What combination of ingredients makes the tastiest homemade hamburger?

Burgers are all about the meat. (My apologies to all of the well meaning vegans out there...)

The secret to an awesome burger is a good butcher. You can't make a truly great burger from the supermarket.

The first step is to go to the butcher and ask them to grind up the meat mixture for you. My usual mix is 2 lbs of lean beef, 1.5 lbs of veal, and 1.5 lbs of pork shoulder. My butcher not only grinds it all together for me, but usually cuts me a discout as well.

The next step is to work the meat into burger format. Meat by itself will loose both flavour and integrity on a hot grill. I mince a couple of small onions (or shallots), two cups of bread crumbs, Salt, Pepper, and minced garlic (to taste). Unlike most receipes, there is so much flavour in the meat, you don't have to use alot of spices.

The next problem that most burgers have is not being cooked properly. The secret here is to make 5 oz balls of the mixture and then flatten them out to 1 inch thick.

Let them sit for at least three hours in the refrigerator.

Set the BBQ to High on one side and off on the other. Put the burgers on the High side and flip once to sear the outside and start the Maillard reactions. Then move them over to the other side and bake them using indirect heat. I like mine rare and practise all of the appropriate cleanliness to ensure that they are safe.

These burgers hold up well to cheese, bacon, or BBQ sauces. There is also enough flavour and texture that they work well on thier own with just a good bun and some lettuce and fresh tomato.

1

My homemade burgers have become legendary among my friends. Whenever I mention to them I'm making them they all want to come. To make the best burger I use the following ingredients.

1- 1/2 lbs of fresh lean ground beef

1 egg

1 package of Lipton's french onion soup mix

bread crumbs

half a teaspoon of fresh pressed garlic or garlic puree from the a jar

Diana original BBQ sauce

Now as for the bread crumbs and BBQ sauce I do not use any specific desired amount, I generally will mix all the ingredients in a large bowl and then add the crumbs and sauce until all is mixed throughly and that very little ground beef sticks to my hands. I have also on occasion put a dash of soya sauce or even some worcestire sause.

All of this will yield about 6 or 7 burgers as I like to make my burgers nice and thick. I also only use D'Italiano crustini buns to serve them on.

As for BBQ instructions proceed as you would want to since everyone has their own preference, myself i like to start with my grill being as hot as possible when I place the burgers on to sear in the flavour. After a few minutes I will flip the burger to it's other side while the grill is extremely hot still. After another few minutes I turm it down to medium and then I will flip them with a quarter turn to make the ever popular diamond grid pattern on the burger. Do this to the other side as well.

The Perfect Burger... mmmmm...

haha, well one of my good friends showed me how to make the perfect burger. i know there are many great burgers, and for me, the more condiments you add onto it, the better it tastes (pickels, mushrooms, bacon, onions, etc.).

To add something just perfect to that, what my friend showed me was instead of buying the burges from the frozen packs, he makes his own, all you need is some ground round!

what he does, is shapes a burger with ground round, and while doing that, you can add certain condiments right into the burger, giving it that extra flavour while it cooks on your BBQ.

Add your choice of condiments, but even if you don't, it is still one great burger... sorry, 'Man-Burger'. Although Ground Round is a very good choice, I am a native, and i go hunting, and nothing can beat a Musk-Ox or Caribou burger. Caribou is considered one of the finest meats in the world, so if you can get a hand on that, go for it, if not, Ground Round is possibly your best option. but, here is the recipe and directions, if you get a chance you should definately try this burger!

You take ground beef or turkey or whatever you feel, toss it in a mixing bowl, throw in spices, an egg and some diced bread, mix it all together and form some burgers. Then you put them on wax paper and let them sit in the fridge overnight so that they retain their shape and don’t fall apart. Here’s the most recent burger recipe I used.

Ingredients:

500g Lean Ground beef

1 Tbsp seasoning salt

1 Tbsp ground Cayenne Pepper

2 Tbsp Worchester Sauce

1 Tbsp Garlic Powder (or some minced fresh garlic if you have any)

1 Tbsp Chilli Powder

2 Tbsp Freshly grated Parmesan Cheese

1 egg

1 slice of diced bread

¼ sliced onion

2 minced Jalapeños

Directions:

take 500g lean ground beef and toss meat until it no longer looks like it just came out of the machine

add seasoning salt, cayenne pepper, garlic powder and chilli powder, mix thoroughly until spices are evenly mixed with meat

add Worchester sauce and egg, mix until egg and sauce seem evenly mixed with meat

add parmesan, bread, onion and jalapenos, mix thoroughly with meat

take a sheet of wax paper, wet bottom, form meat patty and place on moist wax paper (repeat as necessary)

allow to sit for 6-12 hours or longer in refrigerator

cook on medium high heat until cooked all the way through

serve and enjoy

The egg helps the burger hold together when it is cooked I believe, and the bread absorbs excess juices. I make my burgers really thick, sometimes it can be hard to tell when it is cooked because right in the middle it might be uncooked while the outside may look done as anything.

