The Best Juiciest Hamburger Recipe 455

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.

JUICIEST HAMBURGERS RECIPE (GRILL OR STOVE)

Steps:

• Place the ground beef in a large mixing bowl.
• Add the garlic powder, onion powder, salt, pepper, and Worcestershire sauce.
• Gently mix the spices into the ground beef. Be careful not to overmix the meat, because that can lead to your burgers falling apart while cooking.
• Form the meat into a large patty and place it on a cutting board.
• Cut the patty into 4 equal triangles, and then shape each triangle into a hamburger patty. Each patty should be about 6 ounces. Use a food scale to weigh each one to ensure they are all about the same size.
• Use either your thumb or the back of a spoon, and press it into the center of each hamburger patty.
• Place the patties into the fridge until ready to cook.
• Preheat the grill to medium-high.
• Place the burgers on the hot grill, indent side up. Close the lid and cook for about minutes, making sure the bottom of the burger is seared. Flip the burger and cook for an additional 5 minutes or until the beef reaches 160 degrees.
• If adding cheese, place the cheese slices on the burgers during the last minute of cooking. Should only take a minute for the cheese to melt.
• Serve hamburgers on your favorite bun with your toppings of choice.
• Heat a cast-iron skillet over medium-high heat.
• Once the skillet is hot add the burger patties and cook for about 3 minutes, then flip them over and cook for another 5 minutes or until the internal temperature reaches 160 degrees.
• If adding cheese, place the cheese slices on the burgers during the last minute of cooking. Put a lid over the pan to melt the cheese faster.

THE BEST JUICIEST HAMBURGER RECIPE - (4.5/5)

Steps:

• Place beef chunks and butter on large plate in single layer. Freeze until meat is very firm and starting to harden around edges but still pliable, about 35 minutes. Place one fourth of meat and one fourth of butter cubes in food processor and pulse until finely ground into pieces the size of rice grains, 15 to 20 pulses, stopping and redistributing meat around bowl as necessary to ensure beef is evenly ground. Transfer meat to rimmed baking sheet. Repeat grinding in three more batches with remaining meat and butter. Spread mixture over sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat, fat, or butter. Sprinkle 3/4 teaspoon salt and one teaspoon pepper over meat and gently toss with fork to combine. Divide meat into four portions. Working with one portion at a time, lightly toss from hand to hand to form ball, then gently flatten into 3/4-inch-thick patty (be careful not to overwork the meat or burgers will become dense and tough). Press center of patties down with your fingertips to create 1/4-inch deep depressions. Transfer patties to platter and freeze for 30 to 45 minutes. Using a skewer, poke 12 holes in bottom of disposable pan. Open bottom vent completely and place disposable pan in center of grill. Light large chimney starter two-thirds filled with charcoal briquettes (4 quarts). When top coals are partially covered with ash, pour into disposable pan. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about five minutes. Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high. Clean and oil cooking grate. Season one side of patties liberally with salt and pepper. Using spatula, flip patties and season other side. Place burgers on grill (directly over coals if using charcoal) and cook, without pressing on them, until browned and meat easily releases from grill, four to seven minutes. Flip burgers and continue to grill until browned on second side and meat registers 125°F (for medium-rare) or 130°F (for medium), four to seven minutes longer. Transfer burgers to plate and let rest for five minutes. Serve on buns.

THE JUICIEST HAMBURGERS EVER

Steps:

• Shape the ground beef into three patties. Place the patties in a shallow dish.
• Combine the beer, Worcestershire sauce, garlic powder, onion salt, and pepper. Pour the marinade over the burgers. Refrigerate for 15 minutes. Flip the burgers over and marinate for an additional 15 minutes.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Place the patties on the hot grill and cook for 2 minutes before flipping them over. Cook the burgers to the desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

JUICIEST HAMBURGERS EVER

Steps:

• 1. Mix the ingredients in a large mixing bowl and form your burgers. I like to make 3 burgers per pound. I figure 1/2 cup of water per pound of ground beef. Adjust your seasoning for the number of burgers.
• 2. For best results, cook your burgers on an outdoor gas or charcoal grill. Cook until medium.
• 3. Just add your buns, favorite toppings and you are set.
• 4. Sometimes I leave the steak seasoning out and just go with the salt and pepper. The secret to the juiciest burger is the water.