend flavors together --- I have left the cayenne pepper as optional my family likes spicy so I always add it in if you like some heat then include it into the mixture, you may also add in 1 slightly beaten egg if desired.

Provided by Kittencalrecipezazz

Categories     Meat

Time 6h

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs ground beef
2 tablespoons Worcestershire sauce
3 -4 garlic cloves, finely chopped (or minced)
1 small onion, finely chopped
1 1/2 teaspoons McCormick's Montreal Brand steak seasoning (you may omit and use 2 teaspoons seasoned salt though the steak seasoning is better to use)
1/8 teaspoon cayenne pepper (adjust to taste) (optional)
fine breadcrumbs (optional and use only a small amount if needed to hold the mixture together, optional) (optional) or crushed cracker crumb (use only a small amount if needed to hold the mixture together) (optional)

Steps:

  • Mix all ingredients together using clean hands adding in a small amount of breadcrumbs or crushed cracker crumbs ONLY if needed to hold the mixture together.
  • Shape into six patties.
  • Place the patties onto a large plate; cover and refrigerate for 6-24 or more hours.
  • Before cooking the patties make an indent using your finger into the middle of each patty (this will reduce any shrinkage and prevent the patties from puffing up like a meatball when cooking).
  • Grill, broil or fry until completely cooked through.

Nutrition Facts : Calories 336.4, Fat 22.7, SaturatedFat 8.9, Cholesterol 102.8, Sodium 156.1, Carbohydrate 2.7, Fiber 0.2, Sugar 1.1, Protein 28.3

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