What to Make With Ground Beef Besides Hamburgers
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10/03/2006
I'thou in the process of making these burgers now and simply wanted to get something cleared up. Nigh everyone knows that the juiciest burgers come from ground beef that has a higher fat content. If you lot use lean beef, you're gonna get "meatloaf". 80% lean and 20% fat content is pretty much the standard. What pct of fatty do you lot use in your recipe? thanks, (they smell really good). I'm grilling them on a Foreman grill which are known for draining off the fat (and the wet)from about meats.I'thou waiting...waiting... I'grand amazed,I watched the juices flowing out of the burgers and into the tray and idea "here nosotros become again...hot and dry footing beef on a bun. For not the first fourth dimension in my life, I was wrong. A very pleasant juicy burger. I wonder which ingredient or combination thereof keeps the juices in? A definite keeper, thank you.
07/04/2012
These burgers are meatballs or meatloaf in burger shape and grilled. If a tasty, juicy burger is what yous're looking for, endeavour this: Add 1 tbs of Olive Oil to ane pound of ground beef (I use chuck). Then add together 1 tbs Worcestershire, 1 tsp each of garlic & onion powder, salt & pepper to taste. Mix well. Add or subtract any spices yous like, but brand sure you lot use ane tbs each of Olive Oil & Worcestershire per pound of footing beef and you will have the tastiest, juiciest burgers you lot've ever had!
04/fifteen/2003
The best burgers I ever had. I use regular milk. My friends came over to eat and they merely loved them. Will exist making over and over. Thank you Jane.
08/05/2002
I made these yesterday for a barbeque that we had, every single guest told me how neat the hamburgers were. I used 3 lbs of ground beef and adjusted the recipe accordingly likewise had to apply seasoned bread crumbs considering thats what I had on hand. Definely a keeper! Thanks :)
04/11/2003
This recipe was quite expert and juicy. I tried this for the commencement time on my in-laws and they loved the burgers. I used garlic powder instead of minced gloves and sauted onions for some extra season and the taste was wonderful. Definitely a keeper.
02/16/2010
The secret to a juicy juicy burger is locking the juices in. That ways heating the pan or grill to loftier and dropping a room temp raw burger into the pan or onto the grill to get a crust on the burger as quickly equally possible. Melt for iv min each side for med rare, four-1/two to 5 min for med, etc. If you desire to get it juicier you can employ such things equally butter, cheeses, milk, cream, etc. Season as yous please. I love garlic, rosemary, minced onion, salt, fresh ground black pepper and butter in my burgers but I love playing with all kinds of ingredients.
05/19/2003
These are definitely very juicy, and we take made them twice. I will go on this recipe for now...I am ever on the lookout man for a ameliorate burger recipe. These burgers do non knock your socks off taste-wise merely they practise beat a manifestly burger. Next time I plan to increment the worcestershire sauce for more flavor.
04/25/2003
This recipe came out Bully! I really cooked them on my George Forman Grill because it's still too cold to cook outside. The simply thing is that they came out kind of smaller than I expected so maybe I'll add more ground beef next time. It was a hitting in my business firm! Thanks!
04/17/2011
Crawly! These really were juicy!! I read where everyone complained they lacked flavor. I added some Grill Mates Hamburger Seasoning to ours and flavor wasn't fifty-fifty an issue. For those that mutter about too much leftover evaporated milk, just freeze the residue in an ice cube tray. When frozen, pop them all in a ziplock bag for subsequently use. Each is about a TBSP.
12/04/2007
Wow, these burgers were VERY juicy, even though I used very depression fat meat (96/4). Everyone liked them, and my son said they remind him of meatloaf. Will make once again.
07/24/2008
These were and so delicious. I didn't accept bread crumbs, so I crushed seasoned Kashi whole wheat crackers instead. I also used but the egg yolk every bit many other reviewers did. I don't know if it made a departure, really. Also, I added SALT! I don't know if it was left out of the recipe on purpose, but I couldn't imagine making a hamburger without salt! Other than that, I followed the recipe to a tee. The end result was super-juicy and extremely tasty. I'll be making these over again! Note: make sure that your garlic is chopped finely plenty! I got a chunk of it in my burger - made information technology a little strong. PS. - they were not meatloaf-y at ALL! I despise meatloaf!
