What to Put in Ground Beef for Burgers
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ten/03/2006
I'grand in the process of making these burgers at present and just wanted to get something cleared upward. Most everyone knows that the juiciest burgers come from basis beefiness that has a college fat content. If yous use lean beef, yous're gonna get "meatloaf". lxxx% lean and twenty% fat content is pretty much the standard. What pct of fat practice yous use in your recipe? thank you, (they smell really good). I'm grilling them on a Foreman grill which are known for draining off the fat (and the wet)from most meats.I'm waiting...waiting... I'thou amazed,I watched the juices flowing out of the burgers and into the tray and thought "hither we go once again...hot and dry out basis beefiness on a bun. For non the first fourth dimension 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 ane tbs of Olive Oil to ane pound of ground beefiness (I utilize chuck). Then add i tbs Worcestershire, i tsp each of garlic & onion pulverization, salt & pepper to taste. Mix well. Add together or decrease any spices you similar, but make sure you employ 1 tbs each of Olive Oil & Worcestershire per pound of ground beef and you will take the tastiest, juiciest burgers you've ever had!
04/xv/2003
The best burgers I always had. I use regular milk. My friends came over to eat and they only loved them. Volition be making over and over. Thank you lot Jane.
08/05/2002
I fabricated these yesterday for a barbeque that we had, every single guest told me how peachy the hamburgers were. I used three lbs of basis beef and adjusted the recipe accordingly also had to use seasoned breadstuff crumbs because thats what I had on hand. Definely a keeper! Thank you :)
04/eleven/2003
This recipe was quite good and juicy. I tried this for the start time on my in-laws and they loved the burgers. I used garlic powder instead of minced gloves and sauted onions for some extra flavor and the taste was wonderful. Definitely a keeper.
02/16/2010
The secret to a juicy juicy burger is locking the juices in. That means heating the pan or grill to high and dropping a room temp raw burger into the pan or onto the grill to get a chaff on the burger as quickly as possible. Melt for 4 min each side for med rare, four-1/2 to 5 min for med, etc. If you want to get it juicier you can utilize such things every bit 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 love playing with all kinds of ingredients.
05/nineteen/2003
These are definitely very juicy, and we have fabricated them twice. I volition go along this recipe for now...I am e'er on the lookout man for a better burger recipe. These burgers exercise not knock your socks off gustation-wise just they do beat a plain burger. Side by side fourth dimension I plan to increment the worcestershire sauce for more than flavor.
04/25/2003
This recipe came out GREAT! I actually cooked them on my George Forman Grill because it's even so also cold to cook outside. The just thing is that they came out kind of smaller than I expected and then mayhap I'll add more than ground beef adjacent time. It was a hitting in my business firm! Thanks!
04/17/2011
Awesome! These really were juicy!! I read where everyone complained they lacked flavor. I added some Grill Mates Hamburger Seasoning to ours and flavor wasn't even an issue. For those that complain almost likewise much leftover evaporated milk, just freeze the rest in an ice cube tray. When frozen, pop them all in a ziplock bag for afterward apply. Each is about a TBSP.
12/04/2007
Wow, these burgers were VERY juicy, even though I used very low fatty meat (96/4). Everyone liked them, and my son said they remind him of meatloaf. Will make again.
07/24/2008
These were and then succulent. I didn't take bread crumbs, so I crushed seasoned Kashi whole wheat crackers instead. I also used only the egg yolk every bit many other reviewers did. I don't know if it fabricated a difference, really. Also, I added SALT! I don't know if information technology was left out of the recipe on purpose, but I couldn't imagine making a hamburger without common salt! Other than that, I followed the recipe to a tee. The finish result was super-juicy and extremely tasty. I'll be making these again! Annotation: make certain that your garlic is chopped finely enough! I got a chunk of it in my burger - made it a little potent. PS. - they were not meatloaf-y at ALL! I despise meatloaf!
