Making Hamburgers With Lean Ground Beef
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10/03/2006
I'yard in the process of making these burgers at present and just wanted to become something cleared up. Most everyone knows that the juiciest burgers come from ground beef that has a higher fatty content. If you use lean beef, you're gonna go "meatloaf". 80% lean and 20% fat content is pretty much the standard. What percent of fat do you utilise in your recipe? thanks, (they smell really good). I'g grilling them on a Foreman grill which are known for draining off the fat (and the moisture)from most meats.I'm waiting...waiting... I'thou amazed,I watched the juices flowing out of the burgers and into the tray and idea "here we go once again...hot and dry ground beef on a bun. For non the first time in my life, I was incorrect. A very pleasant juicy burger. I wonder which ingredient or combination thereof keeps the juices in? A definite keeper, thank you.
07/04/2012
These burgers are meatballs or meatloaf in burger shape and grilled. If a tasty, juicy burger is what you lot're looking for, effort this: Add 1 tbs of Olive Oil to 1 pound of ground beef (I use chuck). And so add i tbs Worcestershire, one tsp each of garlic & onion powder, table salt & pepper to sense of taste. Mix well. Add or subtract any spices you like, but make certain you apply i tbs each of Olive Oil & Worcestershire per pound of ground beef and you will have the tastiest, juiciest burgers y'all've e'er 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 be making over and over. Thank y'all Jane.
08/05/2002
I fabricated these yesterday for a barbeque that we had, every single invitee told me how great the hamburgers were. I used 3 lbs of footing beef and adapted the recipe accordingly also had to use seasoned bread crumbs because thats what I had on paw. Definely a keeper! Thank you :)
04/eleven/2003
This recipe was quite skilful 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 high and dropping a room temp raw burger into the pan or onto the grill to go a chaff on the burger as quickly every bit possible. Cook for four min each side for med rare, 4-ane/ii to 5 min for med, etc. If you want to become information technology juicier y'all can utilise such things as butter, cheeses, milk, foam, etc. Season as you delight. I love garlic, rosemary, minced onion, salt, fresh basis black pepper and butter in my burgers but I dearest playing with all kinds of ingredients.
05/19/2003
These are definitely very juicy, and we have fabricated them twice. I will keep this recipe for now...I am ever on the lookout for a better burger recipe. These burgers practice not knock your socks off taste-wise but they do crush a plain burger. Side by side time I plan to increase the worcestershire sauce for more season.
04/25/2003
This recipe came out Groovy! I actually cooked them on my George Forman Grill because it'due south still besides cold to melt outside. The just thing is that they came out kind of smaller than I expected so peradventure I'll add together more ground beefiness next time. Information technology was a hit in my house! Thank you!
04/17/2011
Awesome! These really were juicy!! I read where everyone complained they lacked flavor. I added some Grill Mates Hamburger Seasoning to ours and flavour wasn't even an consequence. For those that complain about too much leftover evaporated milk, just freeze the residuum in an water ice cube tray. When frozen, pop them all in a ziplock bag for later use. Each is about a TBSP.
12/04/2007
Wow, these burgers were VERY juicy, even though I used very depression fatty meat (96/4). Everyone liked them, and my son said they remind him of meatloaf. Will make once again.
07/24/2008
These were so delicious. I didn't accept bread crumbs, so I crushed seasoned Kashi whole wheat crackers instead. I also used merely the egg yolk as many other reviewers did. I don't know if it fabricated a difference, really. Also, 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 common salt! Other than that, I followed the recipe to a tee. The cease result was super-juicy and extremely tasty. I'll exist making these again! Note: make certain that your garlic is chopped finely plenty! I got a chunk of it in my burger - fabricated it a little strong. PS. - they were not meatloaf-y at ALL! I despise meatloaf!
12/18/2006
I accept to say that I am a skeptic virtually hamburger recipes. I have had the conventionalities that a hamburger is a hamburger. Well, I was wrong! This is a great base of operations for a hamburger! Very juicy! I used fresh bread crumbs,egg yolk, worchestershire, one/2 tsp. of liquid smoke and I grated about three/4 of a big onion,evaporated milk, salt, pepper, garlic pulverization....yumm, yumm. It was dandy. I would accept never thought these simple additions would make such a great hamburger. I even used my indoor grill. Just don't employ the extra lean ground beef. That always makes a dry burger.