12/18/2006
I take to say that I am a skeptic nigh hamburger recipes. I take had the belief that a hamburger is a hamburger. Well, I was wrong! This is a corking base of operations for a hamburger! Very juicy! I used fresh bread crumbs,egg yolk, worchestershire, 1/2 tsp. of liquid fume and I grated about 3/4 of a large onion,evaporated milk, table salt, pepper, garlic powder....yumm, yumm. Information technology was dandy. I would have never thought these simple additions would make such a cracking hamburger. I fifty-fifty used my indoor grill. Just don't use the extra lean ground beef. That ever makes a dry burger.
07/07/2012
I tried this in spite of the "tastes like meatloaf" reviews and my thinking "looks similar a meatloaf recipe." My hubby idea information technology sounded smashing, and said he didn't get the deviation between meatloaf and hamburgers other than the shape. I followed the recipe exactly. It tastes like meatloaf - and even my husband had an AH HA moment when he tasted these. It's not so much the seasoning - but the consistency. Yes these are tender and moist. But to me, "juicy" in a hamburger comes from beef fat and (sorry to exist indelicate) just beef claret - that'southward what juicy is. The milk, egg and bread crumbs brand this soft and moist - but NOT JUICY. Finally having to work the ingredients into the meat immediately ways you're working the meat more than I think is called for in a good hamburger. Yous're actually toughening the meat upwardly by mixing the ingredients in and yes, the ingredients soften it up - but why not just not piece of work the meat that much and let the natural juiciness come out? I'd rather put in minimal ingredients, work the meat minimally (break off a chunk and lightly shape information technology) and then add seasonings during or later grilling - that'south natural juiciness.
04/09/2003
Pretty yummy burger. Even my skinny, picky eater had 2. Quite a compliment if he likes it. Thank you!
07/28/2011
I beloved these burgers! I have been making them all summer & everyone always compliments me on how juicey they are! I employ milk and I add together a TBSP of Emeril'south Burger Bam Seasoning. To switch it up I've added sauteed onions to a batch & diced upward jalepenos to some other batch. I double the recipe then wrap each burger in printing & seal then put them in a freezer handbag. Whenever we feel like having a burger, they are ready to go right from the freezer! I am and so happy I didn't take to spend the money for a box of burgers that turn into hockey pucks on the grill. These are juicey every fourth dimension! :-)
01/22/2005
This recipe profoundly improved our hamburgers. They are now very juicy and delectable. I was a little apprehensive almost trying these because of the "meatloaf on a bun" review. I didn't find these to be meatloaf-like at all! The recipe could perhaps use some of your favorite spices, but you volition exist surprised how the few ingredients in this recipe can turn your ground beef into your new favorite, juicy burgers!
08/29/2005
If y'all like MEATLOAF, you will like this burger. Otherwise, stay away!!!
02/15/2010
This is the manner I have fabricated them for quite awhile and the burgers are e'er juicey and delicious. I do one thing differently, instead of staff of life nibble I employ uncooked oats.
06/12/2008
This is a nifty recipe, fabricated this twice now. I followed the recipe exactly the offset time and it was and so juicy (except used regular organic milk). Second time made it with reg milk again, and instead of breadcrumbs, used quick oats (healthy stuff), added some garlic powder and a dash of black pepper. YUM. My 4 twelvemonth onetime ate it both times, and married man loves it too, it's a keeper. Next fourth dimension I'll try to go far with ground turkey instead of beef. Tasty. **UPDATE** Been making this recipe since I establish it on the spider web. Husband prefers this fashion instead of ownership frozen patties. I just purchase a bulk of grd beef (mix in a little turkey) and make a bunch of homemade patties to freeze. He loves them this way. **UPDATE 12/iii/08** It's amend when you utilize fresh garlic cloves instead of the jarred ones. Husband did notice the difference. I finely ground the oatmeal to resemble bread crumbs. Terminal fourth dimension I didn't, DH noticed that information technology was "salubrious". Oops. So now he doesn't know and we're all eating a bit healthier.
02/09/2011
Fantastic! Had but 1lb burger so I used whole egg instead of 3/4 (what!). Wasn't sure I cooked information technology right because I NEVER had a burger that tasted like this. It totally melted in my oral cavity. What have I been missing all these years. Didn't know hamburger could taste this good.