12/xviii/2006
I have to say that I am a skeptic near hamburger recipes. I have had the conventionalities that a hamburger is a hamburger. Well, I was wrong! This is a groovy 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 big onion,evaporated milk, salt, pepper, garlic pulverisation....yumm, yumm. Information technology was bully. I would accept never thought these unproblematic additions would brand such a great hamburger. I even used my indoor grill. Simply don't use the extra lean ground beef. That always makes a dry burger.
07/07/2012
I tried this in spite of the "tastes like meatloaf" reviews and my thinking "looks like a meatloaf recipe." My hubby thought information technology sounded great, and said he didn't get the difference between meatloaf and hamburgers other than the shape. I followed the recipe exactly. Information technology tastes like meatloaf - and even my husband had an AH HA moment when he tasted these. It's non so much the seasoning - only the consistency. Yes these are tender and moist. But to me, "juicy" in a hamburger comes from beef fat and (distressing to be indelicate) but beef claret - that'south what juicy is. The milk, egg and bread crumbs brand this soft and moist - but Not JUICY. Finally having to work the ingredients into the meat immediately ways you're working the meat more than than I think is called for in a skillful hamburger. You're actually toughening the meat up by mixing the ingredients in and yes, the ingredients soften it up - but why non just non work the meat that much and let the natural juiciness come up out? I'd rather put in minimal ingredients, work the meat minimally (intermission off a clamper and lightly shape it) and then add together seasonings during or subsequently grilling - that's natural juiciness.
04/09/2003
Pretty yummy burger. Even my skinny, picky eater had ii. Quite a compliment if he likes it. Thanks!
07/28/2011
I love these burgers! I have been making them all summer & everyone always compliments me on how juicey they are! I apply milk and I add a TBSP of Emeril'south Burger Bam Seasoning. To switch it up I've added sauteed onions to a batch & diced upwards jalepenos to some other batch. I double the recipe and so wrap each burger in printing & seal then put them in a freezer bag. Whenever nosotros feel like having a burger, they are prepare to get 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 now very juicy and delectable. I was a little humble virtually trying these considering of the "meatloaf on a bun" review. I didn't find these to be meatloaf-like at all! The recipe could possibly utilize some of your favorite spices, but you volition exist surprised how the few ingredients in this recipe can turn your ground beef into your new favorite, juicy burgers!
08/29/2005
If you lot like MEATLOAF, you 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 always juicey and delicious. I do one thing differently, instead of bread crumb I use uncooked oats.
06/12/2008
This is a great recipe, made this twice at present. I followed the recipe exactly the outset time and information technology was so juicy (except used regular organic milk). Second time made it with reg milk again, and instead of breadcrumbs, used quick oats (good for you stuff), added some garlic pulverization and a dash of black pepper. YUM. My 4 year old ate it both times, and hubby loves it too, it'due south a keeper. Adjacent time I'll endeavor to make it with ground turkey instead of beef. Tasty. **UPDATE** Been making this recipe since I institute information technology on the spider web. Hubby prefers this way instead of buying frozen patties. I just buy a majority of grd beefiness (mix in a petty turkey) and brand a bunch of bootleg patties to freeze. He loves them this fashion. **UPDATE 12/3/08** Information technology's better when you use fresh garlic cloves instead of the jarred ones. Hubby did notice the departure. I finely footing the oatmeal to resemble staff of life crumbs. Last time I didn't, DH noticed that it was "salubrious". Oops. Then at present he doesn't know and nosotros're all eating a bit healthier.
02/09/2011
Fantastic! Had only 1lb burger then I used whole egg instead of three/four (what!). Wasn't sure I cooked it right because I NEVER had a burger that tasted similar this. It totally melted in my oral cavity. What have I been missing all these years. Didn't know hamburger could taste this skillful.
02/fifteen/2010
Basically meatloaf on a bun. Just, yes, moist.
07/11/2011
Very good burger! Made these for a family melt out recently and everyone really enjoyed them. I used regular milk instead of evaporated but otherwise followed ingredients/instructions.
