where can i find a good hamburger recipe?

Answer 1

You don't need one - just use the best mince you can get. Add some herbs and/or chopped onion if you like, and then add some lightly whisked egg to bind it all together before frying gently or grilling - your choice.

Answer 2

One massively important thing here :

Are you from the US or Britain?

Because.. the mince you buy in the UK from most supermarkets doesn't have enough fat to make a good burger and isn't minced enough. That's the price we pay for a health conscious society. Lean meat is fashionable.

For a good burger :

Get a butcher to mince a nice bit of slightly fatty steak (rump, popeseye or ribeye - more flavour than sirloin or fillet). Get him to mince it 3 to 4 times.

You need the fat to keep it moist and hold its shape.

Essentially you just want to season that and use a beefburger press or manually shape them. If the beef is perfect there's no need for anything else.

If you need to bind it then do this :

Mix a bowl of fresh breadcrumbs with some milk and leave to soak for 10 mins - it'll look like porridge.

Add a tablespoon or two of that along with an egg and some finely chopped onion (brunoise) to bind the meat.

Shallow fry for say 5-6 minutes a side depending on thickness (we're talking a good 1/2 to 3/4 inch or more) - don't move them around the pan or press down on them, just let them cook.

As with all meat, leave to rest for a few minutes before putting in a bun - let the meat relax and release any excess juice.

They'll taste and feel amazingly moist and meltingly nice (comparable to a perfect McDonalds burger - if there is such a thing).

*edit

I was actually taught that in first year at Catering College and doubted the theory until we had to make them for a lesson - we manually minced the meat for a 5th time after adding the onion, egg and breadcrumb mix and the end result was fantastic.

12 of us left at lunchtime with the most amazing quaterpounders I've ever had in my life. Never had one that stood up to it since.

Answer 3

The recipe:

1 lb hamburger meat
2 heaping tablespoons of chopped fresh rosemary leaves (not the stem)
2 Tbsp A1 sauce
Salt and pepper to taste (perhaps half a teaspoon of each).

Buns
Lettuce
Tomatoes, sliced
Onions, sliced
Avocado, peeled, pitted and sliced
Mayonaise, ketchup, mustard

Mix the rosemary and A1 sauce into the hamburger meat, distributing evenly. Add salt and fresh ground pepper. Form out the hamburger patties. If the meat is low-fat, you may want to add some grapeseed oil or olive oil to the mixture, or after the patties are made (but before cooked), rub some oil over them. Place on a hot grill or grill pan. If you are indoors with a grill pan, be sure to use your stove fan. If on grill pan, lower the heat to medium high. Grill on one side until you can see the juice begin to run at the surface. Flip over and grill on the other side, again until you can see some juice coming through. If you wish, grill the buns on remaining grill surface. Onions can be either served fresh with the hamburger or sautéed a little in olive oil.

Serve burgers with lettuce, tomatoes, onions, avocado, mayo, ketchup, and or mustard. (For the low-carb version skip the bun.)

Serves 3 to 4.

Answer 4

1/2 pound of lean ground beef
1/2 pound of ground sausage
3 strips of bacon
2 T minced fresh marjoram
2 T minced fresh sage
4 cloves garlic minced
½ roasted red bell pepper finely chopped
salt & pepper to taste
Provolone cheese




Heat up the grill on high.

Cook bacon till crisp and then chop up into small pieces.

In a large bowl, combine the first 7 ingredients and form into patties. Salt & pepper both sides to taste.

Put patties on the grill and cook for 3 minutes on one side, then turn over and cook till done, add cheese after burger is cooked thru.

makes 5 - 6


Here's a delicious Mexican burger recipe with lean ground beef and pepper Jack cheese.
INGREDIENTS:
1 1/4 to 1 1/2 pounds ground beef
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
4 slices Monterey Jack cheese with hot chile peppers
PREPARATION:
Combine ground beef with seasonings; form into 8 patties, each about 1/4-inch thick. Place cheese slices (cut to fit so edges of burgers may be pressed together) in center of 4 of the patties; cover cheese with remaining patties and press edges together.


enjoy!

Answer 5

LIPTON ONION BURGERS

1 envelope Lipton ® Recipe Secrets ® Onion Soup Mix
2 lbs. ground beef
1/2 cup water

1. In large bowl, combine all ingredients; shape into 8 patties.

2. Grill or broil until done.


www.foodtv.com - especially hamburger recipes by Paula Dean
click on the 2nd link below for all recipes

Answer 6

Here's how i make my husbands and he loves them! Start off by mixing some finely chopped onion , salt and pepper into the hamburg then shape into your patties put in the skillet that is already warming on low/med. with alittle bit of veg. oil in the skillet. Before the burgers are finished cooking , spoon some A1 sauce on them, after you flip them , do the same to the other side. Put your choice of cheese on top and cover till cheese melts! He says they are the best he has ever eaten.....ENJOY!

Answer 7

Easy

Chop one small onion into v small cubes and put in to a bowl with your minced beef. Drop in the yolk of one egg, squirt in a little tomato ketchup (not too much) and some tobasco sauce if you want to give it a bit of a kick. Add a handful of breadcrumbs to bind together. Now season with a bit of salt and pepper (you can throw in some parsley too for flavour).

Now get in with your hands and mix the whole lot together and then shape into burgers of any size and thickness you want.

This also works for pork (add a little cider or chopped apple), chicken (add tarragon), lamb (add fresh mint). Make sure, particularly with chicken and pork that the burgers are cooked thouroughly (a bit of pink in a lamb or beef burger is great tho)!

Happy barbecue!

Answer 8

Beef and Bacon Burgers:

6 tablespoons fat-skimmed chicken broth
2 tablespoons mustard seeds
1 pound ground lean beef
1/4 cup fine dried bread crumbs
1 large egg
1/2 teaspoon salt
4 bacon slices (about 4 oz. total)
4 ounces münster cheese, thinly sliced
4 hamburger buns or rolls (4 in. wide), cut in half horizontally
About 2 tablespoons mayonnaise
Horseradish slaw (recipe below)

1. In a small microwave-safe bowl or glass measuring cup, combine 2 tablespoons chicken broth and mustard seeds. Heat in a microwave oven on full power (100%) until bubbling, 15 to 30 seconds. Pour into a large bowl and add remaining 1/4 cup broth.

2. Add ground beef, bread crumbs, egg, and salt; mix well.

3. Divide beef mixture into four equal portions; shape each into an evenly thick 4-inch-wide round. Wrap a slice of bacon snugly in a ring around edge of each patty, overlapping ends and securing with a toothpick. If making ahead, lay patties in a single layer on a plate, cover airtight, and chill up to 1 day.

4. Lay beef patties on a lightly oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); cover barbecue and open vents. Cook patties until browned on the bottom, 4 to 6 minutes. Turn with a wide spatula and continue to cook until patties feel firm when pressed and are no longer pink in the center (cut to test), 4 to 7 minutes longer. Cover meat evenly with cheese and lay buns, cut side down, on grill; cover and cook until cheese is melted and buns are toasted, 2 to 3 minutes.

5. Spread toasted sides of each bun with mayonnaise. Set a beef patty on each bun bottom. Pull out toothpicks and discard. Top each with horseradish slaw and cover with bun top.

Horseradish slaw: In a blender or in a bowl with a fork, mix 1/4 cup cream cheese or Neufchâtel (light cream) cheese with 3 tablespoons fat-skimmed chicken broth, 2 tablespoons prepared horseradish, and 1 tablespoon lemon juice. In a bowl, mix horseradish dressing with 3 cups finely shredded cabbage (8 oz.; sometimes labeled angel hair), 1 tablespoon minced onion, and salt and pepper to taste. If making ahead, cover and chill up to 1 day; mix before serving. Makes 1 1/2 cups.

Yield: Makes 4 servings

Answer 9

Burger King!

Answer 10

http://www.bbcgoodfood.com/search.do?keywords=burger&searchType=recipes&cooktime=&cuisine=&course=&calorieRange=&occasion=&chef=&diet=&servings=&pager.offset=0

14 burger recipes for you from bbcgoodfood.. all easily made - i've tried 3 myself. Chilli burger is particular good.