How to Make Beef Patties With Ground Beef
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10/03/2006
I'm in the procedure of making these burgers now and just wanted to get something cleared upwards. Most everyone knows that the juiciest burgers come from ground beefiness that has a college fat content. If yous use lean beefiness, you're gonna go "meatloaf". eighty% lean and twenty% fat content is pretty much the standard. What percentage of fat exercise you utilize in your recipe? thanks, (they smell really good). I'm grilling them on a Foreman grill which are known for draining off the fat (and the moisture)from most meats.I'1000 waiting...waiting... I'yard amazed,I watched the juices flowing out of the burgers and into the tray and thought "here nosotros go again...hot and dry out ground beef on a bun. For not the commencement time in my life, I was wrong. A very pleasant juicy burger. I wonder which ingredient or combination thereof keeps the juices in? A definite keeper, give thanks you.
07/04/2012
These burgers are meatballs or meatloaf in burger shape and grilled. If a tasty, juicy burger is what y'all're looking for, try this: Add i tbs of Olive Oil to 1 pound of ground beef (I use chuck). Then add 1 tbs Worcestershire, one tsp each of garlic & onion pulverisation, table salt & pepper to gustatory modality. Mix well. Add or subtract any spices you similar, merely make certain you use 1 tbs each of Olive Oil & Worcestershire per pound of ground beef and yous will take the tastiest, juiciest burgers you've ever had!
04/15/2003
The best burgers I ever had. I use regular milk. My friends came over to eat and they just loved them. Will exist making over and over. Thank you Jane.
08/05/2002
I made these yesterday for a barbeque that we had, every unmarried guest told me how great the hamburgers were. I used three lbs of basis beefiness and adapted the recipe accordingly also had to use seasoned bread crumbs because thats what I had on hand. Definely a keeper! Thanks :)
04/11/2003
This recipe was quite good and juicy. I tried this for the first fourth dimension on my in-laws and they loved the burgers. I used garlic powder instead of minced gloves and sauted onions for some extra flavor and the taste was wonderful. Definitely a keeper.
02/16/2010
The secret to a juicy juicy burger is locking the juices in. That means heating the pan or grill to loftier and dropping a room temp raw burger into the pan or onto the grill to get a crust on the burger every bit quickly every bit possible. Melt for 4 min each side for med rare, 4-i/2 to 5 min for med, etc. If yous want to get it juicier you lot tin can use such things as butter, cheeses, milk, foam, etc. Season equally yous please. I dearest garlic, rosemary, minced onion, salt, fresh basis blackness pepper and butter in my burgers just I dearest playing with all kinds of ingredients.
05/19/2003
These are definitely very juicy, and nosotros have made them twice. I will keep this recipe for at present...I am always on the sentinel for a amend burger recipe. These burgers do non knock your socks off gustatory modality-wise but they do beat a plain burger. Next fourth dimension I programme to increase the worcestershire sauce for more flavor.
04/25/2003
This recipe came out GREAT! I actually cooked them on my George Forman Grill because information technology's still too cold to cook outside. The only thing is that they came out kind of smaller than I expected so mayhap I'll add more ground beef next time. It was a hit in my house! Thanks!
04/17/2011
Awesome! These actually were juicy!! I read where everyone complained they lacked flavor. I added some Grill Mates Hamburger Seasoning to ours and flavor wasn't even an issue. For those that mutter most too much leftover evaporated milk, merely freeze the rest in an ice cube tray. When frozen, popular them all in a ziplock purse for later use. Each is about a TBSP.
12/04/2007
Wow, these burgers were VERY juicy, fifty-fifty though I used very low fat meat (96/4). Everyone liked them, and my son said they remind him of meatloaf. Will make again.
07/24/2008
These were so delicious. I didn't have bread crumbs, and so I crushed seasoned Kashi whole wheat crackers instead. I also used only the egg yolk as many other reviewers did. I don't know if information technology fabricated a divergence, really. Too, I added Table salt! I don't know if it was left out of the recipe on purpose, but I couldn't imagine making a hamburger without salt! Other than that, I followed the recipe to a tee. The end result was super-juicy and extremely tasty. I'll be making these again! Annotation: make sure that your garlic is chopped finely enough! I got a chunk of information technology in my burger - made it a little potent. PS. - they were not meatloaf-y at ALL! I despise meatloaf!
