How do you make a hamburger?!
And when you fry the meat, is it better to fry once each side, or keep flipping it over?
Answers: Stupid question, I know! But, how do you make the hamburger part? Do you add spices or cut up mushrooms or what?
And when you fry the meat, is it better to fry once each side, or keep flipping it over?
The basis of a hamburger is, of course, the ground beef from which you make the “patties.”
In preparing the patties, I have tried all sorts of “add-ins” to mix with the beef - everything from dried onion soup mix, to eggs, to bacon fat, to grated cheese . The absolute best to add is...nothing at all! Why dilute that pure beefy taste?
When making your own hamburgers, start with 1 ? pounds of ground beef with 20% fat content. This will be enough for four patties.
Normally I buy a lesser fat content, but for really tasty burgers, get the 20%.
Divide the beef into four sections. Gently form each section into a round “patty” shape. It’s not necessary to tightly pack the beef into shape. In fact, you should try to handle the beef as little as possible.
Each patty should measure approximately ? inches thick and 4 ? inches across.
Wrap the extra patties in plastic wrap and freeze them for next week’s dinner.
Before you start cooking the hamburgers, toast the cut side of the rolls. (Untoasted rolls get soggy very quickly.) Lay the rolls out on a baking sheet with sides and put them under the broiler.
It will only take a minute or two, so don’t do anything but stand there with pot holder in your hand, ready to remove the rolls from the oven. (They go from beautifully toasted to burnt in the blink of an eye. Then the smoke alarm goes off and ....you know the rest!)
Preheat your fry pan by putting a few drops of water in the pan. By the time they have evaporated, your pan will be hot.
Make sure the fry pan you are using is large enough to hold your hamburgers without squishing them together.
Cook the hamburgers on one side then flip them once, and then cook them on the other side.
Cooking times on each side:
3 minutes for RARE
4 minutes for MEDIUM
5 minutes for WELL DONE
If you want to make a cheeseburger, place a slice of cheese on the flip side about 1 minute before the burgers are done cooking. The heat from the hamburgers will melt the cheese.
Serve your hamburgers with sliced tomatoes, lettuce, a dollop of mayonnaise and some salt and pepper.
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.
All ya need is a little salt and pepper. Maybe some garlic salt too.
You can always add your veggies that you like, thats not a problem either. Add an egg to the meat mixture to keep it together.
I just put the patties on and leave it, turning it once or twice. Just let is sit and cook and do it's own thing!!
Good luck!!
ground sirloin
salt/pepper to taste
some people add chopped or minced onion
depending on if you are making in w/cheese are not
cook on one side flip complete cooking until it has reached your required taste.......well done/med/rare
if you are using cheese
cook on one side only until 3/4 done.....add cheese....cook until cheese begins to melt
you get in your car, drive to wendy's, go to the drive through, and say can i get a double bacon cheeseburger, with no cheese. (fries are optional)
Buy best lean beef available, fresh ground. Shape into patties the right size for your bun, allowing for some shrinkage. Place in hot fry pan with small amount of oil, allow to brown well on one side, lower heat to med., turn burger over and continue to cook until desired doneness. At this point I salt & pepper meat and top with cheese for a cheeseburger and cover to melt better. Sauteed onion, mushrooms, etc. are prepared in advance in a seperate pan and kept warm.
I use ground chuck because it is less fatty but still juicy and flavorful....I finely chop an onion, steak season (if salty do not add season salt), garlic powder and black pepper...maybe a little season salt ...mix well and let sit about 15 minutes. Fry in a skillet on medium heat for about 3 minutes.. flip to other side and fry until done....
Toast bun ...add pickle, tomato, lettuce and whatever you like
In a large mixing bowl, add 2 pounds ground beef, one egg, 1 cup bread crumbs, 1 cup chopped onion, sprinkle garlic salt, and then begin mixing. After fully mixed (and you can no longer see the egg) begin shaping the meat into patties. When frying, it's best to fry one side rather then flipping it, it cooks faster this way.
Really, you can add whatever you want to the groundbeef before shaping into patties. My father likes to put bacon bits in his mixture.