Burger in 1/2 Pund Lean Beef
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10/03/2006
I'thousand in the process of making these burgers now and merely wanted to get something cleared upwardly. Nearly everyone knows that the juiciest burgers come up from ground beef that has a higher fat content. If you use lean beefiness, y'all're gonna get "meatloaf". 80% lean and xx% fat content is pretty much the standard. What percentage of fat do you employ in your recipe? thanks, (they scent really good). I'thousand grilling them on a Foreman grill which are known for draining off the fat (and the wet)from most meats.I'm waiting...waiting... I'g amazed,I watched the juices flowing out of the burgers and into the tray and thought "hither we go again...hot and dry out ground beefiness 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, cheers.
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 1 tbs of Olive Oil to one pound of basis beef (I employ chuck). Then add i tbs Worcestershire, one tsp each of garlic & onion pulverization, table salt & pepper to gustation. Mix well. Add or subtract any spices y'all like, but make certain you use one tbs each of Olive Oil & Worcestershire per pound of ground beef and you volition have the tastiest, juiciest burgers yous've ever had!
04/15/2003
The all-time burgers I ever had. I utilize regular milk. My friends came over to eat and they but loved them. Will be making over and over. Give thanks you Jane.
08/05/2002
I made these yesterday for a barbeque that we had, every single invitee told me how peachy the hamburgers were. I used iii lbs of ground beefiness and adjusted the recipe appropriately also had to apply seasoned bread crumbs considering thats what I had on hand. Definely a keeper! Thank you :)
04/eleven/2003
This recipe was quite good and juicy. I tried this for the outset fourth dimension on my in-laws and they loved the burgers. I used garlic pulverization instead of minced gloves and sauted onions for some extra flavour 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 get a crust on the burger equally apace every bit possible. Cook for four min each side for med rare, 4-1/2 to 5 min for med, etc. If y'all want to get it juicier y'all tin can utilize such things as butter, cheeses, milk, cream, etc. Season every bit you please. I love garlic, rosemary, minced onion, salt, fresh footing blackness pepper and butter in my burgers merely I love playing with all kinds of ingredients.
05/nineteen/2003
These are definitely very juicy, and we take made them twice. I will proceed this recipe for at present...I am always on the lookout for a ameliorate burger recipe. These burgers do not knock your socks off taste-wise just they do beat a plain burger. Next time I program to increment 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 nonetheless too cold to cook outside. The only thing is that they came out kind of smaller than I expected so perchance I'll add together more basis beef next time. Information technology was a hit in my business firm! Thanks!
04/17/2011
Awesome! These really were juicy!! I read where anybody complained they lacked flavor. I added some Grill Mates Hamburger Seasoning to ours and flavor wasn't even an issue. For those that complain near likewise much leftover evaporated milk, only freeze the rest in an ice cube tray. When frozen, pop them all in a ziplock bag for afterward employ. Each is about a TBSP.
12/04/2007
Wow, these burgers were VERY juicy, even though I used very depression 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, so I crushed seasoned Kashi whole wheat crackers instead. I also used simply the egg yolk as many other reviewers did. I don't know if it made a difference, actually. 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 salt! Other than that, I followed the recipe to a tee. The end result was super-juicy and extremely tasty. I'll exist making these once more! Notation: make sure that your garlic is chopped finely enough! I got a chunk of it in my burger - fabricated information technology a little strong. PS. - they were not meatloaf-y at ALL! I despise meatloaf!
