Burger, burger, burger! Take your homemade hamburgers to the next juicy, char broiled level by just tweaking a few things. Mmmmmmmmmm.
There’s a lot of debate over what’s better for you: Homemade hamburgers or frozen. No there isn’t. There’s no debate at all. I just thought it’d be good, as a professional blogger, to open this post with some sort of controversy. Ya know? To grab your attention and make it seem like I’d done some investigative work and research. I didn’t.
WAIT! I did kind of! I’ve spent a lot of nights eating hamburgers over the course of my life. I’ve made them every which way possible and I can tell you the best way to make them involves two things. A few additional ingredients to the actual ground beef (sacrilegious to most I know) and being as gentle as possible with mixing and forming the meat.
Yes, yes, I know. You’re disagreeing. . You’re throwing your arms in the air and cursing the day you started reading this post written by this hamburger idiot.
Everyone calm down. Seriously.
So, to make some super-delicious hamburgers you need a little more than just a mess of ground beef. For starters you can grind your own beef with a blade or cross rib roast. I show you how to do it, if you’re interested, right here.
With a few ingredients you probably already have around the kitchen you can make a great, big, juicy hamburger tonight! You have imported Asian truffle foam rooted by a one-eyed panda bear, right? (canned is fine)
Just kidding. Read on for the recipe!
How to Make Homemade Hamburgers
1. Add one egg (yolk only) to 1 lb of ground beef.
2. Add finely diced onion.
TIP: Do all your mixing gently. You want to work the meat as little as possible.
3. A blast of ketchup.
4. In goes a glob of Dijon mustard.
5. Squirt in a splash of Worcestershire sauce and gently mix.
6. Add in 1/4 cup of breadcrumbs (just enough to help with binding) and a generous dose of salt and pepper.
And yes. I love my little man, Fred and Friends salt and pants shakers too.
7. Gently form into patties. DON’T squash them. Gently form them. Squashing is for bugs, not hamburgers.
Update: For everyone in apoplectic fits over adding 1/4 of a cup of dry bread crumbs and the egg yolks this does not make it meatloaf. It does not. It really is still a hamburger. The tiny amounts of these two things act as a binder so your hamburger doesn’t fall apart on the BBQ.
- 1 lb ground beef
- 1 egg yolk
- 1/4 cup finely very finely diced red onion. (you want it so small that once it cooks it disappears)
- 1 Tbsp ketchup
- 1 Tbsp dijon
- 2 shakes Worcestershire sauce
- 1/4 cup breadcrumbs just enough to aid in binding
- salt & pepper
- Mix together all ingredients gently. You don't want to mush and mash it.
- Form into patties.
- BBQ or cook in cast iron pan until done to your liking.
- Top with your favourite toppings!
Questions & Answers
- Isn’t this really a meatloaf recipe? Um, no. It isn’t. But I can see the confusion. Just make them. Trust me on this.
- What are the best hamburger buns? I used to be on a sesame seed bun kick, but now I only use brioche buns. I’m obsessed with them!
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