06/xi/2011
Followed thie recipe pretty closely, I omitted the garlic and cayenne pepper, but doesn't go in a burger for me.From the reviews of it being bland I added a milk shake or ii of Old Bay seasoning and a shake of Braggs seasonings. WOW! First of all after I threw them on the grill and let the first side cook for about 5 minutes I opened the lid and in that location was a pool of juice on the burger. Yum! Finished them off, threw on some cheese and some grilled onions and this turned out to be I OF THE MOST FLAVORFUL BURGERS I'VE EVER HAD! Go Figure! Thanks for the recipe.
05/28/2012
In my stance, this is a recipe for grilled meatloaf patties. They're delicious
07/01/2008
I seriously doubt that I will make these burgers again. It was basically a meatloaf sandwich.
07/06/2015
The bread 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 ways, only non especially outstanding either. The search for the perfect burger continues! Give thanks you Jane for the submission.
06/26/2011
These were juicy burgers, merely none of united states liked the texture or the flavor. I followed the recipe exactly, but felt information technology tasted more like a meatball than a burger. I remember it was the egg, bread crumbs and fresh garlic that made it sense of taste so much like a meatball. I volition use my regular recipe for burgers in the hereafter... just ground meat formed into patties and sprinkled with table salt and pepper.
07/04/2012
Had to grow upward eating hamburgars that were cutting with bread crumbs or crackers, SORRY !!! It sucked and then and it sucks now. Try once again.
06/15/2008
Ok, first off I used lean turkey meat and I followed the recommendations of others to utilize 1T Sour Cream and 2T regular milk instead of the Evaporated milk. Everything else was every bit written in recipe and WOWOWOWOWOWOWOWOWOW!!!! Man, party in your mouth. THis is my new fave burger and I am not even a turkey burger lover. (I used turkey for the guests I was serving) Tiptop 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, so juicy I did not think it would concord up well on the grill, just it did. Cook turkey burgers boring, helps them stay moist. Turkey does non tolerate a hot fast sear like beef does. Mmmmmm I am nonetheless total and just talking about it makes my mouth h2o for leftovers tomorrow. Thanks for the simple however surprisingly yummy recipe. *Does not gustatory modality like meatloaf at all, in my stance.
06/12/2012
Super practiced!!
07/31/2013
OK, start I will apologize as I did Not make information technology as is, just made some changes based on other reviews, that being used ii slices of bread with crusts cut off and two egg yolks, ii TB olive oil, iii-4 TB milk (I didn't use evaporated based on other reviews thought it would be fine), and 2 TB barbecue sauce. Used 2 TB Worcestershire. I did use 2 pounds of 90% lean beefiness, thus the reason I used the olive oil. Here was my only trouble, I thought I was adding too much seasoning.Incorrect! I was way too light on seasonings. I will definitely add together minced or grated or finely chopped onion adjacent fourth dimension. Will use 2 cloves of garlic, along with garlic powder, onion powder, season common salt, salt and pepper. What I volition say about the result I got is that they were Style ameliorate than the hockey pucks that mostly come off the grill. My husband but said "whoa" every bit a slew of juice came out of his second burger! I may increase olive oil or milk next time. All I know is that this is definitely worth trying, conform to your sense of taste, season at will and bask. The ii pounds made six large 3/4 inch thick burgers that completely filled the buttered toasted buns. I put in my indentation (give thanks yous), and cooked them for iv minutes each side, then added cheese, covered with foil, counted to xxx and turned off the rut and removed them to rest while I toasted the buns. Burgers generally take been a plough off for me every bit I have a existent trouble with breadbasket aches from dry meats, esp. beef. I actually look frontward to our next effort.
06/30/2012
Too much 'filler' for our gustatory modality. We didn't care for the season/texture the bread crumbs and eggs gave the burgers. For supper juicy burgers without compromising the texture, effort grating some onion into the footing beef and adding a few splashes of V8.
