How to Make Hamburgers With Lean Ground Beef
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ten/03/2006
I'1000 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 footing beef that has a higher fat content. If you apply lean beefiness, you're gonna get "meatloaf". 80% lean and 20% fat content is pretty much the standard. What percentage of fatty do you use in your recipe? thanks, (they odour actually good). I'm 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'm amazed,I watched the juices flowing out of the burgers and into the tray and idea "here we 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, thank you.
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 ane tbs of Olive Oil to one pound of ground beefiness (I use chuck). And so add together 1 tbs Worcestershire, one tsp each of garlic & onion powder, salt & pepper to sense of taste. Mix well. Add or decrease whatsoever spices you like, but brand sure you lot use 1 tbs each of Olive Oil & Worcestershire per pound of footing beef and yous will have the tastiest, juiciest burgers y'all've e'er had!
04/xv/2003
The all-time burgers I always had. I use regular milk. My friends came over to eat and they merely loved them. Will be 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 keen the hamburgers were. I used 3 lbs of ground beef and adjusted the recipe accordingly also had to utilise seasoned staff of life crumbs considering thats what I had on hand. Definely a keeper! Thanks :)
04/11/2003
This recipe was quite good and juicy. I tried this for the first time 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 gustatory modality was wonderful. Definitely a keeper.
02/xvi/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 quickly equally possible. Cook for 4 min each side for med rare, 4-1/2 to 5 min for med, etc. If you want to get it juicier y'all can utilise such things as butter, cheeses, milk, cream, etc. Season as you delight. I love garlic, rosemary, minced onion, salt, fresh basis black pepper and butter in my burgers just I love playing with all kinds of ingredients.
05/19/2003
These are definitely very juicy, and we have made them twice. I volition go on this recipe for now...I am always on the scout for a better burger recipe. These burgers practise non knock your socks off gustatory modality-wise just they do beat a plain burger. Next time I plan to increase the worcestershire sauce for more than flavor.
04/25/2003
This recipe came out Slap-up! I actually cooked them on my George Forman Grill because it'due south still also 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 footing beef next time. It was a hit in my firm! Thanks!
04/17/2011
Crawly! These really were juicy!! I read where everyone complained they lacked season. I added some Grill Mates Hamburger Seasoning to ours and flavor wasn't even an result. For those that complain about too much leftover evaporated milk, just freeze the rest in an ice cube tray. When frozen, pop them all in a ziplock purse for later employ. Each is almost a TBSP.
12/04/2007
Wow, these burgers were VERY juicy, fifty-fifty though I used very depression fat meat (96/4). Anybody liked them, and my son said they remind him of meatloaf. Will make again.
07/24/2008
These were so delicious. I didn't have bread crumbs, and then 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 divergence, really. Besides, 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 outcome was super-juicy and extremely tasty. I'll be making these again! Notation: make certain that your garlic is chopped finely enough! I got a clamper of information technology in my burger - made information technology a fiddling strong. PS. - they were not meatloaf-y at ALL! I despise meatloaf!
12/xviii/2006
I have to say that I am a skeptic about hamburger recipes. I take had the belief that a hamburger is a hamburger. Well, I was wrong! This is a slap-up base of operations for a hamburger! Very juicy! I used fresh breadstuff crumbs,egg yolk, worchestershire, ane/2 tsp. of liquid fume and I grated about 3/4 of a large onion,evaporated milk, salt, pepper, garlic powder....yumm, yumm. It was great. I would accept never thought these unproblematic additions would make such a great hamburger. I fifty-fifty used my indoor grill. Merely don't use the extra lean ground beef. That always makes a dry burger.