07/07/2012
I tried this in spite of the "tastes like meatloaf" reviews and my thinking "looks like a meatloaf recipe." My married man thought it sounded swell, and said he didn't go the difference between meatloaf and hamburgers other than the shape. I followed the recipe exactly. It tastes like meatloaf - and even my husband had an AH HA moment when he tasted these. It'south non and so much the seasoning - but the consistency. Yeah these are tender and moist. But to me, "juicy" in a hamburger comes from beef fat and (sorry to be indelicate) simply beefiness blood - that'due south what juicy is. The milk, egg and staff of life crumbs make this soft and moist - but Not JUICY. Finally having to piece of work the ingredients into the meat immediately means you're working the meat more I recollect is called for in a skillful hamburger. Yous're actually toughening the meat up by mixing the ingredients in and yes, the ingredients soften it up - but why not just not work the meat that much and let the natural juiciness come out? I'd rather put in minimal ingredients, piece of work the meat minimally (break off a chunk and lightly shape it) 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. Thanks!
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'south Burger Bam Seasoning. To switch it up I've added sauteed onions to a batch & diced up jalepenos to another batch. I double the recipe then wrap each burger in press & seal then put them in a freezer bag. Whenever we feel like having a burger, they are set to go correct from the freezer! I am so happy I didn't accept to spend the coin for a box of burgers that turn into hockey pucks on the grill. These are juicey every time! :-)
01/22/2005
This recipe profoundly improved our hamburgers. They are now very juicy and delectable. I was a niggling apprehensive about trying these considering of the "meatloaf on a bun" review. I didn't observe these to be meatloaf-like at all! The recipe could possibly employ some of your favorite spices, but you will exist surprised how the few ingredients in this recipe can turn your ground beef into your new favorite, juicy burgers!
08/29/2005
If you similar MEATLOAF, you lot will like this burger. Otherwise, stay away!!!
02/15/2010
This is the way I have made them for quite awhile and the burgers are always juicey and delicious. I exercise 1 thing differently, instead of bread crumb I use uncooked oats.
06/12/2008
This is a cracking recipe, made this twice now. I followed the recipe exactly the first time and it was and so juicy (except used regular organic milk). Second time made it with reg milk over again, and instead of breadcrumbs, used quick oats (good for you stuff), added some garlic powder and a dash of black pepper. YUM. My 4 year old ate information technology both times, and hubby loves it too, information technology'due south a keeper. Next time I'll try to make it with footing turkey instead of beef. Tasty. **UPDATE** Been making this recipe since I plant it on the web. Hubby prefers this style instead of buying frozen patties. I just buy a bulk of grd beef (mix in a little turkey) and make a bunch of bootleg patties to freeze. He loves them this mode. **UPDATE 12/3/08** It's better when you utilize fresh garlic cloves instead of the jarred ones. Hubby did discover the difference. I finely footing the oatmeal to resemble bread crumbs. Last fourth dimension I didn't, DH noticed that information technology was "healthy". Oops. And then at present he doesn't know and nosotros're all eating a flake healthier.
02/09/2011
Fantastic! Had just 1lb burger and then I used whole egg instead of three/iv (what!). Wasn't sure I cooked it correct because I NEVER had a burger that tasted like this. It totally melted in my oral cavity. What accept I been missing all these years. Didn't know hamburger could taste this good.
02/15/2010
Basically meatloaf on a bun. But, yes, moist.
07/11/2011
Very expert burger! Made these for a family cook out recently and everyone 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, simply doesn't get in a burger for me.From the reviews of it 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 start side cook for almost 5 minutes I opened the lid and there was a pool 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 Near FLAVORFUL BURGERS I'VE Always 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 doubt that I will make these burgers again. It was basically a meatloaf sandwich.
07/06/2015
The bread crumbs in this recipe threw the gustation of a true burger off for me. In fact, this recipe was more true to a meatloaf. They weren't bad by any ways, but not especially outstanding either. The search for the perfect burger continues! Cheers Jane for the submission.
