Tuesday, January 1, 2013

Beep Beep!

That, my friends, is the sound of me tooting my own horn! lol

Tonight we made Lylli's dinner pick which was hamburgers. Believe it or not, I have never made a burger on the stove top before. We BBQ them in the Summer but I just never had the urge to cook one inside. Since this was Lyl's pick I had to find a recipe and look up instructions so that I didn't mess it up. Let me just say that my research paid off and our homemade burgers were a SUCCESS!
I used this gal's recipe:
We have tried a few of her recipes and have found that her tastes are right in line with ours so I have come to the conclusion that if she has a recipe for what I am wanting to make that the odds are I will like it! Her burger recipe didn't disappoint. We cooked them on the stove top over medium heat and I'd say we ended up doing about 7 or so minutes on each side (maybe more). I like my meats cooked through but I like them to still be juicy. I found that one of the keys to this is a good meat thermometer  I was reluctant to get one because they aren't super inexpensive but the difference is amazing. Not having to cut open what we're cooking to check for pink means the juices stay in and keep the meat deliciously moist. That has been the case with 2 turkeys, baked chicken and pan fried burgers (so far!). So if you've been considering purchasing one but have been dragging your feet like I was, take it from me... Well worth the $$.
Here is the recipe in case you don't feel like clicking the link above, we didn't use step 9 and our burgers were still wonderful. I also mixed the ingredients and formed patties and let them sit int he fridge for a few hours before cooking which I am sure didn't hurt the flavor. :) **UPDATE: We also didn't have an envelope of dry onion soup mix so I just used the same amount of onion powder as I did garlic powder.

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)
1/4 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)

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.

Thanks for reading!

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