Luchow Hamburgers Recipes

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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

LUCHOW HAMBURGERS



Luchow Hamburgers image

To quote my sister in law: "how did you make them? My son says yours are better than mine." Out of the mouth of a nine year old who hates hamburgers. These stay very moist. Been making them since I was in my teens. Not low fat.

Provided by drhousespcatcher

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

3 lbs beef
1/2 lb veal kidney fat or 1/2 lb beef suet
4 slices white bread, soaked in water
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
2 eggs, beaten

Steps:

  • Mix the meat and the fat. Squeeze as much water as you can out of the bread.
  • Add to the meat and mix smoothly. Add the seasoning and eggs. Combine well.
  • Shape into large patties. Broil or cook in a little hot fat in a pan until brown and done.
  • There should be NO pink showing in the burger.

Nutrition Facts : Calories 1455.3, Fat 150.7, SaturatedFat 64.8, Cholesterol 246, Sodium 562, Carbohydrate 6.5, Fiber 0.3, Sugar 0.6, Protein 16.5

LüCHOW'S SAUERBRATEN



Lüchow's Sauerbraten image

Lüchow's was a grand German restaurant and New York City landmark on East 14th Street. Sadly, it closed in 1982 after one hundred years. I grew up hearing my grandmothers and parents talk of the place as a special destination, and was lucky enough to have dined there a couple of times in the years just before it closed. I'm also lucky to have found a copy of "Lüchow's German Cookbook" (1952) from which I take this recipe for their signature dish. (With one exception, I have transcribed the recipe precisely: the original calls for kidney fat; I have substituted vegetable oil.)

Provided by Belgophile

Categories     Roast Beef

Time P4DT4h

Yield 6-8 serving(s)

Number Of Ingredients 16

3 lbs round steaks
1 tablespoon salt
1/2 teaspoon pepper
2 onions, sliced
1 carrot, sliced
1 stalk celery, chopped
4 cloves
4 peppercorns
1/2 pint red wine vinegar
2 bay leaves
2 tablespoons vegetable oil (or kidney fat)
6 tablespoons butter
3 tablespoons flour
1 tablespoon sugar
5 gingersnaps, crushed
potato dumplings (see Luchow's Kartoffel Klasse)

Steps:

  • Wipe steak with damp cloth, season with salt and pepper. Place in earthen, glass, or enamelware bowl. Combine onions, carrot, celery, cloves, peppercorns, vinegar, and bar leaves and 2-1/2 pints water, or enough to cover meat. Cover and put in refrigerator 4 days.
  • On fifth day remove from refrigerator, drain meat, sauté in vegetable oil and 1 tablespoon butter in enamelware, glass or earthenware utensil, until seared on all sides. Add marinade liquid and bring to boil, then lower heat and let simmer about 3 hours.
  • Melt remaining 5 tablespoons butter in a pan. Stir flour smoothly into it. Add sugar, blend, and let brown to nice dark color. Add to simmering meat mixture. Cover and continue cooking until meat is tender, about 1 hour longer.
  • Remove meat to a warmed serving platter. Stir crushed gingersnaps into the pot juices and cook until thickened. Pour this special sauerbraten gravy over meat. Serves 6 or more.
  • Serve with Potato or Bread Dumplings. A fine full-bodied red wine is a fitting complement to this well-known dish. A favorite with our guests is Pommard Burgundy.

Nutrition Facts : Calories 652.1, Fat 42.9, SaturatedFat 18.4, Cholesterol 196.1, Sodium 1440.8, Carbohydrate 14.5, Fiber 1.3, Sugar 5.4, Protein 48.4

LUCHOW'S SWEDISH MEATBALLS



Luchow's Swedish Meatballs image

A delicious recipe taken from "Luchow's German Cookbook". Luchow's was a famous german restaurant that was located in New York City for many years.

Provided by Mark O.

Categories     One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 lb beef
1 lb pork loin
1 lb veal
2 tablespoons chopped shallots
2 garlic cloves, mashed
1 tablespoon chopped fresh dill
1 cup cream, whipped
2 eggs, beaten
1/2 cup sugar
salt
pepper
1/8 teaspoon cayenne
1 teaspoon Worcestershire sauce
4 tablespoons butter
cream

Steps:

  • Grind together beef, pork, and veal very fine, twice.
  • Mix meat with shallots, garlic, dill, whipped cream, eggs, and sugar.
  • Add salt and pepper to taste, cayenne, and Worcestershire.
  • Stir and mix thoroughly with a wooden spoon until well blended and smooth.
  • If necessary, add a little more cream.
  • Make into small, neat balls about 1 inch in diameter.
  • Saute in butter very slowly over medium heat.
  • Do not disturb them.
  • When half cooked, about 20 minutes, set pan in moderate oven (350F).
  • After another 20 to 25 minutes, add cream to make a thin gravy.

JUICY LUCY BURGERS



Juicy Lucy Burgers image

A favorite of Minnesotans! The famous Juicy Lucy! Mmmm. So good. You MUST use American cheese on this to achieve the juiciness in the middle! I like sauteed mushrooms and onions on mine!

Provided by Cooking Mama

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 25m

Yield 4

Number Of Ingredients 6

1 ½ pounds ground beef
1 tablespoon Worcestershire sauce
¾ teaspoon garlic salt
1 teaspoon black pepper
4 slices American cheese (such as Kraft®)
4 hamburger buns, split

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.

