Perfect Hamburgers

 I know hamburgers are simple and basic, but nothing can beat a perfectly seasoned, tender burger whether cooked on a hot grill or stove top. Over the years I have tried many different ingredients and seasonings in my hamburgers and have finally settled on this version that my whole family loves. They come out great every time and taste great in a cast iron skillet or on the grill.  And if you really want to put these burgers over the top, serve them on these homemade burger buns or on these homemade soft pretzel burger buns.

This is a pretty basic recipe, and includes ground beef, onions, garlic, salt and pepper and some Worcestershire Sauce. Worcestershire sauce really adds a great flavor to beef. And through some trial and error, I have figured out that generally 1 teaspoon of salt per pound of beef is just right. And this goes for any ground beef recipe unless it includes another really salty ingredient in the mix (like seasoned bread crumbs or cheese). The cooking time on these will vary with the size of the burger and how well you want them done but these burgers are tender and delicious even well done. I was surprised when I weighed the burgers I was making- whoops…… I was using 7 to 8 ounces for an adult burger (1/2 pounder 🙂  yum) and about 4 to 5 ounces for the kids. A good generous size is probably 6 to 7 ounces  for and adult and 4 ounces for a child, but make them however you like and just plan the amount of meat accordingly. This recipe is a great base recipe and can easily be adjusted to the servings you need. 

Perfect Basic Hamburgers

Amy at Amy Kay's Kitchen

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Ingredients

  

• For every 1 pound Ground Beef use;
• 3 Tbsp of minced onion
• 2 medium garlic cloves minced or pressed through a garlic press
• 1 tsp of salt
• 1/2 tsp fresh ground pepper more to taste
• 1 tsp Worcestershire
• Hamburger Buns and Toppings and condiments of your choice: onions tomatoes, pickles

Instructions

 

• In a large bowl mix ground beef, onions, garlic, salt, pepper and Worcestershire sauce until uniform- the best way is with your hands. Don't squeeze or over mix or burgers will be tough.
• Divide the meat mixture into patties. You can do 1/4 lb(4 oz) patties and get 4 burgers per pound but l like more substantial burgers at 6 to 7 oz each. You can make the patties as large or small as you wish- for kids, sliders etc.
• Preheat the grill on high heat and oil the grates- cook for 3 to 5 minutes on the first side or until well seared, flip and cook on the other side until desired doneness. If you like medium it will probably take about another 3 to 4 minutes, but this largely depends on the thickness of your burgers and how hot your grill is. I recommend using an instant read thermometer to be sure. Medium will be about to 145°, medium-well will be about 150° to 155°; and well-done 160 to 165°F.
• Alternately the patties can be cooked in a preheated cast iron skillet or a regular or grill pan.
• Serve on hamburger buns and top with the toppings and condiments of your choice.

Notes

If you are not a huge onion or garlic fan- you can always cut down a bit on them but I wouldn't omit them- the onions in my opinion add moisture and a very mild flavor that is not overpowering at all.