Grandma's Whipped Hamburgers
The ground beef and other ingredients are beat (whipped) with a hand mixture until all ingredients are incorporated. This changes the consistency of the patty to a smoother, finer texture.
Grandma made these into small mounds for faster cooking, but you can shape them into regular size patties to use in buns, if you like.
Photo is of grandma and her son, sweet Uncle Dee (now deceased) at their rest home.
1 lbground beef
1/2 tspworcestershire sauce
1/2 tspblack pepper
1/4 conion, minced (add more or less onion to your taste)
·pinch of thyme (optional)
·pinch of rosemary (optional)
1/2 - 3/4 cundiluted canned evaporated milk
·water (amount varies)
How to Make Grandma's Whipped Hamburgers
- Put ground beef in a large bowl. Add all other ingredients EXCEPT for the canned milk and water. Whip the mixture with hand mixer to blend well.
- Slowly add evaporated milk, beating constantly. Add 1/4 to 1/2 water - slowly add more if mixture is too 'stiff'.
***Grandma hadn't written down the amount of water, so my amount is a 'guesstimate'. I do remember that if you make them into regular patties to put into buns they will need to be firmer than the smaller mounds.
- When all of the liquid is absorbed, cover the bowl and let stand in the refrigertor for a few hours. - It can be cooked right away, but the texture improves upon standing.
- Drop into small mounds (about 16) in large skillet. Brown over medium heat for 2 minutes on each side, or until cooked through OR form into four regular patties, cooking for several minutes on each side, or until cooked through.