Tom Collins's Note:
Although many folks use this method of cooking burgers, I have found that most do not...I enjoy a good home-made burger but all too often they end up being dry and hard and not very tasty...The solution simply, is water (or any liguid you would like to flavor the burger with)...
My Private Note
Units: US | Metric
- 1Put hamburger and water into a mixing bowl, along with any seasonings you like --
- 2Mix together (I use my hands) --
- 3Divide into fourths, thirds, or halves, depending on how large of a burger you want --
- 4Flatten to shape the burgers (I stick 'em between two sheets of wax paper and press with my hand) --
- 5Cook the burgers just like you would normally --
- 6They will be very soft and hard to handle, so be careful placing them into the pan, or grill --
- 7GENTLY flip the burgers when you think they are about half done. They will be firmed up good by the time they are done cooking.
- 8Cook til juices run clear (for well done) but do NOT press on the burger while cooking --
- 9Works great whether cooking on a grill or the stovetop.
- 10Put the cooked burger into your favorite bun with your favorite condiments and,.
- 11Say goodbye to dry burgers forever -- .
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Nutritional Facts for Hamburgers, Tender and Moist.
Serving Size: 1 (99 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 216.4
- Calories from Fat 116
- Total Fat 12.9 g
- Saturated Fat 4.9 g
- Cholesterol 76.1 mg
- Sodium 75.5 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 23.4 g