Eileen's Juicy Burgers
By
Eileen Hineline
@HappyCooking54
7
My sons wanted hamburgers for dinner. I just purchased a hamburger press so I could make my own burgers and freeze them for later. Fresh is always best but I have been buying frozen pre-made ones for awhile now. I decided to make some but my way. The kids loved them - very flavorful and juicy. I made 8 nice sized burgers and any left over meat mixture can be used for meatballs or meatloaf. Good anytime. Enjoy!
Blue Ribbon Recipe
Notes from the Test Kitchen:
Thanks to the milk and hot water, these are some juicy burgers! Packed with seasonings, these will be delicious at your next cookout. Mustard is an unusual ingredient to add to the actual burger but we loved it. It gave a little zing to the meat. We did chill the mixture for over 3 hours and it really helped the burgers hold their shape. We fired up our gas grill to make these, but they'd be just as yummy using an indoor grill.
Thanks to the milk and hot water, these are some juicy burgers! Packed with seasonings, these will be delicious at your next cookout. Mustard is an unusual ingredient to add to the actual burger but we loved it. It gave a little zing to the meat. We did chill the mixture for over 3 hours and it really helped the burgers hold their shape. We fired up our gas grill to make these, but they'd be just as yummy using an indoor grill.
Ingredients
- 3 lb
- ground beef
- 1
- dry onion soup mix (Lipton or store brand)
- 2
- eggs
- dash
- ketchup
- dash
- yellow mustard
- 1/4 tsp
- black pepper
- 1/2 c
- Parmesan cheese (powdered, in plastic container)
- 1/2 tsp
- garlic powder
- 1 tsp
- Grill-Mates steakhouse onion burger seasoning
- 1/2 tsp
- Grill-Mates hamburger seasoning
- 1/2 tsp
- Italian spices
- milk
- less than 1/4 cup
- dash of hot water
- 1 tsp
- Worcestershire sauce
- 1/2 c
- Italian bread crumbs, use more if meat mixture is too loose when you shape patties
How to Make Eileen's Juicy Burgers
- 1I use a George Forman grill, never fry my burgers. I heat up the grill for a good 10 minutes or so to have it good and hot.
- 2Get out a large bowl and add all ingredients and mix very well. Chill the mixture for an hour or longer so the patties will hold shape.
- 3Form your meat mixture into good sized patties. I used a hamburger press and make a small indentation in center of burger so it cooks evenly.
- 4Do not press down on your burgers because you'll lose the juices that are inside to make the burgers juicy and flavorful and could cause the burgers to end up dry.
- 5I grilled our burgers for 6-7 minutes on each side or until the pinkness was gone from inside but you can decide how you like yours done. Again, you can fry them but grilling them sure taste better.
- 6Once done, place on your choice of buns. We love onion buns. Add your favorite toppings and enjoy!
- 7***** Tips*****
Great with salads, mac and cheese and good old french fries.
