To a meat lover, nothing tastes quite like that perfect barbecue hamburger recipe, perfectly cooked on the grill. The crisp, slightly charred crust. The juicy, meaty interior. The tang of mustard and the rich creaminess of a slice of melted cheddar cheese. A perfect cheeseburger is just that: perfection.
Unfortunately, however, a lot of people have trouble executing the perfect burger... because something that seems like it should be uber simple is, in reality, all-too-easy to screw up. You have the wrong hamburger patties recipe. The burger cook time or temperature is off. Or you don't use the best burger meat you can find. And while even a bad burger almost always tastes good, it's disappointing to put the work into a barbecue hamburger recipe and have your burgers come out only so-so.
With a few tricks, though, cooking a perfect hamburger on the grill is easy. With the right meat, the right cooking methods, and the simple hamburger cooking tips below, your burgers will come out perfect every time. Just you watch.
HAMBURGER PATTIES AND RECIPE INGREDIENTS :
The Beef: Of course, the perfect barbecue hamburger recipe is all about the beef. If you choose the right cut of ground beef, the flavor of the meat will really shine through, and you won't want to add a thing to your burger. Ideally, you want to choose ground beef with 15-20% fat. Any lower in fat, and the burger will be dry. Any higher and it'll be greasy.
Different cuts of beef are going to have different amounts of fat, as well as different flavors and textures. In general, ground chuck has around 20% fat, ground sirloin has around 15% fat, and ground round has around 11% fat. The best is probably a combination of ground chuck and ground sirloin, though if you prefer one over the other, it's fine to go with the meat you like best. Chuck has the most flavor, sirloin the meatiest texture.
If possible, have your meat ground by the butcher fresh on the spot. The fresher and the higher quality the beef, the better your barbecue hamburger recipe will turn out.
The Spices and Additions: This is where you get into some controversial territory. Many burger pros insist that nothing goes into a truly gourmet burger but excellent beef and a sprinkle of salt right before it goes on the grill. Others are more flexible, allowing for hamburger patties recipes to contain onion, garlic, spices, and sauces. Truth is, you can do whatever you like with your burger... just experiment until you find a flavor you love.
PERFECT HAMBURGER PATTIES RECIPE :
The Mixture: To your ground beef, add any flavoring ingredients you like (I find a tablespoon or so of minced or grated onion makes them taste divine), and form. You'll want to add the salt right before you grill your hamburgers. If you add it too soon, it'll leech some of the juices from the meat.
The Patties: The key to creating a perfect, juicy barbecue hamburger recipe is to handle the meat as little as possible, while keeping it cold until ready to cook. Run your hands under cold water to cool them, and form patties with cool, wet hands. Form the patties quickly and gently, handling them as little as possible. And don't pack them-- overly packed beef burger patties result in tough, dense burgers when they're cooked.
Remember that the fat in your ground beef will mostly melt away, causing your burgers to shrink up. You'll want to make your raw-meat patties a bit wider than your burger buns to make up for any shrinkage during cooking.
HAMBURGER HELPER INGREDIENTS : 1 lb. ground beef
1 can tomato soup and half can of water
1 med. onion, diced
1 clove garlic, chopped
5 oz. cheese, cut into sm. pieces
Clove
Ginger
Chili powder
Parsley
Oregano
Basil
Noodles
PREPARATIONS :
Prepare noodles. Brown ground beef and drain fat. Add onion, garlic, ginger, and chili powder. Add parsley, basil, oregano, clove. Add tomato soup and water and stir. Add cheese. Stir to melt cheese. When cheese is completely melted add noodles. Stir well and serve. Serves 4.
INGREDIENTS :
1 lb. ground beef
1 pkg. onion soup dry mix
1 sm. can beef broth
6 oz. noodles
1 can water
PREPARATIONS :
Brown ground beef and soup mix together. Drain off fat. Add all other ingredients and cook until noodles are tender.