12/xviii/2006
I accept to say that I am a skeptic almost hamburger recipes. I have had the belief that a hamburger is a hamburger. Well, I was incorrect! This is a bang-up base for a hamburger! Very juicy! I used fresh bread crumbs,egg yolk, worchestershire, 1/2 tsp. of liquid smoke and I grated near 3/4 of a large onion,evaporated milk, salt, pepper, garlic powder....yumm, yumm. It was bang-up. I would have never thought these uncomplicated additions would make such a great hamburger. I even used my indoor grill. Just don't apply the extra lean footing beefiness. That ever 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 husband thought it sounded slap-up, and said he didn't get the difference betwixt meatloaf and hamburgers other than the shape. I followed the recipe exactly. It tastes like meatloaf - and even my hubby had an AH HA moment when he tasted these. It's not then much the seasoning - simply the consistency. Yeah these are tender and moist. But to me, "juicy" in a hamburger comes from beef fatty and (distressing to be indelicate) only beef claret - that'due south what juicy is. The milk, egg and bread crumbs brand this soft and moist - merely Not JUICY. Finally having to work the ingredients into the meat immediately means you're working the meat more than I think is called for in a skillful hamburger. You're really toughening the meat upward by mixing the ingredients in and yes, the ingredients soften it up - but why non merely not work the meat that much and allow the natural juiciness come out? I'd rather put in minimal ingredients, work the meat minimally (intermission off a chunk and lightly shape information technology) and then add together seasonings during or after grilling - that's natural juiciness.
04/09/2003
Pretty yummy burger. Fifty-fifty my skinny, picky eater had 2. Quite a compliment if he likes it. Thanks!
07/28/2011
I dear these burgers! I take been making them all summertime & everyone e'er 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 up I've added sauteed onions to a batch & diced up jalepenos to another batch. I double the recipe and so wrap each burger in press & seal and then put them in a freezer bag. Whenever nosotros feel similar having a burger, they are set to go right from the freezer! I am so happy I didn't accept to spend the money for a box of burgers that plow 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 little apprehensive about trying these because of the "meatloaf on a bun" review. I didn't find these to exist meatloaf-similar at all! The recipe could possibly use some of your favorite spices, only yous will be surprised how the few ingredients in this recipe can turn your ground beef into your new favorite, juicy burgers!
08/29/2005
If you like 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 succulent. I exercise one affair 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 showtime time and it was so juicy (except used regular organic milk). Second time made it with reg milk again, and instead of breadcrumbs, used quick oats (healthy stuff), added some garlic pulverization and a dash of black pepper. YUM. My four year old ate it both times, and hubby loves it too, it's a keeper. Adjacent time I'll try to make information technology with ground turkey instead of beef. Tasty. **UPDATE** Been making this recipe since I found it on the web. Hubby prefers this way instead of buying frozen patties. I just purchase a bulk of grd beef (mix in a little turkey) and brand a bunch of homemade patties to freeze. He loves them this style. **UPDATE 12/3/08** It'southward better when you lot use fresh garlic cloves instead of the jarred ones. Married man did observe the difference. I finely ground the oatmeal to resemble bread crumbs. Terminal time I didn't, DH noticed that it was "healthy". Oops. And so now he doesn't know and nosotros're all eating a bit healthier.
02/09/2011
Fantastic! Had just 1lb burger so I used whole egg instead of three/4 (what!). Wasn't certain I cooked it correct because I NEVER had a burger that tasted like this. It totally melted in my oral cavity. What take I been missing all these years. Didn't know hamburger could sense of taste this good.
02/15/2010
Basically meatloaf on a bun. But, yes, moist.
07/11/2011
Very adept burger! Made these for a family cook out recently and anybody actually 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 it existence bland I added a shake or ii of Old Bay seasoning and a milk shake of Braggs seasonings. WOW! Showtime of all after I threw them on the grill and allow the first side cook for about 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 Nearly FLAVORFUL BURGERS I'VE E'er HAD! Go Effigy! 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 doubtfulness that I will brand these burgers once more. It was basically a meatloaf sandwich.
07/06/2015
The staff of life crumbs in this recipe threw the taste of a true burger off for me. In fact, this recipe was more truthful to a meatloaf. They weren't bad past any ways, just non especially outstanding either. The search for the perfect burger continues! Cheers Jane for the submission.