04/23/2009
I e'er utilize 85/15 hamburger with corking burgers on the grill. I for the life of me practice non know what made me try this recipe tasted like meat loaf. Would not make again
09/09/2013
I don't care for "meatloaf" add together-ins to my burgers. I agree with CookinLovin: "These burgers are meatballs or meatloaf in burger shape and grilled. If a tasty, juicy burger is what yous're looking for, try this: Add 1 tbs of Olive Oil to 1 pound of ground beef (I use chuck). Then add together 1 tbs Worcestershire, 1 tsp each of garlic & onion powder, salt & pepper to taste. Mix well. Add or subtract any spices you like, only make sure you lot employ 1 tbs each of Olive Oil & Worcestershire per pound of ground beefiness and you will have the tastiest, juiciest burgers you lot've always had!" Instead of garlic & onion powders, though, I use fresh grated using my zester/rasper; since the add-ins continue cracking wet in the meat, I usually use a tad less Worcestershire, equally I don't desire "wooster sauce" to be the dominant flavor. YUM!
04/12/2010
i love this recipe. i contradistinct it a niggling bit by using regular milk, and seasoned bread crumbs. truthfully, i call back its the milk that makes the hamburger so juicy. after i grilled these hamburgers on my charcoal grill, i thought they looked a little dry from the smoking and peradventure a little over done. but they were and so juicy that my girlfriend didn't retrieve they were done. so i turned on the low-cal, and showed her the centre of the burgers, and they were not even pink! they were fully cooked, and as juicy and a medium hamburger! i also used a few of my ain spices to make it a footling bit more bold. Note:Switch the amount of milk and Worcestershire...3TBS Worcestershire, ii TBS of milk...
05/01/2011
Pretty good "no frills" burger! My hubs is always joking with me because I never desire plain burgers (I like interesting ones...). Although non 100% "plain," these were a happy compromise we could both agree on. And while non the juciest burger I've ever had, these were quite moist nonetheless. I think I'll go along my search for the perfect burger, only in the meantime, this volition exercise. Served on seeded kaiser rolls, topped with applewood smoked bacon, Tilamook cheddar, lettuce, love apple, sweetness onion & katsup / mustard. Kettle chips and root beer floats completed our fun meal! Thank you for sharing, Jane! :-)
02/eleven/2011
as suggested by other reviewers, I used bread slices soaked in milk. I used 1 lb ground beef, 2 slices bread. Turned out great. I added onion. I sauted the onion first on a pan until slightly charred so mix it with the other ingredients. Just personal preference with the onion. Used information technology on slider buns and made patties smaller. Hubby, five and 7 year old boys liked it. Made it 2 weeks ago, will be making information technology again after today.
01/06/2011
These burgers were delicious!!! Fabricated them for dinner and my entire family unit was complimenting me for slap-up hamburgers. Followed recipe as is only added some garlic common salt too. I was a bit skeptical near using evaporated milk but glad I did. Something nearly all the ingredients together makes the best burgers ever. Making again tomorrow(per family's request) LOL
04/xxx/2012
I prepped these burgers and so headed to the lake for a few hours when I came back hubby had grilled these up and said "Those were bully burgers and really Juicy" LOL and so I estimate they passed the test. Even my common cold burger was still juicy. Great recipe! I used three lbs basis beefiness, 2 egg yolks, three handfuls of Italian bread crumbs, ane/4 c milk,3 T Worcestershire, iii cloves garlic ane T onion powder. They were simply the burger I was hoping for.
05/24/2007
Sense of taste was okay- but as well much similar meatloaf.
01/29/2011
These were really good - I cutting the recipe downwards to 4 burgers but all the same used the full egg. Very juicy and moist. Hubby liked them even later putting up a fuss nearly "irresolute regular burgers" :)
06/07/2011
These are actually tasty and juicy! I've made these many times now. This is my go-to recipe for hamburgers. I have substituted whole milk for the evaporated milk and have not actually 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 problem with them falling apart (every bit I usually practise with other burgers). I was a trivial agape they would sense of taste 'meatloafy' since they had breadcrumbs in them, merely they didn't. A overnice flavor of a good ole' american hamburger. Nothing fancy, simply pure goodness!