Enjoy!

This is by far the best, juiciest burger on the planet ... Use fresh ground beef (preferrably organic). Mix with one egg, a bunch of shredded cheese (I use the Mexican blend), fresh chopped onion, garlic powder, and paprika. Form patties by rolling mixture in a ball and then squishing out to a round patty, but keep the patties thick, not too thin. Grill or fry just enough to cook all the way through - do not overcook! Best on fresh bakery buns, and don't smother the taste of the burger with too many condiments! A bit of mustard and mayo and some lettuce is what I like. Enjoy!

I know it's against all that is good for you, but for a burger I never go above 85/15 fat. I like to keep them moist.

I have a basic burger recipe that everyone loves, but it does take a little longer than just throwing a burger on the grill.

In a sautee pan crisp up some type of cured pork. It depends on what I have. I generally like bacon because of the smokey flavor, but when I have pancetta I do that as well. Reserve the fat from this. In the same pan add a little bit of olive oil, maybe 1 tbsp. and carmalize yellow onions. You could use vidalia or red onions, but it's not really worth the money, the yellow onions seem to get just as sweet. Remove them from the pan reserving the fat. In a bowl mix up about 1 lb. of hamburger, the leftover fat from the pan, 2 tbsp. both worshestire sauce and grill seasoning.

Now you can assemble your burger. Make a 1/2" thick patty about the size of a tea saucer, then add about 1 tsp. of both the cooled onions and pork and top with a about an 1/8" thick slice of smoked cheddar cheese. Top this with another 1/2" inch beef patty. You should get 4 burgers out of this. Seal the edges very well and top with plastic wrap for about 1/2 hour. Letting them sit allows the meat to seal up better.

In the mean time cut a 2 large tomatoes into 1/4" inch slices, season with salt and pepper and char on the grill for about 4 minutes per side. Make sure they have grill marks. Once they have cooled put them in the blender with about 2/3 cup of mayonnaise, the juice of 1/2 small lime, a few dashes of hot sauce, salt and pepper to taste.

Then sear up your burgers until they are cooked all the way through. It should be about 7 minutes per side. Toast up a good quality roll. Spread each side with the grilled tomatoe mayo, lay on some arugula and one burger that has been cooled for about 3 minutes.

Delish!

Before I cook the hamburger I add spices, an egg and salt and pepper. When bbq'ing add a little more spice and bbq sauce if desired. The ultimate tip to a great hamburger is to slightly toast the bun and then spread garlic butter lighlty on both or either sides and then toast again until a little crispy! It makes for a great burger!

When I make my beef patties I always like to add a little crushed tomato. Along with my other flavourings such as Worcestershire sauce, BBQ and tomato sauce, garlic, mixed fresh herbs salt and pepper to taste, an egg and breadcrumbs to bind. I find that the tomato helps to keep the patty moist. Flame grill them and serve them on a toasted/grilled bun with lettuce, tomato, mushrooms, cheese, bacon, fried egg(sunny side up) grilled/caramelised onions if desired. Some may also like some beetroot and a slice of pineapple. Then a dash of sauce and a little sweet chilli sauce for that added kick.

I don't really like to put onion in the meat as if you put raw onion in something and then cook, the onion will always taste raw even after cooking the patty. If you are going to put onion in things like this or say in homemade bread, always cook the onion first because raw onion doesn't taste nice in cooked food.

Finely chopped Garlic, parsley, onion, egg, and a bit of seasoned Italian breadcrumbs.

I also prefer to blend my (LEAN) ground beef together with a little ground pork and add a few dashes of worcestershire sauce and Montreal Steak Spice...otherwise some pepper (and salt if you prefer) will do just fine! BBQ some bacon, sliced mushrooms and onions in foil for toppings, and top with swiss cheese a few minutes before removing from the BBQ and what more could you ask for?

If you're lucky enough to get yours from a butcher have him grind a good cut of meat...well worth the money I agree.

Oh and a dash of fine bbq sauce and perhaps a wedge of tomato is all I would add to this! ;~)

I start off with ground beef right from my parents farm. It's extra, extra lean. I mix in some ground lamb. I add a dash of Worcestershire sauce, and some Frank's Red Hot or Buffalo. I add red onion, crushed garlic, green, yellow, and red pepper diced up very fine, and usually some whole wheat bread crumbs or any kind of cracker you want. Mix it all together with an egg or two.

I then make an indent in the burger and fill it with some salsa, as spicy as you want, and some cheese. Mix it up add whatever flavour you want. I then add another thin patty on top and pinch the edges together to seal the filling in. Then BBQ it up! So good!