How to Make Ground Beef Into Hamburger Patties
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10/03/2006
I'yard in the procedure of making these burgers now and just wanted to get something cleared upward. Most everyone knows that the juiciest burgers come from ground beef that has a college fat content. If y'all use lean beefiness, yous're gonna go "meatloaf". 80% lean and 20% fat content is pretty much the standard. What percentage of fat do you use in your recipe? thanks, (they smell really skillful). I'thousand grilling them on a Foreman grill which are known for draining off the fat (and the moisture)from most meats.I'm waiting...waiting... I'1000 amazed,I watched the juices flowing out of the burgers and into the tray and thought "hither we go again...hot and dry out footing beef on a bun. For not the first time in my life, I was wrong. A very pleasant juicy burger. I wonder which ingredient or combination thereof keeps the juices in? A definite keeper, cheers.
07/04/2012
These burgers are meatballs or meatloaf in burger shape and grilled. If a tasty, juicy burger is what you're looking for, try this: Add 1 tbs of Olive Oil to 1 pound of footing beef (I use chuck). And so add 1 tbs Worcestershire, 1 tsp each of garlic & onion powder, salt & pepper to sense of taste. Mix well. Add or decrease whatever spices y'all similar, but make certain you use 1 tbs each of Olive Oil & Worcestershire per pound of ground beefiness and you will have the tastiest, juiciest burgers you've ever had!
04/15/2003
The best burgers I ever had. I use regular milk. My friends came over to eat and they just loved them. Will be making over and over. Cheers Jane.
08/05/2002
I made these yesterday for a barbeque that nosotros had, every unmarried invitee told me how great the hamburgers were. I used 3 lbs of footing beefiness and adjusted the recipe appropriately as well had to use seasoned staff of life crumbs because thats what I had on hand. Definely a keeper! Thanks :)
04/11/2003
This recipe was quite expert and juicy. I tried this for the start time on my in-laws and they loved the burgers. I used garlic pulverisation instead of minced gloves and sauted onions for some extra flavour and the taste was wonderful. Definitely a keeper.
02/16/2010
The underground to a juicy juicy burger is locking the juices in. That means heating the pan or grill to loftier and dropping a room temp raw burger into the pan or onto the grill to get a chaff on the burger equally apace equally possible. Melt for 4 min each side for med rare, four-1/ii to 5 min for med, etc. If you desire to get it juicier you can use such things as butter, cheeses, milk, cream, etc. Season as you lot please. I love garlic, rosemary, minced onion, salt, fresh ground blackness pepper and butter in my burgers just I dear playing with all kinds of ingredients.
05/nineteen/2003
These are definitely very juicy, and we have made them twice. I will proceed this recipe for now...I am always on the spotter for a meliorate burger recipe. These burgers do not knock your socks off taste-wise simply they do crush a plain burger. Next fourth dimension I plan to increase the worcestershire sauce for more flavor.
04/25/2003
This recipe came out GREAT! I actually cooked them on my George Forman Grill considering it'due south nonetheless too common cold to melt outside. The simply thing is that they came out kind of smaller than I expected so maybe I'll add more than footing beef next time. It was a hit in my house! Thanks!
04/17/2011
Awesome! These actually were juicy!! I read where anybody complained they lacked flavor. I added some Grill Mates Hamburger Seasoning to ours and flavor wasn't even an result. For those that mutter most also much leftover evaporated milk, simply freeze the rest in an ice cube tray. When frozen, popular them all in a ziplock pocketbook for afterward utilize. Each is about a TBSP.
12/04/2007
Wow, these burgers were VERY juicy, even though I used very depression fat meat (96/4). Everyone liked them, and my son said they remind him of meatloaf. Will make again.
07/24/2008
These were then succulent. I didn't take staff of life crumbs, so I crushed seasoned Kashi whole wheat crackers instead. I besides used merely the egg yolk every bit many other reviewers did. I don't know if information technology made a deviation, really. As well, I added SALT! I don't know if it was left out of the recipe on purpose, simply I couldn't imagine making a hamburger without salt! Other than that, I followed the recipe to a tee. The stop consequence was super-juicy and extremely tasty. I'll be making these over again! Note: brand sure that your garlic is chopped finely enough! I got a chunk of it in my burger - fabricated information technology a little stiff. PS. - they were not meatloaf-y at ALL! I despise meatloaf!