02/fifteen/2010
Basically meatloaf on a bun. But, aye, moist.
07/11/2011
Very proficient burger! Made these for a family cook out recently and everyone really enjoyed them. I used regular milk instead of evaporated but otherwise followed ingredients/instructions.
06/11/2011
Followed thie recipe pretty closely, I omitted the garlic and cayenne pepper, merely doesn't go in a burger for me.From the reviews of it being bland I added a milkshake or two of Old Bay seasoning and a shake of Braggs seasonings. WOW! First of all subsequently I threw them on the grill and allow the first side melt for about 5 minutes I opened the lid and at that place was a puddle of juice on the burger. Yum! Finished them off, threw on some cheese and some grilled onions and this turned out to exist ONE OF THE Nearly FLAVORFUL BURGERS I'VE E'er HAD! Go Figure! Thanks for the recipe.
05/28/2012
In my opinion, this is a recipe for grilled meatloaf patties. They're delicious
07/01/2008
I seriously incertitude that I will make these burgers once again. It was basically a meatloaf sandwich.
07/06/2015
The bread crumbs in this recipe threw the gustation of a true burger off for me. In fact, this recipe was more true to a meatloaf. They weren't bad by whatsoever means, merely not especially outstanding either. The search for the perfect burger continues! Thanks Jane for the submission.
06/26/2011
These were juicy burgers, but none of us liked the texture or the flavor. I followed the recipe exactly, simply felt it tasted more like a meatball than a burger. I remember it was the egg, bread crumbs and fresh garlic that fabricated it sense of taste and so much like a meatball. I will use my regular recipe for burgers in the future... just ground meat formed into patties and sprinkled with salt and pepper.
07/04/2012
Had to abound up eating hamburgars that were cut with bread crumbs or crackers, SORRY !!! It sucked and so and information technology sucks now. Try again.
06/fifteen/2008
Ok, showtime off I used lean turkey meat and I followed the recommendations of others to use 1T Sour Cream and 2T regular milk instead of the Evaporated milk. Everything else was as written in recipe and WOWOWOWOWOWOWOWOWOW!!!! Man, party in your mouth. THis is my new fave burger and I am non even a turkey burger lover. (I used turkey for the guests I was serving) Meridian this with a slice of Havarti or other white cheese and toast your buns on the grill. This is going in the forever box! Juicy, so juicy I did not think information technology would concord upwardly well on the grill, but information technology did. Melt turkey burgers irksome, helps them stay moist. Turkey does not tolerate a hot fast sear like beef does. Mmmmmm I am withal total and just talking about it makes my oral fissure h2o for leftovers tomorrow. Cheers for the simple withal surprisingly yummy recipe. *Does not taste like meatloaf at all, in my opinion.
06/12/2012
Super good!!
07/31/2013
OK, first I will apologize as I did Non make information technology every bit is, but made some changes based on other reviews, that being used 2 slices of bread with crusts cut off and two egg yolks, 2 TB olive oil, 3-4 TB milk (I didn't use evaporated based on other reviews thought it would be fine), and ii TB barbecue sauce. Used 2 TB Worcestershire. I did use 2 pounds of 90% lean beef, thus the reason I used the olive oil. Here was my just problem, I idea I was calculation as well much seasoning.Wrong! I was way too light on seasonings. I will definitely add minced or grated or finely chopped onion next time. Will use 2 cloves of garlic, forth with garlic powder, onion powder, flavour salt, salt and pepper. What I will say about the event I got is that they were WAY amend than the hockey pucks that generally come off the grill. My husband just said "whoa" as a slew of juice came out of his 2nd burger! I may increase olive oil or milk next time. All I know is that this is definitely worth trying, adjust to your taste, flavor at will and savor. The 2 pounds fabricated 6 large three/4 inch thick burgers that completely filled the buttered toasted buns. I put in my indentation (thanks), and cooked them for four minutes each side, then added cheese, covered with foil, counted to 30 and turned off the estrus and removed them to rest while I toasted the buns. Burgers generally take been a turn off for me as I have a real problem with breadbasket aches from dry meats, esp. beef. I actually wait forwards to our side by side try.
