Let’s Talk Burgers
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Growing up, I loved hamburger night at my house. Mama made thick, juicy burgers in a skillet and served them with big ol’ french fries and enough ketchup to drown the whole shabang in. Alright, so I was the one adding the flood of ketchup but it set the whole meal off perfectly in my mind. On nights when we didn’t have buns, she’d just serve the patties topped with sauteed onion slices (which she cooked in the skillet along with the burgers) and call it hamburger steak. Either way Mama went with this, it was a win-win.
I sure do miss having Mama make my hamburger,
but since I’m the Mama these days, I reckon she’s done gone and passed the torch.
So, as the head hamburger-cooker, this is how I turn out juicy and taste filled burgers. I look forward to hearing how you make your burgers. Do you have a secret ingredient or method that people just rave about? What toppings do you like? Are there any unusual sides that you just have to have? As a fellow burger enthusiast, I’d love to hear how they’re served at your house – or your favorite restaurant. Feel free to reply to other comments as well if you want to chat about it a bit. No sense in being shy, this is your home, too!
I use ground beef (whatever is cheapest), egg, and dry french onion soup mix.
I LOVE onions with my burgers but my family doesn’t (at least they think they don’t ~ hehe!) so this way I can have my onions and they are clueless.
Add all of your ingredients together. I am using about two and a half pounds of ground beef here.
I mush it all up. The best way to do this is just with your hands.
Shape patties into doughnuts.
The hole in the middle keeps the hamburger from puffing up into one big ball and also helps it get done evenly.
As it cooks the hole fills in.
After you brown the patties really well on both sides, add a cup or so of water to the pan so that they can continue to cook without burning and get done all of the way.
Right before you take them up, top a few with slices of cheese for those who like cheeseburgers.
Can you believe I don’t care for cheese on my burger? I’m an odd bird, I know.
My perfect burger includes a side of big old steak fries and some Comeback sauce to dip ’em in!
This picture shows hamburgers served with Comeback sauce and a a side of abomination – otherwise known as “green bean fries”. That was a new fangled recipe I figured I’d try so I could bring it to you if it was good.
Well folks, I can honestly say that they “look” good, but I can’t go beyond that. After making these, from now on if I want green beans, I’m gonna eat green beans. If I want fries, I’m gonna eat fries. Trying to turn green beans into fries worked out about as well as trying to turn broccoli into mashed potatoes:). Just my opinion!
Now this is where you come in! I know y’all make some awesome burgers and there are limitless variations (just about all of which I’d personally like to try!).
How do you make your burgers? I’d love for you to share your favorite burger recipes with me in the comments below. Tell me how you like to make ’em, how you like to eat ’em, how you like to serve ’em, and what you serve ’em with. If you’d like to include any actual recipes in your comments, go right ahead! (Yipee!!)
Feel free to respond to other folks comments as well if you’d like, We’re all friends here. 🙂
[amd-zlrecipe-recipe:280]
Click here for Comeback Sauce recipe!
Got Leftovers?
Hamburger patties are SO EASY to recycle into future dishes! I allow my patties to cool and them crumble them up before placing them in a freezer bag. Next time you make chili, taco soup, beef casserole, or the like, just pull out your crumbles and toss them in. You’ll have the convenience of using pre cooked beef, the added zip of the onion soup mix flavor, and the pride in not wasting your leftovers!
“If something intolerable simply cannot be changed, driven away, or shot – Southerners will not only tolerate it but take pride in it as well.” – Florence King
Submitted by Aunt Kathy. To submit your quote, click here.
These look SOO delicious! Thanks for the tip about the hole! Whenever I’m cooking meat, I never know for sure when it’s done!
My mom always made a steak marinade with equal parts lemon juice, melted butter, and worcestershire sauce. It’s great basted on grilled steak. I also love it on my burgers! I either mix it in with the meat before I make the patties or pour over them when they’re in the skillet. Yum! Oh, and no American cheese for me– EVER. But, I will sometimes eat cheddar cheese & bbq sauce on a burger.
What a great idea about making the hole in the middle and adding water to the pan! I can’t wait to try this when I make burgers this weekend!
I usually add bbq sauce to the meat mixture with fresh onion and then load mine up with mayo, lettuce, tomato, more onion and Swiss cheese! Or sometimes I top them with more bbq sauce, onion, tomato and cheddar cheese! I will have to try adding the fried onions like another poster mentioned! YUMMY!!! My hubby loves them topped with bleu cheese!
I haven’t tried fried green beans yet (and I’m not sure I ever will) but I did try fried dill pickles last year when I lived in North Carolina and they were delicious! I was hesitant to try them, but very pleasantly surprised when I did!
I’ve been searching for the perfect burger recipe myself. I will be watching the comments.
I used to use a packet of Beefy Onion soup mix with some worcestershire sauce and S&P, but don’t do that anymore. I’ve never used an egg when making burgers though. I’ve kind of worried about what it will do to the texture. Hmmmm…maybe I will give it a shot.
I did learn a neat trick recently, though, that has been helpful. I mix my seasonings in a little cup of ice water before putting them in the meat and they distribute more evenly.
And I’ve been adding Italian dressing lately, too.
But, I will have to part ways with you when it comes to cheese. 🙂
I loves me some cheese. The more the better.
Oh! And sometimes I just make patties too if I don’t have buns. With cheese. 😛
They are perfect with thick cut homemade french fries and ketchup. And, if you want to be really bad, a homemade chocolate milkshake!
Kasey
Adding an egg just helps keep meat stick together. You cant even tell that it has an egg in it.
Now why am I the only one who hasn’t tried the italian dressing thing?
~thumps self~
Thank you, Heather! That is exactly why I use it! lol
Thanks for the tips!
I add a little water and dry onion to the ground beef, make into patties and place on cookie sheet with wax paper, put in fridge to set or in freezer if I’m going to bbq so they don’t break apart. I can’t wait to try the hole in the middle and next time for sure will try the onion soup mix if I can find it without the MSG’s..Once cooked I add mustard, mayo, pickles, lettuce and tomato to a warm bun or bread.
sounds heavenly, and what a clever idea with the freezer!!!
I usually make sautéed onions with burgers. Not because I wanna but because Dad will drop onion bits all over the place if they are raw. His grip ain’t the best lol. One large onion sliced thin, salt, pepper, sugar and thyme. Pretty good stuff.
Thyme? You know Bill, I’m not sure if I even have any thyme! I gotta try this now.
Bless your daddy’s heart!
I do the hole, when I remember it, but instead of just adding water I add Worcestershire sauce and a bit of butter to help them cook through. Occasionally I add ranch powder, stuff them with cheese, or even add steak sauce… or all of the above! Toppings usually include cheese (velvetta, american, provolone [I used to get a garlic provolone, but its hard to find now]), tomatoes, lettuce, steak sauce, ketchup, miracle whip, pickles, or whatever else we have laying around. great, now I want burgers!
My mouth is absolutely watering. Sounds like you make a hamburger paradise, Miss Gina!!!