Now that I’m staying home, I’m getting more into food. And more food’s getting into me, but that’s another story.
Hubby and I were talking about how we felt we could make a better hamburger than any of the prepared patties that we can buy, so he challenged me to do it. We both like highly seasoned hamburger patties, so here’s what I came up with.
Disclaimer: These hamburgers will be very strong in flavor. If you’re feeling timid, cut the spice measurements in half.
I started with three pounds of 80/20 ground beef. You can use leaner hamburger, and I was worried that maybe I should, but ours turned out really nice with very little shrinkage.
I mixed together all of my spices with one egg and beat them together well. Then I added the egg mixture to the ground beef and tossed in the bread crumbs. I used a wooden spoon to blend everything well, just stirring and turning until the spices and crumbs were mixed evenly with the meat.
Hubby likes HUGE burgers and had requested half-pounders; I like a little smaller burger. So I used my postage scale and my Tupperware patty maker to divide the meat mixture into measurable patties. I ended up with four 1/2 pound burgers and four 1/3 pound burgers from this recipe.
Freeze the burgers and don’t thaw before putting on the grill or they will tend to fall apart more easily. Ours held together well being cooked from the frozen state.
Here’s the full recipe:
Pam’s Perfect Burgers
|3 pounds ground beef|
|1 tsp. Morton’s Nature’s Seasons|
|1/8 tsp. dry mustard|
|2 tbsp. dried onion flakes|
|1-1/2 tsp. garlic salt|
|1 tbsp. Worcestershire sauce|
|1/4 cup bread crumbs|
Mix egg with spices, pour over ground beef. Add bread crumbs and mix thoroughly with meat and egg mixture. Divide into patties and freeze; small squares of wax paper between each patty. Cook on a hot grill while still frozen.