06/30/2012
As well much 'filler' for our gustation. We didn't intendance for the flavor/texture the bread crumbs and eggs gave the burgers. For supper juicy burgers without compromising the texture, try grating some onion into the basis beef and calculation a few splashes of V8.
04/23/2009
I e'er use 85/xv hamburger with neat burgers on the grill. I for the life of me do not know what made me try this recipe tasted like meat loaf. Would not make again
09/09/2013
I don't care for "meatloaf" add-ins to my burgers. I hold with CookinLovin: "These burgers are meatballs or meatloaf in burger shape and grilled. If a tasty, juicy burger is what you're looking for, try this: Add one tbs of Olive Oil to one pound of basis beef (I utilize chuck). Then add i tbs Worcestershire, 1 tsp each of garlic & onion powder, salt & pepper to taste. Mix well. Add together or decrease whatsoever spices you like, but make sure you utilize 1 tbs each of Olive Oil & Worcestershire per pound of basis beef and yous will have the tastiest, juiciest burgers y'all've ever had!" Instead of garlic & onion powders, though, I use fresh grated using my zester/rasper; since the add-ins keep great moisture in the meat, I usually use a tad less Worcestershire, equally I don't desire "wooster sauce" to exist the ascendant flavor. YUM!
04/12/2010
i dear this recipe. i altered information technology a piffling bit by using regular milk, and seasoned staff of life crumbs. truthfully, i recall its the milk that makes the hamburger so juicy. later on i grilled these hamburgers on my charcoal grill, i idea they looked a little dry out from the smoking and maybe a little over done. but they were so juicy that my girlfriend didn't call back they were done. so i turned on the light, and showed her the middle of the burgers, and they were not even pink! they were fully cooked, and as juicy and a medium hamburger! i also used a few of my own spices to go far a little fleck more than assuming. NOTE:Switch the corporeality of milk and Worcestershire...3TBS Worcestershire, 2 TBS of milk...
05/01/2011
Pretty skillful "no frills" burger! My hubs is always joking with me because I never want plainly burgers (I similar interesting ones...). Although not 100% "plain," these were a happy compromise nosotros could both agree on. And while not the juciest burger I've ever had, these were quite moist notwithstanding. I recall I'll go on my search for the perfect burger, but in the meantime, this volition do. Served on seeded kaiser rolls, topped with applewood smoked salary, Tilamook cheddar, lettuce, tomato, sweet onion & katsup / mustard. Kettle fries and root beer floats completed our fun meal! Thanks for sharing, Jane! :-)
02/11/2011
as suggested past other reviewers, I used bread slices soaked in milk. I used 1 lb basis beefiness, 2 slices bread. Turned out peachy. I added onion. I sauted the onion first on a pan until slightly charred then mix information technology with the other ingredients. Just personal preference with the onion. Used it on slider buns and made patties smaller. Husband, v and 7 yr erstwhile boys liked it. Made it ii weeks ago, volition be making it again later today.
01/06/2011
These burgers were delicious!!! Made them for dinner and my entire family was complimenting me for cracking hamburgers. Followed recipe every bit is just added some garlic salt too. I was a fleck skeptical nearly using evaporated milk but glad I did. Something nearly all the ingredients together makes the best burgers ever. Making once more tomorrow(per family unit'due south request) LOL
04/30/2012
I prepped these burgers and so headed to the lake for a few hours when I came back married man had grilled these up and said "Those were nifty burgers and actually Juicy" LOL and so I approximate they passed the examination. Even my common cold burger was yet juicy. Great recipe! I used 3 lbs footing beef, ii egg yolks, three handfuls of Italian bread crumbs, 1/4 c milk,iii T Worcestershire, iii cloves garlic one T onion pulverisation. They were merely the burger I was hoping for.
05/24/2007
Taste was okay- but also much like meatloaf.
01/29/2011
These were really skilful - I cut the recipe downward to 4 burgers just still used the full egg. Very juicy and moist. Hubby liked them fifty-fifty afterward putting upwards a fuss well-nigh "changing regular burgers" :)
06/07/2011
These are really tasty and juicy! I've made these many times now. This is my go-to recipe for hamburgers. I accept substituted whole milk for the evaporated milk and have not actually noticed a difference in how they turn out.
