I want to make a really good hamburger what should I use?

Question

Im using regular groung meat I want it juicy and flavorful

Answer 1

My best friend's family owns several restaurants in NY, and they've won "Best Burger in NY" a few times. I'll give you the recipe he gave me.

It almost has nothing to do with what you put on the burger. The most important thing is how fresh the ground beef is. Go to you butcher in your local supermarket and ask for day ground or day cut meat. Meat that has been processed the most recently. As meat gets older, it begins to lose flavor. So, the fresher the meat, the better the burger.

If you want to add a little kick, rub some Old Bay seasoning into the patties as you are making them.

Also, when you are cooking the burger, take a metallic bowl and place it over the burger on the flat top/grill. This will trap heat in the bowl and make sure that the burger cooks evenly throughout, rather than cooking from the bottom up, or from the outside in, ensuring a much jucier burger.

Hope this helps!

Answer 2

1st stay away from bags of chemicals like Lipton's soup mixes. Do NOT use salt on the meat before it is cooked. DON"T use meat tenderizer

for 1 lb
Fry a piece of bacon on low.
Peel one clove of garlic and place in with the frying bacon for about 2 minutes. remove and discard - do not crush or chop the clove!!

While the bacon is frying,
DICE (chop into little squares)
1/2 cup of fresh onions (spring onions are the best)
1/4 green fresh peppers (green red and yellow if you like)
1/4 cup of fresh mushrooms

Mix the diced items together and add 1/4 of them to the hamburger meat, with 1 teaspoon of pepper, mix it all together and make patties

BACONS DONE!
remove the bacon and throw the rest of the diced veggies in the pan, they should just sizzle a little. You can remove as much of the bacon drippings as you would like. When the onions begin to caramelize (look see-through) add the burger and cook to taste.

Keep the pan heat low to medium, turn the burger only once if you can help it. If you add cheese wait until the very last second, the heat of the burger will melt it.

Serve on a toasted bun with all the diced stuff on top of the burger.

You can substitute a little cooking oil for the bacon and leave out or add anything you like.

Gosh now I'm hungry

Answer 3

Get fresh ground round but not too lean.(need some fat for flavor)
Then barbecue or pan fry the same day the ground round was produced. Hand form it a little on the thin side-don't make it too thick.
Put it on the grill and cook until blood starts coming to the top of the pattie then turn over and grill the blood shows up on that side.
You are just about done now so cook to your preference at this point. From a safety point of view -especially for the very young or very old make sure the hamburger is brown thru the center.
Try to make the pattie a little larger (sticks out) than the hamburger roll.
The other fixings are up to you.

Answer 4

Onion, Salt, Pepper, A1 Sauce (Sweet & Tangy)

Buy a bottle of dried minced onion so you don't have to deal with the stinky hands. Patty each burger by itself. Mix in the onion, sprinkle of salt and pepper, 1 tsp. A1. Patty LOOSLEY and when the first side is browned, flip ONCE ONLY and IMMEDIATELY press with turner ONCE ONLY. Those two things combined will ensure a juicy yet done burger. I have found putting the salt IN the burger does NOT make it shrink or dry out, it's when you put it on the top and bottom.
Note- you are not going to taste any one of the above ingredients strongly, it just enhances the beef flavor. You said you were using regular ground beef. That is the best, leaner beef like chuck will only make for a drier burger. I am hungry!!!

Answer 5

A great tip is to chop onions very fine and mix it in with the meat along with some steak sauce. The onions liquid won't cook out as easily and will keep it moist along with adding great flavor.

Answer 6

With your ground beef, add 1 egg and 1 slice of bread that was soaked in milk (make sure to squeeze out all the milk before mixing it in with the bread). These will act as binders and will also make your burger moist. Add onions, garlic, salt and pepper to taste. This recipe is tried and tested.

Answer 7

My kids love my hamburgers, here is all you need Worcester sauce, curry powder, pepper and minced garlic, NEVER put salt on an hamburger before it is cooked!! wait until after it is done Salt will shrink and dry up the meat if it is added before you cook it
Sprinkle both sides with the sauce.curry,pepper and garlic just before you cook it. I don't understand why anyone would use worcester sauce on meat after it has been cooked... yuk

Answer 8

I usually put an egg, minced garlic, and onions in burgers. Makes them really good. For it to be juicy leave it on the grill or the stove until it gets done, but don't overcook it.

Answer 9

add a pack of lipton dried onion soup per lb of meat, and a few big dashes of a1 steak sauce, if u add too much sauce and the meat wont hold together u might have to add some breadcrumbs to bind it, people will jock ur burgers so hard, and lots of blk pepper if u like blk pepper

Answer 10

this is what i do with the mince, pretty boring but nice:
an egg, some breadcrumbs (i dont measure stuff i just guess if it looks right) maybe salt and pepper, some fine chopped onion and whatever sauces you like (i use tomato, bbq and worcestshire) u can put in whatever u want really, like herbs or chili or capsicum.. anything!