06/22/2011
J U I C Y, Just the way I like it....cheers for sharing!!!!
09/04/2006
These burgers definitely are THE moistest, juiciest I have always made (must exist the evaporated milk?). My grill tends to quickly turn everything to a hockey puck, and so I needed something upwards to the challenge, and these delivered. Based on feedback from other testers, I did make some changes - for 4lbs of beef, I added most 1/iii cup of FRESH bread crumbs (food candy a stale hamburger bun), two egg yolks but, two TBS dried parsley flakes for color (fresh too pungent), and about iii/4 cup of finely minced onion for extra moisture. They got rave reviews at my labor day bbq and were not at all meatloaf-y! Just other alter I will brand next time is to actually amp up the seasonings. They somehow become lost in this recipe.
06/25/2013
I served this for my daughter'due south first altogether. Her aunt, (my sister) was there and said "that burger is sooooo skillful!" Information technology was very juicy and total of flavour; not at all similar "meatloaf" like other reviewers have said. I did not do anything 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.... so... I might accept added more. I was concerned that i of the batches I made would autumn apart because it seemed then "wet" when I fabricated the patties. However, it held together fine. I did put the burgers into the fridge for xiv hours earlier grilling... (I made the patties in accelerate to save time the next solar day... it wasn't done intentially to raise anything).
11/26/2011
Killer Hamburger, but added some onion, a little seasoning salt, and grilled. I besides mixed a little liquid smoke with the Worcestershire sauce. Best burger I have always made for myself. Juicy and tasty.
07/05/2011
Very proficient burger, doubled the recipe and used 4 slices of bread soaked in the milk instead of the crumbs.
12/18/2010
use 2 slices of staff of life soaked in milk
04/23/2013
Although I tweaked the recipe a little every bit far as seasoning, I followed the recipe. The burgers were juicy...unfortunately it is a little meatloafy and I did non treat the mushy texture.
04/10/2003
These are really expert!
06/13/2005
I fabricated a huge batch of these due to having lots of ground beef. I also used 2% milk and it worked well. I had enough left over and made a meatloaf which was besides delicious. The meat holds together well - peculiarly if you pack information technology downwardly hard. This has become my chief burger recipe.
04/29/2003
I thpught this recipe was ok. My hubby is a fan of hamburgers I am not. I made these one night and he thought they were proficient but a flake banal. I might make these again only with more than spices adjacent time.
06/ten/2011
I made this tonight and it was pretty good! I didn't use as much as much breadcrumb as the recipe called for...but i/2 a cup. I was worried almost some of the complaints of the "meatloaf" texture. Everything else stayed the aforementioned tho. Maybe an actress pinch of salt.
07/12/2011
This was very definitely moist and juicy just the flavor was off. I think I'll reduce the breadstuff crumbs side by side time or try crackers instead, the breadcrumb taste is over powering the basis beef. Recipe worth keeping but needs some tinkering with.
05/16/2015
This recipe is awesome only with these changes: paprika instead of cayenne and some garlic powder, black pepper and onion pulverisation. Italian staff of life crumbs. regular whole milk instead of condensed. With this, the burgers were awesome!!! Nosotros couldn't wait for them to get done... they smelled and so good and tasted even ameliorate!
05/28/2011
To add together it up a notch endeavor using one piece of white bread, with chaff removed, and bread diced into i/2" cubes. This is proficient for 11/2lbs of meat. Add together 2Tbs of reg.milk, mash together. It forms a paste, the add S&P, a crushed clove of garlic, (use garlic press),and add 2 Tsp A-1 sauce. Mix information technology up, works best if yous use your hands and evenly mix in the bread paste mixture. Divide into fourths, shape, press and flatten burgers with your hands. Place on tray then make a divet in the centre of each burger. This stops the burger from puffing up during grilling. Cook iv mins on each side. If you add a slice of cheese, in the last minute of cooking, identify the cheese on acme of the pattie, and apply a foil pie tin or something like that to embrace the pattie. Cook for a infinitesimal and the cheese volition be bubbly and slightly gilt. Always preheat/toast a nice soft bun and you'll encounter how juicy and tasty this turns out to be. Add your own fixings. Information technology's and so yummy!