04/05/2010
These were indeed very juicy. I made them exactly as the recipe called for. I had no problem with them falling autonomously (as I usually do with other burgers). I was a little afraid they would taste 'meatloafy' since they had breadcrumbs in them, but they didn't. A nice flavor of a good ole' american hamburger. Nothing fancy, just pure goodness!
06/22/2011
J U I C Y, Just the style I like it....cheers for sharing!!!!
09/04/2006
These burgers definitely are THE moistest, juiciest I have e'er made (must be the evaporated milk?). My grill tends to chop-chop turn everything to a hockey puck, so I needed something upward to the challenge, and these delivered. Based on feedback from other testers, I did make some changes - for 4lbs of beef, I added about ane/three cup of FRESH bread crumbs (food candy a stale hamburger bun), two egg yolks only, 2 TBS dried parsley flakes for color (fresh also pungent), and about 3/4 cup of finely minced onion for actress moisture. They got rave reviews at my labor day bbq and were not at all meatloaf-y! Only other change I will make next fourth dimension is to really amp up the seasonings. They somehow get lost in this recipe.
06/25/2013
I served this for my daughter's first birthday. Her aunt, (my sister) was there and said "that burger is sooooo good!" It was very juicy and full of flavour; non at all like "meatloaf" like other reviewers have said. I did not exercise anything to stray from the recipe other than eyeballing the worcheshire meaasurement considering I was besides lazy to get a measuring spoon. Besides, we like worcheshire sauce.... so... I might have added more. I was concerned that one of the batches I made would autumn apart because it seemed so "wet" when I made the patties. However, information technology held together fine. I did put the burgers into the fridge for 14 hours before grilling... (I made the patties in advance to save fourth dimension the next day... it wasn't done intentially to enhance annihilation).
11/26/2011
Killer Hamburger, just added some onion, a niggling seasoning common salt, and grilled. I also mixed a little liquid smoke with the Worcestershire sauce. Best burger I have ever made for myself. Juicy and tasty.
07/05/2011
Very expert burger, doubled the recipe and used 4 slices of bread soaked in the milk instead of the crumbs.
12/18/2010
utilize 2 slices of bread soaked in milk
04/23/2013
Although I tweaked the recipe a little as far every bit seasoning, I followed the recipe. The burgers were juicy...unfortunately it is a little meatloafy and I did non intendance for the mushy texture.
04/ten/2003
These are really good!
06/thirteen/2005
I fabricated a huge batch of these due to having lots of basis beefiness. I besides used 2% milk and it worked well. I had enough left over and made a meatloaf which was as well delicious. The meat holds together well - peculiarly if yous pack it down hard. This has become my primary burger recipe.
04/29/2003
I thpught this recipe was ok. My married man is a fan of hamburgers I am not. I made these ane night and he idea they were good merely a bit bland. I might make these again but with more spices next time.
06/10/2011
I made this this evening and it was pretty good! I didn't use every bit much as much breadcrumb as the recipe called for...only 1/two a cup. I was worried well-nigh some of the complaints of the "meatloaf" texture. Everything else stayed the same tho. Maybe an extra compression of common salt.
07/12/2011
This was very definitely moist and juicy but the flavor was off. I recollect I'll reduce the bread crumbs next fourth dimension or effort crackers instead, the breadcrumb taste is over powering the ground beef. Recipe worth keeping merely needs some tinkering with.
05/xvi/2015
This recipe is awesome but with these changes: paprika instead of cayenne and some garlic pulverization, blackness pepper and onion pulverization. Italian staff of life crumbs. regular whole milk instead of condensed. With this, the burgers were crawly!!! We couldn't wait for them to get washed... they smelled and so good and tasted even better!
05/28/2011
To add information technology upward a notch endeavour using one slice of white staff of life, with crust removed, and bread diced into i/2" cubes. This is good for 11/2lbs of meat. Add 2Tbs of reg.milk, mash together. It forms a paste, the add S&P, a crushed clove of garlic, (employ garlic press),and add two Tsp A-ane sauce. Mix it up, works best if you apply your hands and evenly mix in the bread paste mixture. Dissever into fourths, shape, press and flatten burgers with your hands. Identify on tray and then brand a divet in the centre of each burger. This stops the burger from puffing up during grilling. Melt four mins on each side. If you add together a piece of cheese, in the last minute of cooking, identify the cheese on top of the pattie, and use a foil pie tin or something like that to cover the pattie. Melt for a minute and the cheese will exist bubbly and slightly golden. Always preheat/toast a squeamish soft bun and y'all'll see how juicy and tasty this turns out to be. Add your own fixings. It'south and then yummy!
