Best Hamburger Ever Recipes

Steps:

• Shape the ground beef into three patties. Place the patties in a shallow dish.
• Combine the beer, Worcestershire sauce, garlic powder, onion salt, and pepper. Pour the marinade over the burgers. Refrigerate for 15 minutes. Flip the burgers over and marinate for an additional 15 minutes.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Place the patties on the hot grill and cook for 2 minutes before flipping them over. Cook the burgers to the desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Steps:

• Preheat grill for high heat.
• In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
• Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.

Steps:

• Mix meats, steak sauce, egg yolks, salt and pepper with fork (do not over-work).
• Form mixture into 12 balls.
• Put a thin slice of butter in the middle of each ball, then flatten into patties (make sure butter is completely surrounded by meat).
• Cook for 3-5 minutes per side until done.
• Remove to plate, cover with foil, and allow to rest for 5 minutes before serving.

Steps:

• Special equipment: Chimney starter, all-natural lump charcoal and kettle grill
• Pass the meat through the coarsest die of a food grinder. Place the ground meat into a bowl and mix together to evenly distribute the different types of meat. Place in the refrigerator uncovered, for 2 hours.
• After 2 hours, fill a large chimney starter with charcoal and light. Once the coals are ashy white, transfer to a kettle grill and spread evenly. Set grate over coals.
• While the coals are heating, shape the meat into 4 patties that are 6 ounces in weight and 3/4-inch thick. Sprinkle each patty on both sides with the salt. Place on the grill and do not move for 2 minutes. Flip the burgers every 2 minutes until they reach an internal temperature of 135 degrees on an instant-read thermometer. Watch for hot spots and move the burgers if flare-ups occur. Resist the urge to smash down on the patties. Remove the burgers from the heat to a plate and prepare the buns by placing them on the grill, cut side down for 1 to 2 minutes. Remove and place them cut side up on a platter. Divide the cheese evenly between the top buns, set the meat patty on top of the cheese. Coat the cut side of each bottom bun with a little mayonnaise and set atop the meat. Allow each burger to sit upside down for a minute before flipping and consuming.

Steps:

• Preheat a grill for high heat.
• In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.
• Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.

Steps:

• Preheat an outdoor grill for medium high heat and lightly oil grate.
• In a large bowl, combine the beef, onion soup mix, egg, hot sauce and oats. Shape into 6 patties.
• Grill patties over medium high heat for 10 to 20 minutes, or to desired doneness.

Steps:

• First off we must prepare a spicy butter mixing 6 oz soft butter in bowl with 1 teaspoon tabasco sauce and 1 teaspoon crushed red pepper.
• Roll spicy butter into a log using plastic wrap and place in fridge.
• Combine remaining ingredients in a bowl and mix well.
• Take hardened spicy butter log from fridge, remove plastic wrap and cut butter into discs.
• Take ground beef mix and shape into 6 oz balls, inserting spicy butter discs in middle (the spicy butter will flavour and keep the burgers moist while grilling).
• Flatten balls into uniform patties, no more than an inch think, to ensure proper cooking.
• Grill to desired temperature, serve on toasty buns and enjoy!