07/07/2012
I tried this in spite of the "tastes similar meatloaf" reviews and my thinking "looks like a meatloaf recipe." My hubby thought it sounded neat, and said he didn't go the difference between meatloaf and hamburgers other than the shape. I followed the recipe exactly. Information technology tastes like meatloaf - and even my husband had an AH HA moment when he tasted these. It's non so much the seasoning - but the consistency. Aye these are tender and moist. Only to me, "juicy" in a hamburger comes from beef fat and (sorry to be indelicate) but beefiness claret - that'south what juicy is. The milk, egg and bread crumbs brand this soft and moist - but NOT JUICY. Finally having to work the ingredients into the meat immediately means you're working the meat more than than I think is chosen for in a practiced hamburger. You lot're really toughening the meat up past mixing the ingredients in and yes, the ingredients soften information technology up - but why not only non work the meat that much and allow the natural juiciness come out? I'd rather put in minimal ingredients, work the meat minimally (break off a chunk and lightly shape it) and then add seasonings during or later grilling - that's natural juiciness.
04/09/2003
Pretty yummy burger. Even my skinny, picky eater had two. Quite a compliment if he likes information technology. Thank you!
07/28/2011
I dear 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'due south Burger Bam Seasoning. To switch information technology upwards I've added sauteed onions to a batch & diced up jalepenos to some other batch. I double the recipe then wrap each burger in press & seal and so put them in a freezer bag. Whenever we feel similar having a burger, they are ready to go right from the freezer! I am so happy I didn't take 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 greatly improved our hamburgers. They are at present 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 be meatloaf-similar at all! The recipe could possibly use some of your favorite spices, but y'all volition be surprised how the few ingredients in this recipe tin can turn your ground beef into your new favorite, juicy burgers!
08/29/2005
If you like MEATLOAF, you 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 practise ane thing differently, instead of bread crumb I use uncooked oats.
06/12/2008
This is a peachy recipe, fabricated this twice now. I followed the recipe exactly the first fourth dimension and it was and 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 pulverisation and a nuance of black pepper. YUM. My 4 yr erstwhile ate information technology both times, and hubby loves it as well, information technology'due south 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 spider web. Hubby prefers this fashion instead of buying frozen patties. I just buy a bulk of grd beef (mix in a little turkey) and make a bunch of homemade patties to freeze. He loves them this manner. **UPDATE 12/three/08** It'south improve when you lot use fresh garlic cloves instead of the jarred ones. Married man did notice the difference. I finely ground the oatmeal to resemble staff of life crumbs. Last time I didn't, DH noticed that it was "healthy". Oops. So now he doesn't know and we're all eating a bit healthier.
02/09/2011
Fantastic! Had simply 1lb burger and then I used whole egg instead of iii/4 (what!). Wasn't certain I cooked information technology right because I NEVER had a burger that tasted like this. It totally melted in my mouth. What take I been missing all these years. Didn't know hamburger could taste this good.
02/15/2010
Basically meatloaf on a bun. Only, yes, moist.
07/11/2011
Very good burger! Made these for a family cook out recently and everyone actually enjoyed them. I used regular milk instead of evaporated but otherwise followed ingredients/instructions.
06/eleven/2011
Followed thie recipe pretty closely, I omitted the garlic and cayenne pepper, merely doesn't go in a burger for me.From the reviews of it being bland I added a shake or ii of Old Bay seasoning and a milk shake of Braggs seasonings. WOW! First of all subsequently I threw them on the grill and allow the first side cook for well-nigh five minutes I opened the chapeau 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 MOST FLAVORFUL BURGERS I'VE Ever HAD! Go Figure! Thank you for the recipe.
05/28/2012
In my opinion, this is a recipe for grilled meatloaf patties. They're succulent
07/01/2008
I seriously doubt that I will make these burgers once again. 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 true to a meatloaf. They weren't bad by whatsoever ways, merely 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 u.s.a. liked the texture or the flavour. 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 and then much like a meatball. I will apply my regular recipe for burgers in the future... just ground meat formed into patties and sprinkled with common salt and pepper.
07/04/2012
Had to grow up eating hamburgars that were cut with bread crumbs or crackers, Deplorable !!! It sucked and so and information technology sucks now. Try again.