12/19/2010
very juicy, but as well quite bland. Next time nosotros make them we'll add together more than seasoning to it.
03/20/2010
its ok if you like meatloaf
xi/08/2010
These were pretty good. I e'er brand the recipe exactly equally written before adding a review so that it will reflect the actual recipe. Having said that... I didn't find them all that juicy. The burgers I usually make are much juicier than this, but the flavour was pretty good. I call back there was far also much garlic. Once clove would take been plenty. Next fourth dimension I would omit the breadcrumbs to brand them juicier and go light on the garlic.
01/04/2011
This was actually really easy and actually good. I cutting the recipe in half, but I still used the whole egg. It was easy to make, and really fun to swallow. I also didn't used cayenne pepper, I used Pappy's seasoning, and it was all the same awesome.
02/fifteen/2010
I prepare my burgers like this. Just I use the Italian staff of life crumbs and they come out moist and admittedly succulent! I gave the recipe 5 stars, just I'd have to modify it to four-ane/2 with manifestly bread crumbs.
03/16/2015
I made these burgers with the original recipe the kickoff time and they were skilful, but needed table salt. The second time I fabricated them I cutting the recipe in one-half, omitted the cayenne (not everyone wanted it),added i/2 tsp of salt, shook in some garlic pulverization, and added liquid hickory smoke. I also used real staff of life crumbs that I keep in the freezer.( I food process heals of staff of life and toss in freezer. These are great for burgers and meatloaf. Keeps the meat moist, unlike dry breadcrumbs!) I used lean ground beef, and so I added a little canola oil when mixing the beef. I as well used skim milk. I give the original recipe (that I did try considering I don't believe in rating a recipe if you don't apply the original submitted recipe) 4 stars. Skilful base of operations recipe, but as with all recipes, we can adjust to our ain gustation :)
05/27/2011
These burgers are really slap-up. I ain a restaurant and fabricated these burgers to sell. These burgers are selling like hot cakes, my customers comment on how much they love my new hamburgers. I do them many different ways, quarter pounders, stuffed half pounders, as well use sliced smoked back bacon on them. Word has gotten around, can't believe how my sales have grown because of these burgers. Thank You
01/04/2011
These were tender, juicy and flovorful. I simply had 1 lb of ground chuck and Nosotros didn't have breadstuff crumbs and evaporated milk, and then I soaked 1 slice of bread in milk until soggy, mushed information technology upward with a fork, and used that. Nosotros added some steak seasoning like nosotros usually put on steaks. Cooked on george foreman grill. Made 4 burgers with excellent flavour. Thanks for the recipe!
09/eighteen/2012
Fantabulous! My young man (who is very picky and knows skilful food) said it was the best burger he'south tasted. I used Aberdeen Angus beef which helped likewise.
09/thirty/2010
The burgers fell autonomously, had to most burn them just to be able to turn them on the grill. The taste was OK. Non worth the frustration of having the burgers autumn apart.
07/31/2012
Pretty practiced. I use 1lb ground beef, 1 egg, 1/4c and 2 tbl dry bread crumbs, 1/viii t cayenne, 1 garlic, (all of that the aforementioned equally reducing the recipe for four servings) but, I modify the residuum to 1 tbl reg milk, i 1/2 tea worcestershire sauce, and 1 tbl hickory bbq sauce. The first time I fabricated the recipe as written and information technology was just as well much worcestershire sauce for my gustatory modality. Took some of the second batch of burgers with the changes to my husbands golf buddies and they raved saying best they e'er had!! Thanks!!
08/31/2008
I absolutely did not similar this recipe. Information technology had such a weird taste, perhaps from the evaporated milk. My husband and my father weren't impressed either.
03/04/2003
Pretty skillful and tasty burgers! They actually were moist on the inside. I omitted the cayenne pepper (much besides spicy for me) and it was kind of banal. Next fourth dimension I'll add some seasoning to it earlier I cook them in identify of the cayenne.