06/26/2011
These were juicy burgers, merely none of us liked the texture or the flavor. I followed the recipe exactly, but felt it tasted more similar a meatball than a burger. I think it was the egg, bread crumbs and fresh garlic that made it taste so much like a meatball. I will use my regular recipe for burgers in the future... only basis meat formed into patties and sprinkled with table salt and pepper.
07/04/2012
Had to grow up eating hamburgars that were cutting with breadstuff crumbs or crackers, Distressing !!! It sucked then and it sucks now. Attempt 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 mouth. THis is my new fave burger and I am not 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, then juicy I did non recollect information technology would concur up well on the grill, but it did. Cook turkey burgers slow, helps them stay moist. Turkey does not tolerate a hot fast sear like beefiness does. Mmmmmm I am nonetheless full and just talking most it makes my oral fissure water for leftovers tomorrow. Thanks for the simple yet surprisingly yummy recipe. *Does not taste like meatloaf at all, in my opinion.
06/12/2012
Super good!!
07/31/2013
OK, starting time I will apologize every bit I did Non arrive as is, but fabricated some changes based on other reviews, that being used 2 slices of staff of life with crusts cut off and 2 egg yolks, ii TB olive oil, 3-4 TB milk (I didn't utilise evaporated based on other reviews thought it would be fine), and 2 TB charcoal-broil sauce. Used ii TB Worcestershire. I did use ii pounds of 90% lean beef, thus the reason I used the olive oil. Here was my only trouble, I idea I was adding too much seasoning.Wrong! I was way too light on seasonings. I will definitely add together minced or grated or finely chopped onion side by side time. Volition utilize 2 cloves of garlic, along with garlic powder, onion powder, season common salt, salt and pepper. What I will say near the result I got is that they were WAY better than the hockey pucks that by and large come off the grill. My hubby simply said "whoa" as 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 volition and savor. The 2 pounds fabricated half dozen big iii/iv inch thick burgers that completely filled the buttered toasted buns. I put in my indentation (cheers), and cooked them for four minutes each side, and so added cheese, covered with foil, counted to 30 and turned off the heat and removed them to remainder while I toasted the buns. Burgers generally take been a turn off for me every bit I have a real problem with stomach aches from dry out meats, esp. beef. I really await forrad to our next endeavour.
06/30/2012
Too much 'filler' for our taste. We didn't intendance for the season/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 always utilize 85/15 hamburger with great burgers on the grill. I for the life of me do non know what fabricated me effort this recipe tasted like meat loaf. Would non brand again
09/09/2013
I don't care for "meatloaf" add together-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, try this: Add ane tbs of Olive Oil to 1 pound of basis beefiness (I employ chuck). And then add 1 tbs Worcestershire, one tsp each of garlic & onion powder, salt & pepper to taste. Mix well. Add or subtract any spices y'all like, only make sure you use 1 tbs each of Olive Oil & Worcestershire per pound of footing beef and you will have the tastiest, juiciest burgers you've ever had!" Instead of garlic & onion powders, though, I employ fresh grated using my zester/rasper; since the add-ins keep groovy moisture in the meat, I commonly utilize a tad less Worcestershire, every bit I don't want "wooster sauce" to be the ascendant flavor. YUM!
04/12/2010
i dearest 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 so juicy. later i grilled these hamburgers on my charcoal grill, i thought they looked a little dry from the smoking and maybe a piddling over washed. but they were and then juicy that my girlfriend didn't think they were washed. then i turned on the light, and showed her the center of the burgers, and they were not even pink! they were fully cooked, and as juicy and a medium hamburger! i besides used a few of my own spices to get in a footling bit more than assuming. Note:Switch the amount of milk and Worcestershire...3TBS Worcestershire, ii TBS of milk...