12/19/2010
very juicy, but likewise quite bland. Next time we make them we'll add more than seasoning to it.
03/20/2010
its ok if yous like meatloaf
11/08/2010
These were pretty good. I always brand the recipe exactly equally written before adding a review so that it will reflect the actual recipe. Having said that... I didn't notice them all that juicy. The burgers I usually brand are much juicier than this, only the flavor was pretty practiced. I think there was far too much garlic. Once clove would take been plenty. Next time I would omit the breadcrumbs to make them juicier and go lite on the garlic.
01/04/2011
This was actually really easy and actually good. I cutting the recipe in half, but I still used the whole egg. It was easy to make, and actually fun to eat. I besides didn't used cayenne pepper, I used Pappy's seasoning, and information technology was yet awesome.
02/15/2010
I gear up my burgers like this. Simply I use the Italian breadstuff crumbs and they come out moist and absolutely delicious! I gave the recipe 5 stars, but I'd have to change it to 4-1/2 with plain breadstuff crumbs.
03/16/2015
I made these burgers with the original recipe the outset time and they were adept, but needed salt. The 2nd time I made them I cut the recipe in half, omitted the cayenne (not everyone wanted it),added 1/two tsp of salt, shook in some garlic powder, and added liquid hickory smoke. I also used real breadstuff crumbs that I continue in the freezer.( I food process heals of staff of life and toss in freezer. These are not bad for burgers and meatloaf. Keeps the meat moist, unlike dry out breadcrumbs!) I used lean ground beef, so I added a little canola oil when mixing the beefiness. I also used skim milk. I requite 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, but as with all recipes, we can arrange to our ain gustation :)
05/27/2011
These burgers are actually keen. I own a eating place and made these burgers to sell. These burgers are selling similar hot cakes, my customers comment on how much they love my new hamburgers. I practice them many unlike ways, quarter pounders, stuffed half pounders, likewise use sliced smoked back salary on them. Word has gotten around, can't believe how my sales have grown because of these burgers. Cheers
01/04/2011
These were tender, juicy and flovorful. I but had one lb of ground chuck and We didn't have breadstuff crumbs and evaporated milk, and then I soaked 1 slice of bread in milk until soggy, mushed it upwardly with a fork, and used that. Nosotros added some steak seasoning like nosotros usually put on steaks. Cooked on george foreman grill. Made 4 burgers with splendid season. Thank you for the recipe!
09/xviii/2012
Excellent! My swain (who is very picky and knows good food) said it was the best burger he's tasted. I used Aberdeen Angus beef which helped equally well.
09/30/2010
The burgers fell apart, had to almost burn them just to be able to plow them on the grill. The taste was OK. Not worth the frustration of having the burgers fall autonomously.
07/31/2012
Pretty practiced. I utilize 1lb footing beef, ane egg, 1/4c and 2 tbl dry breadstuff crumbs, 1/8 t cayenne, 1 garlic, (all of that the same as reducing the recipe for 4 servings) just, I alter the residual to one tbl reg milk, 1 1/2 tea worcestershire sauce, and ane tbl hickory bbq sauce. The offset fourth dimension I fabricated the recipe as written and it was only besides much worcestershire sauce for my taste. Took some of the 2nd batch of burgers with the changes to my husbands golf game buddies and they raved maxim best they e'er had!! Thanks!!
08/31/2008
I absolutely did non like this recipe. It had such a weird taste, perhaps from the evaporated milk. My husband and my male parent 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 too spicy for me) and it was kind of bland. Side by side fourth dimension I'll add together 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 buy store purchased frozen burgers anymore. I use this and simply this for burgers. Use the recipe as is. Couldn't recommend highly enough!