06/26/2011
These were juicy burgers, but 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 it was the egg, bread crumbs and fresh garlic that fabricated it taste so much like a meatball. I will utilise my regular recipe for burgers in the futurity... just ground 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, SORRY !!! It sucked and so and information technology sucks now. Try once more.
06/15/2008
Ok, first off I used lean turkey meat and I followed the recommendations of others to utilise 1T Sour Cream and 2T regular milk instead of the Evaporated milk. Everything else was as written in recipe and WOWOWOWOWOWOWOWOWOW!!!! Man, party in your oral fissure. THis is my new fave burger and I am not even a turkey burger lover. (I used turkey for the guests I was serving) Height this with a piece 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 remember it would agree upwards well on the grill, but information technology did. Melt turkey burgers boring, helps them stay moist. Turkey does non tolerate a hot fast sear like beef does. Mmmmmm I am all the same full and but talking well-nigh it makes my mouth water for leftovers tomorrow. Thanks for the uncomplicated yet surprisingly yummy recipe. *Does not taste similar meatloaf at all, in my stance.
06/12/2012
Super proficient!!
07/31/2013
OK, commencement I will repent equally I did Not make it as is, just fabricated some changes based on other reviews, that existence used ii slices of bread with crusts cut off and ii egg yolks, 2 TB olive oil, 3-four TB milk (I didn't employ evaporated based on other reviews idea it would be fine), and ii TB charcoal-broil sauce. Used 2 TB Worcestershire. I did use 2 pounds of 90% lean beefiness, thus the reason I used the olive oil. Here was my only trouble, I thought I was adding too much seasoning.Wrong! I was fashion too light on seasonings. I will definitely add minced or grated or finely chopped onion next time. Will use ii cloves of garlic, along with garlic pulverization, onion pulverization, season table salt, salt and pepper. What I will say nearly the result I got is that they were WAY meliorate than the hockey pucks that more often than not come up off the grill. My husband just said "whoa" every bit a slew of juice came out of his 2nd burger! I may increase olive oil or milk next time. All I know is that this is definitely worth trying, adjust to your taste, season at will and enjoy. The two pounds fabricated 6 large 3/4 inch thick burgers that completely filled the buttered toasted buns. I put in my indentation (thank y'all), and cooked them for four minutes each side, then added cheese, covered with foil, counted to thirty and turned off the rut and removed them to residuum while I toasted the buns. Burgers generally have been a plough off for me as I take a real problem with stomach aches from dry meats, esp. beef. I really look forrad to our next try.
06/30/2012
Besides much 'filler' for our taste. Nosotros didn't treat the flavor/texture the bread crumbs and eggs gave the burgers. For supper juicy burgers without compromising the texture, try grating some onion into the ground beefiness and adding a few splashes of V8.
04/23/2009
I e'er utilise 85/15 hamburger with peachy burgers on the grill. I for the life of me practice not know what fabricated me try 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 agree with CookinLovin: "These burgers are meatballs or meatloaf in burger shape and grilled. If a tasty, juicy burger is what you're looking for, effort this: Add 1 tbs of Olive Oil to one pound of basis beef (I use chuck). Then add together one tbs Worcestershire, 1 tsp each of garlic & onion pulverization, table salt & pepper to taste. Mix well. Add or subtract whatsoever spices you like, simply make sure yous apply 1 tbs each of Olive Oil & Worcestershire per pound of ground beef and you will have the tastiest, juiciest burgers you've ever had!" Instead of garlic & onion powders, though, I use fresh grated using my zester/rasper; since the add together-ins keep great moisture in the meat, I unremarkably utilise a tad less Worcestershire, as I don't want "wooster sauce" to be the ascendant flavor. YUM!
