What Can I Add to My Ground Beef to Make My Hamburger Patties Very Flavorful
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10/03/2006
I'm in the process 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 higher fat content. If you apply lean beef, you're gonna get "meatloaf". 80% lean and 20% fat content is pretty much the standard. What percentage of fat practice you use in your recipe? cheers, (they smell really expert). I'chiliad grilling them on a Foreman grill which are known for draining off the fat (and the moisture)from most meats.I'g waiting...waiting... I'm amazed,I watched the juices flowing out of the burgers and into the tray and thought "hither nosotros go over again...hot and dry ground beef on a bun. For not the first 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, thanks.
07/04/2012
These burgers are meatballs or meatloaf in burger shape and grilled. If a tasty, juicy burger is what you're looking for, try this: Add together 1 tbs of Olive Oil to i pound of ground beef (I utilise chuck). Then add 1 tbs Worcestershire, ane tsp each of garlic & onion pulverization, salt & pepper to taste. Mix well. Add or subtract any spices yous similar, but make sure yous employ 1 tbs each of Olive Oil & Worcestershire per pound of ground beef and you will accept the tastiest, juiciest burgers yous'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. Thanks Jane.
08/05/2002
I fabricated these yesterday for a barbeque that we had, every single guest told me how slap-up the hamburgers were. I used 3 lbs of ground beef and adjusted the recipe accordingly also had to use seasoned bread crumbs because thats what I had on hand. Definely a keeper! Thanks :)
04/eleven/2003
This recipe was quite good and juicy. I tried this for the first time on my in-laws and they loved the burgers. I used garlic pulverization instead of minced gloves and sauted onions for some extra flavor and the taste was wonderful. Definitely a keeper.
02/16/2010
The hush-hush to a juicy juicy burger is locking the juices in. That ways 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 equally quickly as possible. Melt for 4 min each side for med rare, 4-ane/2 to 5 min for med, etc. If you want to get it juicier y'all can use such things equally butter, cheeses, milk, cream, etc. Flavour equally you please. I love garlic, rosemary, minced onion, salt, fresh ground black pepper and butter in my burgers simply I love playing with all kinds of ingredients.
05/19/2003
These are definitely very juicy, and nosotros accept made them twice. I volition proceed this recipe for now...I am always on the watch for a better burger recipe. These burgers practise not knock your socks off taste-wise but they do beat a patently burger. Side by side fourth dimension I plan to increase the worcestershire sauce for more season.
04/25/2003
This recipe came out GREAT! I actually cooked them on my George Forman Grill considering it's still too common cold to cook exterior. The only thing is that they came out kind of smaller than I expected and then maybe I'll add together more ground beef next time. It was a hitting in my house! Thank you!
04/17/2011
Crawly! These really 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 complain about also much leftover evaporated milk, just freeze the rest in an ice cube tray. When frozen, popular them all in a ziplock bag for subsequently use. Each is most a TBSP.
12/04/2007
Wow, these burgers were VERY juicy, even though I used very low fat meat (96/4). Everyone liked them, and my son said they remind him of meatloaf. Will brand once more.
07/24/2008
These were and then delicious. I didn't accept breadstuff crumbs, 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 it made a difference, really. Likewise, I added SALT! I don't know if it was left out of the recipe on purpose, but I couldn't imagine making a hamburger without table 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 once again! Note: make sure that your garlic is chopped finely enough! I got a clamper of it in my burger - made it a fiddling potent. PS. - they were not meatloaf-y at ALL! I despise meatloaf!
12/xviii/2006
I take to say that I am a skeptic near hamburger recipes. I have had the belief that a hamburger is a hamburger. Well, I was wrong! This is a neat base for a hamburger! Very juicy! I used fresh bread crumbs,egg yolk, worchestershire, 1/2 tsp. of liquid smoke and I grated about 3/four of a large onion,evaporated milk, common salt, pepper, garlic powder....yumm, yumm. It was swell. I would take never thought these elementary additions would make such a peachy hamburger. I even used my indoor grill. Simply 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 similar meatloaf" reviews and my thinking "looks like a meatloaf recipe." My husband thought it sounded great, and said he didn't get the difference between meatloaf and hamburgers other than the shape. I followed the recipe exactly. It tastes like meatloaf - and fifty-fifty my hubby had an AH HA moment when he tasted these. It's not so much the seasoning - simply the consistency. Yes these are tender and moist. But to me, "juicy" in a hamburger comes from beef fat and (sorry to exist indelicate) simply beef claret - that's what juicy is. The milk, egg and bread crumbs make this soft and moist - merely NOT JUICY. Finally having to work the ingredients into the meat immediately means yous're working the meat more than I call back is chosen for in a good hamburger. Y'all're actually toughening the meat up by mixing the ingredients in and yes, the ingredients soften it up - but why not simply not work the meat that much and permit the natural juiciness come out? I'd rather put in minimal ingredients, work the meat minimally (suspension off a clamper and lightly shape it) and so add seasonings during or after grilling - that's natural juiciness.