12/18/2006
I accept to say that I am a skeptic most hamburger recipes. I take had the conventionalities that a hamburger is a hamburger. Well, I was wrong! This is a great base for a hamburger! Very juicy! I used fresh bread crumbs,egg yolk, worchestershire, i/two tsp. of liquid smoke and I grated about 3/4 of a big onion,evaporated milk, salt, pepper, garlic pulverisation....yumm, yumm. It was great. I would have never thought these unproblematic additions would brand such a groovy hamburger. I even used my indoor grill. Just don't use the actress lean ground beef. That always makes a dry out burger.
07/07/2012
I tried this in spite of the "tastes like meatloaf" reviews and my thinking "looks similar a meatloaf recipe." My hubby idea it sounded cracking, and said he didn't get the difference between meatloaf and hamburgers other than the shape. I followed the recipe exactly. Information technology tastes similar meatloaf - and even my married man had an AH HA moment when he tasted these. It's not so much the seasoning - merely the consistency. Yes these are tender and moist. But to me, "juicy" in a hamburger comes from beefiness fat and (sad to exist indelicate) but beefiness blood - that'south what juicy is. The milk, egg and bread crumbs make this soft and moist - but Non JUICY. Finally having to piece of work the ingredients into the meat immediately means y'all're working the meat more I call up is called for in a good hamburger. You're really toughening the meat up past mixing the ingredients in and aye, the ingredients soften it up - but why not just not work the meat that much and let the natural juiciness come up out? I'd rather put in minimal ingredients, piece of work the meat minimally (break off a clamper and lightly shape information technology) and then add seasonings during or after grilling - that's natural juiciness.
04/09/2003
Pretty yummy burger. Even my skinny, picky eater had 2. Quite a compliment if he likes it. Thank you!
07/28/2011
I love these burgers! I have been making them all summer & everyone always compliments me on how juicey they are! I use milk and I add a TBSP of Emeril'southward Burger Bam Seasoning. To switch it upward I've added sauteed onions to a batch & diced upward jalepenos to another batch. I double the recipe then wrap each burger in press & seal then put them in a freezer bag. Whenever we experience like having a burger, they are fix to go right from the freezer! I am so happy I didn't have to spend the money for a box of burgers that turn into hockey pucks on the grill. These are juicey every fourth dimension! :-)
01/22/2005
This recipe greatly improved our hamburgers. They are now very juicy and delectable. I was a trivial apprehensive nigh trying these because of the "meatloaf on a bun" review. I didn't find these to exist meatloaf-like at all! The recipe could mayhap employ some of your favorite spices, only you will be surprised how the few ingredients in this recipe can turn your ground beefiness into your new favorite, juicy burgers!
08/29/2005
If y'all like MEATLOAF, yous will like this burger. Otherwise, stay abroad!!!
02/xv/2010
This is the manner I have made them for quite awhile and the burgers are always juicey and delicious. I do ane thing differently, instead of breadstuff crumb I employ uncooked oats.
06/12/2008
This is a nifty recipe, made this twice at present. I followed the recipe exactly the kickoff time and it was so juicy (except used regular organic milk). Second fourth dimension fabricated information technology with reg milk once again, and instead of breadcrumbs, used quick oats (healthy stuff), added some garlic pulverization and a nuance of blackness pepper. YUM. My 4 yr old ate it both times, and hubby loves it too, it'southward a keeper. Next time I'll effort to make information technology with ground turkey instead of beef. Tasty. **UPDATE** Been making this recipe since I plant it on the spider web. Husband prefers this way instead of buying frozen patties. I just buy a bulk of grd beef (mix in a little turkey) and make a bunch of homemade patties to freeze. He loves them this way. **UPDATE 12/3/08** It's amend when you lot use fresh garlic cloves instead of the jarred ones. Hubby did notice the departure. I finely ground the oatmeal to resemble bread crumbs. Terminal time I didn't, DH noticed that it was "salubrious". Oops. So now he doesn't know and we're all eating a bit healthier.
02/09/2011
Fantastic! Had only 1lb burger and so I used whole egg instead of iii/4 (what!). Wasn't sure I cooked information technology correct because I NEVER had a burger that tasted like this. It totally melted in my mouth. What accept I been missing all these years. Didn't know hamburger could gustatory modality this adept.