05/01/2011
Pretty good "no frills" burger! My hubs is always joking with me because I never want plain burgers (I like interesting ones...). Although not 100% "plain," these were a happy compromise we could both hold on. And while not the juciest burger I've ever had, these were quite moist however. I remember I'll continue my search for the perfect burger, but in the concurrently, this will practice. Served on seeded kaiser rolls, topped with applewood smoked bacon, Tilamook cheddar, lettuce, tomato, sweet onion & katsup / mustard. Kettle fries and root beer floats completed our fun meal! Thanks for sharing, Jane! :-)
02/xi/2011
as suggested by other reviewers, I used staff of life slices soaked in milk. I used 1 lb ground beef, 2 slices bread. Turned out smashing. I added onion. I sauted the onion first on a pan until slightly charred so mix information technology with the other ingredients. But personal preference with the onion. Used it on slider buns and made patties smaller. Hubby, 5 and 7 yr old boys liked it. Made it 2 weeks ago, will be making it again later today.
01/06/2011
These burgers were delicious!!! Made them for dinner and my entire family unit was complimenting me for great hamburgers. Followed recipe as is merely added some garlic salt too. I was a bit skeptical about using evaporated milk simply glad I did. Something about 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 then headed to the lake for a few hours when I came back hubby had grilled these up and said "Those were dandy burgers and really Juicy" LOL so I estimate they passed the test. Fifty-fifty my cold burger was still juicy. Great recipe! I used 3 lbs ground beef, 2 egg yolks, three handfuls of Italian bread crumbs, 1/4 c milk,3 T Worcestershire, 3 cloves garlic one T onion powder. They were just the burger I was hoping for.
05/24/2007
Gustatory modality was okay- merely too much similar meatloaf.
01/29/2011
These were actually skillful - I cut the recipe down to four burgers only even so used the full egg. Very juicy and moist. Hubby liked them even later putting up a fuss almost "irresolute regular burgers" :)
06/07/2011
These are actually tasty and juicy! I've made these many times at present. This is my go-to recipe for hamburgers. I accept substituted whole milk for the evaporated milk and take not actually noticed a deviation in how they turn out.
04/05/2010
These were indeed very juicy. I made them exactly every bit the recipe chosen for. I had no problem with them falling apart (equally I commonly do with other burgers). I was a little afraid they would taste 'meatloafy' since they had breadcrumbs in them, but they didn't. A squeamish flavor of a good ole' american hamburger. Nothing fancy, just pure goodness!
06/22/2011
J U I C Y, Merely the way I like it....thanks for sharing!!!!
09/04/2006
These burgers definitely are THE moistest, juiciest I have ever made (must exist the evaporated milk?). My grill tends to quickly turn everything to a hockey puck, then 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/3 loving cup of FRESH bread crumbs (food processed a stale hamburger bun), two egg yolks but, 2 TBS dried parsley flakes for color (fresh too pungent), and nearly 3/iv cup of finely minced onion for extra moisture. They got rave reviews at my labor day bbq and were non at all meatloaf-y! Merely other modify I will make next time is to really amp up the seasonings. They somehow get lost in this recipe.
06/25/2013
I served this for my daughter'south first birthday. Her aunt, (my sister) was there and said "that burger is sooooo good!" It was very juicy and full of flavour; non at all like "meatloaf" like other reviewers accept said. I did not exercise annihilation to devious from the recipe other than eyeballing the worcheshire meaasurement because I was too lazy to get a measuring spoon. As well, we similar worcheshire sauce.... so... I might have added more. I was concerned that one of the batches I fabricated would fall apart because it seemed and then "wet" when I made the patties. However, it held together fine. I did put the burgers into the refrigerator for xiv hours before grilling... (I made the patties in advance to save time the adjacent day... it wasn't done intentially to enhance annihilation).
11/26/2011
Killer Hamburger, merely added some onion, a little seasoning salt, and grilled. I also mixed a piddling liquid fume 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 breadstuff soaked in the milk instead of the crumbs.
12/18/2010
employ 2 slices of bread soaked in milk
04/23/2013
Although I tweaked the recipe a little every bit far as seasoning, I followed the recipe. The burgers were juicy...unfortunately it is a picayune meatloafy and I did not intendance for the mushy texture.