04/12/2010
i love this recipe. i contradistinct it a piddling bit by using regular milk, and seasoned bread crumbs. truthfully, i call back its the milk that makes the hamburger then juicy. after i grilled these hamburgers on my charcoal grill, i thought they looked a little dry from the smoking and maybe a little over washed. simply they were and so juicy that my girlfriend didn't retrieve they were done. so i turned on the calorie-free, and showed her the middle of the burgers, and they were not even pink! they were fully cooked, and equally juicy and a medium hamburger! i also used a few of my own spices to make information technology a little bit more 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 always joking with me because I never desire plain burgers (I similar interesting ones...). Although not 100% "plain," these were a happy compromise we could both hold on. And while non the juciest burger I've e'er had, these were quite moist however. I remember I'll continue my search for the perfect burger, only in the meantime, this volition exercise. 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! Thanks for sharing, Jane! :-)
02/11/2011
as suggested by other reviewers, I used bread slices soaked in milk. I used 1 lb footing beef, ii slices bread. Turned out swell. I added onion. I sauted the onion beginning on a pan until slightly charred and then mix it with the other ingredients. Only personal preference with the onion. Used it on slider buns and made patties smaller. Hubby, 5 and seven year old boys liked it. Fabricated information technology 2 weeks ago, will be making information technology again after 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 just added some garlic salt too. I was a bit skeptical near using evaporated milk but glad I did. Something about all the ingredients together makes the best burgers ever. Making again tomorrow(per family's request) LOL
04/30/2012
I prepped these burgers and and so headed to the lake for a few hours when I came back husband had grilled these upwardly and said "Those were great burgers and actually Juicy" LOL then I approximate they passed the test. Even my cold burger was still juicy. Great recipe! I used three lbs ground beef, 2 egg yolks, 3 handfuls of Italian bread crumbs, 1/4 c milk,3 T Worcestershire, 3 cloves garlic ane T onion powder. They were but the burger I was hoping for.
05/24/2007
Sense of taste was okay- only too much like meatloaf.
01/29/2011
These were really skillful - I cut the recipe down to 4 burgers but nevertheless used the full egg. Very juicy and moist. Hubby liked them even after putting upwardly a fuss about "changing regular burgers" :)
06/07/2011
These are really tasty and juicy! I've fabricated these many times now. This is my become-to recipe for hamburgers. I have substituted whole milk for the evaporated milk and accept not 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 problem with them falling autonomously (as I usually do with other burgers). I was a little afraid they would taste 'meatloafy' since they had breadcrumbs in them, but they didn't. A dainty flavor of a practiced ole' american hamburger. Null fancy, just pure goodness!
06/22/2011
J U I C Y, Only the way I like it....cheers for sharing!!!!
09/04/2006
These burgers definitely are THE moistest, juiciest I accept e'er made (must be the evaporated milk?). My grill tends to quickly turn everything to a hockey puck, so I needed something upwardly 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 loving cup of FRESH bread crumbs (food processed a stale hamburger bun), two egg yolks only, 2 TBS dried parsley flakes for colour (fresh as well pungent), and virtually iii/four loving cup of finely minced onion for extra moisture. They got rave reviews at my labor day bbq and were not at all meatloaf-y! Only other change I volition make adjacent time is to actually amp upward the seasonings. They somehow get lost in this recipe.
06/25/2013
I served this for my daughter's offset birthday. Her aunt, (my sister) was there and said "that burger is sooooo good!" Information technology was very juicy and full of flavour; not at all like "meatloaf" similar other reviewers have said. I did non do anything to devious from the recipe other than eyeballing the worcheshire meaasurement because I was besides lazy to get a measuring spoon. Likewise, we like worcheshire sauce.... and then... I might have added more. I was concerned that one of the batches I fabricated would fall apart considering it seemed so "wet" when I made the patties. However, it held together fine. I did put the burgers into the fridge for fourteen hours before grilling... (I made the patties in advance to save fourth dimension the next mean solar day... information technology wasn't done intentially to enhance anything).
11/26/2011
Killer Hamburger, only added some onion, a little seasoning table salt, and grilled. I also mixed a little liquid smoke with the Worcestershire sauce. Best burger I take e'er fabricated for myself. Juicy and tasty.
07/05/2011
Very good burger, doubled the recipe and used four slices of bread soaked in the milk instead of the crumbs.
12/18/2010
apply 2 slices of staff of life soaked in milk
04/23/2013
Although I tweaked the recipe a piddling equally far as seasoning, I followed the recipe. The burgers were juicy...unfortunately it is a petty meatloafy and I did not treat the mushy texture.
04/10/2003
These are really adept!