02/15/2010
Basically meatloaf on a bun. Just, yes, moist.
07/11/2011
Very proficient burger! Made these for a family melt out recently and everyone really enjoyed them. I used regular milk instead of evaporated but otherwise followed ingredients/instructions.
06/11/2011
Followed thie recipe pretty closely, I omitted the garlic and cayenne pepper, just doesn't go in a burger for me.From the reviews of information technology being bland I added a shake or two of Old Bay seasoning and a shake of Braggs seasonings. WOW! First of all after I threw them on the grill and let the first side cook for about 5 minutes I opened the hat and there was a puddle of juice on the burger. Yum! Finished them off, threw on some cheese and some grilled onions and this turned out to be ONE OF THE MOST FLAVORFUL BURGERS I'VE EVER HAD! Go Figure! Thanks for the recipe.
05/28/2012
In my opinion, this is a recipe for grilled meatloaf patties. They're delicious
07/01/2008
I seriously dubiousness that I will make these burgers once more. It was basically a meatloaf sandwich.
07/06/2015
The breadstuff crumbs in this recipe threw the gustation of a truthful burger off for me. In fact, this recipe was more than true to a meatloaf. They weren't bad by whatever ways, but non especially outstanding either. The search for the perfect burger continues! Thank you Jane for the submission.
06/26/2011
These were juicy burgers, only none of u.s.a. liked the texture or the flavour. I followed the recipe exactly, simply felt information technology tasted more like a meatball than a burger. I think it was the egg, bread crumbs and fresh garlic that made information technology taste so much similar a meatball. I volition use my regular recipe for burgers in the time to come... simply ground meat formed into patties and sprinkled with common salt and pepper.
07/04/2012
Had to abound upwardly eating hamburgars that were cut with bread crumbs or crackers, SORRY !!! It sucked then and it sucks now. Endeavor once again.
06/15/2008
Ok, first off I used lean turkey meat and I followed the recommendations of others to utilise 1T Sour Foam and 2T regular milk instead of the Evaporated milk. Everything else was as written in recipe and WOWOWOWOWOWOWOWOWOW!!!! Human being, party in your oral cavity. THis is my new fave burger and I am not fifty-fifty a turkey burger lover. (I used turkey for the guests I was serving) Summit this with a slice of Havarti or other white cheese and toast your buns on the grill. This is going in the forever box! Juicy, so juicy I did not recall it would concur upward well on the grill, merely information technology did. Melt turkey burgers slow, helps them stay moist. Turkey does not tolerate a hot fast sear like beef does. Mmmmmm I am notwithstanding full and just talking virtually information technology makes my mouth water for leftovers tomorrow. Thank you for the simple yet surprisingly yummy recipe. *Does not sense of taste similar meatloaf at all, in my opinion.
06/12/2012
Super skilful!!
07/31/2013
OK, beginning I will repent as I did Non brand it every bit is, simply made some changes based on other reviews, that being used 2 slices of bread with crusts cutting off and 2 egg yolks, ii TB olive oil, 3-4 TB milk (I didn't utilize evaporated based on other reviews thought information technology would exist fine), and ii TB barbecue sauce. Used ii TB Worcestershire. I did use ii pounds of 90% lean beef, thus the reason I used the olive oil. Hither was my merely trouble, I thought I was calculation too much seasoning.Wrong! I was way too light on seasonings. I volition definitely add together minced or grated or finely chopped onion side by side fourth dimension. Will use ii cloves of garlic, forth with garlic pulverisation, onion pulverisation, flavor salt, salt and pepper. What I will say most the result I got is that they were Mode better than the hockey pucks that mostly come off the grill. My husband just said "whoa" as a slew of juice came out of his 2nd burger! I may increment olive oil or milk adjacent fourth dimension. All I know is that this is definitely worth trying, adjust to your sense of taste, season at volition and enjoy. The 2 pounds made 6 large 3/iv inch thick burgers that completely filled the buttered toasted buns. I put in my indentation (thank you), and cooked them for 4 minutes each side, and so added cheese, covered with foil, counted to xxx and turned off the heat and removed them to rest while I toasted the buns. Burgers generally have been a turn off for me as I have a real problem with stomach aches from dry meats, esp. beef. I actually await forwards to our next attempt.