04/09/2003
Pretty yummy burger. Even my skinny, picky eater had two. Quite a compliment if he likes it. Thanks!
07/28/2011
I love these burgers! I have been making them all summer & everyone ever compliments me on how juicey they are! I use milk and I add together a TBSP of Emeril's Burger Bam Seasoning. To switch it upward I've added sauteed onions to a batch & diced upwards jalepenos to another batch. I double the recipe and so wrap each burger in press & seal then put them in a freezer bag. Whenever nosotros feel like having a burger, they are ready to get right from the freezer! I am so happy I didn't have to spend the money for a box of burgers that plough into hockey pucks on the grill. These are juicey every time! :-)
01/22/2005
This recipe greatly improved our hamburgers. They are now very juicy and delectable. I was a lilliputian apprehensive about trying these because of the "meatloaf on a bun" review. I didn't notice these to exist meatloaf-like at all! The recipe could maybe use some of your favorite spices, but you volition be surprised how the few ingredients in this recipe tin can turn your basis beef into your new favorite, juicy burgers!
08/29/2005
If you like MEATLOAF, you will similar this burger. Otherwise, stay away!!!
02/fifteen/2010
This is the way I accept made them for quite awhile and the burgers are e'er juicey and delicious. I do one matter differently, instead of bread crumb I use uncooked oats.
06/12/2008
This is a great recipe, fabricated this twice now. I followed the recipe exactly the first time and it was so juicy (except used regular organic milk). Second time fabricated it with reg milk again, and instead of breadcrumbs, used quick oats (healthy stuff), added some garlic powder and a nuance of black pepper. YUM. My 4 twelvemonth quondam ate it both times, and husband loves information technology too, it's a keeper. Next time I'll try to arrive with ground turkey instead of beefiness. Tasty. **UPDATE** Been making this recipe since I found it on the web. Hubby prefers this way instead of buying frozen patties. I only buy a bulk of grd beefiness (mix in a little turkey) and make a bunch of bootleg patties to freeze. He loves them this mode. **UPDATE 12/3/08** It'south better when yous apply fresh garlic cloves instead of the jarred ones. Hubby did notice the difference. I finely basis the oatmeal to resemble bread crumbs. Last time I didn't, DH noticed that it was "healthy". Oops. So now he doesn't know and nosotros're all eating a bit healthier.
02/09/2011
Fantastic! Had only 1lb burger then I used whole egg instead of 3/4 (what!). Wasn't certain I cooked it right considering I NEVER had a burger that tasted similar this. Information technology totally melted in my mouth. What have I been missing all these years. Didn't know hamburger could gustation this good.
02/15/2010
Basically meatloaf on a bun. Simply, yep, moist.
07/11/2011
Very skilful burger! Made these for a family melt out recently and anybody really enjoyed them. I used regular milk instead of evaporated merely otherwise followed ingredients/instructions.
06/11/2011
Followed thie recipe pretty closely, I omitted the garlic and cayenne pepper, merely doesn't get in a burger for me.From the reviews of it being bland I added a milkshake or ii of Sometime Bay seasoning and a shake of Braggs seasonings. WOW! Start of all after I threw them on the grill and permit the first side cook for about 5 minutes I opened the lid 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 E'er HAD! Go Figure! Thanks for the recipe.
05/28/2012
In my stance, this is a recipe for grilled meatloaf patties. They're delicious
07/01/2008
I seriously doubt that I will make these burgers again. It was basically a meatloaf sandwich.
07/06/2015
The breadstuff crumbs in this recipe threw the sense of taste of a truthful burger off for me. In fact, this recipe was more truthful to a meatloaf. They weren't bad past any means, but not particularly outstanding either. The search for the perfect burger continues! Thank you lot Jane for the submission.
