The Perfect Hamburgers

Submitted by Crafty Lady 13

"I found this recipe in my Taste of Home magazine. The chili sauce and horseradish add some zip to these hamburgers and make them a nice change from ordinary burgers."

 

• Ready In: 20mins
• Ingredients: 9
• Serves: 4

ingredients

• 1 egg, lightly beaten
• 2 tablespoons chili sauce
• 1 teaspoon dried onion flakes
• 1 teaspoon prepared horseradish
• 1 teaspoon Worcestershire sauce
• 1⁄2 teaspoon salt
• 1 dash pepper
• 1 lb lean ground beef
• 4 hamburger buns, split

directions

1. Coat grill rack with cooking spray before starting the grill.
2. In a large bowl, combine the egg, chili sauce, onion, horseradish, worcestershire sauce, salt and pepper.
3. Crumble beef over mixture and mix well.
4. Shape into four 3/4-inch thick patties.
5. Grill, covered, over medium heat for 5 - 7 minutes on each side or until a meat thermometer reads 160 degrees and juice run clear.
6. Serve on buns with desired toppings.
7. Tip: After forming your patties, make a little well in the center of each hamburger patty and your burger won't cook up into a ball shape -- the little well formed in the center helps your burger keep the right shape.

Reviews

[Jason Weiser]

Fantastic flavor. I adjusted just a bit from the original recipe by adding a package of Hidden Valley Ranch mix to the burger, as well as one Brat (no skin) for an addition of a little fat. Fabulous.

 

[Baby Kato]

We really enjoyed this burger recipe Crafty Lady. The flavor was outstanding. The burgers were soft, tender and very juicy. We served ours with sweet onion, tomato, mustard and ketchup. Thank you so much for sharing this wonderful treat, which I will make again.

 

[Vseward Chef-V]

This is a Fabulous burger! Made as stated and loved the zing the chili sauce gave to the burgers! Topped with avocado, tomato, onion and instead of mayonaise, I used Recipe#381464. Yummers! Great tip, worked like a charm! Served with seasoned homemade oven fries and chocolate shake! Thank you for another great recipe Crafty *hugs* ~V

 

[Vicki in CT]

Fabulous burger. I made just one portion so omitted the egg and put about a dash of everything else which worked out wonderfully. Ever since this chef reviewed one of my burger recipes and suggested the dimple formation I have used that technique and burgers always turn out soooo much better and easier to serve in a bun; EXCELLENT tip.

 

[AndreaVT96]

I followed this recipe to a tee, however, I just couldn't get it to work. There was no problem with the flavor of the burgers--it was good--but my burgers just fell apart on the grill. The mixture was extremely moist and hard to form into patties, but I hoped once they were on the grill, they would do better. They didn't stick to the grill--they just didn't hold up.