Nutrition Facts : Calories 593.2 calories, Carbohydrate 23.4 g, Cholesterol 131 mg, Fat 37.5 g, Fiber 1.3 g, Protein 38.1 g, SaturatedFat 16.5 g, Sodium 1143.1 mg, Sugar 0.6 g

BEST HAMBURGER EVER



Best Hamburger Ever image

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

1 ½ pounds lean ground beef
½ onion, finely chopped
½ cup shredded Colby Jack or Cheddar cheese
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1 egg
1 (1 ounce) envelope dry onion soup mix
1 clove garlic, minced
1 tablespoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon crushed dried rosemary
salt and pepper to taste

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

BACON-WRAPPED HAMBURGERS



Bacon-Wrapped Hamburgers image

"We cook out a lot in summer, so I'm always on the lookout for new grilling recipes. My sister shared this one with me, and both of our families really enjoy it." --Dana Matthies, Parker, South Dakota Recipe Source: http://allrecipes.com/Recipe/Bacon-Wrapped-Hamburgers/Detail.aspx

Provided by ElizabethKnicely

Categories     Lunch/Snacks

Time 30m

Yield 6 Bacon-Wrapped Hamburgers, 6 serving(s)

Number Of Ingredients 11

1/2 cup shredded cheddar cheese
1 small onion, chopped
1 egg
2 tablespoons ketchup
1 tablespoon grated parmesan cheese
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1 lb ground beef
6 bacon, strips diced
6 hamburger buns, split

Steps:

  • In a bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into six patties. Wrap a bacon strip around each; secure with a toothpick. Grill until beef is no longer pink. Discard toothpicks. Serve on buns with toppings of you liking.
  • FOOTNOTES:.
  • If you prefer, you can bake Bacon-Wrapped Hamburgers in a baking dish at 350°F for 25 to 30 minutes or until beef is no longer pink.

Nutrition Facts : Calories 384.4, Fat 21, SaturatedFat 8.5, Cholesterol 98.5, Sodium 683.3, Carbohydrate 24.5, Fiber 1.1, Sugar 4.7, Protein 23

LUTHER BURGER



Luther Burger image

Burger patty between doughnut halves. Serve with ketchup, honey mustard, and pepper sauce, if desired.

Provided by Celeste Andrews

Categories     Hamburgers

Time 35m

Yield 6

Number Of Ingredients 8

6 slices bacon, or more to taste
1 large onion
1 pound ground beef
salt and ground black pepper to taste
2 large eggs
1 ½ teaspoons rum
1 cup vegetable oil
6 large doughnut (4" dia)s cake doughnuts, halved

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until dry and crispy, about 10 minutes. Drain bacon on paper towels. Remove most of the bacon grease from the skillet.
  • Cut onion into 6 slices. Cook in the remaining bacon grease over medium heat until golden brown, 6 to 8 minutes, flipping halfway through. Remove from the heat.
  • While the onion is cooking, season beef with salt and pepper. Mix to combine and divide into 6 equal portions. Form into meatballs, then use a spatula or patty mold to shape meatballs into patties.
  • Heat oil in a large skillet over medium heat.
  • While the oil is heating, mix eggs and rum together in a small bowl and season with salt and pepper, if desired. Dip patties into the egg mixture and place directly in the hot oil. Fry patties until cooked through, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Drain patties on paper towels.
  • Compile burgers on doughnut halves with bacon and onions.

Nutrition Facts : Calories 555.7 calories, Carbohydrate 38.1 g, Cholesterol 124.9 mg, Fat 34 g, Fiber 1.7 g, Protein 22.9 g, SaturatedFat 11.5 g, Sodium 677.6 mg, Sugar 13.3 g

LUCHOW HOT POTATO SALAD WITH BACON AKA SPECK SALAT



Luchow Hot Potato Salad With Bacon Aka Speck Salat image

Luchow was a famous German resturant in NYC. I have made this recipe since I was 13 and always have had demands for the recipe. The last time I made it for the family picnic, I had to wack the kid with a spoon to keep her out of it before I served it. Wonderful sweet sour taste. This does not expand easily. If more is needed I would recommend making another batch rather than doubling.

Provided by drhousespcatcher

Categories     Potato

Time 30m

Yield 3 serving(s)

Number Of Ingredients 9

1 lb potato
6 slices bacon, diced
1 medium onion, diced
1/2 cup vinegar
1/2 cup stock
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar
1 egg yolk, beaten

Steps:

  • Note: use pasturized eggs. Same amount of Boullion may be used for stock.
  • Scrub potatoes, rinse. Boil in jackets; let cool. Peel and cut into 1/4 slices.
  • Cook bacon until crisp. Add the onion and stir until transparent. Add the vinegar, stock and seasonings. Stir. Let come to a boil. Stir in the egg. Remove from heat and pour over potatoes.
  • Servings 2 to 4.
  • Time to make is a guess.

Nutrition Facts : Calories 369, Fat 21.9, SaturatedFat 7.3, Cholesterol 93.8, Sodium 1166.3, Carbohydrate 32.2, Fiber 3.9, Sugar 4.2, Protein 9.5

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