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
GRILLED SUPREME BURGERS
You know how much everyone loves the dip made from onion soup mix. Now see what great flavor those ingredients add when you partner them with the ground beef for burgers.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Heat coals or gas grill for direct heat.
- Mix all ingredients. Shape mixture into 8 patties, each about 3/4 inch thick.
- Grill patties uncovered 4 to 6 inches from medium coals 10 to 15 minutes, turning once, until no longer pink in center and juice is clear.
Nutrition Facts : Calories 320, Carbohydrate 8 g, Cholesterol 85 mg, Fiber 0 g, Protein 23 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 430 mg
PERFECT GRILLED BURGERS
Provided by Food Network Kitchen
Time 15m
Number Of Ingredients 0
Steps:
- Preheat a grill to medium high. Form ground beef (preferably chuck) into 6-ounce patties and make an indentation in each. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. For cheeseburgers, top with 2 slices cheese during the last minute of cooking; cover the grill to melt.
SUPREME BURGERS (LIGHTER RECIPE)
Want a lighter burger without sacrificing on taste? These flavorful burgers will fill the bill.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Set oven control to broil. Place patties on rack in broiler pan.
- Mix all ingredients. Shape mixture into 8 patties, about 3/4 inch thick.
- Broil with tops 4 to 6 inches from heat 10 to 15 minutes, turning once, until no longer pink in center and juice is clear.
- To Grill: Heat coals or gas grill. Grill patties uncovered 4 to 6 inches from medium coals 10 to 15 minutes, turning once, until no longer pink in center and juice is clear.
Nutrition Facts : Calories 285, Carbohydrate 11 g, Cholesterol 80 mg, Fiber 0 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 450 mg
GRILLED SUPREME BURGERS (LIGHTER RECIPE)
Sometimes extra-lean ground beef makes burgers that are dry tasting. There's no such problem in this recipe because of the moistness from the sour cream and the flavor from the onion soup mix.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Heat coals or gas grill for direct heat.
- Mix all ingredients. Shape mixture into 8 patties, about 3/4 inch thick.
- Grill patties uncovered 4 to 6 inches from medium coals 10 to 15 minutes, turning once, until no longer pink in center and juice is clear.
Nutrition Facts : Calories 285, Carbohydrate 11 g, Cholesterol 80 mg, Fiber 0 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 450 mg
THIN BUT JUICY CHARGRILLED BURGERS
The key to cooking a thin, modestly sized burger on the grill is to use the highest heat possible, and to cook the meat most of the way through on one side before flipping it and briefly cooking the second side. This technique allows you to get a nice dark crust on that first side without the risk of overcooking. To form thin patties that hold together on the grill, massage the ground beef briefly - which is a cardinal sin with many other styles of burgers, but a necessity here for cohesion. This allows you to flatten the patty out extra-thin and wide to account for shrinking as the meat cooks.
Provided by J. Kenji López-Alt
Categories dinner, lunch, burgers, main course
Time 15m
Yield 4 burgers (with 3-to-4-ounce patties)
Number Of Ingredients 5
Steps:
- Divide the beef: Line a 13-by-18-inch rimmed baking sheet with parchment paper. Divide the ground beef into 4 even balls. Working with one ball at a time, massage the meat gently in your hands until it is cohesive and tacky, about 15 seconds. Next, using clean hands, roll each into a smooth ball about the size of a golf ball. Place the balls on the baking sheet, one ball in the center of each quadrant.
- Form the patties: Lay a second sheet of parchment on top, then place a second rimmed baking sheet on top of the first. Press down very firmly on the baking sheet, pressing directly over each patty in turn, to spread each ball into a thin patty that is wide enough that it will extend at least a full inch around your burger buns on all sides. (If using a vegan beef alternative, form a patty that is just large enough to extend 1/4 inch to 1/2 inch beyond the edges of the buns, as vegan beef alternatives do not shrink as much during cooking.) Refrigerate the patties until ready to cook.
- Heat the grill: If cooking with charcoal (the preferred method, as charcoal gets hotter than gas), ignite a full chimney of coals. When the coals are mostly covered with gray ash, spread them out evenly under one side of the grill and allow the grill to heat with the lid off for 5 minutes. If cooking with gas, set the hottest burners to high heat, cover and let the grill heat for at least 15 minutes.
- Season the burgers: When ready to cook, gently peel the top sheet of parchment off the burgers and season them generously with salt and pepper. Replace the top parchment, flip the parchment sheets with the burgers in between them over entirely, then peel off the other piece of parchment, which will now be on top. Season burgers generously with salt and pepper on the second side.
- These burgers will cook very quickly, so prepare your buns with toppings and condiments as desired. (Placing any vegetables on the bottom bun makes the burger more stable and allows them to absorb juices that may drip from the patties.)
- Cook the patties: Using your hands or a spatula, carefully lay the patties on the grill over the hottest part of the flame. If using charcoal, leave the lid open. If using gas, keep the lid closed as much as possible. Let cook, undisturbed, until the patties are well charred and juices start to pool on their top surfaces, about 1 minute.
- Carefully flip the patties. (There will most likely be flare-ups; this is OK.) Add a slice of cheese, if using, to each, and continue to cook until the meat is just barely cooked through, about 15 seconds.
- Transfer the patties to the buns, add any extra toppings or or condiments as desired, close, and serve immediately.
SUPREME BURGERS
Make and share this Supreme Burgers recipe from Food.com.
Provided by truebrit
Categories Meat
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix all the ingredients together.
- Shape mixture into 8 patties, each about 3/4-inch thick.
- Broil or grill the patties 4-inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes.
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