06/15/2008
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!!!! Man, political party in your rima oris. 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, and so juicy I did not call up it would hold up well on the grill, only it did. Cook turkey burgers ho-hum, helps them stay moist. Turkey does non tolerate a hot fast sear like beef does. Mmmmmm I am still full and just talking nigh it makes my rima oris water for leftovers tomorrow. Thank you for the uncomplicated still surprisingly yummy recipe. *Does not gustatory modality similar meatloaf at all, in my stance.
06/12/2012
Super good!!
07/31/2013
OK, first I will apologize every bit I did Not make it as is, but made some changes based on other reviews, that existence used two slices of bread with crusts cutting off and two egg yolks, ii TB olive oil, iii-4 TB milk (I didn't utilise evaporated based on other reviews idea it would exist fine), and 2 TB barbecue sauce. Used 2 TB Worcestershire. I did utilize 2 pounds of 90% lean beef, thus the reason I used the olive oil. Hither was my only trouble, I thought I was adding too much seasoning.Wrong! I was way too light on seasonings. I will definitely add minced or grated or finely chopped onion next time. Volition apply 2 cloves of garlic, along with garlic powder, onion pulverisation, season salt, salt and pepper. What I will say well-nigh the consequence I got is that they were Way meliorate than the hockey pucks that generally come off the grill. My husband but said "whoa" as a slew of juice came out of his 2d burger! I may increment olive oil or milk side by side time. All I know is that this is definitely worth trying, adjust to your gustatory modality, flavor at will and bask. The two pounds fabricated six big three/iv inch thick burgers that completely filled the buttered toasted buns. I put in my indentation (cheers), and cooked them for 4 minutes each side, and then added cheese, covered with foil, counted to 30 and turned off the heat and removed them to balance while I toasted the buns. Burgers by and large have been a turn off for me as I accept a existent problem with tummy aches from dry meats, esp. beef. I actually look forward to our next attempt.
06/thirty/2012
As well much 'filler' for our gustation. We didn't intendance for the flavor/texture the bread crumbs and eggs gave the burgers. For supper juicy burgers without compromising the texture, attempt grating some onion into the ground beef and calculation a few splashes of V8.
04/23/2009
I always use 85/15 hamburger with great burgers on the grill. I for the life of me practice not know what made me attempt this recipe tasted like meat loaf. Would not make again
09/09/2013
I don't intendance for "meatloaf" add-ins to my burgers. I 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 i tbs of Olive Oil to i pound of basis beefiness (I use chuck). So add together 1 tbs Worcestershire, i tsp each of garlic & onion powder, salt & pepper to taste. Mix well. Add together or subtract whatsoever spices yous like, but brand sure you use 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 employ fresh grated using my zester/rasper; since the add-ins keep slap-up moisture in the meat, I usually utilize a tad less Worcestershire, every bit I don't desire "wooster sauce" to be the dominant flavor. YUM!
04/12/2010
i love this recipe. i altered information technology a lilliputian bit by using regular milk, and seasoned staff of life crumbs. truthfully, i think its the milk that makes the hamburger so juicy. afterward i grilled these hamburgers on my charcoal grill, i idea they looked a footling dry from the smoking and mayhap a little over done. but they were so juicy that my girlfriend didn't call back they were done. and so i turned on the lite, and showed her the middle of the burgers, and they were non fifty-fifty pinkish! they were fully cooked, and as juicy and a medium hamburger! i as well used a few of my ain spices to make it a niggling chip more bold. 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 plainly burgers (I similar interesting ones...). Although not 100% "manifestly," these were a happy compromise we could both agree on. And while non the juciest burger I've ever had, these were quite moist even so. I think I'll keep my search for the perfect burger, but in the meantime, this will do. Served on seeded kaiser rolls, topped with applewood smoked bacon, Tilamook cheddar, lettuce, tomato, sugariness onion & katsup / mustard. Kettle chips and root beer floats completed our fun meal! Thanks for sharing, Jane! :-)
02/eleven/2011
as suggested by other reviewers, I used bread slices soaked in milk. I used ane lb basis beefiness, two slices breadstuff. Turned out keen. I added onion. I sauted the onion first on a pan until slightly charred so mix it with the other ingredients. Just personal preference with the onion. Used it on slider buns and made patties smaller. Hubby, 5 and 7 twelvemonth old boys liked it. Made it ii weeks ago, will be making it again later today.