12/eighteen/2006
I have to say that I am a skeptic about hamburger recipes. I have had the belief that a hamburger is a hamburger. Well, I was wrong! This is a great base for a hamburger! Very juicy! I used fresh bread crumbs,egg yolk, worchestershire, 1/2 tsp. of liquid smoke and I grated about 3/four of a large onion,evaporated milk, salt, pepper, garlic powder....yumm, yumm. It was groovy. I would have never thought these elementary additions would make such a swell hamburger. I even used my indoor grill. Merely don't employ the actress lean ground beef. That e'er makes a dry burger.
07/07/2012
I tried this in spite of the "tastes similar meatloaf" reviews and my thinking "looks like a meatloaf recipe." My hubby thought it sounded cracking, and said he didn't go the difference betwixt meatloaf and hamburgers other than the shape. I followed the recipe exactly. It tastes like meatloaf - and even my husband had an AH HA moment when he tasted these. It'southward non so much the seasoning - merely the consistency. Yes these are tender and moist. Merely to me, "juicy" in a hamburger comes from beef fat and (deplorable to be indelicate) just beef claret - that'south what juicy is. The milk, egg and bread crumbs make this soft and moist - but NOT JUICY. Finally having to work the ingredients into the meat immediately means you're working the meat more than I think is chosen for in a adept hamburger. You're actually toughening the meat up by mixing the ingredients in and yeah, the ingredients soften information technology up - but why not just non piece of work the meat that much and let the natural juiciness come out? I'd rather put in minimal ingredients, work the meat minimally (break off a chunk and lightly shape it) and then add together seasonings during or after grilling - that'due south natural juiciness.
04/09/2003
Pretty yummy burger. Even my skinny, picky eater had 2. Quite a compliment if he likes it. Thank you!
07/28/2011
I love these burgers! I have been making them all summer & everyone always compliments me on how juicey they are! I utilize milk and I add a TBSP of Emeril'southward Burger Bam Seasoning. To switch it upwardly I've added sauteed onions to a batch & diced up jalepenos to another batch. I double the recipe so wrap each burger in press & seal and so put them in a freezer handbag. Whenever nosotros experience similar having a burger, they are fix to go right from the freezer! I am so happy I didn't have to spend the money for a box of burgers that turn into hockey pucks on the grill. These are juicey every time! :-)
01/22/2005
This recipe greatly improved our hamburgers. They are at present very juicy and delectable. I was a little apprehensive nigh trying these because of the "meatloaf on a bun" review. I didn't notice these to be meatloaf-like at all! The recipe could maybe utilise some of your favorite spices, simply yous volition be surprised how the few ingredients in this recipe can turn your ground beef into your new favorite, juicy burgers!
08/29/2005
If you like MEATLOAF, y'all will like this burger. Otherwise, stay away!!!
02/15/2010
This is the way I have made them for quite awhile and the burgers are e'er juicey and succulent. I practise one thing differently, instead of bread crumb I apply uncooked oats.
06/12/2008
This is a peachy recipe, made this twice now. I followed the recipe exactly the first time and it was then juicy (except used regular organic milk). Second fourth dimension fabricated it with reg milk again, and instead of breadcrumbs, used quick oats (healthy stuff), added some garlic powder and a dash of black pepper. YUM. My 4 yr sometime ate it both times, and husband loves it too, it'due south a keeper. Adjacent time I'll try to make it with basis turkey instead of beef. Tasty. **UPDATE** Been making this recipe since I found it on the web. Hubby prefers this way instead of buying frozen patties. I just buy a bulk of grd beef (mix in a lilliputian turkey) and brand a agglomeration of homemade patties to freeze. He loves them this style. **UPDATE 12/3/08** It's improve when yous use fresh garlic cloves instead of the jarred ones. Hubby did discover the difference. I finely ground the oatmeal to resemble bread crumbs. Last fourth dimension I didn't, DH noticed that it was "healthy". Oops. So now he doesn't know and we're all eating a bit healthier.
02/09/2011
Fantastic! Had merely 1lb burger so I used whole egg instead of 3/4 (what!). Wasn't sure I cooked it right considering I NEVER had a burger that tasted like this. Information technology totally melted in my mouth. What accept I been missing all these years. Didn't know hamburger could taste this practiced.