06/xiii/2005
I made a huge batch of these due to having lots of ground beef. I as well used ii% milk and it worked well. I had plenty left over and made a meatloaf which was also delicious. The meat holds together well - especially if you lot pack information technology down hard. This has go my primary 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 simply a bit bland. I might make these over again but with more than spices next time.
06/10/2011
I made this tonight and information technology was pretty proficient! I didn't use as much as much breadcrumb as the recipe called for...merely 1/2 a loving cup. I was worried about some of the complaints of the "meatloaf" texture. Everything else stayed the same tho. Maybe an extra pinch of salt.
07/12/2011
This was very definitely moist and juicy but the flavor was off. I recollect I'll reduce the breadstuff crumbs next fourth dimension or endeavour crackers instead, the breadcrumb gustation is over powering the ground beef. Recipe worth keeping but needs some tinkering with.
05/16/2015
This recipe is awesome just with these changes: paprika instead of cayenne and some garlic powder, black pepper and onion powder. 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 so good and tasted even improve!
05/28/2011
To add together it up a notch endeavor using i slice of white bread, with crust removed, and bread diced into 1/2" cubes. This is expert for 11/2lbs of meat. Add together 2Tbs of reg.milk, brew together. Information technology forms a paste, the add together S&P, a crushed clove of garlic, (use garlic press),and add 2 Tsp A-one sauce. Mix it up, works best if you use your hands and evenly mix in the breadstuff paste mixture. Divide into fourths, shape, press and flatten burgers with your easily. Place on tray and and so make a divet in the middle of each burger. This stops the burger from puffing up during grilling. Melt 4 mins on each side. If you add a slice of cheese, in the final infinitesimal of cooking, place the cheese on elevation of the pattie, and use a foil pie tin or something similar that to comprehend the pattie. Cook for a minute and the cheese volition be bubbly and slightly aureate. Always preheat/toast a nice soft bun and you'll run across how juicy and tasty this turns out to be. Add together your own fixings. Information technology's so yummy!
12/19/2010
very juicy, just besides quite bland. Side by side time we make them we'll add more seasoning to information technology.
03/20/2010
its ok if y'all like meatloaf
xi/08/2010
These were pretty adept. I always make the recipe exactly equally written before adding a review and then that it will reverberate the bodily recipe. Having said that... I didn't find them all that juicy. The burgers I usually make are much juicier than this, only the flavour was pretty skilful. I think there was far too much garlic. Once clove would have been plenty. Next time I would omit the breadcrumbs to make them juicier and go light on the garlic.
01/04/2011
This was actually really easy and really good. I cut the recipe in half, simply I still used the whole egg. It was easy to make, and really fun to consume. I also didn't used cayenne pepper, I used Pappy's seasoning, and it was still crawly.
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 have to change it to iv-ane/2 with plain bread crumbs.
03/xvi/2015
I made these burgers with the original recipe the showtime time and they were practiced, but needed table salt. The second time I made them I cut the recipe in one-half, omitted the cayenne (not everyone wanted it),added 1/ii tsp of salt, shook in some garlic pulverization, and added liquid hickory smoke. I as well used real bread crumbs that I keep in the freezer.( I food process heals of bread and toss in freezer. These are not bad for burgers and meatloaf. Keeps the meat moist, unlike dry breadcrumbs!) I used lean ground beef, then I added a lilliputian canola oil when mixing the beef. I besides 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 employ the original submitted recipe) 4 stars. Skillful base of operations recipe, simply every bit with all recipes, nosotros can arrange to our ain taste :)
05/27/2011
These burgers are really great. I own a eatery and fabricated these burgers to sell. These burgers are selling like hot cakes, my customers annotate on how much they love my new hamburgers. I do them many different ways, quarter pounders, stuffed half pounders, as well use sliced smoked back salary on them. Word has gotten around, tin can't believe how my sales take grown because of these burgers. Thank You
01/04/2011
These were tender, juicy and flovorful. I only had 1 lb of footing chuck and We didn't accept bread crumbs and evaporated milk, then I soaked ane piece of bread in milk until soggy, mushed it up 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. Thanks for the recipe!
09/18/2012
Excellent! My fellow (who is very picky and knows good nutrient) said it was the best burger he's tasted. I used Aberdeen Angus beef which helped equally well.
