What to Mix in Ground Beef for Burgers
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ten/03/2006
I'm in the process of making these burgers now and just wanted to get something cleared up. Most everyone knows that the juiciest burgers come from ground beef that has a higher fat content. If you use lean beef, you lot're gonna get "meatloaf". 80% lean and twenty% fat content is pretty much the standard. What percentage of fat exercise y'all use in your recipe? cheers, (they aroma really good). I'm 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'm amazed,I watched the juices flowing out of the burgers and into the tray and thought "here nosotros go once more...hot and dry ground beefiness on a bun. For not the commencement 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, thank y'all.
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 i pound of ground beefiness (I use chuck). Then add together i tbs Worcestershire, 1 tsp each of garlic & onion powder, salt & pepper to gustatory modality. Mix well. Add or decrease any spices y'all like, simply make sure you use i tbs each of Olive Oil & Worcestershire per pound of ground beef and you will have the tastiest, juiciest burgers you lot've ever had!
04/15/2003
The best burgers I ever had. I use regular milk. My friends came over to eat and they merely loved them. Volition be making over and over. Thank you Jane.
08/05/2002
I made these yesterday for a barbeque that we had, every single guest told me how great the hamburgers were. I used 3 lbs of ground beef and adapted the recipe accordingly also had to utilize seasoned bread crumbs because thats what I had on mitt. Definely a keeper! Thanks :)
04/11/2003
This recipe was quite good and juicy. I tried this for the first 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 gustation 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 crust on the burger every bit rapidly equally possible. Melt for iv min each side for med rare, 4-1/2 to 5 min for med, etc. If you want to get it juicier you can use such things equally butter, cheeses, milk, foam, etc. Flavor as you please. I love garlic, rosemary, minced onion, common salt, fresh ground black pepper and butter in my burgers but I beloved playing with all kinds of ingredients.
05/xix/2003
These are definitely very juicy, and we accept made them twice. I volition go on this recipe for now...I am e'er on the scout for a better burger recipe. These burgers exercise not knock your socks off taste-wise but they do crush a plain burger. Next time I plan to increment the worcestershire sauce for more flavor.
04/25/2003
This recipe came out Keen! I really cooked them on my George Forman Grill because it's still too cold to cook outside. The merely thing is that they came out kind of smaller than I expected and then maybe I'll add together more ground beefiness next time. It was a hitting in my house! Cheers!
04/17/2011
Awesome! These really were juicy!! I read where everyone complained they lacked flavour. I added some Grill Mates Hamburger Seasoning to ours and flavor wasn't even an issue. For those that mutter about too much leftover evaporated milk, just freeze the residuum in an ice cube tray. When frozen, pop them all in a ziplock bag for later use. Each is nearly a TBSP.
12/04/2007
Wow, these burgers were VERY juicy, even though I used very low fat meat (96/4). Everyone liked them, and my son said they remind him of meatloaf. Will make once more.
07/24/2008
These were so succulent. I didn't accept bread crumbs, so I crushed seasoned Kashi whole wheat crackers instead. I too used merely the egg yolk as many other reviewers did. I don't know if it fabricated a departure, really. As well, I added Salt! I don't know if it was left out of the recipe on purpose, but I couldn't imagine making a hamburger without salt! Other than that, I followed the recipe to a tee. The finish event was super-juicy and extremely tasty. I'll be making these again! Notation: make sure that your garlic is chopped finely plenty! I got a chunk of it in my burger - fabricated it a little strong. PS. - they were not meatloaf-y at ALL! I despise meatloaf!
12/18/2006
I take 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 nifty base of operations for a hamburger! Very juicy! I used fresh bread crumbs,egg yolk, worchestershire, 1/2 tsp. of liquid smoke and I grated near 3/4 of a big onion,evaporated milk, salt, pepper, garlic powder....yumm, yumm. It was slap-up. I would have never thought these elementary additions would make such a great hamburger. I fifty-fifty 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 it sounded great, and said he didn't go the difference between 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'south not so much the seasoning - just the consistency. Yeah these are tender and moist. Only to me, "juicy" in a hamburger comes from beef fatty and (deplorable to exist indelicate) but beefiness blood - that'south what juicy is. The milk, egg and staff of life crumbs make this soft and moist - only Not JUICY. Finally having to work the ingredients into the meat immediately means y'all're working the meat more than than I retrieve is called for in a good hamburger. You're actually toughening the meat up past mixing the ingredients in and yes, the ingredients soften it up - but why not just not 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) so add seasonings during or subsequently grilling - that's natural juiciness.
