Troy Gentrys Hamburgers Recipes

HAMBURGERS

Steps:

• Preheat the oven to 450°F. Place a roasting rack on a foil-lined baking sheet in the oven.
• Using your hands, break the meat into small pieces and combine evenly but loosely on a parchment or waxed paper-lined baking sheet. Spread the meat out and season it generously with salt and pepper. If desired, add the spice mix at this time.
• Divide the meat into 4 portions (about 6 ounces each). Using your hands, form each portion into a ball-shape by gently tossing it from 1 hand to the other. (Don't over work or press too firmly on the meat.) Gently form each portion into a patty about 3½ inches wide and 1-inch-thick.
• Preheat a large cast iron skillet over medium-low heat for 5 minutes. Raise the heat to high and add the oil. Add the patties and cook, turning once, until well-browned, about 2 minutes each side.
• Using a spatula, transfer the hamburgers to the roasting rack in the oven and continue cooking to desired doneness, 8 to 9 minutes for medium-rare, 10 to 11 minutes for medium, and 13 to 15 minutes for well-done. If you are using the cheese, top the hamburgers during their last couple of minutes of cooking to melt.
• Transfer the hamburgers to a plate, let rest for a couple minutes before serving. Meanwhile, toast the hamburger buns. Assemble the hamburgers with the condiments and toppings of your choice. Serve.
• Turn on grill. Place Burgers on the heated grill.
• For Medium-Rare: Cook for 3 minutes covered and then unplug the machine and continue to cook covered for 2 to 3 more minutes.
• For Medium:
• Cook for 4 minutes covered and then unplug the machine and continue to cook covered for 4 more minutes.
• For Well:
• Cook for 5 minutes covered and then unplug the machine and continue to cook covered for 5 more minutes.
• Combine all ingredients.

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.

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.

HAMBURGERS

Steps:

• Using your hands, break the meat into small pieces and combine evenly but loosely on a parchment-lined baking sheet. Spread the meat out and season it generously with salt and pepper.
• Preheat the oven to 475 degrees F. Place a roasting rack on a foil-lined baking sheet in the oven.
• Divide the meat into 4 portions (about 5 ounces each). Using your hands, form each portion into a ball-shape by gently tossing it from one hand to the other. (Don't over work or press too firmly on the meat.) Gently form each portion into a patty about 3 inches wide and 1-inch-thick.
• Preheat a large cast-iron skillet over medium-low heat for 5 minutes. Raise the heat to high and add the oil. Add the patties and cook, turning once, until well-browned, about 2 minutes the first side, and 1 minute the second side.
• Using a spatula, transfer the hamburgers to the roasting rack in the oven and continue cooking to desired doneness, 5 minutes for very rare (blue), 6 to 7 minutes for rare, 8 to 9 minutes for medium-rare, 10 to 11 minutes for medium, and 13 to 15 minutes for well-done. If you are using the cheese, top the hamburgers during their last couple of minutes of cooking to melt.
• Transfer the hamburgers to a plate let rest for a couple minutes before serving. Meanwhile, toast the hamburger buns. Assemble the hamburgers with the condiments and toppings of your choice. Serve.

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.

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.

REAL HAMBURGERS

Steps:

• Carefully mix the meats, steak sauce, egg yolks, salt, and pepper with the tines of a fork, but do not mash it. Lightly form each hamburger and lightly press into a patty shape. Make an indentation and put a thin slice of butter inside each hamburger, making sure the butter is entirely encased in the meat.
• Heat a grill, broiler, or saute pan and cook the hamburgers for 3 to 5 minutes on each side until almost done. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes and serve immediately on buns.

HAMBURGERS

Steps:

• Cut the meat into long chunks about 1 1/2-inch wide. Visually inspect the chunks: if they appear to have less than 20-25% fat, mix them with strips of beef fat (describe "braiding" technique). Season well with salt and pepper.
• In a meat grinder, grind together the boneless meats through a large grinding blade (with holes of 3/8"). Grind again. Loosely shape into 12 hamburgers.
• If cooking indoors, heat a large, heavy skillet over high heat. Add 2 ounces of beef suet and let it melt. Add six burgers to the skillet if they fit without crowding. Cook about 4 minutes on each side for rare burgers, or longer if desired. Repeat in the same beef suet with the remaining six burgers.