Bestgrilledburgers Recipes

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GRILLED BURGERS



Grilled Burgers image

Sour cream makes these burgers delightfully moist, and thyme and black pepper give them zip. These sandwiches are a terrific taste of summer served with tall glasses of lemonade or iced tea. -Jesse & Anne Foust, Bluefield, West Virginia

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 8

1/4 cup sour cream
2 teaspoons dried parsley flakes
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
2-1/2 pounds ground beef
10 hamburger buns, split
Optional: Cheese, lettuce leaves, sliced tomato, pickles, sliced onion, ketchup and mayonnaise

Steps:

  • In a large bowl, combine the first 5 ingredients; add beef and mix gently. Shape into 10 patties. , Grill, uncovered, over medium heat for 4-5 minutes on each side or until meat is no longer pink. Serve on buns with desired toppings.

Nutrition Facts : Calories 358 calories, Fat 17g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 534mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.

STEAKHOUSE BURGERS



Steakhouse Burgers image

This is the ultimate burger recipe. The burgers are packed with flavor and reliably juicy, even when cooked to well-done.

Provided by Jennifer Segal

Categories     Dinner

Time 25m

Yield 8

Number Of Ingredients 10

2 pieces white sandwich bread, crusts removed and cut into ¼-inch pieces
⅓ cup milk
2½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 garlic cloves, minced
1½ tablespoons Worcestershire sauce
2 tablespoons ketchup
3 pounds 80 to 85% lean ground beef
3 scallions, white and green parts, very finely sliced (optional)
8 hamburger buns

Steps:

  • Preheat the grill to high heat.
  • In a large bowl, mash the bread and milk together with a fork until it forms a chunky paste. Add the salt, pepper, garlic, Worcestershire sauce and ketchup and mix well.
  • Add the ground beef and scallions and break the meat up with your hands. Mix everything together until evenly combined. Divide the mixture into 8 equal portions and form compact balls. Flatten the balls into ¾-inch patties about 4½ inches across. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.
  • Oil the grilling grates. Grill the burgers, covered, until nicely browned on the first side, 2 to 4 minutes. Flip burgers and continue cooking for a few minutes more until desired doneness is reached. Before serving, toast the buns on the cooler side of the grill if desired.
  • Freezer-Friendly Instructions: The uncooked burgers can be frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.

Nutrition Facts : ServingSize 1 burger, Calories 517, Fat 27 g, Carbohydrate 28 g, Protein 37 g, SaturatedFat 10 g, Sugar 5 g, Fiber 1 g, Sodium 567 mg, Cholesterol 116 mg

THE BEST HOMEMADE GRILLED HAMBURGERS



The BEST Homemade Grilled Hamburgers image

Find out the secrets to making the BEST homemade grilled hamburgers that turn out nice and juicy, flavorful and perfectly cooked each and every time.

Provided by makeyourmeals

Number Of Ingredients 6

2 pounds 80/20 ground beef, refrigerated
3 cloves garlic, minced
2 tablespoons minced onion
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 1/2 teaspoons fresh ground pepper

Steps:

  • In a large mixing bowl add the ground beef and then sprinkle the remaining ingredients on top.
  • Fold the meat a few times to incorporate the ingredients. This should take only about 30 to 45 seconds. Do NOT overmix the meat.
  • On a large plate or serving tray lined with parchment paper place your meat in the center. Score the meat with the side of your hand into 6 evenly spaced sections.
  • Tear off each section and carefully form each into a patty that is approximately one inch thick and 4 inches across. As you form the patty, be sure to form it with a ½ inch indention in the center
  • Cover the formed patties with plastic wrap and transfer to the refrigerator until ready to grill.
  • Heat your grill to Medium-HIGH heat.
  • Place patties on the grill over direct heat. Cook for 3 minutes, then flip. Do NOT press down on the patties.
  • For medium-rare cook until internal temperature reaches 135°F
  • For medium burgers, cook until internal temperature reaches 145°F
  • For well-done burgers, cook until internal temperature reaches 160°F
  • When you have about 1 minute left on the cooking time, add the cheese to the burgers, and close the lid to allow it to melt.
  • Remove burgers from the grill and let them rest for 3 minutes before serving.

