As I don't top my burger with anything other than a melting cheese, pickle, raw spanish onion and a beetroot slice (yes, an Australian here!) this is my default method to flavour a burger, to give it some extra kick while enhancing and not overpowering the flavour of good beef.
The only change I make is to use finely grated fresh onion to replace the french onion soup mix, which I almost never have on hand, and once use a touch of lemon rind and freshly milled black pepper to replace the lemon pepper.
Thank you for sharing your knowledge, Chef Shadows! I have learned so much.
I used low sodum beef broth rather than the bouillon cube which tends to be very salty.. this is a great burger and recieved 10 stars from the guys.. men love their burgers
A real keeper of a burger!! Love the flavors of this one!
These sound so wonderful, and I am going to make them for my father's 87th. birthday party on Aug. 2nd. Thank you so much for posting this!! Love, Becky
I picked up ground chuck instead of ground round but went ahead and tried this recipe. Instead of the beer I used 2 tablespoons of beef broth and omitted the salt. Nice flavored hamburgers and will make these again using the beer and ground round. Made and reviewed for the weekly special tag game.
Very good burgers! I made as written plus added 2 tablespoons of buffalo hot sauce for more moisture and heat. Used a very lean ground beef, 93/7, and the burgers were still juicy. We topped them with Spicy Pimento Cheese , onions, sliced avocados, lettuce and tomatoes. Adding this recipe to my _make again_ list. Thanks for sharing!
Great tasting (and moist) burger that's super easy to make. Everyone really enjoyed these and have already said I need to make them again! I had mine with green tomato chow-chow, a sprinkle of grated white cheddar and a slice of tomato. Delicious! Thanks for posting.
Great Burgers. Juicy and flavorful. We served these with thick slices of 2 year aged Sharp White Cheddar. Will make again. Thanks for sharing. Nick's Mom