Sunday, 27 January 2013

Hamburger Patties Recipe


  • 2 lbs ground beef (80 - 85% lean, more lean is too dry)

  • 2 tablespoons dried onion flakes

  • 1 teaspoon salt

  • 1/2 teaspoon pepper


    1. Sometimes I vary the seasonings- using a steak seasoning or Cajun seasoning instead of salt and pepper.
    2. Mix ingredients with your hands using a light touch.
    3. Don't be tempted to overmix.
    4. If you do, it becomes too dense.
    5. When charcoal grilling, add 1/2 cup water to the beef mixture to keep it from drying out.
    6. For pan frying, don't use a nonstick pan- it won't brown as well, and heat some oil in the pan before adding burgers to keep the burgers from sticking and to help sear and form a nice brown, crispy exterior.
    7. Either method will take about 10- 12 minutes of cooking time, depending on thickness of patty, temperature of heat source and your preference (we like ours medium cooked).
    8.  Note: when pan-frying don't be tempted to press down and squeeze all the juice out, just turn them more often (turn only once on the grill).