07/24/2011
Nosotros did not like the flavor or texture, sorry. Cheers for sharing.
02/07/2010
Nosotros really like the flavour of these burgers, the simply affair I accept found with them is they fall apart during cooking. I think when I make once again I volition add an extra egg.
03/06/2007
I must say this was an fantabulous hamburger! Very moist and juicy and full of flavor! My family loved them!
07/27/2011
Fantastic!!!!!! Follow meat recipe just as written. We use Buffalo burger when we make burgers. While on the barbeque, we topped the burger with slices of Horseradish Cheddar cheese and scarlet onion and heated until cheese melted. At the same fourth dimension 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 always a striking!!!!!!!
05/29/2011
I made these last dark and they were delicious! I used ane lb deer burger and one lb 80% ground beef (bec. that is what I had on hand). I added but the egg yolk as another reviewer mentioned and a piece and a half of torn up stale bread. They turned out perfect. I added just a sprinkling of salt and pepper to each patty earlier putting them on the grill. Will definitely brand these again!
02/27/2011
Not certain 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 one cracking burger!!
03/23/2012
I didn't utilise the cayenne, worcestershire sauce. I used regular milk instead of evaporated. They were very good! I used seasoned table salt, garlic pulverisation, onion powder, and McCormick grill mates- Montreal steak seasoning.
07/26/2011
I followed this recipe as written, only substituting whole milk for evaporated. Information technology was okay, but nothing peculiarly special.
05/27/2008
I merely made this for dinner tonight using 1 pound of beef and then i cut everything else in half. It was juicy, hearty and filling. My boyfriend who never gets excited about annihilation I make loved this. I used ritz crackers cause i was out of breadstuff. I had roasted garlic cloves in a jar so I used 2 of thoose. I used iii reviewers suggestions. ane) Dont have evaporated milk then substitute due west/ 1tblsp sour cream & 2 tblsp milk per two pounds beef. ii) make thin patties and identify cheese in middle and seal on edges (mmm i used velveeta dont press down hard on burgers or chz will come out). 3)Last merely not least only use the yolk of the egg because the whites will just add water. My burgers had perfect texture. I cooked theese on low estrus on the stove roofing occasionaly and only flipping twice. I always use butter and a touch of garlic butter and toast buns on stove top. Nifty recipe. Ill never make a evidently burger again.
xi/09/2010
Only evaporated milk just for this is a pain, simply they're so good!
09/03/2012
with a little over 3 pounds of ground beef, I added a cup of staff of life crumbs. I too used regular milk and about a quarter cup of oil plus chopped onions and cilantro, salt and pepper. IT WAS BANGIN.
01/27/2012
I used 80% lean, xx% fat basis beef and it came out perfect. The get-go time I tried this recipe, I used 93% lean, 7% fat and it came out like meatloafy texture. A piece of bread soaked in a few drops of milk instead of dry bread crumbs. Clasp the staff of life gently to get rid of excessive milk (regular milk is perfectly fine) before yous put it in the meat mixture. I also added a tiny pinch of garlic pulverisation and grated half of an onion. Onion powder would work likewise I suppose. I just think the juice from onion gives more than flavor. Cooked information technology on a skillet for near 5-6 minutes on each side. So heavenly juicy. I will never look for another hamburger recipe. Cheers Jane!
03/13/2010
Yum! These were wonderful. I used lean ground beefiness 97/three and they still turned out juicy. Thank you.
08/01/2011
So good! The perfect burger, finally!
05/31/2011
I detest to write a bad review, but I do accept to say, I did not like this at all. Not sure what happened or maybe I did something incorrect. 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 and tasteless. I used 85/15 basis beef thinking that would make for juicier burgers, simply this was only dry and bland. I normally use 93/7 beef with salt, pepper, and Worcestershire sauce, and those plough out much more than tasty and juicy than this recipe did. I'll keep searching for unlike recipes, as I will probably not be making this once again.