04/09/2003
Pretty yummy burger. Fifty-fifty my skinny, picky eater had ii. Quite a compliment if he likes it. Thanks!
07/28/2011
I dearest these burgers! I take been making them all summer & everyone ever compliments me on how juicey they are! I use milk and I add together 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 and so wrap each burger in printing & seal then put them in a freezer bag. Whenever we feel similar having a burger, they are fix to go right from the freezer! I am and then 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 fourth dimension! :-)
01/22/2005
This recipe profoundly improved our hamburgers. They are at present very juicy and delectable. I was a little apprehensive about trying these because of the "meatloaf on a bun" review. I didn't detect these to exist meatloaf-like at all! The recipe could possibly use some of your favorite spices, but you lot volition be surprised how the few ingredients in this recipe can plough your ground beefiness into your new favorite, juicy burgers!
08/29/2005
If you like MEATLOAF, yous will like this burger. Otherwise, stay away!!!
02/fifteen/2010
This is the way I have made them for quite awhile and the burgers are e'er juicey and delicious. I practice one matter differently, instead of breadstuff crumb I use uncooked oats.
06/12/2008
This is a bang-up recipe, made this twice now. I followed the recipe exactly the get-go time and it was so juicy (except used regular organic milk). 2d fourth dimension made it with reg milk again, and instead of breadcrumbs, used quick oats (salubrious stuff), added some garlic powder and a dash of black pepper. YUM. My 4 yr old ate it both times, and married man loves it besides, it's a keeper. Next time I'll try to make it with footing turkey instead of beef. Tasty. **UPDATE** Been making this recipe since I found it on the web. Hubby prefers this fashion instead of buying frozen patties. I only buy a bulk of grd beefiness (mix in a picayune turkey) and make a bunch of bootleg patties to freeze. He loves them this manner. **UPDATE 12/3/08** It's improve when you use fresh garlic cloves instead of the jarred ones. Husband did notice the deviation. I finely ground the oatmeal to resemble breadstuff crumbs. Last time I didn't, DH noticed that it was "good for you". Oops. So now he doesn't know and we're all eating a bit healthier.
02/09/2011
Fantastic! Had just 1lb burger so I used whole egg instead of iii/iv (what!). Wasn't sure I cooked information technology right because I NEVER had a burger that tasted like this. It totally melted in my mouth. What have I been missing all these years. Didn't know hamburger could sense of taste this practiced.
02/xv/2010
Basically meatloaf on a bun. Simply, aye, moist.
07/11/2011
Very expert burger! Made these for a family cook out recently and everyone really enjoyed them. I used regular milk instead of evaporated but otherwise followed ingredients/instructions.
06/11/2011
Followed thie recipe pretty closely, I omitted the garlic and cayenne pepper, simply doesn't go in a burger for me.From the reviews of it beingness 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 offset 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 be ONE OF THE MOST FLAVORFUL BURGERS I'VE EVER HAD! Go Figure! Thank you 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 incertitude that I will make these burgers again. Information technology was basically a meatloaf sandwich.
07/06/2015
The bread crumbs in this recipe threw the sense of taste of a true burger off for me. In fact, this recipe was more than true to a meatloaf. They weren't bad by whatever means, simply 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 us liked the texture or the season. I followed the recipe exactly, just felt it tasted more like a meatball than a burger. I retrieve information technology was the egg, bread crumbs and fresh garlic that made it taste and so much similar a meatball. I volition use my regular recipe for burgers in the future... simply ground meat formed into patties and sprinkled with salt and pepper.