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

BEST HAMBURGER EVER



Best Hamburger Ever image

These burgers are the best on the grill in the summertime. Jam-packed with all kinds of stuff, and no tasteless bread crumbs!

Provided by UNIVSTUDENT

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 30m

Yield 4

Number Of Ingredients 14

1 ½ pounds lean ground beef
½ onion, finely chopped
½ cup shredded Colby Jack or Cheddar cheese
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1 egg
1 (1 ounce) envelope dry onion soup mix
1 clove garlic, minced
1 tablespoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon crushed dried rosemary
salt and pepper to taste

Steps:

  • Preheat a grill for high heat.
  • In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.
  • Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.

Nutrition Facts : Calories 444.5 calories, Carbohydrate 8.8 g, Cholesterol 173.6 mg, Fat 27.5 g, Fiber 1.2 g, Protein 39 g, SaturatedFat 11.9 g, Sodium 966.9 mg, Sugar 1.8 g

BEST GRILLED BURGERS



Best Grilled Burgers image

Nice moist grilled burgers with just the right amount of seasonings. No more boring burgers! Adjust the seasonings as desired. These won't dry out, and they re-heat nicely!

Provided by Lisa Gay

Categories     Meat

Time 13m

Yield 4-6 burgers

Number Of Ingredients 8

1 lb lean hamburger
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
1/4 teaspoon seasoning salt
1/2 teaspoon Worcestershire sauce
1 egg, beaten
8 single saltine crackers, crushed
1 slice of your favorite cheese (optional)

Steps:

  • Mix all ingredients and shape into burgers.
  • Grill to desired doneness.
  • Top with a slice of your favorite cheese.
  • We especially like provolone or swiss.
  • Note: You can add oregano if you like Italian, or taco seasoning if you lie Tex-Mex!

THE BEST GRILLED HAMBURGERS



The Best Grilled Hamburgers image

Make and share this The Best Grilled Hamburgers recipe from Food.com.

Provided by Harrison Jr

Categories     One Dish Meal

Time 20m

Yield 8 burgers, 4-8 serving(s)

Number Of Ingredients 2

2 1/2 lbs 80% ground beef, the best grade and freshest you can get at least choice
salt and pepper

Steps:

  • From the package VERY gently form into 8 burgers. Do not over press, squeeze or mix the meat in anyway. Save that for meatloaf.
  • Sprinkle with salt and pepper.
  • Grill over high heat covered, I use charcoal,for 4 to 6 min per side depending on your preference, flipping at the halfway point. Add cheese at the flip if you wish. Serve on toasted buns with ketchup, mustard, mayo, etc. I like mine plain.

BEST HAMBURGER PATTY RECIPE (GRILLED OR STOVETOP)



Best Hamburger Patty Recipe (Grilled or Stovetop) image

Best Hamburger Patty Recipe - Thick or thin, made on the grill or stovetop, this is the best and easiest all-purpose recipe for perfect hamburger patties every time!

Provided by Sommer Collier

Categories     dinner     Main     Main Course

Time 23m

Number Of Ingredients 9

2 pounds ground chuck
½ cup crushed saltine crackers (or Panko breadcrumbs)
1 large egg
2 tablespoons Worcestershire sauce
2 tablespoons milk
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper

Steps:

  • Set out a large mixing bowl. Add in the ground beef, crushed crackers, egg, Worcestershire sauce, milk, salt, garlic powder, onion powder, and pepper. Mix by hand until the meat mixture is smooth, but stop once the mixture looks even. (Overmixing can create a dense heavy texture.)
  • Press the meat down in the bowl, into an even disk. Use a knife to cut and divide the hamburger patty mixture into 6 - 1/3 pound grill or skillet patties, or 12 thin griddle patties.
  • Set out a baking sheet, lined with wax paper or foil, to hold the patties. One at a time, gather the patty mix and press firmly into patties. Shape them just slightly larger than the buns you plan to use, to account for shrinkage during cooking. Set the patties on the baking sheet. Use a spoon to press a dent in the center of each patty so they don't puff up as they cook. If you need to stack the patties separate them with a sheet of wax paper.
  • Preheat the grill or a skillet to medium heat. (Approximately 350-400 degrees F.)
  • For thick patties: Grill or fry the patties for 3-4 minutes per side.
  • For thin patties: Cook on the griddle for 2 minutes per side.
  • Stack the hot patties on hamburgers buns, and top with your favorite hamburgers toppings. Serve warm.

