Best The Perfect Summer Hamburger Recipes

THE PERFECT SUMMER HAMBURGER RECIPE

The Perfect Summer Hamburger Recipe image

I had been using variations of hamburger recipes i found on here with no success until one day i made my hamburger meat in the same bowl as my olive oil and herb oven fries. The result was a hamburger so moist and delicious i have been using this recipe ever since. The simple ingredients bring out the flavor in the meat without overpowering it. The recipe uses fresh herbs which can always be substituted for dry if needed.

Provided by GreenEyedLS

Categories Lunch/Snacks

Time 22m

Yield 4 1/4 lb patties, 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb lean ground beef (I find 85% lean works best, but have used 93% lean with much success)
1 teaspoon Worcestershire sauce
1 -2 teaspoon texas pete
1 -2 teaspoon olive oil (more for leaner beef)
fresh ground black pepper (to taste)
salt (to taste)
2 teaspoons fresh parsley, chopped
1 teaspoon fresh thyme, chopped
1 teaspoon fresh chives, chopped

Steps:

Mix all ingredients in large bowl until well incorporated.
Split into 4 1/4 lb balls and press to 1/3 in thickness (about 5 in diameter).
Grill until desired level of done (my fiance does this so I'm not sure of the times, but i think about 6 minutes on each side for medium).
Serve with all the fixings!

Nutrition Facts : Calories 211.1, Fat 12.5, SaturatedFat 4.8, Cholesterol 73.7, Sodium 89.1, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 22.7

PERFECT BURGER

Perfect Burger image

Bobby's Flay's Perfect Burger recipe from Food Network needs only a handful of ingredients, a hot grill and toasted hamburger buns.

Provided by Bobby Flay

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
Kosher salt and freshly ground black pepper
1 1/2 tablespoons canola oil
4 slices cheese (optional)
4 hamburger buns, split; toasted, if desired

Steps:

Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
IF USING A GRILL PAN: Heat a grill pan over high heat on top of the stove. Cook the burgers as for a grill, above.
IF USING A SAUTE PAN OR GRIDDLE (PREFERABLY CAST IRON): Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.
Sandwich the hot burgers between the buns and serve immediately.