INGREDIENTS :
1 lb. ground meat
2 c. egg noodles
Salt & pepper to taste
1 tsp. chili powder
2 c. water
1 can tomato sauce
PREPARATIONS :
Brown meat and drain. Add salt and pepper, chili powder, tomato sauce and water. Add uncooked noodles and cover, stirring occasionally. Cook for about 20 minutes. Serve with cornbread. Very easy.
In a Dutch oven, combine beef, turkey, onion, carrot, celery, and garlic; cook until meat is brown and onion is tender. Drain off fat. Stir beef broth, undrained tomatoes, 1 tablespoon sage, thyme, rosemary, salt, and pepper into beef mixture in Dutch oven. Bring to boiling; stir in potatoes. Reduce heat. Cover and simmer for 10 to 15 minutes or until vegetables are tender. If desired, garnish with additional fresh sage.
HOT HEARTY SOUP MELTS WINTER CHILL
Thick, rib-sticking, hearty, beefy soup to warm you from the inside out! On a cold day like today in Kitchener, a bowl of homemade Hamburger Soup is a welcomed comfort food in our house.
You could probably complete this soup in about 50 minutes, adding uncooked pasta, barley or rice in the last 15 to 20 minutes. I prefer to leave the soup lazily simmering on the stovetop for a couple hours to allow the flavours of the simple ingredients (ground beef, canned tomatoes, broth, carrots, celery, onions and seasonings) to meld and turn into a thick and delicious melange.
One might question whether the end result is really a stew masquerading as a soup, and meant to be eaten with a fork rather than a soup spoon. And if you make the soup with crushed tomatoes instead of diced tomatoes as I have on occasion, you will end up with an even thicker soup! Call it Hamburger Stewp and dig in with a fork, or add broth to thin the mixture a little.
Instead of thyme, Italian seasoning can be used to flavour the soup. Once fully cooked, check the soup for overall seasoning, adding salt and pepper if you find it necessary.
Serve Hamburger Soup with bread, buns or biscuits, and add a salad, if you wish. It’s a simple meal perfect for a cold January day.
This soup freezes well, and as with many soups, it tastes even better the next day!
1 cup (250 mL) tomato sauce or 1 can (10 oz/284 mL) condensed tomato soup
4 cups (1 L) beef broth or bouillon
1/2 cup (125 mL) uncooked barley or broken spaghetti
Chopped fresh parsley (optional)
Cook beef, onion, garlic, carrots and celery in a large frying pan or soup pot over medium-high heat until meat is thoroughly cooked, stirring frequently; drain off any fat.
Stir in thyme, tomatoes, tomato sauce, and broth. Bring to a boil. Reduce heat and simmer for 20 minutes to 1-1/2 hours.
Stir in pasta; simmer until pasta is tender, 10 to 15 minutes.
Add a tossed green salad and sautéed red and green bell pepper strips for a satisfying family-friendly meal.
INGREDIENTS :
8 ounces uncooked medium egg noodles
1 teaspoon olive oil
1 pound ground beef, extra lean
1 cup prechopped onion
1 teaspoon bottled minced garlic
1 (8-ounce) package presliced cremini mushrooms
2 tablespoons all-purpose flour
1 cup fat-free, less-sodium beef broth
1 1/4 teaspoons kosher salt
1/8 teaspoon black pepper
3/4 cup reduced-fat sour cream
1 tablespoon dry sherry
3 tablespoons chopped fresh parsley
PREPARATIONS :
1.Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.
2.Heat oil in a large nonstick skillet over medium-high heat. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add onion, garlic, and mushrooms to pan; cook 4 minutes or until most of liquid evaporates, stirring frequently. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in broth; bring to a boil. Reduce heat, and simmer 1 minute or until slightly thick. Stir in salt and pepper.
3.Remove from heat. Stir in sour cream and sherry. Serve over pasta. Sprinkle with parsley.