07/04/2012
Had to abound up eating hamburgars that were cutting with bread crumbs or crackers, Sorry !!! It sucked then and it sucks now. Try again.
06/fifteen/2008
Ok, start off I used lean turkey meat and I followed the recommendations of others to use 1T Sour Foam 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 not even a turkey burger lover. (I used turkey for the guests I was serving) Peak 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 so juicy I did not think it would hold upward well on the grill, but it did. Cook turkey burgers tedious, helps them stay moist. Turkey does non tolerate a hot fast sear similar beefiness does. Mmmmmm I am still full and just talking well-nigh it makes my mouth water for leftovers tomorrow. Cheers for the uncomplicated yet surprisingly yummy recipe. *Does not taste like meatloaf at all, in my opinion.
06/12/2012
Super practiced!!
07/31/2013
OK, starting time I will repent as I did Not make information technology as is, but fabricated some changes based on other reviews, that being used 2 slices of bread with crusts cutting off and two egg yolks, 2 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 ii TB Worcestershire. I did utilize 2 pounds of 90% lean beefiness, thus the reason I used the olive oil. Here was my just problem, I thought I was adding too much seasoning.Incorrect! I was way besides calorie-free on seasonings. I will definitely add minced or grated or finely chopped onion adjacent time. Will employ two cloves of garlic, along with garlic powder, onion powder, season table salt, table salt and pepper. What I will say about the result I got is that they were Way better than the hockey pucks that by and large come off the grill. My husband simply said "whoa" equally a slew of juice came out of his 2nd burger! I may increase olive oil or milk next time. All I know is that this is definitely worth trying, arrange to your taste, season at will and enjoy. The 2 pounds made six large iii/4 inch thick burgers that completely filled the buttered toasted buns. I put in my indentation (give thanks you lot), and cooked them for 4 minutes each side, and then added cheese, covered with foil, counted to 30 and turned off the heat and removed them to residue while I toasted the buns. Burgers generally have been a turn off for me as I accept a real problem with stomach aches from dry meats, esp. beefiness. I really wait forward to our adjacent try.
06/30/2012
Too much 'filler' for our sense of taste. We didn't care 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 adding a few splashes of V8.
04/23/2009
I always use 85/15 hamburger with great burgers on the grill. I for the life of me exercise not know what made me endeavor this recipe tasted like meat loaf. Would non make again
09/09/2013
I don't treat "meatloaf" add-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 one tbs of Olive Oil to one pound of ground beef (I utilize chuck). Then add together 1 tbs Worcestershire, 1 tsp each of garlic & onion pulverisation, table salt & pepper to taste. Mix well. Add or decrease any spices you like, merely make certain you employ i tbs each of Olive Oil & Worcestershire per pound of ground beef and y'all will have the tastiest, juiciest burgers you've e'er had!" Instead of garlic & onion powders, though, I employ fresh grated using my zester/rasper; since the add-ins keep groovy moisture in the meat, I normally utilize a tad less Worcestershire, every bit I don't desire "wooster sauce" to be the dominant flavour. YUM!
04/12/2010
i dear this recipe. i contradistinct it a little bit past using regular milk, and seasoned bread crumbs. truthfully, i call up its the milk that makes the hamburger then juicy. later i grilled these hamburgers on my charcoal grill, i thought they looked a piddling dry out from the smoking and maybe a little over done. but they were so juicy that my girlfriend didn't think they were done. so i turned on the light, and showed her the centre of the burgers, and they were non 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 bit more bold. Notation:Switch the amount of milk and Worcestershire...3TBS Worcestershire, 2 TBS of milk...
05/01/2011
Pretty good "no frills" burger! My hubs is ever joking with me because I never want plain burgers (I similar interesting ones...). Although non 100% "plain," these were a happy compromise we could both agree on. And while not the juciest burger I've ever had, these were quite moist nonetheless. I retrieve 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 salary, Tilamook cheddar, lettuce, tomato, sweetness onion & katsup / mustard. Kettle chips and root beer floats completed our fun repast! Thanks for sharing, Jane! :-)
02/11/2011
as suggested by other reviewers, I used staff of life slices soaked in milk. I used i lb footing beefiness, 2 slices bread. Turned out peachy. I added onion. I sauted the onion first on a pan until slightly charred and so mix it with the other ingredients. Just personal preference with the onion. Used information technology on slider buns and made patties smaller. Hubby, 5 and vii yr old boys liked it. Made it two weeks ago, volition be making it again later today.
