Prep 15 mins
Cook 20 mins
I don't like burgers that have a ton of unidentifiable ingredients in them so I decided to keep this one simple. It works perfect for any condiment or topping. My favorite burger is the Rodeo Burger from Buzz Inn in Washington so I felt this would work well with those toppings. Sauteed onions, crispy bacon, barbeque sauce, and cheese. This kept everyone guessing about what was in them because they do keep very moist and at the end of the night as everyone was leaving, I couldn't even count how many people said "The hamburgers were great" as they said good night and thanked us for dinner. I work the meat for a while and sprinkle the salt over just a little at a time so it gets distributed and I know for sure that there isn't a huge salt pocket that will get stuck in one of the patties. Sorry, I don't actually know serving size because we didn't even use all the meat up and patties size will differ; freeze unused meat for later if it hasn't been thawed.
- 5 1⁄2 lbs lean ground beef
- 2⁄3 cup cold water
- 1 tablespoon salt
- 2 teaspoons black pepper
- 2 tablespoons garlic, minced
- 1 tablespoon liquid smoke
- 2 tablespoons Worcestershire sauce
- Work cold water into ground beef about 3-4 tbsp at a time.
- Sprinkle salt and pepper over beef about 1 tsp at a time and continue to mix the meat by hand.
- Sprinkle garlic over meat. Add liquid smoke and worcestershire sauce. Mix by hand once more.
- Form into patties and grill or cook using preferred method.
I thought the flavor was really good . . . my husband added Creole Seasoning to his to spice it up. The only thing I changed was omitting the garlic (I'd love to try it but can't eat it right now). Based on other suggestions on this site I mixed the seasoning with the cold water to help distribute them evenly and I made an indention in the middle of the burgers to prevent them from swelling in the middle while cooking. Next time I need to make them bigger, but this time I halved the recipe and came up with 16 burgers.