02/fifteen/2010
Basically meatloaf on a bun. But, yes, moist.
07/11/2011
Very expert burger! Made these for a family melt out recently and anybody really enjoyed them. I used regular milk instead of evaporated merely otherwise followed ingredients/instructions.
06/11/2011
Followed thie recipe pretty closely, I omitted the garlic and cayenne pepper, but doesn't become in a burger for me.From the reviews of it existence bland I added a milkshake or two of Old Bay seasoning and a milkshake of Braggs seasonings. WOW! First of all after I threw them on the grill and let the first side melt for about v minutes I opened the chapeau and there was a puddle of juice on the burger. Yum! Finished them off, threw on some cheese and some grilled onions and this turned out to exist ONE OF THE Near FLAVORFUL BURGERS I'VE E'er HAD! Go Figure! Thanks for the recipe.
05/28/2012
In my opinion, this is a recipe for grilled meatloaf patties. They're delicious
07/01/2008
I seriously doubt that I will brand these burgers again. It was basically a meatloaf sandwich.
07/06/2015
The staff of life crumbs in this recipe threw the gustatory modality of a true burger off for me. In fact, this recipe was more than true to a meatloaf. They weren't bad by any means, but non especially outstanding either. The search for the perfect burger continues! Thank you Jane for the submission.
06/26/2011
These were juicy burgers, but none of us liked the texture or the season. I followed the recipe exactly, but felt information technology tasted more like a meatball than a burger. I retrieve information technology was the egg, bread crumbs and fresh garlic that made it gustation so much like a meatball. I will utilize my regular recipe for burgers in the hereafter... just ground meat formed into patties and sprinkled with salt and pepper.
07/04/2012
Had to grow up eating hamburgars that were cut with bread crumbs or crackers, SORRY !!! Information technology sucked and then and it sucks now. Effort again.
06/xv/2008
Ok, commencement off I used lean turkey meat and I followed the recommendations of others to use 1T Sour Cream and 2T regular milk instead of the Evaporated milk. Everything else was as written in recipe and WOWOWOWOWOWOWOWOWOW!!!! Man, party in your mouth. THis is my new fave burger and I am non even a turkey burger lover. (I used turkey for the guests I was serving) Top this with a slice of Havarti or other white cheese and toast your buns on the grill. This is going in the forever box! Juicy, and then juicy I did non recollect it would hold up well on the grill, simply it did. Cook turkey burgers slow, helps them stay moist. Turkey does not tolerate a hot fast sear like beef does. Mmmmmm I am still full and just talking about it makes my mouth water for leftovers tomorrow. Thanks for the elementary yet surprisingly yummy recipe. *Does non taste similar meatloaf at all, in my opinion.
06/12/2012
Super good!!
07/31/2013
OK, first I will apologize as I did Non make it equally is, just fabricated some changes based on other reviews, that being used 2 slices of breadstuff with crusts cut off and ii egg yolks, 2 TB olive oil, 3-4 TB milk (I didn't use evaporated based on other reviews thought information technology would exist fine), and 2 TB barbecue sauce. Used 2 TB Worcestershire. I did use 2 pounds of 90% lean beef, thus the reason I used the olive oil. Hither was my only problem, I idea I was calculation also much seasoning.Wrong! I was style too light on seasonings. I will definitely add together minced or grated or finely chopped onion side by side time. Will use 2 cloves of garlic, forth with garlic powder, onion powder, season table salt, salt and pepper. What I will say well-nigh the upshot I got is that they were WAY better than the hockey pucks that generally come off the grill. My husband just said "whoa" equally a slew of juice came out of his 2d burger! I may increment olive oil or milk adjacent fourth dimension. All I know is that this is definitely worth trying, adjust to your gustation, flavour at will and enjoy. The two pounds fabricated 6 large 3/4 inch thick burgers that completely filled the buttered toasted buns. I put in my indentation (thank you), and cooked them for 4 minutes each side, then added cheese, covered with foil, counted to thirty and turned off the oestrus and removed them to rest while I toasted the buns. Burgers generally have been a turn off for me as I have a existent trouble with stomach aches from dry meats, esp. beef. I actually look forward to our next try.
