Grilling Out: Perfect Hamburger Patties Recipe

[chefmeg]

anyone have a good recipe for making hamburger patties for grilling out?

 

[Laura420]

you could try doing the mini-cheeseburgers, in a larger (regular) hamburger size. They are pretty tasty...

 

[gingertannery]

I always put the meat in a bowl.. add spices: salt pepper, tony chacheres's seasoned salt and I add about 1/4 cup of italian salad dressing. It helps with moistness. Then some woerchester sauce. Mix.. make patties and grill. I bet Jamacian jerk seasoning would be good too. I don't eat meat.. but everyone else says it is wonderful.

 

[Cindycooks]

I agree with Ginger on the Tony's seasoning - we just love it - and it is CHEAP! Around $1 for a big can at Walmart. It in the spice isle and the can is green.

I do them pretty much the same - I add a little water for moistness (hadnt thought about Italian dressing - yum!). Salt & Pepper and whatever spice I feel like. I like our greek seasoing and our jerk seasoning as well as the Tonys. Sometimes we just go plain! Just shake on some salt and pepper!

 

[Chef Kearns]

I just mix the meat with a package of Lipton's Beefy Onion (or Mushroom) soup. I don't add water or anything and our's are still pretty juicy when not over-cooked.

 

[armywyf]

have you tried the garlic peppercorn burgers that are featured this month? I have made them twice this month and they are really good

 

[KellyTheChef]

have you tried the garlic peppercorn burgers that are featured this month? I have made them twice this month and they are really good

Those are REALLY GOOD!! We had them at our meeting a month ago (we do a pool party, bring a covered dish meeting each summer) and they were so moist and tender!

 

[chefmeg]

have you tried the garlic peppercorn burgers that are featured this month? I have made them twice this month and they are really good

ooooo~gonna try these! I'll let you know what the guests say! Thanks!

 

[elizabethfox]

I usually mix, salt, pepper, garlic powder, onion powder, and worschestshire sauce in my meat before making them into patties.

 

[casescafe]

I get the juiciest burgers by searing each side first directly over the heat, then finish cooking them "indirectly" on the non-heated side of the grill with the lid closed. I also sprinkle a little "Nature's Seasoning" on both sides.

Although it takes a little longer to cook through, the indirect method really keeps the juices in the meat. This is the ONLY way I grill pork chops & chicken!:chef: