Burger recipes?

Question

What are some good recipes or tips of making a good, thoroughly-cooked hamburger? I am not talking about recipes with ground beef in them, like hamburger helper--I'm asking about actual burgers.

I have attempted to make burgers on our George Foreman Grill a few times, adding Lipton Onion mix, hamburger seasoning, green peps, etc. to each attempt, but none of those burgers turn out great, like the juicy, scrumptous burgers at some restaurants--what's the deal and what kind of advice & recipes can you provide?

Wow. I am overwhelmed by the amount of responses and recipes that sound tasty! I usually like to choose the best answer, but this is a tough choice. So I'm going to let you guys choose! Thanks for your help!!

Answer 1

finely chopped bacon.....that's the secret.......enjoy

Answer 2

Burgers are best when you cook them very simply and and different flavors in the toppings rather than the actual burger mix. I just take mix the meat with a couple of eggs depending on how much meat you have, and salt and pepper. I really don't like to make burgers on the grill because I find that it dries it out to much. I just make it in a pan on the stove-top until it is well done and caramelized on the outside. Then add some lettuce, tomato, fried onion, pickles, and whatever dressing you like on it, my favorite is ketchup. That always makes a truly juicy and delicious burger. Good luck.

Answer 3

First of all use the better hamburger not the 73% stuff. Next marinate it in some good BBQ sauce not too much as it will then not stay firm, add some salt, pepper and Italian seasoning grill on medium heat and add some BBQ sauce while grilling. If on a stove marinate with teriyaki sauce and Italian seasoning yes a combination that works Make two separate patties and in between put some ham and some cheese put them together bind the edges for a cordon blue burge

Answer 4

Use ground round, it's not as greasy. Mix in the meat: eggs, bread crumbs, salt, pepper, oregano, garlic, finely chopped onion, parmesan cheese, a little bit of tomato paste. Mix it in good - use your hands, act like you're making something out of play-doh. Take a handful and roll it in a ball. Put the ball in the frying pan and take your spatula and flatten it out. Use a non-stick frying pan. How do you know when it's done? Stick a fork in the middle of it and make sure it's not still pink inside. Don't flip it over right away, wait until the meat has adhered to itself, so it doesn't fall apart when you flip it. After you get both sides sturdy, flip back and forth frequently so one side doesn't get burned while you're waiting for it to cook all the way through.

Answer 5

Gyro Burger

Ingredients:
4 (6 ounce) hamburger patties
1/2 cup sour cream
1 garlic clove, peeled
1/2 cup unpeeled cucumbers, chopped
4 medium foldable pita breads or pita pockets
2 plum tomatoes, sliced
1 cup shredded lettuce
1/4 cup feta cheese

Steps:
1. Grill the burgers.

2. Mix sour cream, garlic and cucumber in food processor, till well blended.

3. Cover pita breads with tomatoes, lettuce and drizzle with cucumber sauce.

4. Top each with 1 burger and sprinkle with feta cheese.

5. Cut off one end of the pita bread and make a pocket burger.

6. Just place everything in the pita pocket.

Good luck and enjoy! =)

Answer 6

Dont use the GF grill...I use Lipton Onion Soup Mix and have had nothing but people wanting seconds! It could be the temp it is cooking at ...what is sad is the smaller grills dont allow you to control the heat...get you a grill pan...you can control the heat...what is happening is your cooking too high and losing the juices too fast...hth

Answer 7

Add to the beef one egg, worchestershire sauce and red wine. Make a very thin pattie. Mound some blue cheese on, cover with another very thing patty. Mold into one patty without molesting the meat too much. Make sure to rest the burger or you will get liquid hot magma bleu cheese coming at you.

Answer 8

Always have freash meat! and before you mold them put it in a big bowl and add seasoning salt, pepper, garlic and any others the you favor! then cut the size. and to see if done push a fork or hard item on then and if red drips out they are not done. if none comes out they are perfect. And never have heat to high or to low. Maybe like an 8 or 7

Answer 9

I suggest not to use the George Foreman Grill - it takes a fair bit of the fat out of it, and most restaurants tend to keep it in there, but with low fat meat, etc. Try using a cast iron pan if you have one.

Answer 10

I order to seal int he juices you need to not be pressing and turning the hamburger over and over. leave it to cook on the one side and then flip it over and not press it down. Lower the heat once you geta good crisp and sear on the outside. Don't be tempted to press on it. This only releases all the juices and then you wind up with a tough- tasteless burger.

Answer 11

I like all the recipes that were given and especially Chris, which is like a meat loaf.

You can use your favorite meat loaf recipe to make burgers