06/30/2012
Also much 'filler' for our gustatory modality. We didn't intendance for the flavor/texture the bread crumbs and eggs gave the burgers. For supper juicy burgers without compromising the texture, try grating some onion into the ground beef and calculation a few splashes of V8.
04/23/2009
I always use 85/15 hamburger with bully burgers on the grill. I for the life of me do non know what made me try this recipe tasted like meat loaf. Would not make once more
09/09/2013
I don't care for "meatloaf" add together-ins to my burgers. I concur with CookinLovin: "These burgers are meatballs or meatloaf in burger shape and grilled. If a tasty, juicy burger is what you lot're looking for, try this: Add 1 tbs of Olive Oil to one pound of ground beef (I use chuck). Then add 1 tbs Worcestershire, 1 tsp each of garlic & onion powder, salt & pepper to taste. Mix well. Add or subtract any spices you like, but make sure you employ 1 tbs each of Olive Oil & Worcestershire per pound of footing beefiness and you will take the tastiest, juiciest burgers you've e'er had!" Instead of garlic & onion powders, though, I use fresh grated using my zester/rasper; since the add together-ins proceed great moisture in the meat, I usually use a tad less Worcestershire, as I don't want "wooster sauce" to be the dominant season. YUM!
04/12/2010
i love this recipe. i altered information technology a fiddling bit past using regular milk, and seasoned staff of life crumbs. truthfully, i think its the milk that makes the hamburger then juicy. after i grilled these hamburgers on my charcoal grill, i thought they looked a niggling dry out from the smoking and perchance a lilliputian over done. but they were so juicy that my girlfriend didn't think they were washed. and so i turned on the low-cal, and showed her the middle of the burgers, and they were not fifty-fifty pinkish! they were fully cooked, and as juicy and a medium hamburger! i also used a few of my own spices to make information technology a little fleck more bold. Note:Switch the amount of milk and Worcestershire...3TBS Worcestershire, 2 TBS of milk...
05/01/2011
Pretty good "no frills" burger! My hubs is always joking with me considering I never want plain burgers (I similar interesting ones...). Although not 100% "evidently," these were a happy compromise we could both agree on. And while not the juciest burger I've ever had, these were quite moist nevertheless. I call up I'll continue my search for the perfect burger, but in the meantime, this will practice. Served on seeded kaiser rolls, topped with applewood smoked bacon, Tilamook cheddar, lettuce, tomato, sugariness onion & katsup / mustard. Kettle fries and root beer floats completed our fun meal! Thanks for sharing, Jane! :-)
02/11/2011
as suggested past other reviewers, I used breadstuff slices soaked in milk. I used 1 lb ground beef, 2 slices breadstuff. Turned out great. I added onion. I sauted the onion first on a pan until slightly charred then mix it with the other ingredients. Just personal preference with the onion. Used information technology on slider buns and fabricated patties smaller. Hubby, 5 and 7 yr old boys liked it. Made it 2 weeks ago, will be making it again later today.
01/06/2011
These burgers were delicious!!! Made them for dinner and my entire family was complimenting me for great hamburgers. Followed recipe equally is but added some garlic salt too. I was a bit skeptical most using evaporated milk only glad I did. Something about all the ingredients together makes the best burgers ever. Making over again tomorrow(per family'due south request) LOL
04/30/2012
I prepped these burgers and and then headed to the lake for a few hours when I came back hubby had grilled these up and said "Those were great burgers and really Juicy" LOL so I guess they passed the test. Even my common cold burger was still juicy. Great recipe! I used iii lbs basis beef, 2 egg yolks, iii handfuls of Italian bread crumbs, 1/four c milk,three T Worcestershire, 3 cloves garlic 1 T onion powder. They were just the burger I was hoping for.
05/24/2007
Taste was okay- but too much like meatloaf.
01/29/2011
These were really expert - I cut the recipe down to iv burgers but still used the full egg. Very juicy and moist. Hubby liked them even after putting up a fuss about "changing regular burgers" :)
06/07/2011
These are really tasty and juicy! I've fabricated these many times now. This is my go-to recipe for hamburgers. I accept substituted whole milk for the evaporated milk and have not really noticed a difference in how they plough out.