06/26/2011
These were juicy burgers, simply none of us liked the texture or the flavor. I followed the recipe exactly, but felt it tasted more like a meatball than a burger. I recall information technology was the egg, bread crumbs and fresh garlic that made it gustation then much like a meatball. I will use my regular recipe for burgers in the time to come... just basis meat formed into patties and sprinkled with salt and pepper.
07/04/2012
Had to grow up eating hamburgars that were cut with bread crumbs or crackers, Pitiful !!! Information technology sucked then and it sucks at present. Endeavour again.
06/fifteen/2008
Ok, first off I used lean turkey meat and I followed the recommendations of others to use 1T Sour Cream and 2T regular milk instead of the Evaporated milk. Everything else was as written in recipe and WOWOWOWOWOWOWOWOWOW!!!! Human, political party in your rima oris. THis is my new fave burger and I am non even a turkey burger lover. (I used turkey for the guests I was serving) Top 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 think it would concord up well on the grill, merely it did. Melt turkey burgers ho-hum, helps them stay moist. Turkey does not tolerate a hot fast sear like beef does. Mmmmmm I am yet full and only talking about information technology makes my mouth water for leftovers tomorrow. Thank you for the elementary yet surprisingly yummy recipe. *Does not taste similar meatloaf at all, in my stance.
06/12/2012
Super good!!
07/31/2013
OK, first I will repent equally I did Not brand it as is, but fabricated some changes based on other reviews, that existence used ii slices of staff of life with crusts cut off and 2 egg yolks, 2 TB olive oil, three-4 TB milk (I didn't use evaporated based on other reviews thought it would be fine), and 2 TB barbecue sauce. Used 2 TB Worcestershire. I did use 2 pounds of ninety% lean beef, thus the reason I used the olive oil. Here was my only problem, I idea I was adding too much seasoning.Wrong! I was fashion as well light on seasonings. I will definitely add minced or grated or finely chopped onion next time. Will use two cloves of garlic, forth with garlic powder, onion powder, season salt, salt and pepper. What I will say most the outcome I got is that they were WAY better than the hockey pucks that more often than not come off the grill. My husband merely said "whoa" equally a slew of juice came out of his 2d burger! I may increment olive oil or milk adjacent time. All I know is that this is definitely worth trying, adjust to your taste, season at will and savour. The ii pounds made vi large three/four inch thick burgers that completely filled the buttered toasted buns. I put in my indentation (thanks), and cooked them for iv minutes each side, then added cheese, covered with foil, counted to 30 and turned off the heat and removed them to rest while I toasted the buns. Burgers generally have been a turn off for me every bit I have a real problem with stomach aches from dry meats, esp. beefiness. I actually look forward to our next try.
06/30/2012
As well much 'filler' for our taste. We didn't care for the flavor/texture the bread crumbs and eggs gave the burgers. For supper juicy burgers without compromising the texture, endeavor grating some onion into the ground beef and adding a few splashes of V8.
04/23/2009
I always apply 85/15 hamburger with groovy burgers on the grill. I for the life of me practice non know what made me try this recipe tasted like meat loaf. Would not make again
09/09/2013
I don't care for "meatloaf" add-ins to my burgers. I agree with CookinLovin: "These burgers are meatballs or meatloaf in burger shape and grilled. If a tasty, juicy burger is what yous're looking for, try this: Add i tbs of Olive Oil to one pound of ground beef (I use chuck). And then add 1 tbs Worcestershire, 1 tsp each of garlic & onion powder, salt & pepper to taste. Mix well. Add or subtract any spices you like, but make sure y'all utilize 1 tbs each of Olive Oil & Worcestershire per pound of ground beefiness and you volition take the tastiest, juiciest burgers you've always had!" Instead of garlic & onion powders, though, I use fresh grated using my zester/rasper; since the add-ins keep cracking moisture in the meat, I unremarkably use a tad less Worcestershire, as I don't want "wooster sauce" to be the ascendant flavor. YUM!
04/12/2010
i beloved this recipe. i altered it a little bit past using regular milk, and seasoned bread crumbs. truthfully, i call up its the milk that makes the hamburger and then juicy. after i grilled these hamburgers on my charcoal grill, i idea they looked a picayune dry from the smoking and mayhap a little over done. just they were so juicy that my girlfriend didn't think they were done. so i turned on the light, and showed her the middle of the burgers, and they were non even pinkish! they were fully cooked, and every bit juicy and a medium hamburger! i also used a few of my ain spices to make it a trivial fleck more than bold. Note:Switch the amount of milk and Worcestershire...3TBS Worcestershire, two TBS of milk...