06/30/2012
Too much 'filler' for our taste. We didn't care for the season/texture the staff of life crumbs and eggs gave the burgers. For supper juicy burgers without compromising the texture, endeavor grating some onion into the ground beefiness and adding a few splashes of V8.
04/23/2009
I always use 85/15 hamburger with corking burgers on the grill. I for the life of me do not know what made me attempt this recipe tasted like meat loaf. Would not make again
09/09/2013
I don't intendance for "meatloaf" add-ins to my burgers. I concord with CookinLovin: "These burgers are meatballs or meatloaf in burger shape and grilled. If a tasty, juicy burger is what y'all're looking for, try this: Add 1 tbs of Olive Oil to 1 pound of ground beef (I use chuck). So add 1 tbs Worcestershire, 1 tsp each of garlic & onion powder, table salt & pepper to taste. Mix well. Add together or subtract any spices yous like, but make sure you utilize 1 tbs each of Olive Oil & Worcestershire per pound of ground beefiness and you will have the tastiest, juiciest burgers you've ever had!" Instead of garlic & onion powders, though, I utilise fresh grated using my zester/rasper; since the add-ins keep cracking moisture in the meat, I unremarkably utilise a tad less Worcestershire, as I don't want "wooster sauce" to exist the dominant season. YUM!
04/12/2010
i love this recipe. i altered it a little bit by using regular milk, and seasoned bread crumbs. truthfully, i think its the milk that makes the hamburger so juicy. after i grilled these hamburgers on my charcoal grill, i thought they looked a little dry from the smoking and maybe a fiddling over done. but they were and then juicy that my girlfriend didn't call back they were done. and so i turned on the lite, and showed her the heart of the burgers, and they were not even pink! they were fully cooked, and as juicy and a medium hamburger! i also used a few of my ain spices to brand information technology a piffling scrap more than bold. NOTE:Switch the amount of milk and Worcestershire...3TBS Worcestershire, 2 TBS of milk...
05/01/2011
Pretty good "no frills" burger! My hubs is e'er joking with me because I never desire manifestly burgers (I like interesting ones...). Although not 100% "patently," these were a happy compromise we could both concur on. And while not the juciest burger I've ever had, these were quite moist yet. I think I'll continue my search for the perfect burger, but in the meantime, this will do. Served on seeded kaiser rolls, topped with applewood smoked salary, Tilamook cheddar, lettuce, tomato, sweet onion & katsup / mustard. Kettle chips and root beer floats completed our fun meal! Thank you for sharing, Jane! :-)
02/xi/2011
equally suggested by other reviewers, I used bread slices soaked in milk. I used 1 lb ground beef, 2 slices bread. Turned out great. I added onion. I sauted the onion offset on a pan until slightly charred and so mix it with the other ingredients. Just personal preference with the onion. Used it on slider buns and fabricated patties smaller. Married man, 5 and vii year old boys liked it. Fabricated it 2 weeks ago, will exist making it once more later on today.
01/06/2011
These burgers were delicious!!! Made them for dinner and my entire family was complimenting me for groovy hamburgers. Followed recipe as is simply added some garlic salt too. I was a bit skeptical about using evaporated milk just glad I did. Something nigh all the ingredients together makes the best burgers ever. Making again tomorrow(per family unit's request) LOL
04/30/2012
I prepped these burgers and so headed to the lake for a few hours when I came back hubby had grilled these upward and said "Those were nifty burgers and really Juicy" LOL so I estimate they passed the test. Even my common cold burger was however juicy. Dandy recipe! I used 3 lbs ground beef, two egg yolks, 3 handfuls of Italian bread crumbs, 1/4 c milk,3 T Worcestershire, iii cloves garlic i T onion pulverisation. They were just the burger I was hoping for.
05/24/2007
Taste was okay- just as well much like meatloaf.
01/29/2011
These were actually good - I cut the recipe down to 4 burgers but nonetheless used the total egg. Very juicy and moist. Hubby liked them even after putting up a fuss about "changing regular burgers" :)
06/07/2011
These are really tasty and juicy! I've made these many times now. This is my get-to recipe for hamburgers. I accept substituted whole milk for the evaporated milk and have non really noticed a difference in how they turn out.