04/05/2010
These were indeed very juicy. I made them exactly as the recipe called for. I had no trouble with them falling autonomously (as I usually exercise with other burgers). I was a piffling afraid they would taste 'meatloafy' since they had breadcrumbs in them, simply they didn't. A prissy flavor of a good ole' american hamburger. Nothing fancy, just pure goodness!
06/22/2011
J U I C Y, Merely the way I like it....cheers for sharing!!!!
09/04/2006
These burgers definitely are THE moistest, juiciest I take ever made (must be the evaporated milk?). My grill tends to chop-chop plow everything to a hockey puck, and so I needed something up to the challenge, and these delivered. Based on feedback from other testers, I did make some changes - for 4lbs of beefiness, I added nigh ane/3 cup of FRESH breadstuff crumbs (nutrient processed a stale hamburger bun), 2 egg yolks just, 2 TBS dried parsley flakes for colour (fresh too pungent), and about 3/four loving cup of finely minced onion for extra wet. They got rave reviews at my labor day bbq and were not at all meatloaf-y! Only other change I will make side by side time is to really amp up the seasonings. They somehow get lost in this recipe.
06/25/2013
I served this for my daughter'due south first birthday. Her aunt, (my sister) was there and said "that burger is sooooo good!" It was very juicy and full of flavour; non at all like "meatloaf" like other reviewers have said. I did not exercise annihilation to stray from the recipe other than eyeballing the worcheshire meaasurement because I was as well lazy to get a measuring spoon. Besides, we like worcheshire sauce.... and so... I might have added more. I was concerned that one of the batches I fabricated would fall apart because it seemed so "wet" when I made the patties. However, information technology held together fine. I did put the burgers into the fridge for fourteen hours before grilling... (I fabricated the patties in advance to salve time the next day... it wasn't done intentially to enhance anything).
xi/26/2011
Killer Hamburger, just added some onion, a petty seasoning salt, and grilled. I likewise mixed a little liquid smoke with the Worcestershire sauce. Best burger I have ever made for myself. Juicy and tasty.
07/05/2011
Very good burger, doubled the recipe and used iv slices of bread soaked in the milk instead of the crumbs.
12/18/2010
use two slices of bread soaked in milk
04/23/2013
Although I tweaked the recipe a trivial as far as seasoning, I followed the recipe. The burgers were juicy...unfortunately it is a trivial meatloafy and I did not treat the mushy texture.
04/x/2003
These are really good!
06/13/2005
I made a huge batch of these due to having lots of basis beef. I besides used 2% milk and it worked well. I had enough left over and made a meatloaf which was also delicious. The meat holds together well - particularly if y'all pack it down hard. This has become my primary burger recipe.
04/29/2003
I thpught this recipe was ok. My hubby is a fan of hamburgers I am not. I made these ane nighttime and he thought they were good just a bit bland. I might make these again but with more than spices side by side time.
06/10/2011
I made this tonight and information technology was pretty practiced! I didn't apply every bit much as much breadcrumb every bit the recipe called for...merely ane/2 a loving cup. I was worried about some of the complaints of the "meatloaf" texture. Everything else stayed the same tho. Possibly an extra pinch of salt.
07/12/2011
This was very definitely moist and juicy merely the flavor was off. I think I'll reduce the bread crumbs side by side time or attempt crackers instead, the breadcrumb taste is over powering the ground beefiness. Recipe worth keeping just needs some tinkering with.
05/16/2015
This recipe is awesome but with these changes: paprika instead of cayenne and some garlic powder, black pepper and onion powder. Italian bread crumbs. regular whole milk instead of condensed. With this, the burgers were awesome!!! We couldn't wait for them to get done... they smelled so good and tasted even ameliorate!
05/28/2011
To add it up a notch try using ane piece of white bread, with chaff removed, and bread diced into 1/2" cubes. This is adept for 11/2lbs of meat. Add 2Tbs of reg.milk, mash together. It forms a paste, the add Due south&P, a crushed clove of garlic, (utilise garlic press),and add 2 Tsp A-1 sauce. Mix it up, works best if y'all use your easily and evenly mix in the bread paste mixture. Divide into fourths, shape, printing and flatten burgers with your hands. Identify on tray and so make a divet in the centre of each burger. This stops the burger from puffing up during grilling. Cook 4 mins on each side. If you add a piece of cheese, in the concluding minute of cooking, place the cheese on top of the pattie, and use a foil pie tin or something like that to cover the pattie. Cook for a minute and the cheese will be bubbly and slightly golden. Ever preheat/toast a nice soft bun and you lot'll come across how juicy and tasty this turns out to be. Add together your own fixings. Information technology's so yummy!
