I use onion soup mix, garlic, worchtershire sauce, seasoning salt, and smoke flavor.
Mix it all up together and make your patties!Any good hamburger recipes for grilling?
try grillmate seasoning. im sure some of them dont have peper
Basic Burgers
In bowl, beat 1 egg with fork; mix in 录 cup (50 ml) dry bread crumbs. 陆 tsp (2 ml) salt, l/4 tsp (1 ml) pepper and Add-Ins. Mix in 1 lb (500 g) medium ground beef.
Shape into four 陆 inch (1 cm) thick patties. Place on greased grill over medium-high heat; close lid and cook, turning once, for about 10 minutes or until no longer pink inside. (or fry in fry pan) Add Toppers. Place each in bun. Makes 4 servings.
Fajita Burgers:
ADD-INS: 1 sweet red pepper, diced, 2 cloves garlic, minced, 1 tablespoon (15 ml) lemon juice, 1 tsp (5 ml) chili powder.
TOPPERS: salsa and 1 avocado, sliced
.
Hot Asian Burgers
ADD-INS: 1 tbsp (15 ml) each soy sauce and rice or wine vinegar, 1 1/2 tsp (7 ml) ground ginger, 2 cloves garlic, minced, 1 tsp (5 ml) hot pepper sauce.
TOPPERS: 2 green onions chopped.
Cheddar Burgers
ADD-INS: 1 cup (250 ml) shredded Cheddar cheese, 1 green apple, grated
TOPPERS: Dijonnaise sauce and alfalfa sprouts
Mediterranean Burgers
ADD-INS: 2 tbsp (25 ml) each pesto and chopped black olives
TOPPERS: sliced tomatoes
Perfect Patties
Why settle for plain old hamburger buns when you can choose from the array available? Look for buns such as onion, cheese, olive, sesame, poppy seed, whole wheat, herb or large kaisers. Toast buns during the last few minutes of grilling. Since fat drains off while burgers are grilling, use medium ground beef for more juicy, flavourful hamburgers. Patties made with lean ground beef tend to lose moisture during cooking and become dry. Juicy burgers need only gentle shaping when being formed. Overmixing and too much pressing and patting make tough, dry hamburgers.
Turn burgers only once. Don't press or flatten with spatula during cooking because this forces out juices. Cook burgers until no longer pink inside. Cut into them and if still pink, return them to the grill.
No Onion, No Peppers, Whiny, Finicky, No Flavor, BLAH HAMBURGERS;
1 lb ground beef
form patties
grill until brown
try not to fall asleep while you eat it
Stuffed burgers are great.Make 2 patties 1/2 as much meat as you would use for regular patty for each, forming 2 pattys that would equal the weight of one patty..Place your favorite cheese and veggies on top of bottom patty.Put second patty on top and press together edges all around forming one stuffed patty.I love blue cheese and mush rooms inside topped with bacon.Also sharp cheddar or swiss inside with chopped peanuts.Sounds weird I know,but so good.Some times I add some chopped dill pickle to that one too.Enjoy
I like to get the ground beef, mix in a spice that we like, such as garlic powder, or seasoned salt, brown sugar, or Italian seasoning- 1 to 2 Tbsp. per pound of beef, mix that into the meat, then separate into however many patties you need, four patties per pound. Then slightly flatten the patty, and pull a hunk the size of a golf ball or so off the top. Make the bottom into a flat bowl. (Flat bottom, slightly raised edges). Make the hunk that you took off the top flat, and the size of the bottom patty. Put a wedge of cheddar or provolone into the bottom bowl part, and put the top on. Press the edges around. You have to make the bowl, and not just two pieces pressed together with the cheese in between, or the cheese will ooze out and not be so good. Grill for 4-5 minutes on each side over medium/medium high heat. Good luck~
Put ground hamburger meat into large bowl. Add garlic powder, salt and pepper, worstirshier (I have no idea how to spell that) sauce and a little pepsi or coke. The soda tenderizes the meat and gives it a really great flavor. Then form your patties. Toss on the grill and cook. My grandaddy always used a splash of beer once they were on the grill too.
No comments:
Post a Comment