01/06/2011
These burgers were succulent!!! Made them for dinner and my unabridged family unit was complimenting me for groovy hamburgers. Followed recipe as is just added some garlic table salt likewise. I was a bit skeptical well-nigh using evaporated milk but glad I did. Something about all the ingredients together makes the all-time burgers e'er. Making over again tomorrow(per family's request) LOL
04/30/2012
I prepped these burgers and then headed to the lake for a few hours when I came back husband had grilled these up and said "Those were swell burgers and really Juicy" LOL so I judge they passed the exam. Even my cold burger was still juicy. Great recipe! I used three lbs ground beef, 2 egg yolks, iii handfuls of Italian bread crumbs, 1/four c milk,3 T Worcestershire, 3 cloves garlic 1 T onion pulverisation. They were just the burger I was hoping for.
05/24/2007
Taste was okay- but too much similar meatloaf.
01/29/2011
These were really good - I cut the recipe downwardly to 4 burgers just nevertheless used the full egg. Very juicy and moist. Husband liked them even after putting up a fuss well-nigh "changing regular burgers" :)
06/07/2011
These are really tasty and juicy! I've made these many times at present. This is my become-to recipe for hamburgers. I have substituted whole milk for the evaporated milk and accept non really noticed a departure in how they turn 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 (as I usually do with other burgers). I was a trivial afraid they would taste 'meatloafy' since they had breadcrumbs in them, but they didn't. A nice flavour of a good ole' american hamburger. Nothing fancy, only pure goodness!
06/22/2011
J U I C Y, Merely the way I like it....thanks for sharing!!!!
09/04/2006
These burgers definitely are THE moistest, juiciest I have ever made (must be the evaporated milk?). My grill tends to quickly plough everything to a hockey puck, 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 beef, I added about one/iii cup of FRESH bread crumbs (food processed a dried hamburger bun), 2 egg yolks only, 2 TBS dried parsley flakes for color (fresh too pungent), and most 3/4 cup of finely minced onion for extra moisture. They got rave reviews at my labor day bbq and were not at all meatloaf-y! Merely other change I volition make side by side time is to really amp upward the seasonings. They somehow get lost in this recipe.
06/25/2013
I served this for my daughter's first altogether. Her aunt, (my sister) was there and said "that burger is sooooo proficient!" It was very juicy and full of flavour; non at all like "meatloaf" like other reviewers have said. I did not exercise anything to stray from the recipe other than eyeballing the worcheshire meaasurement because I was besides lazy to get a measuring spoon. Besides, we like worcheshire sauce.... then... 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. Notwithstanding, information technology held together fine. I did put the burgers into the refrigerator for 14 hours before grilling... (I made the patties in advance to relieve time the adjacent solar day... it wasn't washed intentially to enhance anything).
xi/26/2011
Killer Hamburger, just added some onion, a little seasoning salt, and grilled. I likewise mixed a little liquid smoke with the Worcestershire sauce. Best burger I accept e'er fabricated for myself. Juicy and tasty.
07/05/2011
Very good burger, doubled the recipe and used four slices of staff of life soaked in the milk instead of the crumbs.
12/18/2010
utilise 2 slices of bread soaked in milk
04/23/2013
Although I tweaked the recipe a petty equally far equally seasoning, I followed the recipe. The burgers were juicy...unfortunately it is a little meatloafy and I did non care for the mushy texture.
04/10/2003
These are really good!
06/xiii/2005
I made a huge batch of these due to having lots of ground beef. I likewise 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 - especially if you pack information technology down difficult. This has become my main burger recipe.
04/29/2003
I thpught this recipe was ok. My husband is a fan of hamburgers I am not. I fabricated these one night and he thought they were proficient but a scrap bland. I might make these again just with more spices next time.
