Does anyone have a special way to make a great burger?

Answer 1

yeah, just add green chilies diced to a pound of burger. It sounded weird to me but I tried it and now thats the only way I make them. It adds so much flavour that you dont need seasoning.

Answer 2

Try a stuffed burger- your guest won't know what to expect when they bite into the burger!

3 pounds ground beef
Coarse salt
1 1/2 teaspoons freshly ground pepper
3 ounces thinly sliced fresh mozzarella (optional)
1 tablespoon chopped fresh herb leaves, such as oregano or basil (optional)
12 grape tomatoes, halved (optional)
Vegetable oil, for brushing
6 hamburger buns (such as sesame)

1. Using your hands, combine beef, 3 teaspoons salt, and the pepper in a bowl. Shape into 6 balls. Scoop a heaping tablespoon from center of each; reserve.

2. Fill each burger with 1/2 ounce mozzarella, 1/2 teaspoon herbs, and 4 tomato halves; season with salt.

3. Press the reserved meat over filling, pinching to seal. Gently flatten into patties (about 5 inches in diameter). Refrigerate, covered, until cold, about 1 hour.

4. Preheat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Brush grill and burgers with oil. Grill, flipping once, about 4 minutes per side for rare or 10 minutes per side for well-done. Toast buns, if desired. Serve burgers on buns.

Note: The mozzarella will melt only if your burgers are well-done. For more rare burgers, you can use it as a topping.

This recipe comes from Everyday Food Magazine.

Answer 3

Beer Burgers

1 1/2 pounds ground chuck
3 Tablespoons beer - preferably Guinness, otherwise any beer available
1/4 teaspoon Worcestershire Sauce
salt
fresh ground pepper

Put all ingredients into a medium bowl and gently mix using two forks. Lightly shape into 4 hamburger patties. Grill on the barbecue or fry in a covered frying pan on the stove. Serve on hamburger buns with condiments of your choice.

These are also excellent if made one day ahead and refrigerated until grilling time.

Answer 4

YMMV.... Spread the meat out and season with kosher salt and cracked pepper before forming the burgers. You'll get a better tasting burger out of it.

Other options...you can make a hole in the patty and put in cheese and 'sauce' and then form the patty around the hole leaving the cheese and sauce inside of the burger.

Mix in a pkg of dry Ranch Dressing in with the meat before forming the patties.

Soak the meat in a marinade before forming the patties. (I do this with Jamican Jerk marinade for about 30 min. prior to making up the patties..don't get it too soaked or the patties won't form up very good.)

This should help get you started. Don't be afraid to use your imagination to get the flavors you might like.

Answer 5

Burgers are my passion, so I'm going to give you my best. I am 1/2 Serbian, and my aunt makes Serbian burgers called "chuftas". You place your raw ground beef in a bowl and add the desired condiments. Then mix them directly into the raw meat, form patties and grill. Everything - even pickle can be included. Or, recreate Max and Erma's "garbage burger" by putting lettace, tomato, grilled onion and mushroom, pickle, guacamole, and marina sauce on your burger.

Answer 6

if you can handle onions... take a light handful of ground meat and shape it into a very flat thin slab(4 inches across or so) then take some finely diced onions and press them onto the upper face of the "burger" and set aside... fashion another paddy of the same size and mush it on top of the 1st "onionized" paddy and make sure you seal the edge all around so the onion cooks inside, steaming the meat tenderly from the inside-out with it's heavenly essence.... if you're grilling it flash cook it for a minute each side on a hot fire... if you're pan grilling or frying, get that pan hot hot hot and sprinkle it with salt and flash fry it no more than a minute each side tops.....yum!!!! spinner

Answer 7

I add a tablespoon of Worcestershire sauce and dry Roast Beef or Steak Seasoning spice to my hamburger meat, to taste. I usually add a good tablespoon.

For ground pork burgers, try the Worcestershire sauce, a tablespoon of soy sauce, one or two cloves of garlic minced very finely, and a quarter cup of grated Parmesan cheese. Serve on toasted onion rolls -- yummy!

Answer 8

Mix a package of dry ranch dressing with the hamburger. If you don't like that taste, try a packet of chili powder or montreal steak seasoning. Pick your poison. Toast them under the broiler until they are a little brown. It's tasty.

Answer 9

Mix dry Lipton Onion Soup mix with the meat before cooking.

Answer 10

I like to cook mine in a bit of Worcheshire Sauce and add pepper, garlic and dried minced onions. Add some pepperjack cheese or any other kind. Yum!