How To Season Hamburger Patties Recipes

DONNA'S SEASONED HAMBURGER PATTIES

Steps:

• Combined Ground Beef and other ingredients in a bowl and mix thoroughly.
• (I use my Hands).
• Make meat mixture into Patties and either fry in a skillet or Do like me and throw them on the Grill!
• Enjoy!

PERFECT BEEF BURGERS

Steps:

• Sprinkle the ground beef evenly with 1/2 teaspoon salt in a large bowl. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.
• Preheat a grill to high. Season the patties with salt and pepper. Grill, undisturbed, until marked on the bottom, 3 to 5 minutes. Turn and grill until the other side is marked and the patties feel firm, 3 to 5 more minutes; if desired, top each burger with 2 slices cheese during the last 2 minutes of cooking and cover with a disposable aluminum pan to melt.
• Serve the patties on the buns; top with lettuce and tomato.

EASY BURGER SEASONING BLEND

Steps:

• Gather the ingredients.
• Combine all ingredients in a bowl and blend well.
• Mix 2 teaspoons of spice blend into each pound of ground beef or sprinkle over the burgers as you cook them.

LAMB BURGERS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Thoroughly mix ground lamb, rosemary, thyme, garlic powder, salt, and pepper together in a bowl; shape into 4 patties.
• Cook the burgers until they are beginning to firm and are hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Alternately, you can cook the burgers to your desired degree of doneness. Rest burgers while assembling toppings.
• Mix mayonnaise and mustard together in a small bowl; spread 1 tablespoon of the mixture onto one side of each bun. Put a burger onto each bun and top with tomato and greens. Sandwich with remaining bun half to serve.

STACEY'S HAMBURGER SEASONING

Steps:

• Combine the paprika, salt, pepper, brown sugar, garlic powder, onion powder, and cayenne pepper in an airtight container; seal. Shake to combine. Store in a cool, dry place between uses.

STEAKHOUSE BURGERS

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.

THE BEST HOMEMADE GRILLED HAMBURGERS

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.

BURGER SEASONING

Steps:

• Mix all of the ingredients together in a small bowl.
• To use on hamburgers, divided one pound of 80/20 ground chuck into four equal patties, indenting the middle for easier cooking.
• Use one tablespoon (total for a pound of meat) of the hamburger seasoning and gently rub it into both sides of each hamburger patty. (Alternatively you could mix 1 tablespoons into the meat.)
• Grill the patties over medium heat for 3 1/2 minutes on each side for medium doneness.
• Store the rest of the mixture in an airtight container for up to six months.

HOW TO SEASON HAMBURGER PATTIES

Steps:

• So I might be the last one on the planet to do it this way --
• In the past, I've seasoned hamburger patties on the grill -- while they were grilling. And while it works, it wasn't going to work for me last weekend when we were having a bunch of family over for dinner. I wanted to prep as much as I could ahead of time so that I could enjoy them while they were at our house, instead of running around my kitchen like a chicken without a head (sorry, bad visual!) -- so this is what happened.
• As I was getting everything out, I though, "Why not season the bottom of the cookie sheet first so that both sides of the patties can be grilled before they hit the grill?".
• So that's what I did. Sprinkle seasoning on the cookie sheet. Make patties and then put them on top of the seasoning and move around a little to "catch it all" and waste as little as possible. Sprinkle more on top and voila.
• Ready for the grill. (Or refrigerator, in my case -- as I was making them up early in the afternoon long before everyone arrived. This is what happens when there is a baby in the house -- you get stuff done while they are sleeping, even if that means making dinner at 2pm!).
• And while I didn't get all scientific about it, it seemed to me that the seasoning stuck to the burger better and less fell through into the grill!
• How about you? How do you season hamburger patties?