06/10/2011
I made this tonight and it was pretty expert! I didn't utilise every bit much as much breadcrumb as the recipe called for...only one/ii a cup. I was worried virtually some of the complaints of the "meatloaf" texture. Everything else stayed the same tho. Maybe an extra pinch of salt.
07/12/2011
This was very definitely moist and juicy but 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 footing beef. Recipe worth keeping just needs some tinkering with.
05/16/2015
This recipe is crawly but with these changes: paprika instead of cayenne and some garlic pulverisation, blackness pepper and onion pulverisation. Italian bread crumbs. regular whole milk instead of condensed. With this, the burgers were awesome!!! We couldn't wait for them to go done... they smelled so good and tasted fifty-fifty better!
05/28/2011
To add it upward a notch try using one piece of white staff of life, with crust removed, and bread diced into one/2" cubes. This is good for eleven/2lbs of meat. Add 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-ane sauce. Mix it up, works all-time if you use your hands and evenly mix in the staff of life paste mixture. Divide into fourths, shape, printing and flatten burgers with your hands. Place on tray and then make a divet in the centre of each burger. This stops the burger from puffing upwards during grilling. Melt 4 mins on each side. If you add a piece of cheese, in the last minute of cooking, place the cheese on peak of the pattie, and use a foil pie can or something similar that to cover the pattie. Cook for a minute and the cheese volition be bubbly and slightly gold. Ever preheat/toast a dainty soft bun and yous'll see how juicy and tasty this turns out to be. Add your own fixings. Information technology's and so yummy!
12/nineteen/2010
very juicy, but besides quite banal. Next time we make them nosotros'll add together more than seasoning to it.
03/20/2010
its ok if you like meatloaf
11/08/2010
These were pretty adept. I ever make the recipe exactly as written before calculation a review so that it will reflect the actual recipe. Having said that... I didn't detect them all that juicy. The burgers I usually make are much juicier than this, but the flavour was pretty practiced. I call back there was far as well much garlic. Once clove would have been enough. Next time I would omit the breadcrumbs to make them juicier and become light on the garlic.
01/04/2011
This was actually really easy and really good. I cut the recipe in one-half, just I nevertheless used the whole egg. It was easy to make, and actually fun to consume. I also didn't used cayenne pepper, I used Pappy's seasoning, and it was nonetheless awesome.
02/15/2010
I fix my burgers like this. Only I employ the Italian bread crumbs and they come out moist and admittedly delicious! I gave the recipe 5 stars, but I'd have to modify it to 4-1/two with plain bread crumbs.
03/16/2015
I made these burgers with the original recipe the first time and they were proficient, but needed salt. The second time I made them I cut the recipe in half, omitted the cayenne (not everyone wanted it),added 1/2 tsp of salt, shook in some garlic pulverization, and added liquid hickory smoke. I besides used real bread crumbs that I keep in the freezer.( I food process heals of bread and toss in freezer. These are great for burgers and meatloaf. Keeps the meat moist, unlike dry out breadcrumbs!) I used lean footing beef, and then I added a little canola oil when mixing the beef. 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 utilise the original submitted recipe) iv stars. Good base recipe, simply every bit with all recipes, we can accommodate to our own taste :)
05/27/2011
These burgers are actually great. I own a eatery and made these burgers to sell. These burgers are selling like hot cakes, my customers comment on how much they love my new hamburgers. I do them many different means, quarter pounders, stuffed half pounders, besides use sliced smoked back bacon on them. Word has gotten around, can't believe how my sales accept grown because of these burgers. Thank you
01/04/2011
These were tender, juicy and flovorful. I simply had i lb of ground chuck and We didn't have bread crumbs and evaporated milk, so I soaked 1 slice of bread in milk until soggy, mushed it up with a fork, and used that. Nosotros added some steak seasoning like we unremarkably put on steaks. Cooked on george foreman grill. Fabricated 4 burgers with first-class season. Thanks for the recipe!
09/18/2012
Excellent! My young man (who is very picky and knows good food) said it was the best burger he's tasted. I used Aberdeen Angus beef which helped too.
