What's your best Hamburger recipe?

Tell me from marinade to seasoning to cooking and how you cook.



Best answer to best answer.



Mine:



Mix 2 pounds Ground Chuck with one can of Campbells French Onion soup.... drain any excess liquid. Season with Chopped Garlic, Black pepper, and a tablespoon of salt with teaspoons of cinnamon, sugar, and paprika mixed into it.



Cook on low low heat for about 15 mins away from direct flame on a Charcoal grill. then cook on direct flame for a few mins. Then its done. the soup boils the inside and stays very moist. best burger ever, called The Beeman Burger.



Jasen MummertWhat's your best Hamburger recipe?
Mushroom Swiss Burgers

1 can mushroom soup, condensed

1 can mushrooms

1 ts worcestershire sauce

4 slices swiss cheese (no holes)

4 slices swiss cheese (no holes)

4 1/4 lbs hamburger patties

1/2 ts accent seasoning

1/2 ts seasoned salt

1/4 ts ground pepper



Mix first 3 ingredients together, put on low heat %26amp; let simmer.

Mix accent, seasoned salt %26amp; pepper %26amp; put into a shaker.

Season patties with this %26amp; fry or grill until done - dono't press on the patties, you must resist.



Put patty onto a bun then swiss then sauce %26amp; you're done.

What's your best Hamburger recipe?
ITALIAN HAMBURGERS



2-3 lbs ground sirloin or ground chuck

Kraft sliced American cheese

1 medium bell pepper

1 medium onion

1 jar Boston market brown gravy

flour

1 15 oz can Hunt's tomato sauce

1 15 oz can Hunt's diced tomatoes

Minute Rice

3 tablespoons cooking oil

salt and pepper



Make thin hamburger patties (in even numbers two patties will make one hamburger).

Fold a piece of Kraft cheese into a square and place in the middle of one patty. Place another patty on top of the cheese filled patty. Knead together to make one big patty.



Dice onion and bell pepper, set aside. In electric skillet or large black iron skillet, add oil; brown hamburger patties on both sides, place on paper towels to drain.



Using the oil in the pan, make a thick brown gravy with flour and water, add salt and pepper to taste. Add jar of Boston Market Brown Gravy, tomato sauce, diced tomatoes, chopped onion and green pepper, stir well and simmer for approximately 15 minutes.



Return hamburgers to sauce, cover and cook on low heat for approximately 1 hour, stirring frequently.



Make Minute Rice for the appropriate number of servings.



Place one hamburger on each serving of rice, cover with sauce mixture.



Goes well with fresh green beans or English peas and rolls.




Salisbury steak



1.5 lbs hamburger (the best you can find)

1 package Beefy onion soup powder

pepper

garlic



seasoned flour



Mix the burger, soup, pepper and garlic together and form 5 thick patties. dust with flour. In large HOT skillet, heat up about 3T of oil. Place patties in hot oil and caramelize (I let them get a nice brown crust on both sides - you might have to add more oil). In the same pan, with the patties still in it, mix in 1 package powdered brown gravy mix and twice the amount of water. Let this cook till gravy is as thick as you like it. You need to add twice the water, so the patties can cook through.



Either serve with mashed potatoes, or use the other package of powder soup mix to toss with some oil and cut potatoes then baked (that recipe is on the back of the Lipton box)



100% comfort food!
Ground chuck, worshishire, a bit of a1, s%26amp;p, grill seasoning made into a patty and grilled to Medium, topped with bleu cheese, bacon, and honey drizzle.
Um... Cheese burger!
Burger fanatics, unite!



2 1/4 pounds ground round (or chuck, or sirloin)

6 slices (1/4 inch thick) Vidalia onion

2 tablespoons unsalted butter, melted

Salt and freshly ground black pepper



6 slices (1/4 inch thick) yellow American cheese



1. Divide the meat into six equal portions. Lightly wet your hands with cold water, then form each portion of meat into a round patty, 4 inches across.



2. Set up the grill for direct cooking and preheat to high. When ready to cook, brush and oil the grill grate.



3. Brush onion slices on both sides with melted butter and season with salt and pepper. Place the onion on the hot grate and grill until nicely browned, about 4 minutes per side, then transfer to a plate.



4. Brush one side of the meat patties lightly with melted butter and season with salt and pepper. Arrange the burgers, buttered side down, on the hot grate and grill until the bottoms are nicely browned, 4 to 5 minutes. Brush the tops lightly with some of the melted butter and season them with salt and pepper. Turn the burgers, top with a slice of cheese, cover and grill until cooked to taste (check after 3 minutes) about 4 to 5 minutes for medium.



5. Meanwhile, brush the cut sides of the buns with the remaining melted butter and toast them, cut sides down, on the grill during the last 2 minutes the burgers cook. Serve burgers and grilled onions on toasted buns.
I do the 2 patties deal too, but I spread butter on one with soe chopped cilantro and crumbled bacon (not bacos) and then place the other patty on top and make one. I don't use top grade burger like sirloin though. I go for the mid-range stuff. I want a little fat in there. I don't use foil.



This is time consuming and for special occasions of course. Generally I just spread it out thin and use one of those steakhouse grinders on it with a little minced garlic and make patties with that.



My father-in-law makes a butter/worchestershire sauce mix and bastes the burger with it on the grill with foil.