04/ten/2003
These are really practiced!
06/xiii/2005
I made a huge batch of these due to having lots of ground beef. I likewise used 2% milk and it worked well. I had plenty left over and made a meatloaf which was likewise delicious. The meat holds together well - particularly if you pack it down hard. 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 fabricated these one dark and he thought they were good just a bit bland. I might brand these again simply with more spices next time.
06/10/2011
I made this tonight and it was pretty good! I didn't use as much as much breadcrumb as the recipe chosen for...only 1/2 a cup. I was worried almost 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 remember I'll reduce the bread crumbs adjacent time or try crackers instead, the breadcrumb taste 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 pulverisation. Italian bread crumbs. regular whole milk instead of condensed. With this, the burgers were crawly!!! Nosotros couldn't look for them to get done... they smelled so good and tasted fifty-fifty better!
05/28/2011
To add it up a notch endeavour using one piece of white staff of life, with crust removed, and breadstuff diced into one/2" cubes. This is skillful for 11/2lbs 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 together 2 Tsp A-1 sauce. Mix it upwardly, works best if yous use your hands and evenly mix in the bread paste mixture. Divide into fourths, shape, printing and flatten burgers with your hands. Place on tray and then make a divet in the centre of each burger. This stops the burger from puffing upward during grilling. Cook 4 mins on each side. If y'all add together a slice of cheese, in the last minute of cooking, place the cheese on superlative of the pattie, and use a foil pie tin can or something like that to encompass the pattie. Cook for a minute and the cheese volition be bubbly and slightly golden. E'er preheat/toast a nice soft bun and you'll encounter how juicy and tasty this turns out to be. Add together your ain fixings. It's so yummy!
12/xix/2010
very juicy, but likewise quite bland. Next time we brand them nosotros'll add more than seasoning to it.
03/xx/2010
its ok if you similar meatloaf
11/08/2010
These were pretty good. I always make the recipe exactly as written before adding a review so that it volition reverberate the actual recipe. Having said that... I didn't detect them all that juicy. The burgers I usually make are much juicier than this, but the flavour was pretty good. I remember there was far too much garlic. Once clove would have been plenty. Side by side time I would omit the breadcrumbs to make them juicier and get light on the garlic.
01/04/2011
This was actually really easy and really skilful. I cutting the recipe in half, only I nevertheless used the whole egg. Information technology was easy to make, and actually fun to swallow. I as well didn't used cayenne pepper, I used Pappy's seasoning, and it was nevertheless awesome.
02/15/2010
I prepare my burgers like this. But I utilise the Italian bread crumbs and they come out moist and absolutely delicious! I gave the recipe 5 stars, but I'd take to modify it to 4-one/2 with plain bread crumbs.
03/16/2015
I made these burgers with the original recipe the starting time time and they were good, just needed salt. The second time I made them I cut the recipe in half, omitted the cayenne (not anybody wanted it),added ane/2 tsp of salt, shook in some garlic powder, and added liquid hickory smoke. I likewise used real staff of life crumbs that I keep in the freezer.( I food process heals of bread and toss in freezer. These are nifty for burgers and meatloaf. Keeps the meat moist, different dry breadcrumbs!) I used lean ground beefiness, so I added a little canola oil when mixing the beef. I also used skim milk. I give the original recipe (that I did endeavour because I don't believe in rating a recipe if y'all don't employ the original submitted recipe) four stars. Practiced base recipe, but as with all recipes, we can adjust to our own taste :)
05/27/2011
These burgers are really peachy. I ain a restaurant and made these burgers to sell. These burgers are selling like hot cakes, my customers comment on how much they dear my new hamburgers. I do them many dissimilar ways, quarter pounders, stuffed one-half pounders, as well utilise sliced smoked back bacon on them. Word has gotten around, can't believe how my sales have grown considering of these burgers. Thank You
01/04/2011
These were tender, juicy and flovorful. I only had 1 lb of basis chuck and We didn't have bread crumbs and evaporated milk, so I soaked i piece of bread in milk until soggy, mushed it upwardly with a fork, and used that. We added some steak seasoning like we normally put on steaks. Cooked on george foreman grill. Made 4 burgers with first-class season. Thank you for the recipe!
