Tell me how I can make a great homemade hamburger?!


Question: I have minced meat, ham, cheese, toimoatoe, mayo, ketchup, mustard, what else?????? thanks ! i like spicy stuff!!!!


Answers: I have minced meat, ham, cheese, toimoatoe, mayo, ketchup, mustard, what else?????? thanks ! i like spicy stuff!!!!

Put 1 pound of hamburger in a large bowl
Add 3 tbs of minced garlic
Add 1/2 cup Italian Bread Crumbs
Add 3 tbs cayenne pepper
Add 2 tbs prepared horseradish
Mix well and make size patty you desire


In a frying pan add 2 tbs Olive oil
Chop a large onion

Get pan really hot and add HB patty
Sear one side then turn and do the same
Reduce heat to medium high
Cook about 4 minutes each side depending on thickness of burger
Add onions while cooking to get carmelization on outside of burger

When done to desired level, let stand for 3-4 minutes

This is my spicy burger recipe

Add some spices into the meat before forming the patties. I like to add dry Lipton Onion Soup mix. You can also take something and put it in the middle of the burger, and form the patty around it. I have seen restaurants do things like blue cheese, cheese and pepper mixtures, etc.

My personal favorite kind of burgers have aspicy chipotle sauce on them, sauteed onions/onion straws, and blue cheese. Delicious.

What I love to do is mix in some Lipton onion soup mix into the ground beef. It adds a ton of flavor and a little different texture into the burger.

When I make hamburgers, all I like to do is Add some Dale steak marinade, and some wotchershire, or however you spell it.

MUSHROOM AND SWISS BURGERS

1.5 lbs. ground beef
10 mushrooms
5 slices Swiss cheese
5 burger buns
to sautee mushrooms:
2 tbsp. olive oil
3/4 tsp. garlic salt, or to taste

Prepare ground beef into 5 patties
Place patties on the grill

While burgers are grilling, cut and sautee mushrooms on low heat using olive oil and garlic salt.

Once these are soft and dark brown, set aside.

When finished, remove burgers from over the flame, and set them to the side of the grill.

Carefully spoon mushrooms on the top of all the burgers, then place 1 slice of swiss cheese on each.

Let the burgers sit on the grill for about one minute. Remove and place on buns.

Usually no seasoning or condiments are needed because of the flavor of the mushrooms and cheese together.

Just like everyone else, I think the best hamburgers have a package of Lipton's dry onion soup mix in them, with an egg, and Italian seasoned bread crumbs. Lawry's makes a great Baja Chipolte marinade, which you can use as a condiment too .... and A-1 makes a good Texas Mesquite marinade....

Minced beef, handful of breadcrumbs, chopped onion chopped parsley favourite spice.
Mix ingredients together with beaten egg or ketchup, shape into burgers, dust with flour on both sides then cook slowly on pan until meat is cooked through.
Serve on burger buns with lettuce, thinly sliced raw onion, tomato, grated cheddar, gherkins, ketchup ham and mustard.
Delicious!

Hamburgers are generally made from ground sirloin or beef but the minced meat will work. Make a ball and pat down to just over the size you want, will shrink when cooked. In a pan, on Foreman, or bbq, cook for 3 minutes and turn. Best if you do not push on it; flatten it before you cook it. Put it on a bun or bread or several on a flour tortilla shell, with tomato, lettuce, pickles, on side plus mayo, ketchup (yuk) and mustard.

Easier thing in the work to make!

I recommend buying 20-30% lean ground beef, such as ground chuck (the fat in this meat will result in a better flavor and a moister burger). Next place your ground beef in a bowl and add in about 1/2 a beaten egg and a half cup of bread crumbs per pound of meat and mix throughly (I find using my hands works best). At this point while the meat is in the bowl add any other ingredients you want INSIDE the meat such as diced onions, garlic or peppers. Now to season the meat it is recommended you season it like a steak by covering a portion of your counter top with wax paper and laying out the ground beef into a layer as thick as an average steak (this method will stop you from over-seasoning the meat). Worcestershire sauce, garlic powder, onion powder, paprika, Tony's Seasoning, Dale's Seasoning Sauce and soy sauce are all good choices to try. Apply as you wish on top of the meat and press it a little to help it soak in (You don't want to mix at this point because over-handling the beef will make your burgers more likely to fall apart on the grill). Let the meat season a few minutes and then break off a small piece and make a tiny hamburger patty, which you will then cook quickly in a pan over the stove. Taste this patty and decide if you need to add more seasoning/spices. Remember you can always add more seasoning, but it is very difficult to un-season the mixture. Once seasoned properly, form into a patty with your hand and press an indention in the center of the patty (this prevents the patty from becoming very tall when you cook it as beef contracts on the grill). Pre-heat your grill to medium-high or to a temperature where you can hold your hand in the area where the meat will cook for 4-5 seconds before needing to move. Strive to only flip your burgers once during cooking and use touch by poking with your finger or cut one of the burgers open to check for done-ness.

Freeze any remaining hamburger patties in a zip lock bag separated by wax paper.

Good Luck

I use ground meat of course and mix in grill seasoning before forming the patties. Cook to desired doneness and serve on either really good extra sourdough bread or really good buns with mayo, whole grain mustard, lettuce, tomato, and dill pickle. YUM! That's making me hungry. I have meat set out for dinner tonight and you've inspired me to make burgers!

I combine the following ingredients:

Ground beef or turkey
Seasoned Bread Crumbs
Eggs
Salt
Pepper
Garlic Powder
Onion Powder

Mix ingredients and make into patties. Grill until you desire.

Then, add mayo, ketchup, mustard, and grilled onions.

I like a sesame seed bun.

Use about 1 OZ of the Campbell's Tomato Soup and about 2 Tablespoons of Dry Bread Crumbs for 1 pound of ground meat. Mix Thouroughly. That's it.





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