Best Juicy Hamburgers With Garlic Panade Recipes

STEAKHOUSE BURGERS

Steps:

• Preheat the grill to high heat.
• In a large bowl, mash the bread and milk together with a fork until it forms a chunky paste. Add the salt, pepper, garlic, Worcestershire sauce and ketchup and mix well.
• Add the ground beef and scallions and break the meat up with your hands. Mix everything together until evenly combined. Divide the mixture into 8 equal portions and form compact balls. Flatten the balls into ¾-inch patties about 4½ inches across. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.
• Oil the grilling grates. Grill the burgers, covered, until nicely browned on the first side, 2 to 4 minutes. Flip burgers and continue cooking for a few minutes more until desired doneness is reached. Before serving, toast the buns on the cooler side of the grill if desired.
• Freezer-Friendly Instructions: The uncooked burgers can be frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.

JUICIEST HAMBURGERS EVER

Steps:

• Preheat grill for high heat.
• In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
• Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.

GARLIC AND ONION BURGERS

Steps:

• In a large bowl, mix together the beef, Worcestershire sauce, garlic, onion, salt, pepper and Italian seasoning. Refrigerate for 2 to 4 hours.
• Preheat grill for high heat.
• Form burgers into 1/2 inch thick patties. Lightly oil grate. Place burgers on grill. Cook for approximately 6 minutes, turning once.

THE BEST GARLIC BURGERS EVER

Steps:

• Prepare grill with Cowboy® Hardwood Lump Charcoal and light.
• Divide the hamburger meat into 4 equal portions. Lightly form the meat into balls. Use the lid of a small saucepan (one that is slightly concave works best) and smash each ball into a patty.
• Season each side of the patties with 1 teaspoon of garlic powder and kosher salt and freshly ground black pepper.
• Once grill is hot and coals have ashed over, spread the charcoal in the bottom of the grill and place the burgers on the grill grate. Cook the burgers undisturbed until browning at the edges and flip once. Add one slice of cheddar cheese and one slice of Monterey jack cheese to each burger. Top with the grill lid to melt the cheese.
• Cut the french bread into 5-inch lengths and then slice in half. Press the bread down with your hand to flatten slightly.
• Layer each french bread bun with 2 patties, lettuce, onions, tomato and pickles. Add ketchup and mustard. Slice in half and serve with potato chips and pepperoncinis on the side.

JUICY HAMBURGERS WITH GARLIC PANADE

Steps:

• Mash bread and milk in a large bowl with fork until homogeneous (about 1/4 cup). Sprinkle in garlic, steak spice, salt and pepper.
• Using hands, gently break up meat over bread mixture and toss lightly to distribute. Using fork, lightly mix together until mixture forms cohesive mass. Divide meat into 4 portions. Gently toss 1 portion of meat back and forth between hands to form loose ball. Gently flatten into 3/4" thick patty that measures about 4-1/2" in diameter. Press centre of patty down with fingertips until about 1/2" thick, creating slight epression in each patty. Repeat with remaining portions of meat.
• Preheat grill.
• Cook burgers until done. Add cheese 2 minutes before serving. Tose buns on cooler side of grill, if desired.

JUICY GRILLED BURGERS

Steps:

• Prepare your grill.
• Combine the first 7 ingredients into a large bowl.
• Pat out your burgers to desired size and thickness.
• Place on a lightly oiled grill and grill on each side for 5-7 minutes or until done.
• If topping with cheese, place cheese on burger as soon as it is taken off the grill.
• Serve on your choice of buns with your choice of toppings.

JUICY HAMBURGERS

Steps:

• Prepare grill, or stovetop grill pan with cooking spray, and preheat to medium-high.
• In a large bowl, combine beef, Worcestershire sauce, garlic, salt and pepper. Mix and shape 4 patties, about 1-inch thick each. Be careful not to over work the meat.
• Place burgers on hot grill, or grill pan, and cook about 5 minutes per side for medium (or longer for well).
• Serve burgers on buns with your favorite 0 POINTS value toppings such as mustard.

JUICY HAMBURGERS

Steps:

• Dissolve salt and pepper in ice water.
• Use at least 1/2 teaspoon of salt for each pound of meat you use.
• Add spiced water to meat, then add crushed ice and work in gently.
• Form 4 patties and grill or pan fry.

BEST HAMBURGER EVER

Steps:

• Preheat a grill for high heat.
• In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.
• Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.