09/xviii/2012
Fantabulous! My boyfriend (who is very picky and knows good food) said it was the all-time burger he's tasted. I used Aberdeen Angus beef which helped as well.
09/30/2010
The burgers fell autonomously, had to about burn them only to be able to plow them on the grill. The gustatory modality was OK. Not worth the frustration of having the burgers fall apart.
07/31/2012
Pretty good. I apply 1lb ground beef, i egg, one/4c and ii tbl dry staff of life crumbs, one/viii t cayenne, 1 garlic, (all of that the aforementioned as reducing the recipe for 4 servings) but, I change the residuum to ane tbl reg milk, 1 1/2 tea worcestershire sauce, and 1 tbl hickory bbq sauce. The beginning fourth dimension I made the recipe as written and it was simply too 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!! Thanks!!
08/31/2008
I absolutely did not like this recipe. Information technology had such a weird gustatory modality, perchance from the evaporated milk. My husband and my father weren't impressed either.
03/04/2003
Pretty practiced and tasty burgers! They really were moist on the within. I omitted the cayenne pepper (much too spicy for me) and it was kind of bland. Side by side time I'll add some seasoning to it before I melt them in place of the cayenne.
07/05/2013
I take used this recipe literally dozens of times. I pass up to buy store purchased frozen burgers anymore. I use this and only this for burgers. Use the recipe as is. Couldn't recommend highly plenty!
07/24/2011
We did not like the season or texture, sorry. Thank you for sharing.
02/07/2010
We really similar the flavor of these burgers, the only thing I have found with them is they fall autonomously during cooking. I think when I make again I will add together an actress egg.
03/06/2007
I must say this was an excellent hamburger! Very moist and juicy and total of flavor! My family loved them!
07/27/2011
Fantastic!!!!!! Follow meat recipe just every bit written. Nosotros employ Buffalo burger when we 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 piece of cake 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 mitt). I added but the egg yolk as another reviewer mentioned and a slice and a one-half of torn upwardly stale staff of life. 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 certain exactly what it is that makes these so juicy but they are delicious! I've fried them and grilled them outdoors and both methods produced one dandy burger!!
03/23/2012
I didn't use the cayenne, worcestershire sauce. I used regular milk instead of evaporated. They were very practiced! I used seasoned common 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 nothing particularly special.
05/27/2008
I simply fabricated this for dinner tonight using one pound of beef so i cut everything else in half. It was juicy, hearty and filling. My young man who never gets excited near anything I make loved this. I used ritz crackers cause i was out of breadstuff. I had roasted garlic cloves in a jar and then I used 2 of thoose. I used 3 reviewers suggestions. ane) Dont have evaporated milk so substitute west/ 1tblsp sour cream & two tblsp milk per 2 pounds beef. 2) make thin patties and place cheese in middle and seal on edges (mmm i used velveeta dont press downwards hard on burgers or chz will come out). 3)Concluding but not least just apply the yolk of the egg because the whites will just add water. My burgers had perfect texture. I cooked theese on low heat on the stove covering occasionaly and merely flipping twice. I always use butter and a affect of garlic butter and toast buns on stove top. Great recipe. Ill never make a plainly burger again.
11/09/2010
But evaporated milk merely for this is a hurting, but they're so proficient!
09/03/2012
with a lilliputian over 3 pounds of basis beef, I added a loving cup of staff of life crumbs. I also used regular milk and about a quarter loving cup of oil plus chopped onions and cilantro, salt and pepper. It WAS BANGIN.