01/06/2011
These burgers were delicious!!! Made them for dinner and my unabridged family was complimenting me for smashing hamburgers. Followed recipe equally is merely added some garlic salt likewise. I was a flake skeptical about using evaporated milk but glad I did. Something about all the ingredients together makes the best burgers ever. Making again tomorrow(per family's asking) LOL
04/30/2012
I prepped these burgers then headed to the lake for a few hours when I came back husband had grilled these upwardly and said "Those were swell burgers and really Juicy" LOL so I guess they passed the examination. Fifty-fifty my cold burger was withal juicy. Not bad recipe! I used 3 lbs basis beef, 2 egg yolks, 3 handfuls of Italian bread crumbs, 1/4 c milk,3 T Worcestershire, 3 cloves garlic 1 T onion pulverization. They were but the burger I was hoping for.
05/24/2007
Taste was okay- simply besides much like meatloaf.
01/29/2011
These were really skilful - I cut the recipe downwards to iv burgers but still used the full egg. Very juicy and moist. Hubby liked them even after putting up a fuss virtually "changing regular burgers" :)
06/07/2011
These are really tasty and juicy! I've made these many times now. This is my go-to recipe for hamburgers. I take substituted whole milk for the evaporated milk and have not really noticed a difference in how they turn out.
04/05/2010
These were indeed very juicy. I made them exactly equally the recipe called for. I had no problem with them falling apart (as I usually practice with other burgers). I was a little agape they would taste 'meatloafy' since they had breadcrumbs in them, merely they didn't. A nice flavor of a good ole' american hamburger. Nothing fancy, only pure goodness!
06/22/2011
J U I C Y, Only the mode I similar information technology....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 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 candy a stale hamburger bun), ii egg yolks simply, 2 TBS dried parsley flakes for color (fresh too pungent), and about 3/four loving cup of finely minced onion for actress moisture. They got rave reviews at my labor day bbq and were non at all meatloaf-y! Only other change I will brand side by side time is to really amp up the seasonings. They somehow get lost in this recipe.
06/25/2013
I served this for my daughter'due south first birthday. Her aunt, (my sister) was there and said "that burger is sooooo practiced!" It was very juicy and total of flavour; not at all like "meatloaf" like other reviewers have said. I did not practice anything to stray from the recipe other than eyeballing the worcheshire meaasurement because I was as well lazy to get a measuring spoon. Besides, we like worcheshire sauce.... so... I might have added more than. I was concerned that ane of the batches I made would fall apart because it seemed so "moisture" when I made the patties. Notwithstanding, it held together fine. I did put the burgers into the fridge for 14 hours before grilling... (I fabricated the patties in advance to salve time the next twenty-four hours... it wasn't done intentially to enhance anything).
xi/26/2011
Killer Hamburger, only added some onion, a niggling seasoning salt, and grilled. I also mixed a petty liquid smoke with the Worcestershire sauce. All-time burger I have e'er fabricated for myself. Juicy and tasty.
07/05/2011
Very expert burger, doubled the recipe and used four slices of bread soaked in the milk instead of the crumbs.
12/18/2010
utilise 2 slices of bread soaked in milk
04/23/2013
Although I tweaked the recipe a piddling every bit far as seasoning, I followed the recipe. The burgers were juicy...unfortunately it is a little meatloafy and I did not treat the mushy texture.
