JUICIEST HAMBURGERS EVER
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
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
TOASTED BURGER BUNS
Provided by Bobby Flay
Time 2m
Yield 4 servings
Number Of Ingredients 0
Steps:
- I think the taste and the texture of buns are best when lightly toasted. To toast a bun on a grill, grill pan, or griddle, split the bun open, place it cut side down on the grill, and grill until light golden brown, about 10 seconds. Alternatively, you can place the split bun halves cut side up on a baking sheet and cook them under a preheated broiler until light golden brown, about 30 seconds. Keep a close eye on them and don't let them get too brown or else that texture will take on a life of its own and defeat the purpose of starting with a soft bun.
PERFECT BURGER
Bobby's Flay's Perfect Burger recipe from Food Network needs only a handful of ingredients, a hot grill and toasted hamburger buns.
Provided by Bobby Flay
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
- IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
- IF USING A GRILL PAN: Heat a grill pan over high heat on top of the stove. Cook the burgers as for a grill, above.
- IF USING A SAUTE PAN OR GRIDDLE (PREFERABLY CAST IRON): Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
- Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.
- Sandwich the hot burgers between the buns and serve immediately.
TOASTY BURGERS
This is another recipe that I've been making for years. I think it may have originally come from a pamphlet I picked up in a grocery store. This is a very, very easy recipe that I can make with ingredients I usually have on hand.
Provided by Kendra
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Toast bread.
- Grate onion using large holes on a grater.
- Mix hamburger lightly with onion, garlic salt, pepper and marjoram.
- Pat 1/4 of the hamburger evenly over each slice of toast, being careful to spread meat over the edges.
- Broil, 4 inches from heat for 5- 7 minutes, or until meat is done to your liking.
- Meanwhile, mix butter and steak sauce together.
- Top burgers with sauce when serving.
Nutrition Facts : Calories 320.5, Fat 16.7, SaturatedFat 6.9, Cholesterol 83.7, Sodium 266.9, Carbohydrate 15.6, Fiber 1.1, Sugar 2.3, Protein 25.7
30-MINUTE BURGER RECIPE BY TASTY
Here's what you need: water, apple cider vinegar, kosher salt, sugar, whole black peppercorns, coriander seeds, small red onion, mayonnaise, ketchup, pickle, garlic, white wine vinegar, ground beef, kosher salt, freshly ground black pepper, grapeseed oil, cheddar cheese, sesame buns, tomato, bibb lettuce, french fry
Provided by Matt Ciampa
Categories Lunch
Yield 4 servings
Number Of Ingredients 21
Steps:
- Make the pickled red onions: In a small pot, combine the water, apple cider vinegar, salt, sugar, peppercorns, and coriander seeds, and bring to a boil over medium-high heat, stirring until the sugar dissolves.
- Turn off the heat and add the sliced onion, making sure they are fully submerged. Let cool to room temperature for 30 minutes before serving.
- Make the Thousand Island Dressing: In a medium bowl, whisk together the mayonnaise, ketchup, pickles, garlic, and vinegar.
- In a large bowl, season the ground beef generously with salt and pepper. Use your hands to mix until evenly combined.
- Divide the beef into 4 8-ounce portions and form into patties. Place on a cutting board. Use your thumb to press a divot into the center of each burger.
- Heat the grapeseed oil in a cast iron or stainless steel skillet over medium-high heat until nearly smoking. Add the burger patties and cook for 3-4 minutes, without disturbing, until browned.
- Use a spatula to flip the burgers over and place a slice of cheddar on each one. Cook for another 3-4 minutes, until the burgers are cooked through and cheese has melted.
- Place on sesame buns and top with the pickled red onions, Thousand Island Dressing, tomato, and lettuce. Serve with French fries.
- Enjoy!
Nutrition Facts : Calories 1247 calories, Carbohydrate 52 grams, Fat 79 grams, Fiber 2 grams, Protein 71 grams, Sugar 14 grams
HAMBURGER PATTIES
Perfect burgers every time! There is quite a debate about the origin of the popular American hamburger. I will side with the Wisconsin theory, and attribute this recipe to the Midwest U.S. region.
Provided by PanNan
Categories Meat
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Sometimes I vary the seasonings- using a steak seasoning or Cajun seasoning instead of salt and pepper.
- Mix ingredients with your hands using a light touch.
- Don't be tempted to overmix.
- If you do, it becomes too dense.
- When charcoal grilling, add 1/2 cup water to the beef mixture to keep it from drying out.