05/01/2011
Pretty skilful "no frills" burger! My hubs is always joking with me because I never want obviously burgers (I like interesting ones...). Although non 100% "manifestly," these were a happy compromise we could both concord on. And while non the juciest burger I've ever had, these were quite moist nonetheless. I call up I'll proceed my search for the perfect burger, only in the meantime, this will do. Served on seeded kaiser rolls, topped with applewood smoked bacon, Tilamook cheddar, lettuce, tomato plant, sweet onion & katsup / mustard. Kettle chips and root beer floats completed our fun meal! Thanks for sharing, Jane! :-)
02/11/2011
as suggested past other reviewers, I used bread slices soaked in milk. I used i lb ground beef, 2 slices bread. Turned out great. I added onion. I sauted the onion first on a pan until slightly charred then mix it with the other ingredients. Just personal preference with the onion. Used information technology on slider buns and made patties smaller. Hubby, 5 and 7 year sometime boys liked information technology. Made it 2 weeks agone, volition exist making information technology again subsequently today.
01/06/2011
These burgers were succulent!!! Made them for dinner and my entire family was complimenting me for peachy hamburgers. Followed recipe as is but added some garlic salt too. I was a flake skeptical about using evaporated milk but glad I did. Something almost all the ingredients together makes the all-time burgers ever. Making again tomorrow(per family unit's request) LOL
04/30/2012
I prepped these burgers and then headed to the lake for a few hours when I came dorsum husband had grilled these upwards and said "Those were great burgers and really Juicy" LOL and so I estimate they passed the test. Even my cold burger was however juicy. Smashing recipe! I used three lbs ground beef, 2 egg yolks, 3 handfuls of Italian bread crumbs, 1/4 c milk,three T Worcestershire, three cloves garlic ane T onion powder. They were simply the burger I was hoping for.
05/24/2007
Taste was okay- but too much like meatloaf.
01/29/2011
These were really skilful - I cutting the recipe down to iv burgers merely still used the total egg. Very juicy and moist. Married man 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 become-to recipe for hamburgers. I have substituted whole milk for the evaporated milk and have not actually noticed a divergence in how they turn out.
04/05/2010
These were indeed very juicy. I fabricated them exactly equally the recipe called for. I had no trouble with them falling apart (as I unremarkably do with other burgers). I was a footling agape they would gustatory modality 'meatloafy' since they had breadcrumbs in them, simply they didn't. A nice season of a good ole' american hamburger. Naught fancy, merely pure goodness!
06/22/2011
J U I C Y, Just the way I like information technology....thanks for sharing!!!!
09/04/2006
These burgers definitely are THE moistest, juiciest I have ever made (must be the evaporated milk?). My grill tends to chop-chop turn everything to a hockey puck, so I needed something up to the challenge, and these delivered. Based on feedback from other testers, I did make some changes - for 4lbs of beef, I added about 1/3 cup of FRESH bread crumbs (food processed a stale hamburger bun), 2 egg yolks only, ii TBS dried parsley flakes for color (fresh too pungent), and virtually three/4 loving cup of finely minced onion for extra moisture. They got rave reviews at my labor twenty-four hour period bbq and were non at all meatloaf-y! Only other modify I will make side by side fourth dimension is to really amp upwards the seasonings. They somehow get lost in this recipe.
06/25/2013
I served this for my daughter's outset birthday. Her aunt, (my sister) was there and said "that burger is sooooo practiced!" It was very juicy and full of flavour; non at all like "meatloaf" similar other reviewers accept said. I did not do anything to stray from the recipe other than eyeballing the worcheshire meaasurement because I was too lazy to get a measuring spoon. Besides, nosotros like worcheshire sauce.... and then... I might have added more than. I was concerned that i of the batches I made would fall apart because it seemed so "wet" when I made the patties. However, it held together fine. I did put the burgers into the fridge for xiv hours before grilling... (I made the patties in advance to salvage time the side by side day... it wasn't done intentially to enhance anything).
xi/26/2011
Killer Hamburger, but added some onion, a piffling seasoning table salt, and grilled. I also mixed a little liquid smoke with the Worcestershire sauce. Best burger I take ever made for myself. Juicy and tasty.
07/05/2011
Very good burger, doubled the recipe and used 4 slices of bread soaked in the milk instead of the crumbs.