04/10/2003
These are really skilful!
06/xiii/2005
I made a huge batch of these due to having lots of ground beef. I also used 2% milk and it worked well. I had plenty left over and made a meatloaf which was also delicious. The meat holds together well - especially if yous pack it down hard. This has become my primary burger recipe.
04/29/2003
I thpught this recipe was ok. My hubby is a fan of hamburgers I am not. I made these one night and he idea they were proficient only a bit banal. I might make these again but with more than spices next time.
06/10/2011
I made this this evening and information technology was pretty good! I didn't use as much equally much breadcrumb every bit the recipe chosen for...merely one/ii a cup. I was worried about some of the complaints of the "meatloaf" texture. Everything else stayed the same tho. Maybe an extra pinch of table salt.
07/12/2011
This was very definitely moist and juicy simply the season was off. I think I'll reduce the bread crumbs next time or effort crackers instead, the breadcrumb sense of taste is over powering the footing beef. Recipe worth keeping but needs some tinkering with.
05/16/2015
This recipe is awesome but 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 expect for them to get done... they smelled so skilful and tasted even amend!
05/28/2011
To add it upwards a notch endeavour using one piece of white bread, with crust removed, and bread diced into 1/ii" cubes. This is good for 11/2lbs of meat. Add together 2Tbs of reg.milk, mash together. Information technology forms a paste, the add Southward&P, a crushed clove of garlic, (use garlic press),and add two Tsp A-ane sauce. Mix it up, works best if you utilise your easily and evenly mix in the bread paste mixture. Divide into fourths, shape, press and flatten burgers with your hands. Identify on tray and then brand a divet in the centre 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 last minute of cooking, place the cheese on top of the pattie, and use a foil pie tin 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 see how juicy and tasty this turns out to be. Add together your own fixings. Information technology's so yummy!
12/19/2010
very juicy, but also quite bland. Next fourth dimension we brand them we'll add more seasoning to it.
03/20/2010
its ok if you like meatloaf
xi/08/2010
These were pretty good. I e'er make the recipe exactly as written earlier adding a review so that information technology 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, but the flavour was pretty skillful. I call back at that place 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 like shooting fish in a barrel and actually practiced. I cutting the recipe in one-half, merely I still used the whole egg. Information technology was easy to make, and really fun to eat. I also didn't used cayenne pepper, I used Pappy's seasoning, and information technology was still crawly.
02/15/2010
I gear up my burgers similar this. But I employ the Italian bread crumbs and they come up out moist and absolutely succulent! I gave the recipe v stars, but I'd have to change it to 4-1/ii with obviously bread crumbs.
03/16/2015
I fabricated these burgers with the original recipe the kickoff fourth dimension and they were good, but needed salt. The second time I made them I cut the recipe in half, omitted the cayenne (not everyone wanted information technology),added 1/2 tsp of salt, shook in some garlic pulverization, and added liquid hickory fume. I too used real bread crumbs that I go along in the freezer.( I food process heals of bread and toss in freezer. These are great for burgers and meatloaf. Keeps the meat moist, dissimilar dry breadcrumbs!) I used lean ground beef, so I added a petty canola oil when mixing the beef. I also used skim milk. I requite the original recipe (that I did endeavor considering I don't believe in rating a recipe if you don't use the original submitted recipe) iv stars. Skillful base recipe, but every bit with all recipes, we can adjust to our ain taste :)
05/27/2011
These burgers are really great. I ain a restaurant and made these burgers to sell. These burgers are selling like hot cakes, my customers comment on how much they love my new hamburgers. I do them many different ways, quarter pounders, stuffed one-half pounders, also use sliced smoked dorsum salary on them. Word has gotten effectually, tin't believe how my sales take grown considering of these burgers. Thanks
01/04/2011
These were tender, juicy and flovorful. I just had 1 lb of ground chuck and We didn't have breadstuff crumbs and evaporated milk, so I soaked ane slice of bread in milk until soggy, mushed it upwardly with a fork, and used that. Nosotros added some steak seasoning similar we commonly put on steaks. Cooked on george foreman grill. Made iv burgers with excellent season. Thanks for the recipe!