04/05/2010
These were indeed very juicy. I fabricated them exactly as the recipe called for. I had no trouble with them falling autonomously (as I usually do with other burgers). I was a little afraid they would gustation 'meatloafy' since they had breadcrumbs in them, only they didn't. A prissy flavor of a good ole' american hamburger. Nothing fancy, just pure goodness!
06/22/2011
J U I C Y, Simply the fashion I like it....thanks for sharing!!!!
09/04/2006
These burgers definitely are THE moistest, juiciest I have ever fabricated (must be the evaporated milk?). My grill tends to quickly turn everything to a hockey puck, and so I needed something up to the challenge, and these delivered. Based on feedback from other testers, I did brand some changes - for 4lbs of beef, I added about i/three cup of FRESH bread crumbs (food processed a stale hamburger bun), ii egg yolks only, 2 TBS stale parsley flakes for color (fresh likewise pungent), and virtually iii/four cup of finely minced onion for extra moisture. They got rave reviews at my labor day bbq and were not at all meatloaf-y! Just other change I will make next fourth dimension is to really amp upwards the seasonings. They somehow become lost in this recipe.
06/25/2013
I served this for my girl's first altogether. Her aunt, (my sis) was in that location and said "that burger is sooooo good!" It was very juicy and full of flavour; not at all similar "meatloaf" like other reviewers have said. I did not practise annihilation to devious from the recipe other than eyeballing the worcheshire meaasurement because I was too lazy to get a measuring spoon. As well, nosotros like worcheshire sauce.... and then... I might take added more. I was concerned that ane of the batches I made would fall autonomously considering it seemed so "wet" when I made the patties. Nonetheless, information technology held together fine. I did put the burgers into the refrigerator for 14 hours before grilling... (I fabricated the patties in accelerate to save time the side by side day... information technology wasn't done intentially to raise annihilation).
xi/26/2011
Killer Hamburger, but added some onion, a lilliputian seasoning table salt, and grilled. I also mixed a niggling liquid smoke with the Worcestershire sauce. Best burger I have ever made for myself. Juicy and tasty.
07/05/2011
Very adept burger, doubled the recipe and used 4 slices of bread soaked in the milk instead of the crumbs.
12/18/2010
use two slices of staff of life soaked in milk
04/23/2013
Although I tweaked the recipe a little as far equally seasoning, I followed the recipe. The burgers were juicy...unfortunately information technology is a little meatloafy and I did not intendance for the mushy texture.
04/10/2003
These are really good!
06/13/2005
I made a huge batch of these due to having lots of ground beef. I also used 2% milk and it worked well. I had plenty left over and fabricated a meatloaf which was also delicious. The meat holds together well - especially if you pack it down hard. This has become my principal burger recipe.
04/29/2003
I thpught this recipe was ok. My husband is a fan of hamburgers I am not. I made these one night and he thought they were good but a bit banal. I might make these once again but with more spices adjacent time.
06/10/2011
I fabricated this tonight and information technology was pretty good! I didn't utilize as much as much breadcrumb as the recipe called for...only one/ii a cup. I was worried about some of the complaints of the "meatloaf" texture. Everything else stayed the same tho. Maybe an extra compression of salt.
07/12/2011
This was very definitely moist and juicy but the flavor was off. I think I'll reduce the bread crumbs next time or effort crackers instead, the breadcrumb taste is over powering the ground beef. Recipe worth keeping only needs some tinkering with.
05/16/2015
This recipe is awesome only with these changes: paprika instead of cayenne and some garlic powder, black pepper and onion pulverisation. Italian bread crumbs. regular whole milk instead of condensed. With this, the burgers were awesome!!! Nosotros couldn't wait for them to become done... they smelled so skilful and tasted even better!
05/28/2011
To add together information technology up a notch try using one slice of white breadstuff, with crust removed, and bread diced into i/2" cubes. This is practiced for 11/2lbs of meat. Add 2Tbs of reg.milk, brew together. It forms a paste, the add S&P, a crushed clove of garlic, (use garlic printing),and add together 2 Tsp A-i sauce. Mix it up, works best if you utilise your easily and evenly mix in the staff of life paste mixture. Carve up into fourths, shape, printing and flatten burgers with your hands. Place on tray then brand a divet in the centre of each burger. This stops the burger from puffing upwardly during grilling. Cook 4 mins on each side. If you add together a slice of cheese, in the final minute of cooking, identify the cheese on top of the pattie, and use a foil pie tin or something like that to cover the pattie. Cook for a minute and the cheese will exist bubbly and slightly gilt. Always preheat/toast a dainty soft bun and you'll see how juicy and tasty this turns out to be. Add together your own fixings. Information technology's and so yummy!
