Your favorite Hamburger Recipe

In My Humble Opinion
1

how do you prepare burgers at your house?

Mine, (of course everybody thinks THeirs is the best) is:

Fresh ground beef, made into patties
Lea & Perrins Worchestershire sauce
McCormick All Purpose seasoning (green capped bottle)
McCormick Garlic and Herb seasoning (green capped bottle)

Add patties to hot grill, add worchestershire sauce first, and then spices. let cook on low for the amount of time it takes to smoke 2 cigarettes (5-6 mins). Flip, add Sauce and spices, then cook for half the time (3 mins)

Adjust cooking time to fit your tastes. serve on bun with tomato, mustard and cheese.

Also, i like to break up one of my cooked hamburgers, put it on top of a pile of baked beans, and top that mixture with cheeto’s, diced tomatos and shredded american cheese. Might sound not so good, but i would eat it every day if i could.

2

Sometimes, when making patties from ground beef, i’ll add some broken up cheese Dorritos, with seasoning. It’s suprisingly good! I call it the Dorrito burger. However, I realize that I’m probably not the first to make such a thing.

3

I use onion soup powder mix in my ground beef, throw in an egg, salt & pepper, breadcrumbs and a bit of Worchestershire sauce.

Mwahh, if that hamburger was a woman I’d marry her.

4

Make paddies from ground chuck and slap them on the grill. Season later. :smiley: [sup]Anything else in meatloaf.[/sup]

5

those sound great, the reason i was asking is because saturday is when we have hamburgers for dinner.

6

For world-class Spencerburgers (named after a former room-mate, who developed the recipe): Mix hamburger and hot Italian sausage in a 3 to 1 ratio. Form into thick patties.

Grill WELL DONE. Top with onion slice, cheese of choice, condiments of choice, although it doesn’t really need more than a little pepper.

7

This is my favorite.

Mix finely diced red onions with the ground beef. Form into patties. Salt and Pepper. Then take some good Dijon mustard and slather[#1] the patties with it.

Cook, preferably on a grill, to taste.

The mustard makes a wonderful crust.

Slee

#1. I just love it when I can use the word ‘slather’

8

Worchestershire and garlic salt in the beef have always done it for me.

9

Ron’s Hamburgers and Chili, a small chain in Oklahoma makes a Ron’s special that contains:

They’re incredible. Ron cooks them on a standard restaurant grill but he covers each one with a metal bowl. While they’re cooking, he lifts the bowl and pours water next to the burger to steam it. It keeps the burger from drying out but it would be hard to do on an outdoor grill.

As a friend of mine said, “Cow and pig together again, as God meant them to be.”

10

Slight nitpick but its ‘Worcestershire’ sauce. Its named after a county in England and its pronounced ‘woostershire’ like ‘wuss’.
Aside from that it is also the best thing to add to burgers! My recipe goes like this:

Good quality ground beef

Handful of bread crumbs

I egg

Large dash of Worcestershire sauce

1 teaspoon of mustard (English, Dijon or wholegrain) or a teaspoon of horseradish sauce

Salt and pepper

Mix the whole lot together adjusting quantities of bread crumbs so that its not too sloppy, shape into patties and chill before grilling in a ridged griddle pan.

11

Isnt a paddy where a chinaman grows his rice?

12

Have not yet tried it but it sounds good.

Ground Chuck with a dab of herb butter in the center of the patty.

I like to very lightly put the patty together and medium rare.

salt and pepper towards the end of cooking and plenty of mayo

13

We used to add onion soup mix to burgers, but we were finding that all you could really taste was the onion soup mix. So we toned it down a little by using dried minced onions that we hydrated in a little melted butter before mixing with the meat.
Less oniony, more beefy and MMMMM Good!!!

Burgers of course are best on a charcoal grill, but George Foreman does nicely as well.

14

Adding Tabasco is good too. And lots of coarse ground pepper. Hmmmmmm. Put your burgers in the fridge for a bit too, it’ll stop them falling apart when you cook them. Give the All Purpose seasoning a miss though, it’s purely MSG and salt. The onion soup mix will have loads of salt too.

15

medium rare burger? eh, you’re supposed to cook a burger all the way through buddy.

16

I learned how to make burgers in Texas, and here’s the recipe I was given:

Best burgers I’ve ever had.

17

This isn’t a hamburger (sandwich) recipe, but it features hamburger patties, so I think it’s worthy of inclusion:

Hobos

1.5-2 lbs. hamburger (I prefer 80/20), formed into patties
3-4 potatoes
1 onion
1 can cream of mushroom soup

Brown patties in a very hot skillet (should be rare). place patties in a casserole dish, lay slices of onion on top of the patties, slice the potatoes about a half inch thick and layer over top, then spread cream of mushroom soup over the top. Season liberally with salt & pepper. A dash of Worcester sauce is lovely, too.

Cover and ake at 375 for an hour.

Enjoy!

18

:smack: um, that would be bake at 375 for an hour.

19

Mix a little garlic salt in with the ground chuck before forming the patties. After you’ve patted them out, splash on a little Dale’s seasoning, and let marinate while the charcoal turns ashy (about 15-20 minutes). Pour a little Corona over the top while they cook. Drink the rest of the Corona with a little lime. Mmmm.

20

As important as the ingredients are, the handling of the meat is equally critical. The patty should be formed with a minimum of handling or the burger will be dense as your brother-in-law. Do NOT put the patty on the counter and mash it down.

Unless you have ground the meat yourself, cook to at least medium doneness (no pink), unless e-coli is part of your diet plan.

Sleestak: The mustard idea works great on grilled salmon filets, as well.

By the way, ground beef+egg+bread crumbs=meatloaf, IMO. Not that there’s anything wrong with that.