Juicy Burger Patties
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- 1 lb (454 g) of ground meat
- 1/4 cup bread crumbs
- 1 egg, beaten
- 1/4 cup onion, tightly chopped
- 2 cloves of garlic, crushed
- 1 tbsp bbq sauce or ketchup
- 2 tsp Worchestershire sauce
- 2 tsp fresh ground black pepper
- 1 tsp boullion powder (or dried herbs and spices)
- 1 small splash (1-2 tbsp) of beer
Combine all ingredients except meat.
Break meat apart slightly in a bowl. Pour mixed ingredients over, combine and shape into 4-6 patties, working the meat as little as possible. (The more you work the meat, the less tender the burger gets.)
Keep the burgers cool until cooking.
Preheat the grill or pan to high before placing burgers on. If cooking on a BBQ, make sure the grill is clean.
Cook the burgers on one side until the juices start bubbling out (2 to 3 minutes). Flip and cook for 2 to 2.5 minutes. Do not flatten with utensils.
For more well done burgers, move to a lower heat area for a couple of minutes after this.
Remove from heat and let burgers sit for a couple of minutes to allow juices to redistribute.
- Press the middle of the patties down slightly, so the edges are a little higher. This will make the burgers turn out more evenly shaped after cooking.
- Juicier burgers need fattier meat. If you think your meat is too lean (and if you want to risk it) try adding a little bacon fat to the recipe - or olive oil, if need be - or try stuffing the burgers with a small pat of butter (garlic butter is even better!), cheese, sauteed onions or mushrooms, or even some chopped olives or sun-dried tomatoes with a little of their marinade.