The perfect burger?!


Question: ok I'm using the george foreman grill. How can I make a juicy burger with this grill?

Name the ingredients starting with the beef -- that's all I have so far.


Answers: ok I'm using the george foreman grill. How can I make a juicy burger with this grill?

Name the ingredients starting with the beef -- that's all I have so far.

350grams of 100% USDA ground beef shaped into a pattie, broiled to medium doneness with a sesame toasted bun, pickled Gherkins and mango relish, Pommery whole grain mustard from Dijon, some tomato ketchup, lettuce, raw onions, and fresh tomato. Enjoy! {:-)

okay a george foreman grill is not as good as a pinnibut you need some hamburger spices, salt, pepper, and a little curry powder and put it on high for 5 to 10 minutes

Beef, garlic to taste, 1 tablespoon Worcestershire sauce, 1 egg (acts as a binder to keep the patties from falling apart), chopped onions (or dry onion soup mix), black pepper, and salt. Mix well, form into patties, and grill away!

the perfect burger, a big one.
Now that's kick-***

beef, salt, & pepper is all you really need. You could add some garlic powder & minced onions (fresh or dried) if you like (I do) but keep it simple.

The secret to a really juicy burger is the meat. You need to use ground beef that is high in fat, like 85%. Then add a really good hamburger seasoning. Look in the spice isle a the grocery store, they have some really good ones that are made specifically for hamburgers. We mix the meat and spice together so it has an even flavor.

Next, your condiments need to be top rate. Go to the deli at the supermarket and get the freshest buns you can find. If you want cheese, get it sliced at the deli counter. If you use mustard, get the spicy brown kind or dijon. If you like pickles, get the kind that are sliced for hamburgers if you can't get home canned.

Also, don't constantly squeeze the fat out of the burgers. Put them in the grill and leave them alone.

Hope your burgers turn out yummy!

My best burger (and everybody loves them up here):

Half lean ground beef and half regular ground beef (too lean and your burger is tough)

McCormick's Steak Seasoning to taste

About a tablespoon per lb. of Lea and Perrin Worchestershire Sauce

I never add fillings as the combination of lean and regular meat should do the trick.

Never overwork the meat. Make a small ball of the meat and then press into the center and round it off. Pressing into the center of the burger prevents it from swelling up.

Enjoy...and top with sauteed onions and mushrooms

IN 'N OUT, no doubt.

As you can see all the receipes that are given have a common denominator...WORCHESTERSHIRE Sauce.
Soak the burger with it.....They always come out great.
The rest is up to your taste...So take a little bit from everyone and don't follow receipe, just make your own.

2 pounds chuck, diced into 1-inch cubes
6 ounces bacon, chopped
1 cup finely chopped onion
3 tablespoons thinly sliced garlic
1 tablespoon chopped fresh thyme leaves
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
8 slices Cheddar
4 sesame seed hamburger rolls, lightly toasted
1 1/2 cups shredded iceberg lettuce
8 thin slices tomato
Mayonnaise, for serving
Ketchup, for serving
Mustard, for serving
Pickles, for serving


In a large bowl, place the diced chuck. Set a 10-inch saute pan over medium heat and add the bacon. Cook, stirring occasionally until the bacon is crispy and most of the fat has rendered, about 7 to 8 minutes. Add the onions to the pan and continue to cook until they are softened, about 4 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Place the thyme in the pan and toss to combine. Remove the pan from the heat and pour over diced beef. Drizzle the beef with the Worcestershire and season with the salt and pepper. Toss the contents of the bowl to combine and set aside to marinate for 1 hour.
Assemble a home grinder according to the manufacturer's instructions using a medium die for grinding. Grind the meat mixture and gently form into 4 patties, being sure not to handle the meat too much. Refrigerate until chilled, about 1 hour.

Preheat and season a grill to medium heat. Remove the patties from the refrigerator and place on the grill. Cook for 7 to 8 minutes, turn over and place 2 slices each of the Cheddar on the burger. Continue to cook another 7 to 8 minutes for medium to medium rare, or until the burgers are cooked to the desired degree of doneness. Place the burgers on the bottom of each of the 4 toasted buns. Dress with the lettuce and tomatoes, and add the mayonnaise, ketchup, mustard and pickles according to taste.

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. Great cooked with George Foreman Grill.

Here's how I make hamburgers on the grill... we love them.

Ground beef, dried chopped onion, water, and A1 Marinade.

I mix it all together and make the patties right over the grill... do not press the hamburger tightly, pack it very lightly....

Grill until done, turning only once.

Delicious.





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