QUICK AND EASY HAMBURGER CASSEROLE INGREDIENTS : 1 pkg. Betty Crocker scalloped or augratin potatoes
1 lb. hamburger, browned
1 can creamed corn
PREPARATIONS :
Prepare potatoes by package directions, but omit 1 cup water. Stir in corn and hamburger. Bake at 350 degrees for 35 to 40 minutes or until potatoes are tender.
INGREDIENTS :
1 1/2 lbs. ground beef
2 c. cooked rice
2 cans tomatoes, chopped
1/2 tsp. oregano
Bell pepper (optional)
1/2 to 1 c. grated cheese
PREPARATIONS :
Brown ground beef with onion, oregano, salt and pepper. Drain meat. Mix well in large bowl - beef, rice, tomatoes and part of the cheese. Put in large casserole dish, sprinkle the remaining cheese on top. Heat in oven until bubbly at 350 degrees.
Cover recipe: It's best to use plum tomatoes inside the burger as they're less watery than other varieties. If you prefer to use fat-free cheese, you'll save about 4 grams of fat per burger.
Combine first 9 ingredients in a bowl; stir well. Divide mixture into 4 equal portions, shaping into 1/2-inch-thick patties.
Prepare grill. Place patties on grill rack coated with cooking spray; grill 6 minutes on each side or until done. Place 1 cheese slice on top of each patty; cover and grill an additional minute or until cheese melts.
Spread 1 tablespoon of sour cream over top half of each bun, and set aside. Place patties on bottom halves of buns; top each with lettuce, tomato, onions (if desired), and top half of bun.
Why not make you own healthy burgers using good quality minced beef and no nasties. The delicious hamburger recipe can be made with beef, lamb or chicken. You can serve the burgers in a toasted bun, with extras like lettuce, pickled cucumber, sliced tomato, thinly sliced sautéed onion and maybe a little ketchup or mustard.
INGREDIENTS :
450g/1lb lean minced beef or lamb
1 onion peeled and finely chopped
100g chopped red pepper
1 tbsp vegetable oil
1 tbsp chopped parsley (optional)
1 beef stock cube, finely grated
1/2 lightly beaten egg
60g fresh breadcrumbs
1/2 tbsp Worcestershire sauce
salt and freshly ground black pepper
a little flour
vegetable oil for frying, or brushing a griddle pan
PREPARATIONS :
Fry the onion and red pepper in the vegetable oil for about 5 minutes o until softened. In a mixing bowl, combine the sautéed onion together with all the other ingredients. With floured hands, form 10 burgers.
Fry the burgers in a little hot oil in a large shallow frying pan on a high heat to brown and seal then lower the heat and cook for 3 to 4 minutes. Alternatively, brush the griddle and cook for about 4 minutes each side or until browned and cooked through. Repeat with the remaining burgers.
ANOTHER HEALTHY RECIPE FOR HAMBURGER :
INGREDIENTS :
1/4 c Plus 1 Tbs. plain non-fat yogurt
1 oz Crumbled feta cheese (1/4 cup )
1/2 ts Ground cumin
1 Ib low fat ground beef
1/4 c Minced green onions
1/4 c Cilantro leaves, finely minced
1 lg Clove garlic, crushed
1 tb Grated fresh gingeroot
4 Lettuce leaves
20 Very thin slices peeled cucumber
4 Onion: rolls, split and toasted
PREPARATIONS :
In a small bowl combine yogurt, cheese and cumin; blend with fork until cheese is finely crumbled. Cover and chill at least 1 hour.
Combine beef and next 4 ingredients, mixing well. Shape into 4 patties.
Cook in non stick skillet, or grill 3 inches from heat for 6-7 minutes on each side or until meat and juices are no longer pink. Drain on paper towels.
Place lettuce leaf, 5 slices on cucumber and beef patty on each roll half.
Top with 2 tablespoons yogurt mixture and remaining half roll.