09/30/2010
The burgers fell autonomously, had to virtually burn them just to be able to turn them on the grill. The gustatory modality was OK. Not worth the frustration of having the burgers fall apart.
07/31/2012
Pretty skilful. I use 1lb ground beef, 1 egg, 1/4c and ii tbl dry bread crumbs, ane/viii t cayenne, 1 garlic, (all of that the same as reducing the recipe for iv servings) merely, I alter the rest to 1 tbl reg milk, 1 one/two tea worcestershire sauce, and 1 tbl hickory bbq sauce. The get-go time I made the recipe as written and information technology was just besides much worcestershire sauce for my taste. Took some of the 2nd batch of burgers with the changes to my husbands golf buddies and they raved proverb best they always had!! Thanks!!
08/31/2008
I absolutely did not like this recipe. Information technology had such a weird gustation, perhaps from the evaporated milk. My hubby and my father weren't impressed either.
03/04/2003
Pretty good and tasty burgers! They really were moist on the inside. I omitted the cayenne pepper (much too spicy for me) and it was kind of banal. Side by side time I'll add together some seasoning to it before I cook them in identify of the cayenne.
07/05/2013
I have used this recipe literally dozens of times. I reject to buy store purchased frozen burgers anymore. I utilise this and only this for burgers. Employ the recipe as is. Couldn't recommend highly enough!
07/24/2011
We did not like the flavour or texture, sorry. Thank yous for sharing.
02/07/2010
We really like the flavour of these burgers, the but thing I take institute with them is they fall apart during cooking. I think when I make again I will add an extra egg.
03/06/2007
I must say this was an excellent hamburger! Very moist and juicy and total of flavour! My family unit loved them!
07/27/2011
Fantastic!!!!!! Follow meat recipe just equally written. Nosotros use Buffalo burger when we make burgers. While on the barbeque, we topped the burger with slices of Horseradish Cheddar cheese and ruby 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 always a striking!!!!!!!
05/29/2011
I fabricated these terminal night and they were succulent! I used ane lb deer burger and 1 lb eighty% ground beef (bec. that is what I had on hand). I added merely the egg yolk as another reviewer mentioned and a piece and a half of torn upward stale bread. They turned out perfect. I added but a sprinkling of salt and pepper to each patty before putting them on the grill. Will definitely make these once more!
02/27/2011
Non 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 one great 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 salt, garlic pulverization, onion powder, and McCormick grill mates- Montreal steak seasoning.
07/26/2011
I followed this recipe every bit written, simply substituting whole milk for evaporated. It was okay, but nothing specially special.
05/27/2008
I just made this for dinner this night using one pound of beefiness so i cut everything else in half. Information technology was juicy, hearty and filling. My young man who never gets excited nigh anything I make loved this. I used ritz crackers cause i was out of bread. I had roasted garlic cloves in a jar and so I used 2 of thoose. I used 3 reviewers suggestions. ane) Dont have evaporated milk then substitute due west/ 1tblsp sour cream & ii tblsp milk per two pounds beef. 2) brand thin patties and place cheese in middle and seal on edges (mmm i used velveeta dont printing downwards hard on burgers or chz will come out). 3)Last but non least just use the yolk of the egg because the whites volition just add together water. My burgers had perfect texture. I cooked theese on low rut on the stove covering occasionaly and just flipping twice. I always apply butter and a touch of garlic butter and toast buns on stove top. Nifty recipe. Sick never brand a plain burger again.
11/09/2010
But evaporated milk merely for this is a hurting, just they're so good!
09/03/2012
with a little over three pounds of ground beef, I added a cup of breadstuff crumbs. I likewise 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 80% lean, xx% fatty basis beef and it came out perfect. The first time I tried this recipe, I used 93% lean, vii% fat and it came out similar meatloafy texture. A piece of bread soaked in a few drops of milk instead of dry out bread crumbs. Squeeze the staff of life gently to go rid of excessive milk (regular milk is perfectly fine) before you put it in the meat mixture. I likewise added a tiny compression of garlic pulverization and grated half of an onion. Onion powder would work besides I suppose. I only think the juice from onion gives more flavor. Cooked it on a skillet for well-nigh 5-6 minutes on each side. So heavenly juicy. I will never look for another hamburger recipe. Give thanks you Jane!