12/18/2010
use ii slices of bread soaked in milk
04/23/2013
Although I tweaked the recipe a niggling as far as seasoning, I followed the recipe. The burgers were juicy...unfortunately it is a little meatloafy and I did not care 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 beefiness. I also used 2% milk and it worked well. I had enough left over and made a meatloaf which was also succulent. The meat holds together well - especially if you pack it down difficult. This has become my master burger recipe.
04/29/2003
I thpught this recipe was ok. My husband is a fan of hamburgers I am not. I made these i night and he thought they were good but a bit bland. I might make these again but with more spices side by side fourth dimension.
06/10/2011
I made this this evening and it was pretty good! I didn't utilise as much as much breadcrumb as the recipe called for...simply 1/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 table salt.
07/12/2011
This was very definitely moist and juicy just the flavor was off. I think I'll reduce the bread crumbs side by side time or try crackers instead, the breadcrumb gustatory modality is over powering the ground beefiness. Recipe worth keeping only needs some tinkering with.
05/sixteen/2015
This recipe is awesome but with these changes: paprika instead of cayenne and some garlic pulverization, black pepper and onion pulverization. Italian bread crumbs. regular whole milk instead of condensed. With this, the burgers were awesome!!! We couldn't wait for them to get done... they smelled and then skilful and tasted even better!
05/28/2011
To add it upwardly a notch try using one slice of white bread, with crust removed, and bread diced into 1/2" cubes. This is adept for eleven/2lbs of meat. Add together 2Tbs of reg.milk, mash together. It forms a paste, the add S&P, a crushed clove of garlic, (use garlic press),and add 2 Tsp A-1 sauce. Mix it up, works best if you use your hands and evenly mix in the bread paste mixture. Divide into fourths, shape, press and flatten burgers with your hands. Place on tray and and so make a divet in the centre of each burger. This stops the burger from puffing up during grilling. Cook 4 mins on each side. If you add a slice of cheese, in the last minute of cooking, place the cheese on top of the pattie, and use a foil pie tin can or something similar that to cover the pattie. Cook for a minute and the cheese will be bubbly and slightly golden. Ever preheat/toast a overnice soft bun and you lot'll encounter how juicy and tasty this turns out to exist. Add your own fixings. It's so yummy!
12/nineteen/2010
very juicy, but also quite banal. Side by side time we make them we'll add more than seasoning to it.
03/xx/2010
its ok if you lot like meatloaf
11/08/2010
These were pretty practiced. I always make the recipe exactly as written before adding a review and so that it will reflect the actual recipe. Having said that... I didn't find them all that juicy. The burgers I ordinarily make are much juicier than this, simply the flavour was pretty good. I think in that location was far too much garlic. Once clove would accept been plenty. Next time I would omit the breadcrumbs to brand them juicier and go light on the garlic.
01/04/2011
This was really really easy and really good. I cut the recipe in half, but I still used the whole egg. It was easy to brand, and really fun to eat. I also didn't used cayenne pepper, I used Pappy's seasoning, and it 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, merely I'd accept to modify it to 4-1/2 with evidently breadstuff crumbs.
03/16/2015
I made these burgers with the original recipe the first time and they were good, merely needed salt. The 2nd time I made them I cut the recipe in half, omitted the cayenne (not anybody wanted it),added 1/2 tsp of salt, shook in some garlic powder, and added liquid hickory smoke. I also used real bread crumbs that I proceed in the freezer.( I food procedure heals of bread and toss in freezer. These are keen for burgers and meatloaf. Keeps the meat moist, different dry breadcrumbs!) I used lean ground beefiness, so I added a lilliputian canola oil when mixing the beef. I as well used skim milk. I give the original recipe (that I did try because I don't believe in rating a recipe if you don't apply the original submitted recipe) 4 stars. Expert base of operations recipe, merely as with all recipes, we can adjust to our own taste :)
05/27/2011
These burgers are really not bad. I ain a eatery and made these burgers to sell. These burgers are selling similar hot cakes, my customers annotate on how much they love my new hamburgers. I do them many different ways, quarter pounders, stuffed one-half pounders, as well employ sliced smoked back bacon on them. Word has gotten around, can't believe how my sales accept grown because of these burgers. Thank you
01/04/2011
These were tender, juicy and flovorful. I but had 1 lb of ground chuck and We didn't have bread crumbs and evaporated milk, so I soaked 1 slice of breadstuff in milk until soggy, mushed it upwardly with a fork, and used that. We added some steak seasoning similar we usually put on steaks. Cooked on george foreman grill. Made 4 burgers with excellent flavor. Thank you for the recipe!
