Perfect Hamburgers Recipes

THE PERFECT BURGER

Steps:

• Evenly divide meat into 4 portions. With a light touch, gently form each one into a ball, then shape into a 3/4-inch-thick patty. With thumb, make a 1/4-inch-deep indentation in the center of each (this prevents burgers from getting rounded tops during grilling). Transfer to a plate; cover with plastic wrap, and refrigerate until ready to cook, up to 1 day.
• Heat grill to high (it should be difficult to hold your hand above the grates). Moisten a folded paper towel with vegetable oil; grasp with tongs, and quickly wipe over the grates.
• Generously season patties on both sides with salt and pepper. Place patties on grill; cover, and cook to desired doneness, 2 to 4 minutes per side for medium-rare. Serve burgers on buns with desired toppings.

PERFECT BURGER RECIPE

Steps:

• Slice, and prepare all of your burger toppings and sauces.
• Spread the cut-side of the bun with softened or melted butter and toast the cut side on a skillet or on the grill until golden brown. You can toast the bun ahead or in the last couple of minutes with the burgers on the grill. Toasting the bun adds great flavor and prevents a soggy bun.
• Preheat grill to medium heat. Divide beef into 4 portions and form patties that are about 1/2" thick and 1" wider than the burger buns. Season patties generously with salt and pepper.
• Grill burger patties (indent-side-up) covered for 3-5 min each side on the grill. Flip burgers when juices are accumulating on top of burger and you have a good sear. Apply cheese in the last 1-2 minutes of grilling then cover with lid and cook until internal temperature of beef reaches 160˚F.

THE PERFECT HAMBURGER

Steps:

• In a large bowl, combine egg and seasonings. Crumble beef over mixture and mix well. Shape into four 3/4-in.-thick patties. , Grill, covered, on a greased grill rack over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns, with toppings as desired.

JUICIEST HAMBURGERS EVER

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.

BEST HAMBURGER PATTY RECIPE (GRILLED OR STOVETOP)

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.

HAMBURGER RECIPE

Steps:

• Make burger seasoning by combining all spices in a bowl. Set aside.
• Divide ground chuck into 6 equal portions and gently from into 1/2 inch thick patties that are wider than the burger buns (as they will shrink). Use your thumb to press an indentation into the center of each patty. Cover and set aside.
• Preheat grill to medium high heat. Just before cooking, sprinkle seasoning over the patties, then place on hot grill, indent-side up. Close grill lid and cook for 3-4 minutes, until the bottom of the burger is seared and juices are accumulating on top of the burger. Flip and cook an additional 3-4 minutes or until the beef reaches 160 degrees F.
• Place cheese on burgers during the last minute of cooking. Remove to a plate and allow to rest for a few minutes before serving in a bun, with toppings.

THE PERFECT HAMBURGERS

Steps:

• Coat grill rack with cooking spray before starting the grill.
• In a large bowl, combine the egg, chili sauce, onion, horseradish, worcestershire sauce, salt and pepper.
• Crumble beef over mixture and mix well.
• Shape into four 3/4-inch thick patties.
• Grill, covered, over medium heat for 5 - 7 minutes on each side or until a meat thermometer reads 160 degrees and juice run clear.
• Serve on buns with desired toppings.
• Tip: After forming your patties, make a little well in the center of each hamburger patty and your burger won't cook up into a ball shape -- the little well formed in the center helps your burger keep the right shape.

PERFECT HAMBURGER

Steps:

• In an airtight container or plastic bag, mix together salt, black pepper, onion powder, garlic powder, ground mustard, smoked paprika, and thyme.
• Shake until well mixed.
• In a bowl, combine ground beef, Worcestershire sauce and approximately 2 tablespoons of the seasoning mixture.
• Make into patties and grill or pan fry.
• Enjoy with your favorite toppings!

GORDON RAMSAY BURGER RECIPE

Steps:

• Blend Sirloin chuck, brisket, and short rib ground beef mixes, then mix with some egg. I suggest you prepare this a day before grilling. Patty into 8 oz patties and then refrigerate for 24 hours before using; this will help the patties stay together and won't come apart as you grill them.
• Make sure the grill is scorching before putting the patties on the grill. Now season the patties with salt and pepper and add a little oil. Make sure to roll the sides of the patties, so they get fully seasoned.
• Make sure burgers are at room temperature 10 minutes before grilling them. Look for the hottest part on the grill and place the burger patties down on the grill. The secret is to move the patties as little as possible once you place the burger patties on the grill.
• Beginning preparing the hamburger buns as the burgers are cooking. Season buns with salt and pepper, and crisp them on both sides on the grill.
• Season the thick-sliced onions with salt and pepper, add some oil and place onions on the grill as the buns and burgers are cooking.
• Now start basting your patties by brushing them on each side just about two minutes before taking off the grill to add some more flavor. Grill each burger patties for 3 1/2 to 4 minutes on both sides.
• Thirty seconds before the patties come off the grill, you need to season the patties again, then add your jack cheese on top to melt while the burgers are still on the grill.
• Setup the Brioche buns; add the mustard mayo blend, lettuce, and tomatoes before taking the burger patties off the grill. First, you start by placing a tablespoon of mustard mayo blend on both sides of the top and bottom of the bun. Then gently fold the lettuce to fit onto the bun and press down on the lettuce, ensuring it stays folded.
• After the mustard mayo blend and lettuce, add a thick slice of tomato to the lettuce, season the tomato with salt and pepper, and dab more mayo on top.
• Add the burgers on each of the Pre-made dressed Brioche buns. Place grilled onions on top of each patty finish by placing the top bun.

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.

BEST HAMBURGER EVER

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.

PERFECT BURGER

Steps:

• Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
• IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
• IF USING A GRILL PAN: Heat a grill pan over high heat on top of the stove. Cook the burgers as for a grill, above.
• IF USING A SAUTE PAN OR GRIDDLE (PREFERABLY CAST IRON): Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
• Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.
• Sandwich the hot burgers between the buns and serve immediately.