12/19/2010
very juicy, but also quite bland. Adjacent time nosotros make them we'll add more seasoning to information technology.
03/20/2010
its ok if y'all like meatloaf
11/08/2010
These were pretty good. I ever brand the recipe exactly as written before adding a review so that information technology will reflect the actual recipe. Having said that... I didn't find them all that juicy. The burgers I usually make are much juicier than this, but the flavour was pretty good. I think there was far too much garlic. In one case clove would accept been enough. Next time I would omit the breadcrumbs to make them juicier and go light on the garlic.
01/04/2011
This was actually really easy and really expert. I cut the recipe in one-half, but I nevertheless used the whole egg. It was easy to brand, and actually fun to eat. I as well didn't used cayenne pepper, I used Pappy's seasoning, and it was still crawly.
02/15/2010
I fix my burgers like this. But I use the Italian staff of life crumbs and they come out moist and absolutely delicious! I gave the recipe 5 stars, just I'd take to change it to four-1/2 with manifestly bread crumbs.
03/16/2015
I made these burgers with the original recipe the first fourth dimension and they were adept, but needed salt. The 2d time I made them I cutting the recipe in half, omitted the cayenne (not everyone wanted it),added 1/ii tsp of table salt, shook in some garlic powder, and added liquid hickory fume. I also used real breadstuff crumbs that I keep in the freezer.( I food process heals of staff of life and toss in freezer. These are groovy for burgers and meatloaf. Keeps the meat moist, unlike dry breadcrumbs!) I used lean ground beef, so I added a little canola oil when mixing the beef. I also used skim milk. I give the original recipe (that I did try because I don't believe in rating a recipe if you don't use the original submitted recipe) 4 stars. Skillful base recipe, simply equally with all recipes, nosotros tin adjust to our own taste :)
05/27/2011
These burgers are really swell. I own a restaurant and fabricated these burgers to sell. These burgers are selling similar hot cakes, my customers comment on how much they dearest my new hamburgers. I do them many different ways, quarter pounders, stuffed half pounders, also use sliced smoked dorsum bacon on them. Word has gotten effectually, can't believe how my sales take grown because of these burgers. Thanks
01/04/2011
These were tender, juicy and flovorful. I only had 1 lb of footing chuck and Nosotros didn't have bread crumbs and evaporated milk, and then I soaked i slice of bread in milk until soggy, mushed it up with a fork, and used that. We added some steak seasoning like we usually put on steaks. Cooked on george foreman grill. Made iv burgers with excellent flavor. Cheers for the recipe!
09/18/2012
Fantabulous! My boyfriend (who is very picky and knows good nutrient) said it was the best burger he'southward tasted. I used Aberdeen Angus beefiness which helped as well.
09/thirty/2010
The burgers fell apart, had to virtually fire them just to be able to turn them on the grill. The taste was OK. Not worth the frustration of having the burgers fall apart.
07/31/2012
Pretty good. I use 1lb ground beef, 1 egg, 1/4c and 2 tbl dry out bread crumbs, one/8 t cayenne, 1 garlic, (all of that the same as reducing the recipe for 4 servings) but, I modify the rest to 1 tbl reg milk, ane 1/2 tea worcestershire sauce, and ane tbl hickory bbq sauce. The first fourth dimension I fabricated the recipe as written and it was only too much worcestershire sauce for my taste. Took some of the second batch of burgers with the changes to my husbands golf buddies and they raved proverb best they ever had!! Thanks!!
08/31/2008
I absolutely did not like this recipe. It had such a weird taste, peradventure from the evaporated milk. My married man and my father weren't impressed either.
03/04/2003
Pretty good and tasty burgers! They actually were moist on the inside. I omitted the cayenne pepper (much besides spicy for me) and information technology was kind of banal. Next time I'll add some seasoning to it before I cook them in place of the cayenne.
