Hamburger Meat Recipes

The Best Hamburger Recipe

I love great hamburgers.  And I am not talking about Wendy’s or McDonald’s frozen pre made hamburger patties.  I’m talking  a real, hand made juicy hamburger, nice and big with cheese and bacon and lettuce and tomato.  When I want a hamburger, it should require two hands to hold it.

A great hamburger is something I dream about at 2 am on a Friday night.  But restaurants that make a great hamburger are very hard to find.  Most restaurants use hamburger meat that has been pre-made into patties and frozen.

After searching the entire world over, I have come to realize that my Dad makes a great hamburger, if not the best hamburger I have ever had.

This is my Dad’s recipe :

This recipe if for 4 quarter pound hamburgers, but if you are like me – feel free to make your hamburger as big as your head!

Ingredients:

• 1 Pound of  Ground Hamburger Meat (85% lean works best.  You don’t want a dry burger)
• About a tablespoon of Helman’s Mayonnaise (In my house, Helmans is the only mayo allowed!)
• A squirt of Ketchup
• A squirt of Gulden’s Spicy Brown Mustard

Directions:

1. Take your hamburger meat out of the package and place it in a large mixing bowl.
2. Add about a tablespoon of Mayonnaise.
3. Add a squirt of ketchup (about the amount that you would normally put on top of a hamburger)
4. Add a small squirt of the mustard . .  not a lot.
5. Use your hands to mix the hamburger mixture well.
6. Divide the hamburger mixture into 4 equal sections and form your hamburger patties IMPORTANT: Do not pack your hamburgers tight. Handle them just enough to shape the burger. Packing the meat too firm, or over handling will make your burgers crumble during cooking.
7. Place your hamburger patties on a plate.

Grill:

Your grill should be hot when you place the hamburgers on.  Cook the hamburgers for about 4 – 5 minutes on each side,with a pinch of salt and pepper.  Do not keep turning the hamburgers as this can cause them to fall apart. 4 minutes should give you a little pink in the middle (which is how I love my burger). 5 minutes on each side will be medium well.

Skillet:

Using the same method and times as above, in the Grilling instructions.

Make it a Cheeseburger: Add your favorite cheese during the last minute of cooking.

Note: Whether you are grilling or cooking your burger in the skillet, be very careful when you flip your hamburgers. The hamburger meat is moist and can break apart easily.

This is one of the best hamburger recipes that i have ever come across (and I have eaten a LOT of hamburgers in my life). Because of the mayo, ketchup and mustard, the meat stays juicy even when you prefer to SIN and cook your hamburger well done

Thanks Dad

(3 votes, average: 5.00 out of 5)
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This entry was posted on Thursday, March 26th, 2009 at 6:36 pm and is filed under Hamburger Meat Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.