Hamburger ideas?!
Answers: I've been asked to make hamburgers this evening, and it's rather important that they be especially good. I usually add chopped onion and garlic to the meat. Any other ideas? I can't do anything too unusual--my roommates aren't culinarily adventurous.
Rather than chunks of onion, grate it on a cheese grater real fine with the juice, salt, pepper, garlic powder and sometimes mix in some bleu cheese.
add some A1 or worschesire sauce to the meat.
i puree some red onion+ mushrooms , a little cholula { good hot sauce } mix well into the meatw/ some seasonings , they come out real good , i usually make em big + grill-em. i forgot the garlic -shame on me
2 words...salsa burgers....mix some salsa into the meat....delicious.
if that's too far out, then use some worcestershire, minced garlic, onion, salt, and pepper in the beef. Egg and bread crumbs make great binding agents for the beef, and you will never taste it.
One "trick" i learned is to place a small piece of ice in the center of the burger and it will prevent that dreaded lump in the middle without having to constantly press down and squeeze out juices to keep them flat. It also keeps them nice and juicy, and helps keep from overcooking the centers.
we make these at work, puree a small amount of carrot, mushroom, garlic, green pepper, (small amounts) unless you are making a large amounts of hamburgers...add one egg to 1 pound of meat...add all and mix well, shape into patties and grill or fry, you can even bake these.....serve with your favorite condiments (ketchup, mustard, mayo, A1 etc etc...) I know the recipe sound weird, but it really is wonderful....
put your fav cheese in the middle of the burger before cooking
every one at our house loves my burgers and we have some picky eaters here, i mix meat , onion powder garlic powder salt pepper and some A-1 or worschesire then grill them, if the weather is too bad i cook them on the stove,
mix the beef with some lipton's onion soup mix before you make the patties. Cook as usual.
You can add Westershire sauce to them after they are patted out and let them sit in the fridge for a half hour or more before cooking them.
Don't add the sauce to the before patting them out though, it breaks up the fat that holds them together!
You can also make "Country Gulash' with the hamburger and it is great too.
You break the hamburger up as you brown it in a skillet, drain the grease, add small amounts of diced potatoes, diced string beans, diced onion, whoke kernel corn and a small amount of tomatoe sauce (salt and garlic can be added if you wish).
Let it simmer with a cover on it until the potatoes are done and serve.
CREAM CHEESE BURGERS
1 lb. hamburger
1/2 c. catsup
Salt to taste
Pepper to taste
1/2 c. celery, finely chopped
1 lg. onion, finely chopped
1 lg. pkg. cream cheese
Cook hamburger; drain off fat. Add all other ingredients and mix well. Cook for another 5 minutes. Serve on hamburger buns.
Grilled ALLSPICE Hamburger
2 lbs. lean ground beef
2 tsp. finely chopped garlic
1/2 tsp. ground allspice
1/4 tsp. ground cloves
1/4 tsp. crumbled dried thyme
1 1/2 tsp. salt
1/8 tsp. freshly ground black pepper
1/2 c. beef stock, fresh or canned
Vegetable oil
Combine all ingredients except oil in a deep bowl. Knead vigorously with both hands until ingredients are well blended. Then pour in the stock and beat with a wooden spoon until the mixture is smooth and fluffy. Taste for seasoning. Divide the mixture into 18 equal portions and roll each one into a cylinder about 3 1/2 inches long and 1 inch thick, moistening your hands with cold water as you proceed.
Grill or broil on the highest setting about 3 inches from the heat for about 8 minutes, turning them with a spatula or tongs every few minutes until they are crisp and brown on all sides.
Bison.
I know it sounds wierd but it is by far one of the best meats to make burgers out of.
I worked at a restraunt that made burgers from bison, people swear by it and you can pick it up at a whole foods market.
Also you may want to try to grate cheese and mix it right with your meat.
Take jimmy d's suggestion, and add one thing--this might sound weird--a spoonful of honey for each pound of meat. Mix it in really well, and don't forget to use lots of fresh garlic!
Have fun tonight!
Cajun burgers! For three reasons: 1.) This recipe uses bread crumbs to stretch the number of patties you can make. 2.) I don't know anyone who doesn't like them. 3.) They're not exotic or "different," just delicious.
For a pound of ground meat you add a cup of plain bread crumbs, one large egg, a tablespoon of dried parsley flakes, one small finely chopped onion (or half of a large one), a clove or two of chopped garlic, and a few shakes of worcestershire sauce or a squirt or two of barbeque sauce. For seasoning I like to use about a tablespoon and a half of Tony Chachare's Creole Seasoning plus a little more salt. If you don't have Tony's, salt, black pepper, and EITHER approximately a tablespoon of Tabasco sauce OR a teaspoon of ground cayenne pepper (more or less depending on how spicy you like it) can be substituted. Mix all ingredients well. (Note: I go easy on the spices at first, double-check by taste-testing a microwaved meatball, and then add more if it needs it.) Then it's just a matter of shaping them into patties and cooking them on a grill, griddle, or skillet.
Add ranch dressing or blue cheese crumbles on top!!!
Cola Burgers
INGREDIENTS
1 egg
1/2 cup cola-flavored carbonated beverage, divided
1/2 cup crushed saltine crackers
6 tablespoons French salad dressing, divided
2 tablespoons grated Parmesan cheese
1 1/2 pounds ground beef
DIRECTIONS
Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
In a medium bowl, mix together the egg, 1/4 cup of cola, crackers, 2 tablespoons of French dressing, and Parmesan cheese. Crumble in the ground beef, and mix well. Form into 6 balls, and pat into 3/4 inch patties. Pour the remaining cola and dressing into a small bowl, and mix well.
Grill burgers for about 3 minutes per side. Brush with the dressing and cola, then grill for 8 to 10 more minutes, basting occasionally.
You received some really good answers.I don't care for to much in my burgers,I don't want them to be like a meatloaf.
Now on top of my burger is a different story!!!!
Bleu cheese as they said is good,on top.
We use to make one with cream cheese and black olives or green olives mixed in the cr.cheese.Then topped with blue cheese or a slice of swiss was nice.
We have made burgers on the grill and topped them with chutney...as they say salsa is good also....Yum...
I like bacon cheese burgers,sauted onions and mushrooms,munester and another favorite cheese.Lettuce and tomato!!!Sauce of your choice.
Really wanna do something different....top this off with deep fried onion rings!!! or..you can use ones in the can also,just another choice.
Serve with.............
Make homemade chips or homemade french fries!!!!
Try serving the burgers with something better than the usual toppings.
Start with the bun. Good-quality kaiser rolls can improve a sandwich tremendously.
As for cheese, any cheese that can be sliced thin and placed on a hamburger will do.
Try slicing Spanish (red) onions and placing them on your burger.
Many stores today sell alternative to the traditional mayonnaise. You could try a whole grain, deli-style, horseradish, or similar mayonnaise in place of the usualy white.
Upgrading the toppings is very simple and a means by which more people can be made happy. Since you don't commit to major changes at the start of the recipe, people can customize more to their liking.
Another thing would be to mix in some ground pork to the meat mixture on a 1 to 1 ratio.
You can also use barbecue sauce or some other type of sauce in place of ketchup and mustard.
I add in some crumbled blue cheese to the meat before forming the patties. They are SO delicious like this!!
All of these answers are good but if you want a moist burger, Add sour cream to whatever else you put in, be it onion, salt pepper, garlic or even some scallions chopped up. The sour cream keeps it very moist. About a tablespoon per 4oz burger.