09/xviii/2012
Excellent! My boyfriend (who is very picky and knows good nutrient) said it was the best burger he'due south tasted. I used Aberdeen Angus beefiness which helped besides.
09/thirty/2010
The burgers fell apart, had to nigh burn them just to be able to turn them on the grill. The gustation was OK. Not worth the frustration of having the burgers fall apart.
07/31/2012
Pretty good. I utilise 1lb ground beefiness, 1 egg, ane/4c and 2 tbl dry bread crumbs, 1/8 t cayenne, 1 garlic, (all of that the same as reducing the recipe for iv servings) but, I modify the rest to 1 tbl reg milk, i 1/2 tea worcestershire sauce, and 1 tbl hickory bbq sauce. The first time I made the recipe as written and information technology was just too 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 ever had!! Thank you!!
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 skilful 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. Next time I'll add together some seasoning to it before I melt them in place of the cayenne.
07/05/2013
I have used this recipe literally dozens of times. I reject to purchase shop purchased frozen burgers anymore. I use this and only this for burgers. Use the recipe equally is. Couldn't recommend highly plenty!
07/24/2011
We did not like the flavor or texture, sorry. Thank yous for sharing.
02/07/2010
We really like the season of these burgers, the only thing I have found with them is they fall apart during cooking. I think when I make again I volition add an extra egg.
03/06/2007
I must say this was an splendid hamburger! Very moist and juicy and full of flavor! My family unit loved them!
07/27/2011
Fantastic!!!!!! Follow meat recipe just as written. We use Buffalo burger when we make burgers. While on the barbeque, nosotros 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 final night and they were delicious! I used ane lb deer burger and 1 lb 80% ground beefiness (bec. that is what I had on hand). I added simply the egg yolk equally another reviewer mentioned and a slice and a one-half of torn up dried breadstuff. They turned out perfect. I added just a sprinkling of salt and pepper to each patty before putting them on the grill. Volition definitely make these again!
02/27/2011
Non sure exactly what it is that makes these then juicy but they are delicious! I've fried them and grilled them outdoors and both methods produced one bully 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 salt, garlic powder, onion powder, and McCormick grill mates- Montreal steak seasoning.
07/26/2011
I followed this recipe every bit written, only substituting whole milk for evaporated. It was okay, but nothing specially special.
05/27/2008
I merely made this for dinner tonight 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 anything I make loved this. I used ritz crackers crusade i was out of bread. I had roasted garlic cloves in a jar then I used 2 of thoose. I used 3 reviewers suggestions. 1) Dont have evaporated milk and then substitute w/ 1tblsp sour foam & ii tblsp milk per 2 pounds beef. 2) brand sparse patties and place cheese in eye and seal on edges (mmm i used velveeta dont press down hard on burgers or chz will come out). 3)Concluding only non least only use the yolk of the egg because the whites will just add water. My burgers had perfect texture. I cooked theese on low oestrus on the stove covering occasionaly and only flipping twice. I ever utilise butter and a touch of garlic butter and toast buns on stove top. Cracking recipe. Ill never make a manifestly burger again.
11/09/2010
Only evaporated milk just for this is a hurting, but they're and so skilful!
09/03/2012
with a niggling over three pounds of ground beef, I added a cup of bread crumbs. I also used regular milk and virtually a quarter cup of oil plus chopped onions and cilantro, salt and pepper. IT WAS BANGIN.
