1/10 Photos of Hamburgers
Vicky Bryant's Note:
The olive oil really makes the meat moist and it won't dry out. It adds a nice flavor too.
My Private Note
Units: US | Metric
- 1Chop garlic cloves on wooden surface then put in mortar and pestle.
- 2Add salt and olive oil and make a paste.
- 3Add this to the meat along with the Worcestershire and horseradish.
- 4Mix everything and adjust ingredients to suit your taste.
- 5When you make the patties place an indention in the middle of each one with your thumb (almost all the way through). This keeps the burgers from shrinking. We like ours thick and I like them to stay that way!
- 6Salt and Pepper according to taste when done.
- 7An added note on 04-03-06 - Thank you all for your positive feedback. It's nice to get confirmation on something I thought was good and different.
- 8Please note that I usually add more ingredients than what is called for above. I nuke a tiny hamburger (meatball size) and taste. I usually add more of everything. The horseradish does not taste like horseradish when cooked. It gives it a flavor note that otherwise wouldn't be there. Unless you are allergic to it, please try it.
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Nutritional Facts for Hamburgers
Serving Size: 1 (131 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 317.7
- Calories from Fat 176
- Total Fat 19.6 g
- Saturated Fat 6.7 g
- Cholesterol 98.2 mg
- Sodium 405.0 mg
- Total Carbohydrate 2.8 g
- Dietary Fiber 0.0 g
- Sugars 1.1 g
- Protein 30.3 g