07/05/2013
I have used this recipe literally dozens of times. I refuse to purchase shop purchased frozen burgers anymore. I employ this and simply this for burgers. Employ the recipe as is. Couldn't recommend highly enough!
07/24/2011
We did non similar the flavour or texture, sad. Thank yous for sharing.
02/07/2010
We really similar the flavour of these burgers, the only affair I take found with them is they fall autonomously during cooking. I retrieve when I brand once more I volition add together an extra egg.
03/06/2007
I must say this was an first-class hamburger! Very moist and juicy and full of flavor! My family loved them!
07/27/2011
Fantastic!!!!!! Follow meat recipe only as written. Nosotros use Buffalo burger when we make burgers. While on the barbeque, we topped the burger with slices of Horseradish Cheddar cheese and cherry-red onion and heated until cheese melted. At the same time spread butter on bun and toast the bun on the barbeque. This is an easy fantastic recipe!!!! 3rd time making this recipe and WOW it is e'er a hit!!!!!!!
05/29/2011
I made these final night and they were delicious! I used 1 lb deer burger and 1 lb 80% basis beefiness (bec. that is what I had on hand). I added simply the egg yolk equally another reviewer mentioned and a slice and a half of torn up dried bread. They turned out perfect. I added just a sprinkling of table salt and pepper to each patty before putting them on the grill. Will definitely make these over again!
02/27/2011
Not sure exactly what it is that makes these so juicy but they are delicious! I've fried them and grilled them outdoors and both methods produced i swell burger!!
03/23/2012
I didn't use the cayenne, worcestershire sauce. I used regular milk instead of evaporated. They were very good! I used seasoned common salt, garlic powder, onion pulverisation, and McCormick grill mates- Montreal steak seasoning.
07/26/2011
I followed this recipe equally written, only substituting whole milk for evaporated. It was okay, just zilch specially special.
05/27/2008
I just fabricated this for dinner tonight using one pound of beef and then i cut everything else in half. It was juicy, hearty and filling. My beau who never gets excited about anything I make loved this. I used ritz crackers crusade i was out of bread. I had roasted garlic cloves in a jar so I used 2 of thoose. I used three reviewers suggestions. 1) Dont have evaporated milk and then substitute westward/ 1tblsp sour foam & 2 tblsp milk per 2 pounds beef. 2) make sparse patties and place cheese in eye and seal on edges (mmm i used velveeta dont press downward hard on burgers or chz volition come out). three)Terminal but not to the lowest degree only employ the yolk of the egg because the whites volition but add water. My burgers had perfect texture. I cooked theese on low rut on the stove roofing occasionaly and merely flipping twice. I always use butter and a affect of garlic butter and toast buns on stove top. Corking recipe. Ill never make a evidently burger again.
11/09/2010
But evaporated milk just for this is a pain, but they're so skillful!
09/03/2012
with a piffling over three pounds of basis beef, I added a cup of bread crumbs. I also used regular milk and near a quarter cup of oil plus chopped onions and cilantro, salt and pepper. It WAS BANGIN.
01/27/2012
I used fourscore% lean, 20% fat ground beef and information technology came out perfect. The kickoff time I tried this recipe, I used 93% lean, seven% fat and it came out like meatloafy texture. A piece of bread soaked in a few drops of milk instead of dry bread crumbs. Squeeze the bread gently to go rid of excessive milk (regular milk is perfectly fine) before yous put it in the meat mixture. I also added a tiny compression of garlic pulverisation and grated half of an onion. Onion pulverization would piece of work besides I suppose. I just call back the juice from onion gives more flavor. Cooked it on a skillet for about five-6 minutes on each side. And so heavenly juicy. I will never await for some other hamburger recipe. Give thanks you Jane!
03/13/2010
Yum! These were wonderful. I used lean basis beef 97/3 and they however turned out juicy. Thanks.
08/01/2011
So good! The perfect burger, finally!
05/31/2011
I hate to write a bad review, only I do accept to say, I did not similar this at all. Not sure what happened or perhaps I did something wrong. I used regular milk like other reviewers and since I didn't have cayenne pepper, I decided to brush some hot sauce on the burgers while grilling. These came out rather dry out and tasteless. I used 85/15 footing beefiness thinking that would make for juicier burgers, but this was simply dry out and banal. I normally use 93/seven beef with salt, pepper, and Worcestershire sauce, and those plow out much more tasty and juicy than this recipe did. I'll continue searching for different recipes, as I will probably not be making this again.