02/fifteen/2010
***Gluten free/Casein complimentary modifications*** One of my children is on the gfcf diet, so I adapt all receipes for family meals to be gfcf (and truth be told, virtually of the receipes taste improve that mode). ane. Substitute Mimic Creme, unsweetened, for the evaporated milk. 2. Substitute Braggs Liquid Animos for the Worcestershire sauce. 3. Substitute any gfcf breadcrumbs for the gluten filled ones! If I utilize a blistering/frying coating, I just use well-nigh 1/four loving cup of it. My family LOVES these burgers. They are full of flavor, smell wonderful while cooking, and are very moist. They also make wonderful leftovers and are just as tasty the next mean solar day. It'due south non often that I observe a hamburger that tastes adept likewise 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 endeavour. I as well used 1 Tbs. Worcestershire sauce and i Tbs. Soy Sauce. Used flavored panko bread crumbs. DIdn't have any evaporated milk so substituted fat free half and half. Didn't baste at all with barbeque sauce merely sauteed some mushrooms and onions and served these on top. This was unbelievable. I've been making hamburgers for a lot of years and have never had them come out as flavorful or equally juicy equally this. Felt like this was a "special" dinner rather than a quick weeknight repast...that'due south how good they were. Give thanks you so much for such a great recipe.
06/04/2011
Made these memorial twenty-four hour period and they were absolutely fantastic! Loved them so much that we've fabricated more since then. I call up I've constitute the burger recipe to stick with for proficient!
05/23/2003
Made very good and juicy burgers but not a new approach.I sprinkled a few drops of liquid fume on peak of each burger earlier barbecueing,added a picayune hot sauce to the mixed hamburger, and cut back on the worcestershire sauce. I love juicy hamburgers!!
09/04/2014
This recipe is brilliant! Just like few of the commenters I used three slices of bread. But instead of soaking them in milk, I buzzed them up in my food processor for five seconds. Another affair I did, simply similar a few others, I used just the egg yolk and not an unabridged egg. Egg white actually does add water to the meat, which in plow tin cause the "meatloaf effect". Notwithstanding, a very important note is that the recipe calls for no salt. As most chefs know, adding table salt to the meat during mixing all the ingredients can testify to be disastrous, as salt soaks up moisture. Therefore, right before placing the patties on the grill, I generously seasoned both the sides of each patty with table salt and pepper. In outcome, they turned out perfectly seasoned, and insanely juicy! This is non "one-of-the", this recipe IS the best burger I have ever made!
06/13/2003
They certainly are juicy, but could use a bit more flavour. Next time I am adding some onion soup mix.
12/xxx/2009
FANTASTIC recipe for burgers! I didn't accept the evaporated milk, so I used Phenomenon Whip and I added two Tbs of Grillmates hamburger seasoning. I broiled them and they were GREAT! I've already shared this recipe with all my friends...it will become a "standard" in our home! Give thanks y'all!
eleven/09/2010
Yummy !
05/26/2003
If you lot like meatloaf on a bun, then you lot would similar this recipe more than than nosotros did.
06/12/2014
I didn't have bread crumbs or evaporated milk and so I used ritz crackers , two% milk and a spoonful of nonfat plain yogurt. These were perfect.
02/24/2015
I am currently shoving my face with the burgers. THEY ARE SO GOOD OH MY GOODNESS. haha. I'm a higher pupil, living on my own- so this like shooting fish in a barrel, unproblematic recipe was admittedly perfect! I rarely ever give recipes feedback, but I really joined this website, just to review them. I did make two changes though- I used regular milk (instead of evaporated milk- considering I forgot to get it at the grocery store) and I added a full onion to the meat mixture. This recipe is and then incredible! I'll definitely exist making it once again!
09/01/2004
These are the accented best hamburgers you'll ever consume, and they're so moist! They are even better if you butter the top bun and put mustard on the lesser. And so put them on the grill to toast them. They actually are slap-up!
05/17/2010
amazing
Source: https://www.allrecipes.com/recipe/49404/juiciest-hamburgers-ever/
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