09/30/2010
The burgers fell apart, had to nigh burn down them only to be able to turn them on the grill. The taste was OK. Not worth the frustration of having the burgers fall autonomously.
07/31/2012
Pretty good. I use 1lb footing beef, 1 egg, 1/4c and two tbl dry bread crumbs, 1/eight t cayenne, 1 garlic, (all of that the aforementioned equally reducing the recipe for 4 servings) but, I change the rest to 1 tbl reg milk, one 1/2 tea worcestershire sauce, and i tbl hickory bbq sauce. The first time I made the recipe as written and it was just likewise much worcestershire sauce for my gustation. Took some of the second batch of burgers with the changes to my husbands golf buddies and they raved saying best they ever had!! Cheers!!
08/31/2008
I admittedly did not like this recipe. It had such a weird taste, perhaps from the evaporated milk. My married man and my father weren't impressed either.
03/04/2003
Pretty good and tasty burgers! They actually were moist on the inside. I omitted the cayenne pepper (much as well spicy for me) and information technology was kind of bland. Next time I'll add some seasoning to information technology before I cook them in place of the cayenne.
07/05/2013
I have used this recipe literally dozens of times. I reject to purchase store purchased frozen burgers anymore. I employ this and only this for burgers. Use the recipe as is. Couldn't recommend highly enough!
07/24/2011
We did not like the flavor or texture, lamentable. Thanks for sharing.
02/07/2010
Nosotros really like the flavor of these burgers, the only thing I take found with them is they fall apart during cooking. I think when I make once more I volition add an actress 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 just as written. We apply Buffalo burger when nosotros brand burgers. While on the barbeque, we topped the burger with slices of Horseradish Cheddar cheese and red 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 time making this recipe and WOW it is always a hit!!!!!!!
05/29/2011
I fabricated 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 paw). I added but the egg yolk as another reviewer mentioned and a slice and a half of torn up stale bread. They turned out perfect. I added just a sprinkling of table salt and pepper to each patty before putting them on the grill. Will definitely brand these again!
02/27/2011
Not sure exactly what it is that makes these then juicy merely they are delicious! I've fried them and grilled them outdoors and both methods produced one groovy burger!!
03/23/2012
I didn't utilise the cayenne, worcestershire sauce. I used regular milk instead of evaporated. They were very practiced! I used seasoned salt, garlic powder, onion powder, and McCormick grill mates- Montreal steak seasoning.
07/26/2011
I followed this recipe as written, only substituting whole milk for evaporated. Information technology was okay, simply nix particularly special.
05/27/2008
I but made this for dinner this night using one pound of beefiness so i cutting everything else in half. It was juicy, hearty and filling. My swain who never gets excited about annihilation I make loved this. I used ritz crackers cause i was out of bread. I had roasted garlic cloves in a jar so I used two of thoose. I used 3 reviewers suggestions. 1) Dont accept evaporated milk then substitute w/ 1tblsp sour foam & 2 tblsp milk per ii pounds beef. ii) make thin patties and identify cheese in middle and seal on edges (mmm i used velveeta dont press down difficult on burgers or chz will come out). three)Last merely not to the lowest degree only use the yolk of the egg because the whites will but add together water. My burgers had perfect texture. I cooked theese on depression heat on the stove covering occasionaly and but 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
Simply evaporated milk just for this is a pain, but they're then adept!
09/03/2012
with a little over three 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, table salt and pepper. IT WAS BANGIN.
01/27/2012
I used 80% lean, 20% fat ground beef and information technology came out perfect. The beginning time I tried this recipe, I used 93% lean, seven% fatty and it came out like meatloafy texture. A slice of breadstuff soaked in a few drops of milk instead of dry bread crumbs. Squeeze the bread gently to get rid of excessive milk (regular milk is perfectly fine) before you put it in the meat mixture. I also added a tiny pinch of garlic pulverisation and grated half of an onion. Onion pulverization would work too I suppose. I only think the juice from onion gives more flavor. Cooked it on a skillet for virtually 5-6 minutes on each side. So heavenly juicy. I will never await for another hamburger recipe. Thanks Jane!
03/13/2010
Yum! These were wonderful. I used lean ground beef 97/3 and they nonetheless turned out juicy. Thanks.
