how to make beef burgers?

Answer 1

1. Use Ground chuck ( fat = flavor)
2. mix raw meat with 1 egg and worchester sause
3. add salt, pepper, garlic, onion flakes or soup and crushed red pepper
4. form patties anywhere from ice cream scoop to tennis ball size and form flat. place on plate and deperss the middle by 1/2 inch.
5. grill meat.

Typical condiments include:
mustard, ketchup, mayo
lettuce, tomatoes, red onion
cheese...pepper jack especialy nice

meat doness can be determined by comparison of 'rebound" of the meat.

1. Feel the space between your thumb and index finder.
2. an open hand makes this space " raw"
an close hand is med- rare- med
a fist clenched is well done

Answer 2

All sorts of variations are out there. Add whatever you like - minced onions, BBQ sauce, spices, etc. Form the patty so it is 1/2 to 3/4 inch thick. Too thin and it cooks way too fast; too thick and it falls apart and ends up raw in the middle. Have your skillet at medium heat so the burger chars a little on one side before you flip it over. Once you think it is done, you might add a slice of cheese for just a couple of minutes before putting it on the bread/bun. I like mine almost plain with perhaps a slice of onion. All the mayo, mustard, catsup, relish, tomato, etc. only distract from the taste. If you want all that, serve it with a salad.

Answer 3

For a basic old-fashioned burger, don't use lean ground beef, use regular hamburger meat or maybe 80/20. Add salt and pepper to taste, and just enough milk to make it moist (the milk makes the meat more tender, just don't add too much or it will fall apart). Don't overwork the meat. I like to cook mine in an iron skillet, my husband prefers outdoor grill.

Answer 4

For a more sophisticated burger- try this loaded one!

BBQ Bacon Cheddar Burger
1 lb. ground chuck
1 lb. ground round
2 tsp. black pepper, freshly ground
2 tbsp. garlic salt
8 oz. block of sharp cheddar cheese, coarsely shredded
1 lb. bacon, cooked and crumbled
2 medium Vidalia onions, sliced
1 tbsp. butter
1 bottle of sweet barbecue sauce (of your choice)

Hamburger buns
Lettuce (optional)
Tomato (optional)

1/2 cup Onions
1/4 cup Barbecue sauce for basting

Directions:
Combine ground round, ground chuck, salt and pepper in a large bowl. In another bowl, combine the coarsely shredded sharp cheddar and cooked bacon pieces. Let bacon and cheese mixture sit at room temperature for about 20 minutes to get soft. Then, shape mixture into balls (for however many burgers you would like to make).

Form 2 patties of meat and place one cheese/bacon ball in between them. Pinch the sides together to seal in cheese ball. Gently press formed patty, to spread out cheese ball. Continue until all patties are formed.

Cook burgers on grill over medium flame for about 7 minutes on each side. While burgers are grilling, slice sweet Vidalia onions and saute them in a skillet with 1 tablespoon of butter. Once onions become translucent (about 4 minutes), add some sweet barbecue sauce.

Flip burgers, and baste the cooked side of the patties with the same sweet barbecue sauce used in the onions. After about 7 minutes longer, the burger should be done (these are big thick burgers and may take longer to grill to your liking). Baste again with sweet barbecue sauce before removing from grill. Butter hamburger buns and place on top rack of grill for several minutes, until toasted.

To build burger, take toasted bun, add patty, and top with smothered barbecue onions. You can add tomato or lettuce, if you'd like, but the flavors are great without them

Answer 5

BEEF MUSHROOM BURGERS
Printed from COOKS.COM

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1 lb. hamburger meat
1 can beefy mushroom soup
1/2 pack onion soup mix

Mix hamburger meat and soup mix. Shape hamburger mixture into patties. Season and brown in skillet. Drain grease. Mix soup with 1/2 can water and pour over patties. Simmer about 15 minutes. Serve with rice or noodles.