07/05/2013
I have used this recipe literally dozens of times. I reject to buy store purchased frozen burgers anymore. I use this and only this for burgers. Use the recipe as is. Couldn't recommend highly enough!
07/24/2011
We did non like the flavor or texture, sorry. Thank you for sharing.
02/07/2010
We really like the flavour of these burgers, the but matter I have constitute with them is they autumn apart during cooking. I remember when I make again I will add an extra egg.
03/06/2007
I must say this was an splendid hamburger! Very moist and juicy and total of flavor! My family loved them!
07/27/2011
Fantastic!!!!!! Follow meat recipe only every bit written. We utilize Buffalo burger when we brand burgers. While on the barbeque, we topped the burger with slices of Horseradish Cheddar cheese and red onion and heated until cheese melted. At the same time spread butter on bun and toast the bun on the barbeque. This is an easy fantastic recipe!!!! 3rd time making this recipe and WOW it is ever a hit!!!!!!!
05/29/2011
I made these last nighttime and they were succulent! I used one lb deer burger and 1 lb lxxx% ground beef (bec. that is what I had on manus). I added only the egg yolk as another reviewer mentioned and a slice and a half of torn upwards dried bread. They turned out perfect. I added but a sprinkling of common salt and pepper to each patty earlier putting them on the grill. Will definitely make these once more!
02/27/2011
Not sure exactly what information technology is that makes these then juicy merely they are delicious! I've fried them and grilled them outdoors and both methods produced ane dandy burger!!
03/23/2012
I didn't use the cayenne, worcestershire sauce. I used regular milk instead of evaporated. They were very good! I used seasoned salt, garlic powder, onion powder, and McCormick grill mates- Montreal steak seasoning.
07/26/2011
I followed this recipe every bit written, merely substituting whole milk for evaporated. Information technology was okay, merely goose egg particularly special.
05/27/2008
I just fabricated this for dinner this night using one pound of beefiness so i cut everything else in one-half. It was juicy, hearty and filling. My swain who never gets excited about anything I make loved this. I used ritz crackers cause i was out of staff of life. I had roasted garlic cloves in a jar and so I used ii of thoose. I used 3 reviewers suggestions. one) Dont have evaporated milk then substitute westward/ 1tblsp sour foam & ii tblsp milk per 2 pounds beefiness. 2) make thin patties and place cheese in centre and seal on edges (mmm i used velveeta dont press down hard on burgers or chz volition come up out). 3)Last but not least only use the yolk of the egg because the whites will only add water. My burgers had perfect texture. I cooked theese on low estrus on the stove covering occasionaly and only flipping twice. I always use butter and a touch of garlic butter and toast buns on stove top. Great recipe. Ill never make a plain burger again.
11/09/2010
Simply evaporated milk just for this is a pain, just they're then good!
09/03/2012
with a little over 3 pounds of ground beef, I added a cup of bread crumbs. I also used regular milk and nigh a quarter loving cup of oil plus chopped onions and cilantro, salt and pepper. It WAS BANGIN.
01/27/2012
I used 80% lean, twenty% fat ground beef and it came out perfect. The first time I tried this recipe, I used 93% lean, 7% fat and it came out like meatloafy texture. A piece of staff of life soaked in a few drops of milk instead of dry out bread crumbs. Clasp the staff of life gently to get rid of excessive milk (regular milk is perfectly fine) before you put it in the meat mixture. I also added a tiny compression of garlic powder and grated one-half of an onion. Onion powder would piece of work also I suppose. I just recollect the juice from onion gives more flavor. Cooked it on a skillet for virtually 5-6 minutes on each side. So heavenly juicy. I will never look for another hamburger recipe. Thank you Jane!
03/13/2010
Yum! These were wonderful. I used lean ground beef 97/3 and they still turned out juicy. Thanks.
08/01/2011
And so proficient! The perfect burger, finally!
05/31/2011
I hate to write a bad review, but I do accept to say, I did non like this at all. Not certain what happened or peradventure I did something wrong. I used regular milk similar other reviewers and since I didn't take cayenne pepper, I decided to brush some hot sauce on the burgers while grilling. These came out rather dry and tasteless. I used 85/15 ground beef thinking that would make for juicier burgers, but this was merely dry and bland. I unremarkably employ 93/7 beef with table salt, pepper, and Worcestershire sauce, and those plough out much more tasty and juicy than this recipe did. I'll keep searching for different recipes, as I will probably not exist making this once again.