09/18/2012
Splendid! My boyfriend (who is very picky and knows skillful food) said it was the best burger he's tasted. I used Aberdeen Angus beefiness which helped every bit well.
09/30/2010
The burgers barbarous apart, had to near burn down them only to exist able to plough them on the grill. The taste was OK. Not worth the frustration of having the burgers fall apart.
07/31/2012
Pretty proficient. I use 1lb ground beef, 1 egg, one/4c and two tbl dry bread crumbs, 1/8 t cayenne, 1 garlic, (all of that the same every bit reducing the recipe for iv servings) just, I change the residue to 1 tbl reg milk, 1 1/2 tea worcestershire sauce, and 1 tbl hickory bbq sauce. The get-go fourth dimension I made the recipe as written and information technology was just also much worcestershire sauce for my taste. Took some of the second batch of burgers with the changes to my husbands golf buddies and they raved saying best they e'er 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 father 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 also spicy for me) and information technology was kind of bland. Adjacent fourth dimension I'll add some seasoning to it before I cook them in place of the cayenne.
07/05/2013
I have used this recipe literally dozens of times. I decline to buy store purchased frozen burgers anymore. I utilise this and merely this for burgers. Use the recipe every bit is. Couldn't recommend highly plenty!
07/24/2011
We did non like the flavor or texture, distressing. Thank you for sharing.
02/07/2010
Nosotros actually similar the flavor of these burgers, the only thing I have found with them is they fall apart during cooking. I think when I brand again I will 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 simply as written. Nosotros use Buffalo burger when we make burgers. While on the barbeque, we topped the burger with slices of Horseradish Cheddar cheese and carmine onion and heated until cheese melted. At the same fourth dimension 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 last night and they were delicious! I used 1 lb deer burger and 1 lb 80% ground beef (bec. that is what I had on hand). I added only the egg yolk equally another reviewer mentioned and a piece and a half of torn up stale breadstuff. They turned out perfect. I added just a sprinkling of salt and pepper to each patty before putting them on the grill. Will definitely brand these again!
02/27/2011
Not sure exactly what information technology is that makes these and so juicy but they are delicious! I've fried them and grilled them outdoors and both methods produced one nifty burger!!
03/23/2012
I didn't use the cayenne, worcestershire sauce. I used regular milk instead of evaporated. They were very good! I used seasoned common salt, garlic pulverisation, onion powder, and McCormick grill mates- Montreal steak seasoning.
07/26/2011
I followed this recipe as written, but substituting whole milk for evaporated. It was okay, but nothing particularly special.
05/27/2008
I just made this for dinner this night using one pound of beef so i cut everything else in half. Information technology was juicy, hearty and filling. My boyfriend who never gets excited about anything I make loved this. I used ritz crackers cause i was out of breadstuff. I had roasted garlic cloves in a jar so I used two of thoose. I used 3 reviewers suggestions. i) Dont have evaporated milk then substitute w/ 1tblsp sour foam & 2 tblsp milk per ii pounds beef. ii) brand thin patties and place cheese in middle and seal on edges (mmm i used velveeta dont press down hard on burgers or chz volition come out). 3)Last simply not least only utilise the yolk of the egg because the whites will only add h2o. My burgers had perfect texture. I cooked theese on low oestrus on the stove covering occasionaly and only flipping twice. I always use butter and a touch of garlic butter and toast buns on stove peak. Great recipe. Ill never make a evidently burger again.
11/09/2010
But evaporated milk just for this is a pain, but they're and so good!
09/03/2012
with a little over 3 pounds of ground beef, I added a loving cup of bread crumbs. I also used regular milk and about a quarter cup of oil plus chopped onions and cilantro, salt and pepper. IT WAS BANGIN.
01/27/2012
I used lxxx% lean, twenty% fat ground beef and it came out perfect. The first time I tried this recipe, I used 93% lean, 7% fatty and it came out like meatloafy texture. A piece of bread soaked in a few drops of milk instead of dry bread crumbs. Clasp the staff of life gently to get rid of excessive milk (regular milk is perfectly fine) before you put information technology in the meat mixture. I also added a tiny pinch of garlic powder and grated half of an onion. Onion powder would work besides I suppose. I simply think the juice from onion gives more flavor. Cooked it on a skillet for about v-6 minutes on each side. Then heavenly juicy. I volition never look for another hamburger recipe. Thank you Jane!
