Best meat in making a burger patty? And recipe for making one scrumptious burger??

Question

My guy's fave is burger. And I'd like to cook him the best burger he tasted ever for our anniv. Please help.

Answer 1

try this one..

APPLE KISSED TURKEY BURGERS

Serves 4
Prep time: 10 minutes
Cook time: 15 minutes

CRISCO® No-Stick Butter Flavor Spray
3/4 pound ground turkey
1/2 cup shredded, peeled red apple
2 green onions, thinly sliced
3/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon apple pie spice *
1/2 cup bottled chili sauce
1/4 cup ketchup
1/2 cup SMUCKER'S® Apple Jelly
4 plain or whole wheat hamburger buns, split (toasted, if desired)
Lettuce (optional)

*Substitute a pinch of cinnamon and a pinch of allspice for apple pie spice, if desired.

Preheat broiler. Spray broiler pan with CRISCO No-Stick Cooking Spray; set aside.

In a large bowl combine turkey, apple, green onions, lemon pepper, salt and apple pie spice. Shape mixture into 4 patties about 3/4-inch thick.

In a small saucepan combine chili sauce, ketchup and apple jelly; cook over medium heat, stirring occasionally while patties cook; cool slightly before serving.

Broil turkey patties about 6 inches from heat for 6 minutes. Turn with slotted spatula; broil for 6 minutes more or until no longer pink in center.

Place lettuce and burgers on bottom halves of buns. Top each with 2 tablespoons sauce. Cover with bun tops. Serve immediately.

Note: The turkey mixture and sauce can be prepared a day in advance and refrigerated, tightly covered. Broil patties and reheat sauce just prior to serving.

Answer 2

Weird...I've never had a hamburger patty fall apart unless the meat is not totally defrosted (which only happens if I'm in a hurry and defrosting in the microwave).. The meat should be at least 20% fat. Any less and it will make a dry burger. It should also be either fresh ground beef or defrosted overnight in the fridge-not in the microwave. If there are any frozen parts it will break up as you cook it. Form the patty firmly, not too thick (3/4" at most) then begin cooking over HIGH heat in a lightly oiled pan to sear both sides to a nice brown. Lower the heat and cook rare to medium. If you cook to well done it will be too dry.You should not need to add anything to the meat to make it hold together if it is fresh ground meat--I never have in the 40 years I've been cooking.

Answer 3

How about a really big one.

Paul Bunyan Burger

2 1/2 pounds lean ground pork
2 teaspoons garlic pepper
1 teaspoon hot pepper sauce
1 round loaf (24-ounce) French or Italian bread, cut in half horizontally
Prepare medium-hot fire in kettle-style grill.
In large bowl mix together pork, garlic pepper and hot pepper sauce. Pat mixture into a round that measures about 11 inches--or one inch larger than your bread.
Carefully place giant burger over hot coals--place burger on a flat baking sheet for transferring to the grill--and grill for about 10 minutes per side. Turn the burger over by sliding in onto a baking sheet, using a second baking sheet to help push it on. Sandwich the burger between the two baking sheets, hold them together and invert the patty. Slide the big burger onto the grill, cooked side up.
When done, slide the burger onto the bottom of the loaf, top with top of loaf and cut into wedges to serve.

Answer 4

The best meat to use is 85% lean because you need some fat to grill them. When I make the patties I add some Liptons Onion soup mix for flavor or some BBQ sauce and then make the patties.

Answer 5

I tried adding a lot of stuff to my burgers, but my hubby and son really like them best when I mix some ground sirloin with ground chuck and then just add a little worcestershire, salt and pepper.

Answer 6

Try ground chuck or other lean ground beef and add a pack of dry ranch dressing mix to it, Pat out as burger (any size you want) and either grill or broil. Juicy and delicious.

Answer 7

I always use ground Turkey and add garlic and diced onions and it makes for a good burger... Cant forget the CHEESE!!

Answer 8

make two thin patties for each burger and tuck in a pat of butter........makes it moist and delicious

i use ground chuck for my burgers

Answer 9

Ground beef with a fat content of 25-30% percent will make it flavorful and juicy.