01/27/2012
I used 80% lean, 20% fat basis beef and it came out perfect. The first fourth dimension I tried this recipe, I used 93% lean, 7% fat and it came out like meatloafy texture. A piece of bread soaked in a few drops of milk instead of dry bread crumbs. Squeeze the bread gently to become rid of excessive milk (regular milk is perfectly fine) before you put it in the meat mixture. I too added a tiny pinch of garlic powder and grated half of an onion. Onion powder would piece of work too I suppose. I merely recall the juice from onion gives more than flavor. Cooked it on a skillet for almost 5-half-dozen minutes on each side. And so heavenly juicy. I volition never look for another hamburger recipe. Cheers Jane!
03/13/2010
Yum! These were wonderful. I used lean footing 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, only I exercise have to say, I did not like this at all. Not sure what happened or perchance 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 and tasteless. I used 85/15 footing beefiness thinking that would make for juicier burgers, but this was merely dry and bland. I normally utilise 93/vii beefiness with table salt, pepper, and Worcestershire sauce, and those plough out much more than tasty and juicy than this recipe did. I'll go on searching for different recipes, as I will probably non exist making this again.
02/xv/2010
***Gluten free/Casein free modifications*** One of my children is on the gfcf diet, then I adapt all receipes for family meals to be gfcf (and truth be told, most of the receipes gustation better that style). 1. Substitute Mimic Creme, unsweetened, for the evaporated milk. 2. Substitute Braggs Liquid Animos for the Worcestershire sauce. three. Substitute any gfcf breadcrumbs for the gluten filled ones! If I use a baking/frying blanket, I just use about ane/4 loving cup of it. My family LOVES these burgers. They are full of flavor, aroma wonderful while cooking, and are very moist. They too make wonderful leftovers and are just equally tasty the next day. It'south not oft that I find a hamburger that tastes expert also when reheated. This receipe ROCKS in our house!
03/xxx/2011
Was very skeptical reading this merely 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 bread crumbs. DIdn't take any evaporated milk and so substituted fat free half and half. Didn't baste 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 equally juicy as this. Felt like this was a "special" dinner rather than a quick weeknight repast...that's how good they were. Thank you and then much for such a corking recipe.
06/04/2011
Made these memorial twenty-four hour period and they were admittedly fantastic! Loved them so much that we've made more than since and so. I think I've found the burger recipe to stick with for good!
05/23/2003
Fabricated very good and juicy burgers merely not a new approach.I sprinkled a few drops of liquid smoke on acme of each burger before barbecueing,added a fiddling 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 3 slices of bread. Only instead of soaking them in milk, I buzzed them up in my nutrient processor for 5 seconds. Another thing I did, just like a few others, I used just the egg yolk and not an entire egg. Egg white really does add water to the meat, which in turn can cause the "meatloaf effect". However, a very important note is that the recipe calls for no common salt. As most chefs know, adding common salt to the meat during mixing all the ingredients can prove to be disastrous, as salt soaks upward 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 not "one-of-the", this recipe IS the best burger I accept always made!
06/13/2003
They certainly are juicy, merely could use a scrap more flavour. Side by side fourth dimension I am calculation some onion soup mix.
12/xxx/2009
FANTASTIC recipe for burgers! I didn't take the evaporated milk, so 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 will become a "standard" in our home! Thank you!
xi/09/2010
Yummy !
05/26/2003
If you like meatloaf on a bun, so you would like this recipe more than than nosotros did.
06/12/2014
I didn't accept bread crumbs or evaporated milk 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 SO GOOD OH MY GOODNESS. haha. I'chiliad a college student, living on my own- so this piece of cake, simple recipe was absolutely perfect! I rarely ever give recipes feedback, simply 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 information technology at the grocery store) and I added a full onion to the meat mixture. This recipe is so incredible! I'll definitely be making information technology again!
09/01/2004
These are the absolute best hamburgers you'll ever eat, and they're so moist! They are even better if yous butter the peak bun and put mustard on the bottom. So put them on the grill to toast them. They really are swell!
05/17/2010
amazing
Source: https://www.allrecipes.com/recipe/49404/juiciest-hamburgers-ever/
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