12/nineteen/2010
very juicy, merely also quite bland. Side by side time we make them we'll add more seasoning to it.
03/twenty/2010
its ok if yous like meatloaf
11/08/2010
These were pretty skilful. I e'er brand the recipe exactly as written before adding a review so that it will reflect the bodily recipe. Having said that... I didn't detect them all that juicy. The burgers I usually brand are much juicier than this, but the season was pretty good. I think in that location was far besides much garlic. Once clove would take been plenty. Adjacent time I would omit the breadcrumbs to brand them juicier and go low-cal on the garlic.
01/04/2011
This was really really easy and really good. I cut the recipe in one-half, merely I even so used the whole egg. Information technology was easy to make, and really fun to eat. I also didn't used cayenne pepper, I used Pappy's seasoning, and information technology was still awesome.
02/15/2010
I fix my burgers like this. But I use the Italian bread crumbs and they come out moist and absolutely delicious! I gave the recipe 5 stars, but I'd take to change it to 4-1/2 with evidently staff of life crumbs.
03/sixteen/2015
I made these burgers with the original recipe the get-go time and they were skillful, just needed salt. The second time I made them I cut the recipe in one-half, omitted the cayenne (not anybody wanted it),added 1/ii tsp of salt, shook in some garlic powder, and added liquid hickory smoke. I also used real staff of life crumbs that I go on in the freezer.( I food procedure heals of bread and toss in freezer. These are great for burgers and meatloaf. Keeps the meat moist, different dry out breadcrumbs!) I used lean ground beef, and then I added a little canola oil when mixing the beefiness. I also used skim milk. I requite the original recipe (that I did try considering I don't believe in rating a recipe if you don't employ the original submitted recipe) iv stars. Proficient base recipe, but as with all recipes, we can adjust to our own taste :)
05/27/2011
These burgers are really slap-up. I own a eating place and made these burgers to sell. These burgers are selling like hot cakes, my customers comment on how much they honey my new hamburgers. I practice them many unlike ways, quarter pounders, blimp half pounders, also apply sliced smoked back salary on them. Word has gotten around, can't believe how my sales have grown because of these burgers. Thank Y'all
01/04/2011
These were tender, juicy and flovorful. I merely had one lb of ground chuck and Nosotros didn't have staff of life crumbs and evaporated milk, so I soaked 1 slice of bread in milk until soggy, mushed it upwards with a fork, and used that. We added some steak seasoning like we usually put on steaks. Cooked on george foreman grill. Made iv burgers with splendid flavour. Thank you for the recipe!
09/18/2012
Excellent! My boyfriend (who is very picky and knows good food) said information technology was the best burger he'south tasted. I used Aberdeen Angus beef which helped as well.
09/xxx/2010
The burgers fell apart, had to near burn down them just to be able to turn them on the grill. The taste was OK. Not worth the frustration of having the burgers fall apart.
07/31/2012
Pretty expert. I use 1lb ground beef, 1 egg, 1/4c and 2 tbl dry out staff of life crumbs, one/8 t cayenne, 1 garlic, (all of that the same as reducing the recipe for 4 servings) simply, I modify the rest to 1 tbl reg milk, ane 1/2 tea worcestershire sauce, and 1 tbl hickory bbq sauce. The starting time time I made the recipe as written and information technology was just also much worcestershire sauce for my sense of taste. Took some of the second batch of burgers with the changes to my husbands golf buddies and they raved saying best they ever had!! Thanks!!
08/31/2008
I absolutely did not like this recipe. It had such a weird taste, perhaps from the evaporated milk. My husband and my male parent weren't impressed either.
03/04/2003
Pretty good and tasty burgers! They really were moist on the inside. I omitted the cayenne pepper (much likewise spicy for me) and it was kind of bland. Adjacent time I'll add together some seasoning to it before I melt them in place of the cayenne.