- For pan frying, don't use a nonstick pan- it won't brown as well, and heat some oil in the pan before adding burgers to keep the burgers from sticking and to help sear and form a nice brown, crispy exterior.
- Either method will take about 10- 12 minutes of cooking time, depending on thickness of patty, temperature of heat source and your preference (we like ours medium cooked).
- Note: when pan-frying don't be tempted to press down and squeeze all the juice out, just turn them more often (turn only once on the grill).
Nutrition Facts : Calories 331.4, Fat 22.7, SaturatedFat 8.9, Cholesterol 102.8, Sodium 487.8, Carbohydrate 1.5, Fiber 0.2, Sugar 0.6, Protein 28.3
SMASH BURGERS
Now is not the time to cut calories or skimp on salt. Go for ground chuck that is at least 80/20. If you can find a blend with ground brisket or short rib, all the better. The best burger comes with being liberal with kosher salt-it is beef's best friend. -James Schend, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place a 9-in. cast-iron skillet over medium heat. Meanwhile, gently shape beef into 4 balls, shaping just enough to keep together (do not compact). , Increase burner temperature to medium-high; add oil. Working in batches, add beef. With a heavy metal spatula, flatten to 1/4- to 1/2-in. thickness; sprinkle each with 1/8 teaspoon salt and pepper. Cook until edges start to brown, about 1-1/2 minutes. Turn burgers and sprinkle with additional 1/8 teaspoon salt and pepper. Cook until well browned and a thermometer reads at least 160°, 1 minute. Repeat with remaining beef., Serve burgers on buns with toppings as desired.
Nutrition Facts : Calories 339 calories, Fat 16g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 760mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.
OLD FASHIONED BURGER RECIPE BY TASTY
This old fashioned-inspired burger features whiskey-caramelized onions, roasted orange mustard, and two smashburger patties. Top with fresh beefsteak tomatoes and shredded iceberg lettuce on toasted burger buns.
Provided by Tikeyah Whittle
Categories Dinner
Time 1h30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Make the whiskey-caramelized onions: In a large, high-walled skillet, melt the butter over medium-low heat. Add the onions and cook, stirring occasionally, until they caramelize and turn golden brown, about 45 minutes. Add the whiskey and salt and stir to combine. Remove the pan from the heat and let sit until ready to use.
- Make the roasted orange mustard: Turn the broiler on high.
- Use a sharp knife to remove the peel from the orange, then slice the orange crosswise into ½-inch rounds. Arrange the rounds in a single layer on a baking sheet.
- Broil the orange slices until they begin to brown and crisp on the top, about 10 minutes.
- Remove the oranges from the oven and transfer to a large bowl to cool slightly. Use a potato masher to mash the juice from the oranges, and then strain through a fine-mesh sieve, pressing on the flesh to extract as much juice as possible. You should have about ¼ cup of roasted orange juice.
- In a medium bowl, whisk together the orange juice, Dijon mustard, yellow mustard, and bitters until smooth. Refrigerate until ready to use.
- Make the smash burgers: Reduce the oven temperature to 375°F (190°C).
- Divide the ground beef into 8 4-ounce portions, being careful not to work the meat too much.
- In a small bowl, mix together the salt, pepper, and coriander.
- Heat a large cast-iron skillet over medium-high heat until nearly smoking. Pour the olive oil into the hot pan. Place 2 portions of ground beef, or as many as will fit without overcrowding, in the pan and use a flat metal spatula to flatten into patties. Use the back of a wooden spoon to press the spatula more firmly to flatten each patty even more. Season each patty generously with the salt mixture. Once the patties turn golden brown on the bottoms and the edges are crispy, about 2 minutes, flip and continue cooking until the other side is golden brown, about 2 more minutes. Top each patty with 1 slice of American cheese and let melt, about 30 seconds. Remove from the pan and repeat with the remaining ground beef.
- Assemble the burgers: Place the intact burger buns on a baking sheet. Brush the top of each bun with beaten egg, then sprinkle with the sesame seeds. Transfer to the oven and bake until the egg wash turns golden brown, about 5 minutes.
- Open the buns and place ¼ cup of shredded lettuce on each bottom bun, followed by 2 tomato slices, a patty, ¼ cup caramelized onions, and a second patty. Spread 2 tablespoons of the orange mustard over the undersides of the top buns, then place on top of the burgers. Serve with old fashioneds.
- Enjoy!
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