BURGER STEAK
Burger Patties smothered with mushroom gravy are tender, tasty, and sure to be a family favorite. Perfect over steamed rice, mashed potatoes, or noodles!
Provided by Lalaine Manalo
Categories Main Entree
Time 40m
Number Of Ingredients 14
Steps:
- In a small bowl, soak bread in broth. Tear with your hands until it resembles a soft paste.
- In a large bowl, combine ground beef, soaked bread, onions, egg, salt, and pepper. Gently mix until combined.
- Divide meat into portions and shape into patties. With your thumb, gently press in the center of each patty to make a slight indentation.
- In a skillet over medium heat, heat oil. Add mushrooms and cook, stirring regularly, for about 1 to 2 minutes. With a slotted spoon, remove from pan and keep warm.
- Add beef patties in a single layer and cook for about 1 to 2 minutes on each side or until lightly browned but not cooked through. Remove burgers from pan and drain on paper towels. Keep warm.
- In a saucepan over medium heat, heat the butter until melted. Sprinkle in the flour and whisk until smooth and blended. Continue to cook, stirring regularly, for about 2 to 3 minutes or until roux turns lightly golden.
- Slowly add beef stock, whisk until smooth, and continue to cook until sauce begins to thicken. Add salt and pepper for the gravy.
- Add meat patties in a single layer in the pan. Lower heat, cover, and continue to cook for about 10 to 15 minutes or until meat is fully cooked.
- Add mushrooms during the last 5 minutes and cook until heated through. Serve hot.
Nutrition Facts : Calories 557 kcal, Carbohydrate 16 g, Protein 25 g, Fat 43 g, SaturatedFat 17 g, Cholesterol 151 mg, Sodium 1568 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
JUICIEST HAMBURGERS EVER
No more dry, lackluster burgers. These are juicy, and spices can be easily added or changed to suit anyone's taste. Baste frequently with your favorite barbeque sauce. If you find the meat mixture too mushy, just add more bread crumbs until it forms patties that hold their shape.
Provided by Jane
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat grill for high heat.
- In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
- Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.
Nutrition Facts : Calories 288.1 calories, Carbohydrate 9.1 g, Cholesterol 95.5 mg, Fat 17.8 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 7 g, Sodium 196.3 mg, Sugar 1.7 g
STEAKHOUSE BURGERS
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
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
BEST HAMBURGER PATTY RECIPE (GRILLED OR STOVETOP)
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
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
BURGERS.....MY WAY
My family asked me to get this recipe down in writing for them, so here it is! For the garlic, I just use the kind in the jar for ease. These make a delicate burger so flip carefully.
Provided by Michelle S.
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together well.
- Pat into 8 to 10 burger patties.
- Grill or fry to desired "doneness". We prefer ours to be medium.
- Serve on toasted buns with desired condiments.
Nutrition Facts : Calories 367.4, Fat 26.1, SaturatedFat 10.6, Cholesterol 96.4, Sodium 335.2, Carbohydrate 3.9, Fiber 1, Sugar 1.9, Protein 26.8
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- Egg. Adding an egg to every pound of beef improves both the consistency and the flavor, and keeps it from falling apart on the grill. Check out our barbecue tips, if you’re thinking about grilling your burgers.
- Bacon. Mix some finely chopped, uncooked bacon in with your ground beef, form your patties and grill or fry it all up.
- Onions. Instead of adding onions to the burger after it’s cooked, you can chop up onions and mix them into the patty. This also has the advantage of cooking the onions, which reduces any rankness.
- Bread Crumbs. Since your hamburger’s already going to be served on a bun, bread crumbs don’t add much in the flavor department. Their real function is to add a bit of dryness to your beef mix, which is excellent when it’s paired with a wet ingredient.
- Worcestershire sauce. Worcestershire sauce adds a nice tang to beef, and raises the juiciness level, too. If you find it’s making your patties too wet to stick together well, throw in some bread crumbs.
- Garlic. Chopped fresh garlic kneaded into beef patties is wonderful. You can also use bottled chopped garlic or just sprinkle garlic powder in with your meat to get some of that garlic flavor.
- Grated or shredded cheese. Grate or shred some cheese – any kind you like – and knead that into your burger patties. The cheese and the beef flavor each other as they cook, and you know how good beef and cheese taste together.
- Barbecue sauce. Whether you use an old family recipe or store-bought, barbecue sauce cooks wonderfully into burger and becomes just another note in the overall flavor.
- A-1. Naturally, A-1 steak sauce is great added into hamburger patties. Its texture is similar to that of barbecue sauce, and it becomes more subtle when used this way as opposed to being poured over the patty later.
- Chopped peppers. Chop up bell or jalapeno peppers and work them into your patties. Habaneros or poblanos will give you a lot of spice in each bite. Ortegas and bells will add a nice mild flavor.
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- Form your patties gently. "You don't want to spend a lot of time shaping your burger," Bobby says. "Basically, you want to get the burger shaped until it just holds together, so that when you eat it you can sort of see the granular pieces of the beef running through it.
- Press a divot into each patty with your thumb. "When a burger [without a well] cooks, it plumps up like a football," Bobby says. "But when I put a well in the burger, it kind of looks like a funny shape, but it plumps back up to the original shape that you want the burger to be in."
- Use a flat cooking surface. If you're cooking burgers indoors, skip the grill pan and go with a stovetop griddle, heavy cast-iron pan or large skillet that hold its heat well.
- Flip only once. "Let the griddle do its job," Bobby says. By flipping the burger only one time, you'll get a crispy seared crust that locks in the burger's juices.
- Melt the cheese perfectly and completely — with the secret ingredient! There's one surprising ingredient that Bobby uses that's key to making his perfect cheeseburgers.
- Keep toppings simple. "Chefs like to put a lot of things on burgers, but to me if you put too many things on a burger, all of the flavors start to get muddled and it doesn't taste like anything," Bobby says.
- Crunchify. Only Bobby can turn the word crunch into a verb. Any true Bobby fan knows that a Bobby Flay burger isn’t complete without a crispy component to add great texture and flavor.
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