Recipe by PanNan
Perfect burgers every time! There is quite a debate about the origin of the popular American hamburger. I will side with the Wisconsin theory, and attribute this recipe to the Midwest U.S. region.
Top Review by Smilynn
I have been making burgers this way for years. I experimented recently and added Worcestershire. It caused the burgers to burn before cooking so I recommend following the recipe ingredients exactly and not using the sauce!
- 2 lbs ground beef (80 - 85% lean, more lean is too dry)
- 2 tablespoons dried onion flakes
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
Directions See How It's Made
- Sometimes I vary the seasonings- using a steak seasoning or Cajun seasoning instead of salt and pepper.
- Mix ingredients with your hands using a light touch.
- Don't be tempted to overmix.
- If you do, it becomes too dense.
- When charcoal grilling, add 1/2 cup water to the beef mixture to keep it from drying out.
- For pan frying, don't use a nonstick pan- it won't brown as well, and heat some oil in the pan before adding burgers to keep the burgers from sticking and to help sear and form a nice brown, crispy exterior.
- Either method will take about 10- 12 minutes of cooking time, depending on thickness of patty, temperature of heat source and your preference (we like ours medium cooked).
- Note: when pan-frying don't be tempted to press down and squeeze all the juice out, just turn them more often (turn only once on the grill).