Kittencal's Juicy Hamburger/Burger

"We all have our different tastes for burgers I like mine flavorful and juicy this recipe will give you the best of both! see the bottom of the recipe for tips on even more extra juicy burgers! --- making a indentation in the middle of the uncooked burger will prevent the burgers from puffing up into meatballs shapes while cooking and keeps them flat --- do not add any salt into the burger mixture as the dry onion soup already has a lot of salt content, you can sprinkle some on towards the end of cooking if needed, if desired you may add in 3-4 tablespoons of your favorite barbecue sauce to the ground beef mixture"
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Stephanie P. photo by Stephanie P.
photo by under12parsecs photo by under12parsecs
Ready In:
10mins
Ingredients:
8
Serves:
6

ingredients

  • 2 lbs ground beef
  • 1 egg, slightly beaten
  • 0.5 (1 ounce) envelope dry onion soup mix (can use the whole package if desired)
  • 2 tablespoons fresh minced garlic (or use 1 teaspoon garlic powder)
  • 14 cup dry breadcrumbs (or crushed soda cracker crumbs, more if needed) (optional)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh ground black pepper
  • 1 -2 tablespoon Frank's red hot sauce (or 1-2 teaspoons crushed chili flakes, or can adjust to heat level) (optional)
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directions

  • In a bowl crumble the ground beef with clean hands.
  • Add in the dry soup mix, egg, garlic, breadcrumbs or crushed soda cracker crumbs, Worcestershire sauce, black pepper and hot sauce (if using).
  • Using clean hands mix until combined, add in more breadcrumbs or cracker crumbs if needed to just hold the mixture together (do not overwork the meat or it will be tough).
  • Divide the ground beef into 6 equal patties (or make 8 small patties).
  • Using your large finger or the back of a small spoon make a shallow dent into the center of each patty (about 1-inch wide).
  • Place the patties onto a large plate or a small cookie sheet; cover with plastic wrap and refrigerate for a minimum of 6 hours or up to 24 hours to blend flavors.
  • Grill or pan fry the burgers as desired until cooked through (if desired sprinkle a small amount of seasoned salt on top while cooking the patties).
  • Serve burgers in toasted buns with choice of condiments.
  • TIPS FOR EXTRA JUICINESS; shape the hamburger into a ball, press 1 tablespoon cold butter into the middle then seal the meat around the ball then flatten into burger shapes ----or add in 2-4 tablespoons raw finely grated potato into the hamburger mixture then shape into patties, use no more than 4 tablespoons for 2 pounds of ground beef or the burgers will take on a meatloaf texture.

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Reviews

  1. I used to despise homemade hamburgers. Not anymore. I knew I could count on this recipe to change my mind. My husband said they were of restaurant quality. Topped them with pepperjack cheese and the usual toppings. Soooo good! I will always come back to this recipe when looking to make perfect burgers. Thanks again for another wonderful recipe!
     
  2. I was skeptical that it wold turn out more like meatloaf but not so! Don't overadd breadcrumbs and you'll be fine. II only used 1 lb of meat, gernerous with the Worchester, and added breadcrumbs until texture was a little thicker but still loose. I left out the onion mix since didn't have. My 3 doesn't like burgers at all and my 8 yr old only likes Mickey D's...the 8 yr old ate it completely and said it was "good". The 3 yr old ate at least 1/2! Hubby ate 3 burgers. This makes it a winner in my house. Once again Kit to the rescue!
     
  3. This is indeed a burger that goes into my burger book with the best of them - Moist tasty with just enough zip -The potatoe adds to the texture and, I think, keeps them moisst. I used Panko crumbs.The BBQ sauce was Diana's The condiments I used were Mama Africa's Zulu Pickles "HOT", tomato. Vidalia Onions and of course cheese. Mushrooms on the side along with oven fries - Thanks Kittencal for a great Saturday Night Burger
     
  4. approximated beef out of a nearly 6lb pkg, heaping scoop of jarred minced onion, no hot sauce; otherwise followed ingredients. hate touching ground beef so combined in ziploc bag (mixed all other ingredients in a bowl first) and tossed in fridge. made patties in 1/2c measures, squashing into bun-friendly sizes. cooked in Nu-Wave, 6min per side. dressed in potato sandwich rolls with american cheese, ketchup, and mustard. *VERY TASTY!*<br/><br/>Next time I'd like to try with a smidge of cayenne and have DH cook on the grill. :D
     
  5. Absolutely amazing burgers. I love onions so it was not to overpowering. I added cooked chopped bacon & small chunks of cheddar cheese to the ground beef mix before putting in fridge to set :) They were even better the next day for lunch!
     
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Tweaks

  1. Great recipe, only change I made was to substitute crushed chili paste for the Franks red hot. I like my burgers extra spicy. But after finding Franks red hot BBQ sauce, im now in heaven. Thanks K....another great Recipe for sure.
     
  2. OUTSTANDING burgers!! My boyfriend was quite skeptical when a) he saw me putting an egg in the meat and b) he saw the onion dip go in (he hates onions)...he loved these...as did i! Had 'em for leftovers the next day and they were even MORE flavorful. The only thing i did differently was substitute the BBQ sauce for Teriyaki Sauce...YUMMY! Really added a nice flavor. Thanks for another GREAT recipe Kittencal!! Making anything you submit...you just CAN'T go wrong. :-)
     
  3. You know I had to try these out with all the great reviews Kitten! I did one minor change, I used no sodium instant bouillon and dehydrated onions in place of the Onion Soup Mix and used whole wheat bread crumbs, to make it more diabetic friendly, and less salt, then I made them following your instructions. These burgers were "To Die For" delicious! Tender, juicy and so full of flavor I couldn't stop at one. NO NO NO, I HAD to go for that second one :D My neighbor and I just loved them! This is the only way to go when making up patties for the grill. YUMM to the tum tum!!! Thank you for sharing another fabulous recipe with us Carol :) They are always the best! Linda
     

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