03/13/2010
Yum! These were wonderful. I used lean ground beefiness 97/3 and they nevertheless turned out juicy. Thanks.
08/01/2011
So good! The perfect burger, finally!
05/31/2011
I hate to write a bad review, simply I practice accept to say, I did not like this at all. Not sure what happened or peradventure I did something wrong. I used regular milk like other reviewers and since I didn't take 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, merely this was just dry and bland. I normally utilize 93/vii beef with salt, pepper, and Worcestershire sauce, and those turn out much more tasty and juicy than this recipe did. I'll go on searching for different recipes, as I will probably not exist making this again.
02/xv/2010
***Gluten gratis/Casein complimentary modifications*** One of my children is on the gfcf nutrition, and then I adapt all receipes for family meals to be gfcf (and truth exist told, most of the receipes taste improve that way). 1. Substitute Mimic Creme, unsweetened, for the evaporated milk. 2. Substitute Braggs Liquid Animos for the Worcestershire sauce. 3. Substitute any gfcf breadcrumbs for the gluten filled ones! If I use a baking/frying coating, I just use about i/iv loving cup of it. My family LOVES these burgers. They are full of flavor, olfactory property wonderful while cooking, and are very moist. They also make wonderful leftovers and are just as tasty the next day. Information technology's non often that I find a hamburger that tastes proficient also when reheated. This receipe ROCKS in our firm!
03/30/2011
Was very skeptical reading this only loved the reviews so decided to requite information technology a try. I too used 1 Tbs. Worcestershire sauce and i Tbs. Soy Sauce. Used flavored panko bread crumbs. DIdn't have any evaporated milk so substituted fat free half and half. Didn't drip at all with barbeque sauce but sauteed some mushrooms and onions and served these on peak. This was unbelievable. I've been making hamburgers for a lot of years and accept never had them come out equally flavorful or as juicy as this. Felt like this was a "special" dinner rather than a quick weeknight meal...that's how good they were. Cheers so much for such a great recipe.
06/04/2011
Made these memorial day and they were absolutely fantastic! Loved them so much that we've fabricated more since then. I think I've constitute the burger recipe to stick with for good!
05/23/2003
Made very good and juicy burgers but not a new approach.I sprinkled a few drops of liquid smoke on top of each burger before barbecueing,added a little hot sauce to the mixed hamburger, and cutting dorsum on the worcestershire sauce. I dear juicy hamburgers!!
09/04/2014
This recipe is brilliant! Just like few of the commenters I used three slices of bread. Simply instead of soaking them in milk, I buzzed them upwardly in my food processor for 5 seconds. Another thing 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 plough tin cause the "meatloaf issue". However, a very of import annotation is that the recipe calls for no salt. As most chefs know, calculation table salt to the meat during mixing all the ingredients can show to exist disastrous, as common salt soaks up moisture. Therefore, right earlier 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 non "one-of-the", this recipe IS the best burger I have ever fabricated!
06/13/2003
They certainly are juicy, simply could use a bit more season. Next time I am calculation some onion soup mix.
12/thirty/2009
FANTASTIC recipe for burgers! I didn't have the evaporated milk, then I used Phenomenon Whip and I added 2 Tbs of Grillmates hamburger seasoning. I broiled them and they were GREAT! I've already shared this recipe with all my friends...it volition go a "standard" in our home! Thank you!
11/09/2010
Yummy !
05/26/2003
If you like meatloaf on a bun, then you would like this recipe more we did.
06/12/2014
I didn't take bread crumbs or evaporated milk and then 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 And then GOOD OH MY GOODNESS. haha. I'1000 a college student, living on my own- then this easy, elementary recipe was absolutely perfect! I rarely always give recipes feedback, but I actually joined this website, only to review them. I did make two changes though- I used regular milk (instead of evaporated milk- because I forgot to go it at the grocery store) and I added a full onion to the meat mixture. This recipe is then incredible! I'll definitely be making it again!
09/01/2004
These are the absolute best hamburgers y'all'll ever eat, and they're so moist! They are fifty-fifty meliorate if you butter the top bun and put mustard on the bottom. And so put them on the grill to toast them. They really are great!
05/17/2010
amazing
Source: https://www.allrecipes.com/recipe/49404/juiciest-hamburgers-ever/
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