02/xv/2010
***Gluten free/Casein free modifications*** One of my children is on the gfcf diet, so I arrange all receipes for family meals to be gfcf (and truth be told, most of the receipes taste better that way). one. Substitute Mimic Creme, unsweetened, for the evaporated milk. 2. Substitute Braggs Liquid Animos for the Worcestershire sauce. 3. Substitute whatsoever gfcf breadcrumbs for the gluten filled ones! If I use a baking/frying coating, I just utilize nigh one/4 cup of it. My family LOVES these burgers. They are total of flavor, aroma wonderful while cooking, and are very moist. They also make wonderful leftovers and are just as tasty the next day. It's non oftentimes that I find a hamburger that tastes good too when reheated. This receipe ROCKS in our firm!
03/xxx/2011
Was very skeptical reading this but loved the reviews so decided to give it a try. I too used 1 Tbs. Worcestershire sauce and 1 Tbs. Soy Sauce. Used flavored panko breadstuff crumbs. DIdn't take any evaporated milk so substituted fat complimentary half and one-half. Didn't baste at all with barbeque sauce but sauteed some mushrooms and onions and served these on superlative. This was unbelievable. I've been making hamburgers for a lot of years and take never had them come out as flavorful or every bit juicy as this. Felt like this was a "special" dinner rather than a quick weeknight meal...that'due south how good they were. Thank you lot so much for such a bully recipe.
06/04/2011
Fabricated these memorial mean solar day and they were absolutely fantastic! Loved them so much that we've fabricated more since so. I retrieve I've found the burger recipe to stick with for good!
05/23/2003
Fabricated very good and juicy burgers but not a new approach.I sprinkled a few drops of liquid smoke on height of each burger earlier barbecueing,added a picayune hot sauce to the mixed hamburger, and cutting back on the worcestershire sauce. I love juicy hamburgers!!
06/13/2003
They certainly are juicy, but could use a bit more than flavour. Adjacent time I am adding some onion soup mix.
09/04/2014
This recipe is bright! Only like few of the commenters I used 3 slices of bread. But instead of soaking them in milk, I buzzed them upward in my food processor for five seconds. Another thing I did, merely like a few others, I used merely the egg yolk and not an entire egg. Egg white really does add water to the meat, which in turn can cause the "meatloaf outcome". However, a very important note is that the recipe calls for no common salt. As nigh chefs know, calculation salt to the meat during mixing all the ingredients can prove to be disastrous, as table salt soaks up moisture. Therefore, right earlier placing the patties on the grill, I generously seasoned both the sides of each patty with salt and pepper. In consequence, they turned out perfectly seasoned, and insanely juicy! This is non "one-of-the", this recipe IS the best burger I have ever made!
12/xxx/2009
FANTASTIC recipe for burgers! I didn't have the evaporated milk, so I used Miracle Whip and I added 2 Tbs of Grillmates hamburger seasoning. I broiled them and they were GREAT! I've already shared this recipe with all my friends...information technology volition become a "standard" in our home! Cheers!
eleven/09/2010
Yummy !
05/26/2003
If you like meatloaf on a bun, then you would like this recipe more than nosotros did.
06/12/2014
I didn't have bread crumbs or evaporated milk so I used ritz crackers , 2% milk and a spoonful of nonfat evidently yogurt. These were perfect.
02/24/2015
I am currently shoving my face with the burgers. THEY ARE Then GOOD OH MY GOODNESS. haha. I'one thousand a college student, living on my own- so this easy, simple recipe was admittedly perfect! I rarely ever give recipes feedback, but I actually joined this website, but to review them. I did make two changes though- I used regular milk (instead of evaporated milk- considering I forgot to get information technology at the grocery shop) and I added a full onion to the meat mixture. This recipe is then incredible! I'll definitely be making it once again!
09/01/2004
These are the absolute best hamburgers y'all'll ever eat, and they're so moist! They are even ameliorate if you butter the acme bun and put mustard on the lesser. And so put them on the grill to toast them. They really are great!
05/17/2010
amazing
Source: https://www.allrecipes.com/recipe/49404/juiciest-hamburgers-ever/
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