01/27/2012
I used 80% lean, twenty% fat ground beef and it came out perfect. The first time I tried this recipe, I used 93% lean, vii% fat and it came out like meatloafy texture. A piece of bread soaked in a few drops of milk instead of dry breadstuff crumbs. Clasp the breadstuff gently to get rid of excessive milk (regular milk is perfectly fine) earlier you put it 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 just think the juice from onion gives more season. Cooked it on a skillet for about 5-half-dozen minutes on each side. So heavenly juicy. I will never look for another hamburger recipe. Give thanks you Jane!
03/thirteen/2010
Yum! These were wonderful. I used lean ground beef 97/3 and they still 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 not like this at all. Not certain what happened or perhaps 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, merely this was simply dry and bland. I commonly utilize 93/7 beef with salt, pepper, and Worcestershire sauce, and those turn out much more than tasty and juicy than this recipe did. I'll continue searching for unlike recipes, equally I will probably not exist making this again.
02/15/2010
***Gluten gratis/Casein free modifications*** Ane of my children is on the gfcf nutrition, so I accommodate all receipes for family meals to be gfcf (and truth exist told, about of the receipes taste better that way). 1. Substitute Mimic Creme, unsweetened, for the evaporated milk. two. Substitute Braggs Liquid Animos for the Worcestershire sauce. 3. Substitute any gfcf breadcrumbs for the gluten filled ones! If I use a blistering/frying coating, I just use about 1/4 cup of it. My family LOVES these burgers. They are full of flavor, smell wonderful while cooking, and are very moist. They besides make wonderful leftovers and are just as tasty the next day. It's not oft that I notice a hamburger that tastes good also when reheated. This receipe ROCKS in our house!
03/thirty/2011
Was very skeptical reading this just loved the reviews so decided to give it a try. I too used 1 Tbs. Worcestershire sauce and one Tbs. Soy Sauce. Used flavored panko staff of life crumbs. DIdn't have whatsoever evaporated milk so substituted fatty free one-half and half. Didn't drip at all with barbeque sauce but 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 up out as flavorful or as juicy as this. Felt similar this was a "special" dinner rather than a quick weeknight meal...that's how good they were. Cheers and so much for such a bully recipe.
06/04/2011
Made these memorial mean solar day and they were absolutely fantastic! Loved them so much that we've made more since and then. I think I've constitute the burger recipe to stick with for good!
05/23/2003
Fabricated very good and juicy burgers but not a new approach.I sprinkled a few drops of liquid fume 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 brilliant! Just like few of the commenters I used iii slices of bread. But instead of soaking them in milk, I buzzed them up in my food processor for v seconds. Another affair I did, just similar 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". Notwithstanding, a very of import note is that the recipe calls for no salt. Equally most chefs know, adding salt to the meat during mixing all the ingredients can testify to be 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 upshot, they turned out perfectly seasoned, and insanely juicy! This is not "ane-of-the", this recipe IS the best burger I have ever fabricated!
06/13/2003
They certainly are juicy, merely could use a bit more than flavour. Next time I am adding some onion soup mix.
12/xxx/2009
FANTASTIC recipe for burgers! I didn't have the evaporated milk, and 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 lot would like this recipe more than we did.
06/12/2014
I didn't have bread crumbs or evaporated milk so I used ritz crackers , ii% milk and a spoonful of nonfat obviously yogurt. These were perfect.
02/24/2015
I am currently shoving my face with the burgers. THEY ARE SO GOOD OH MY GOODNESS. haha. I'm a higher student, living on my own- then this easy, unproblematic recipe was admittedly perfect! I rarely ever give recipes feedback, simply 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 get it at the grocery store) and I added a full onion to the meat mixture. This recipe is and then incredible! I'll definitely be making it again!
09/01/2004
These are the absolute best hamburgers yous'll always swallow, and they're so moist! They are even meliorate if you butter the top bun and put mustard on the bottom. Then put them on the grill to toast them. They actually are swell!
05/17/2010
astonishing
Source: https://www.allrecipes.com/recipe/49404/juiciest-hamburgers-ever/
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