03/13/2010
Yum! These were wonderful. I used lean ground beef 97/iii and they still turned out juicy. Thanks.
08/01/2011
Then good! The perfect burger, finally!
05/31/2011
I hate to write a bad review, but I practise have to say, I did not like this at all. Non sure what happened or perhaps I did something wrong. I used regular milk like other reviewers and since I didn't accept 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 ground beef thinking that would brand for juicier burgers, but this was simply dry and bland. I usually use 93/7 beef with common salt, pepper, and Worcestershire sauce, and those turn out much more tasty and juicy than this recipe did. I'll continue searching for dissimilar recipes, equally I will probably not be making this again.
02/15/2010
***Gluten free/Casein free modifications*** One of my children is on the gfcf diet, so I adjust all receipes for family meals to exist gfcf (and truth be told, virtually of the receipes taste better that way). i. 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 use a baking/frying coating, I only utilise about 1/four cup of it. My family unit LOVES these burgers. They are full of flavor, smell wonderful while cooking, and are very moist. They also make wonderful leftovers and are but as tasty the next day. It's non oft that I find a hamburger that tastes good as well when reheated. This receipe ROCKS in our house!
03/30/2011
Was very skeptical reading this but loved the reviews and then decided to requite it a try. I too used one Tbs. Worcestershire sauce and 1 Tbs. Soy Sauce. Used flavored panko bread crumbs. DIdn't have any evaporated milk and then substituted fat free half and one-half. Didn't baste at all with barbeque sauce but 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 as juicy as this. Felt similar this was a "special" dinner rather than a quick weeknight meal...that'southward how good they were. Thank you then much for such a keen recipe.
06/04/2011
Made these memorial mean solar day and they were absolutely fantastic! Loved them and then much that we've made more since and then. I think 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 fume on top of each burger before barbecueing,added a little hot sauce to the mixed hamburger, and cut dorsum on the worcestershire sauce. I love juicy hamburgers!!
09/04/2014
This recipe is brilliant! Just like few of the commenters I used 3 slices of bread. But instead of soaking them in milk, I buzzed them up in my food processor for 5 seconds. Another matter I did, just like a few others, I used but the egg yolk and not an entire egg. Egg white really does add water to the meat, which in plow can crusade the "meatloaf upshot". However, a very important note is that the recipe calls for no salt. As most chefs know, adding salt to the meat during mixing all the ingredients can prove to exist disastrous, as table salt soaks upward 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 result, they turned out perfectly seasoned, and insanely juicy! This is non "ane-of-the", this recipe IS the best burger I accept ever made!
06/13/2003
They certainly are juicy, but could employ a flake more season. Next time I am adding some onion soup mix.
12/30/2009
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 baked them and they were GREAT! I've already shared this recipe with all my friends...it volition become a "standard" in our habitation! Thank you!
xi/09/2010
Yummy !
05/26/2003
If yous similar meatloaf on a bun, then you would like this recipe more than than we did.
06/12/2014
I didn't have breadstuff crumbs or evaporated milk so I used ritz crackers , two% milk and a spoonful of nonfat manifestly yogurt. These were perfect.
02/24/2015
I am currently shoving my face with the burgers. THEY ARE So Expert OH MY GOODNESS. haha. I'chiliad a college pupil, living on my ain- so this easy, simple recipe was absolutely perfect! I rarely ever give recipes feedback, just I actually joined this website, merely to review them. I did brand 2 changes though- I used regular milk (instead of evaporated milk- because I forgot to become information technology at the grocery store) and I added a full onion to the meat mixture. This recipe is then incredible! I'll definitely be making information technology again!
09/01/2004
These are the accented best hamburgers you'll always consume, and they're then moist! They are even meliorate if you butter the pinnacle bun and put mustard on the bottom. And then 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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