Nutrition Facts : ServingSize 1 hamburger, Calories 430 kcal, Carbohydrate 6 g, Protein 28 g, Fat 32 g, SaturatedFat 12 g, Cholesterol 135 mg, Sodium 617 mg, Fiber 1 g, Sugar 1 g

PERFECT GRILLED BURGERS



Perfect Grilled Burgers image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 0

Steps:

  • Preheat a grill to medium high. Form ground beef (preferably chuck) into 6-ounce patties and make an indentation in each. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. For cheeseburgers, top with 2 slices cheese during the last minute of cooking; cover the grill to melt.

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  • In a large bowl combine egg, the water, onion, cheese, basil, Worcestershire sauce, bouillon granules, garlic powder, and pepper. Add beef and pork; mix well. Shape meat mixture into eight 3/4-inch-thick patties.
  • For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until done (160°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover; grill as directed.)
  • Serve burgers on buns with Mustard Sauce. If desired, top with lettuce, tomato slices, and onion slices, and serve with pickle spears.


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2018-06-24 This recipe will make six burgers that are 1/3 pound each. The patties should be 4-inches across and 1-inch thick at the edges before cooking. …
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Estimated Reading Time 6 mins
  • French Fry Bourbon Burger. Nothing complements a burger quite like some french fries, so let’s kill 2 birds with one stone by tossing them right into the burger itself.
  • Jalapeno POP Burger. If you like your burger spicy, this it the burger for you. Created as the perfect Father’s Day burger, this recipe calls for a full pound of ground beef, and has been topped off with lettuce, tomato, jalapeno jack cheese, chopped onion, chopped jalapeno, cumin, garlic powder, and the holy grail – bacon wrapped jalapeno poppers.
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  • Grilled Beef and Mushroom Burger. Mushrooms are one of the greatest burger toppings available, and this recipe capitalizes on them perfectly. Make sure you pick up some fresh shitake mushrooms, because as we mentioned in the beginning of this article, quality ingredients make all the difference.
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GRILLED BURGERS - LEARN TO MAKE THE BEST GRILLED BURGERS
2020-06-02 No summer party is complete without juicy grilled burgers. If you want to be known as the one with the best burgers, you’ve come to the right place to learn how to make the best …
From grillingsmokingliving.com
Cuisine American
Total Time 2 hrs 35 mins
Category Main Course
Calories 592 per serving
  • Mix ground beef, egg, salt, and pepper until evenly incorporated. It’s best to handle the meat as little as possible so mix and shape the patties as quickly as you can.
  • Prepare either a gas or charcoal grill by creating two temperature zone fire so you have a hot side and a cool side just in case. (If burgers are thick, you may need to move them over to the cool side to finish cooking so they don’t char.)
  • For medium-rare burgers – cook about 4 minutes per side. (130°-135°)For medium – cook about 5 minutes per side. (140°-145°)For medium well – cook about 6 minutes per side. (150°-155°)For well done – cook about 7 minutes per side. (160°-165°)NOTE: burger thickness will also effect exact time.


HOW TO GRILL THE BEST BURGERS | ALLRECIPES

From allrecipes.com
Estimated Reading Time 4 mins
  • Fat = Flavor. Use beef that is no leaner than 85 percent. Meat with a higher fat content will be juicier and more flavorful. But be aware, patties from higher fat meat will shrink more when they cook.
  • Build Additional Flavor. Add just about anything you like to your burger mixture. Here are a few flavoring suggestions: Fresh or dried herbs and spices.
  • Hold the Salt! Don't combine salt into the mixture, especially if you're not going to grill the patties right away. Salt will extract moisture from the meat, leaving you with dry burgers.
  • Don't Mix Too Much. Use a light touch when combining seasonings with the ground beef. If you mix it too much, your burgers will be dense and heavy.
  • Let the Flavors Mingle. Leave the meat mixture (or patties) in the refrigerator for several hours to allow all the flavors to mingle. To form patties, wet your hands a little to keep the meat from sticking to them.
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  • Place all ingredients in a large bowl. Use a fork (or your fingers) to gently, evenly distribute the seasonings. Be careful that you don’t overwork the meat, which can result in a dry, dense burger.
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