07/05/2013
I have used this recipe literally dozens of times. I refuse to buy shop purchased frozen burgers anymore. I use this and just this for burgers. Apply the recipe equally is. Couldn't recommend highly enough!
07/24/2011
Nosotros did not like the flavor or texture, sorry. Thanks for sharing.
02/07/2010
We really like the flavor of these burgers, the only thing I have found with them is they fall apart during cooking. I recollect when I brand once again I volition add an extra egg.
03/06/2007
I must say this was an excellent hamburger! Very moist and juicy and full of flavor! My family loved them!
07/27/2011
Fantastic!!!!!! Follow meat recipe but equally written. We employ Buffalo burger when we make burgers. While on the barbeque, we topped the burger with slices of Horseradish Cheddar cheese and ruddy onion and heated until cheese melted. At the same time spread butter on bun and toast the bun on the barbeque. This is an easy fantastic recipe!!!! 3rd fourth dimension making this recipe and WOW it is always a hit!!!!!!!
05/29/2011
I made these final dark and they were succulent! I used 1 lb deer burger and 1 lb eighty% ground beef (bec. that is what I had on manus). I added but the egg yolk as another reviewer mentioned and a slice and a half of torn up stale breadstuff. They turned out perfect. I added only a sprinkling of salt and pepper to each patty before putting them on the grill. Will definitely make these again!
02/27/2011
Not certain exactly what it is that makes these and so juicy but they are delicious! I've fried them and grilled them outdoors and both methods produced one great burger!!
03/23/2012
I didn't utilize the cayenne, worcestershire sauce. I used regular milk instead of evaporated. They were very expert! I used seasoned salt, garlic powder, onion powder, and McCormick grill mates- Montreal steak seasoning.
07/26/2011
I followed this recipe equally written, only substituting whole milk for evaporated. It was okay, but naught particularly special.
05/27/2008
I only made this for dinner this evening using 1 pound of beef so i cutting everything else in half. It was juicy, hearty and filling. My boyfriend who never gets excited about annihilation I make loved this. I used ritz crackers crusade i was out of breadstuff. I had roasted garlic cloves in a jar so I used 2 of thoose. I used iii reviewers suggestions. one) Dont take evaporated milk then substitute westward/ 1tblsp sour cream & 2 tblsp milk per 2 pounds beef. 2) make thin patties and place cheese in middle and seal on edges (mmm i used velveeta dont printing downwards hard on burgers or chz volition come up out). 3)Final but not least just use the yolk of the egg because the whites will only add together h2o. My burgers had perfect texture. I cooked theese on low rut on the stove covering occasionaly and only flipping twice. I always use butter and a touch of garlic butter and toast buns on stove top. Great recipe. Ill never make a plain burger again.
11/09/2010
Merely evaporated milk just for this is a hurting, merely they're so good!
09/03/2012
with a piddling over iii pounds of footing beef, I added a cup of bread crumbs. I as well used regular milk and nearly a quarter cup of oil plus chopped onions and cilantro, salt and pepper. IT WAS BANGIN.
01/27/2012
I used 80% lean, xx% fat ground beef and it came out perfect. The get-go time I tried this recipe, I used 93% lean, seven% fat and information technology came out like meatloafy texture. A piece of bread soaked in a few drops of milk instead of dry bread crumbs. Squeeze the breadstuff gently to get rid of excessive milk (regular milk is perfectly fine) before you put it in the meat mixture. I too added a tiny compression of garlic pulverisation and grated half of an onion. Onion powder would work besides I suppose. I but think the juice from onion gives more flavor. Cooked information technology on a skillet for about 5-vi minutes on each side. So heavenly juicy. I will never look for another hamburger recipe. Give thanks you Jane!
03/13/2010
Yum! These were wonderful. I used lean ground beef 97/3 and they still turned out juicy. Thank you.
08/01/2011
So expert! The perfect burger, finally!
05/31/2011
I hate to write a bad review, just I do have to say, I did not like this at all. Non sure what happened or mayhap I did something incorrect. I used regular milk like other reviewers and since I didn't have cayenne pepper, I decided to brush some hot sauce on the burgers while grilling. These came out rather dry and tasteless. I used 85/xv ground beefiness thinking that would make for juicier burgers, but this was simply dry and banal. I normally use 93/7 beef with salt, pepper, and Worcestershire sauce, and those turn out much more tasty and juicy than this recipe did. I'll keep searching for different recipes, as I volition probably not be making this once again.