02/15/2010
***Gluten free/Casein free modifications*** One of my children is on the gfcf diet, so I conform all receipes for family meals to exist gfcf (and truth be told, most of the receipes taste improve that mode). 1. Substitute Mimic Creme, unsweetened, for the evaporated milk. 2. Substitute Braggs Liquid Animos for the Worcestershire sauce. 3. Substitute any gfcf breadcrumbs for the gluten filled ones! If I use a blistering/frying coating, I just use nigh i/4 cup of it. My family LOVES these burgers. They are full of flavor, smell wonderful while cooking, and are very moist. They also make wonderful leftovers and are just as tasty the next day. It'southward not often that I discover a hamburger that tastes good also when reheated. This receipe ROCKS in our firm!
03/30/2011
Was very skeptical reading this but loved the reviews and then decided to give it a try. I too used 1 Tbs. Worcestershire sauce and 1 Tbs. Soy Sauce. Used flavored panko staff of life crumbs. DIdn't have any evaporated milk so substituted fatty gratis one-half and half. Didn't baste at all with barbeque sauce only sauteed some mushrooms and onions and served these on meridian. This was unbelievable. I've been making hamburgers for a lot of years and have never had them come up out as flavorful or as juicy as this. Felt like this was a "special" dinner rather than a quick weeknight meal...that'due south how skilful they were. Thank you so much for such a great recipe.
06/04/2011
Made these memorial twenty-four hours and they were absolutely fantastic! Loved them so much that nosotros've fabricated more since so. I remember I've institute the burger recipe to stick with for good!
05/23/2003
Made very expert and juicy burgers just not a new approach.I sprinkled a few drops of liquid smoke on top of each burger before barbecueing,added a piffling hot sauce to the mixed hamburger, and cut back on the worcestershire sauce. I beloved juicy hamburgers!!
06/13/2003
They certainly are juicy, but could use a flake more than season. Next time I am adding some onion soup mix.
09/04/2014
This recipe is brilliant! But like few of the commenters I used iii slices of bread. But instead of soaking them in milk, I buzzed them upwards in my food processor for 5 seconds. Another thing I did, but like a few others, I used merely the egg yolk and non an unabridged egg. Egg white actually does add h2o to the meat, which in plow can cause the "meatloaf effect". However, a very of import note is that the recipe calls for no table salt. Every bit most chefs know, adding salt to the meat during mixing all the ingredients can bear witness to be disastrous, as common salt soaks upward wet. Therefore, right earlier placing the patties on the grill, I generously seasoned both the sides of each patty with salt and pepper. In result, they turned out perfectly seasoned, and insanely juicy! This is not "1-of-the", this recipe IS the all-time burger I have always made!
12/thirty/2009
FANTASTIC recipe for burgers! I didn't take the evaporated milk, and so I used Phenomenon Whip and I added 2 Tbs of Grillmates hamburger seasoning. I baked them and they were GREAT! I've already shared this recipe with all my friends...it will become a "standard" in our home! Thank you!
eleven/09/2010
Yummy !
05/26/2003
If y'all like meatloaf on a bun, then you would like this recipe more than we did.
06/12/2014
I didn't have bread crumbs or evaporated milk so I used ritz crackers , ii% milk and a spoonful of nonfat patently yogurt. These were perfect.
02/24/2015
I am currently shoving my face with the burgers. THEY ARE SO GOOD OH MY GOODNESS. haha. I'thousand a higher student, living on my own- and then this easy, uncomplicated recipe was absolutely perfect! I rarely ever give recipes feedback, but I actually joined this website, just to review them. I did brand two changes though- I used regular milk (instead of evaporated milk- because I forgot to become information technology at the grocery store) and I added a full onion to the meat mixture. This recipe is so incredible! I'll definitely be making it over again!
09/01/2004
These are the absolute best hamburgers you'll e'er eat, and they're so moist! They are even meliorate if you butter the elevation bun and put mustard on the bottom. Then put them on the grill to toast them. They really are great!
05/17/2010
astonishing
Source: https://www.allrecipes.com/recipe/49404/juiciest-hamburgers-ever/
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