08/01/2011
So good! The perfect burger, finally!
05/31/2011
I hate to write a bad review, but I do have to say, I did non similar this at all. Not sure what happened or perhaps I did something wrong. 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 out and tasteless. I used 85/xv ground beef thinking that would brand for juicier burgers, only this was simply dry out and bland. I unremarkably use 93/vii beef with salt, pepper, and Worcestershire sauce, and those plow out much more tasty and juicy than this recipe did. I'll keep searching for dissimilar recipes, as I will probably not be making this again.
02/15/2010
***Gluten free/Casein free modifications*** Ane of my children is on the gfcf diet, and so I conform all receipes for family meals to be gfcf (and truth be told, about of the receipes taste ameliorate that mode). ane. 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 apply a blistering/frying coating, I but use about 1/4 cup of information technology. My family unit LOVES these burgers. They are full of season, smell wonderful while cooking, and are very moist. They besides make wonderful leftovers and are just equally tasty the side by side twenty-four hour period. It'due south not oftentimes that I detect a hamburger that tastes adept besides when reheated. This receipe ROCKS in our house!
03/xxx/2011
Was very skeptical reading this simply loved the reviews so decided to give it a try. I too used 1 Tbs. Worcestershire sauce and i Tbs. Soy Sauce. Used flavored panko bread crumbs. DIdn't accept any evaporated milk so substituted fat free half and one-half. Didn't baste at all with barbeque sauce but sauteed some mushrooms and onions and served these on superlative. This was unbelievable. I've been making hamburgers for a lot of years and have never had them come up out equally flavorful or as juicy as this. Felt like this was a "special" dinner rather than a quick weeknight meal...that'south how good they were. Give thanks you so much for such a cracking recipe.
06/04/2011
Fabricated these memorial day and they were absolutely fantastic! Loved them so much that we've made more since and so. I think I've constitute the burger recipe to stick with for good!
05/23/2003
Made very good and juicy burgers but non 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 cut back on the worcestershire sauce. I love juicy hamburgers!!
09/04/2014
This recipe is bright! Merely like few of the commenters I used iii slices of bread. But instead of soaking them in milk, I buzzed them upwards in my food processor for 5 seconds. Another thing I did, merely like a few others, I used just the egg yolk and not an unabridged egg. Egg white really does add together water to the meat, which in turn can cause the "meatloaf effect". All the same, a very of import annotation is that the recipe calls for no salt. As most chefs know, calculation common salt to the meat during mixing all the ingredients can testify to be disastrous, as salt soaks upwardly moisture. Therefore, right earlier placing the patties on the grill, I generously seasoned both the sides of each patty with table salt and pepper. In issue, they turned out perfectly seasoned, and insanely juicy! This is not "one-of-the", this recipe IS the best burger I have ever made!
06/13/2003
They certainly are juicy, but could use a fleck more flavor. Next time I am calculation some onion soup mix.
12/thirty/2009
FANTASTIC recipe for burgers! I didn't have the evaporated milk, so I used Miracle Whip and I added two Tbs of Grillmates hamburger seasoning. I broiled them and they were GREAT! I've already shared this recipe with all my friends...information technology volition become a "standard" in our domicile! Cheers!
11/09/2010
Yummy !
05/26/2003
If you like meatloaf on a bun, then you lot would like this recipe more we did.
06/12/2014
I didn't accept staff of life crumbs or evaporated milk 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 And then Adept OH MY GOODNESS. haha. I'm a college student, living on my own- so this easy, simple recipe was absolutely perfect! I rarely ever give recipes feedback, only I actually joined this website, just to review them. I did make two changes though- I used regular milk (instead of evaporated milk- considering I forgot to become information technology at the grocery store) and I added a full onion to the meat mixture. This recipe is and then incredible! I'll definitely exist making it once more!
09/01/2004
These are the absolute best hamburgers you'll ever eat, and they're and then moist! They are fifty-fifty better if you butter the pinnacle bun and put mustard on the bottom. And so put them on the grill to toast them. They actually are neat!
05/17/2010
astonishing
Source: https://www.allrecipes.com/recipe/49404/juiciest-hamburgers-ever/
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