02/fifteen/2010
***Gluten gratuitous/Casein complimentary modifications*** One of my children is on the gfcf diet, so I adapt all receipes for family unit meals to exist gfcf (and truth be told, almost of the receipes taste better that mode). 1. Substitute Mimic Creme, unsweetened, for the evaporated milk. 2. Substitute Braggs Liquid Animos for the Worcestershire sauce. iii. Substitute any gfcf breadcrumbs for the gluten filled ones! If I use a baking/frying coating, I just use almost 1/4 cup of it. My family LOVES these burgers. They are full of season, smell wonderful while cooking, and are very moist. They too make wonderful leftovers and are just as tasty the side by side day. It's not often that I find a hamburger that tastes good also when reheated. This receipe ROCKS in our house!
03/30/2011
Was very skeptical reading this merely loved the reviews and so decided to requite it a try. I too used 1 Tbs. Worcestershire sauce and ane Tbs. Soy Sauce. Used flavored panko bread crumbs. DIdn't accept whatever evaporated milk so substituted fat gratis half and half. Didn't baste at all with barbeque sauce simply sauteed some mushrooms and onions and served these on top. This was unbelievable. I've been making hamburgers for a lot of years and have never had them come out as flavorful or equally juicy as this. Felt like this was a "special" dinner rather than a quick weeknight meal...that's how good they were. Thanks so much for such a great recipe.
06/04/2011
Made these memorial 24-hour interval and they were absolutely fantastic! Loved them so much that we've fabricated more since then. I call up I've institute the burger recipe to stick with for proficient!
05/23/2003
Made very good and juicy burgers but non a new arroyo.I sprinkled a few drops of liquid smoke on tiptop of each burger earlier barbecueing,added a little hot sauce to the mixed hamburger, and cutting back on the worcestershire sauce. I love juicy hamburgers!!
09/04/2014
This recipe is brilliant! Only like few of the commenters I used 3 slices of staff of life. But instead of soaking them in milk, I buzzed them up in my food processor for five seconds. Another matter I did, merely like a few others, I used simply the egg yolk and not an entire egg. Egg white actually does add together water to the meat, which in plow can cause the "meatloaf event". However, a very important note is that the recipe calls for no table salt. Every bit almost chefs know, calculation common salt to the meat during mixing all the ingredients can prove to exist disastrous, as salt soaks up moisture. Therefore, right before placing the patties on the grill, I generously seasoned both the sides of each patty with salt and pepper. In result, they turned out perfectly seasoned, and insanely juicy! This is not "1-of-the", this recipe IS the best burger I have ever made!
06/xiii/2003
They certainly are juicy, but could use a bit more than flavor. Next fourth dimension I am adding some onion soup mix.
12/30/2009
FANTASTIC recipe for burgers! I didn't accept the evaporated milk, so I used Phenomenon Whip and I added two Tbs of Grillmates hamburger seasoning. I broiled them and they were Swell! I've already shared this recipe with all my friends...it will get a "standard" in our home! Thank you!
xi/09/2010
Yummy !
05/26/2003
If y'all similar meatloaf on a bun, then you would like this recipe more than we did.
06/12/2014
I didn't have staff of life crumbs or evaporated milk and so I used ritz crackers , 2% milk and a spoonful of nonfat plain yogurt. These were perfect.
02/24/2015
I am currently shoving my face with the burgers. THEY ARE SO Skillful OH MY GOODNESS. haha. I'one thousand a college student, living on my own- and so this piece of cake, simple recipe was absolutely perfect! I rarely ever requite recipes feedback, but I actually joined this website, just to review them. I did make two changes though- I used regular milk (instead of evaporated milk- because I forgot to become information technology at the grocery store) and I added a total onion to the meat mixture. This recipe is so incredible! I'll definitely be making it again!
09/01/2004
These are the absolute all-time hamburgers you'll ever eat, and they're and so moist! They are fifty-fifty better if you butter the top bun and put mustard on the bottom. Then put them on the grill to toast them. They really are great!
05/17/2010
amazing
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Source: https://www.allrecipes.com/recipe/49404/juiciest-hamburgers-ever/
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