How Many Eggs Per Lb Of Ground Beef
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10/03/2006
I'm in the process of making these burgers now and just wanted to get something cleared up. Most everyone knows that the juiciest burgers come from ground beef that has a higher fat content. If you use lean beef, you're gonna get "meatloaf". 80% lean and 20% fat content is pretty much the standard. What percentage of fat do you use in your recipe? thanks, (they smell really good). I'm grilling them on a Foreman grill which are known for draining off the fat (and the moisture)from most meats.I'm waiting...waiting... I'm amazed,I watched the juices flowing out of the burgers and into the tray and thought "here we go again...hot and dry ground beef on a bun. For not the first time in my life, I was wrong. A very pleasant juicy burger. I wonder which ingredient or combination thereof keeps the juices in? A definite keeper, thank you.
07/04/2012
These burgers are meatballs or meatloaf in burger shape and grilled. If a tasty, juicy burger is what you're looking for, try this: Add 1 tbs of Olive Oil to one pound of ground beef (I use chuck). Then add 1 tbs Worcestershire, 1 tsp each of garlic & onion powder, salt & pepper to taste. Mix well. Add or subtract any spices you like, but make sure you use 1 tbs each of Olive Oil & Worcestershire per pound of ground beef and you will have the tastiest, juiciest burgers you've ever had!
04/15/2003
The best burgers I ever had. I use regular milk. My friends came over to eat and they just loved them. Will be making over and over. Thank you Jane.
08/05/2002
I made these yesterday for a barbeque that we had, every single guest told me how great the hamburgers were. I used 3 lbs of ground beef and adjusted the recipe accordingly also had to use seasoned bread crumbs because thats what I had on hand. Definely a keeper! Thanks :)
04/11/2003
This recipe was quite good and juicy. I tried this for the first time on my in-laws and they loved the burgers. I used garlic powder instead of minced gloves and sauted onions for some extra flavor and the taste was wonderful. Definitely a keeper.
02/16/2010
The secret to a juicy juicy burger is locking the juices in. That means heating the pan or grill to high and dropping a room temp raw burger into the pan or onto the grill to get a crust on the burger as quickly as possible. Cook for 4 min each side for med rare, 4-1/2 to 5 min for med, etc. If you want to get it juicier you can use such things as butter, cheeses, milk, cream, etc. Season as you please. I love garlic, rosemary, minced onion, salt, fresh ground black pepper and butter in my burgers but I love playing with all kinds of ingredients.
05/19/2003
These are definitely very juicy, and we have made them twice. I will keep this recipe for now...I am always on the lookout for a better burger recipe. These burgers do not knock your socks off taste-wise but they do beat a plain burger. Next time I plan to increase the worcestershire sauce for more flavor.
04/25/2003
This recipe came out GREAT! I actually cooked them on my George Forman Grill because it's still too cold to cook outside. The only thing is that they came out kind of smaller than I expected so maybe I'll add more ground beef next time. It was a hit in my house! Thanks!
04/17/2011
Awesome! These really were juicy!! I read where everyone complained they lacked flavor. I added some Grill Mates Hamburger Seasoning to ours and flavor wasn't even an issue. For those that complain about too much leftover evaporated milk, just freeze the rest in an ice cube tray. When frozen, pop them all in a ziplock bag for later use. Each is about a TBSP.
12/04/2007
Wow, these burgers were VERY juicy, even though I used very low fat meat (96/4). Everyone liked them, and my son said they remind him of meatloaf. Will make again.
07/24/2008
These were so delicious. I didn't have bread crumbs, so I crushed seasoned Kashi whole wheat crackers instead. I also used only the egg yolk as many other reviewers did. I don't know if it made a difference, really. Also, I added SALT! I don't know if it was left out of the recipe on purpose, but I couldn't imagine making a hamburger without salt! Other than that, I followed the recipe to a tee. The end result was super-juicy and extremely tasty. I'll be making these again! Note: make sure that your garlic is chopped finely enough! I got a chunk of it in my burger - made it a little strong. PS. - they were not meatloaf-y at ALL! I despise meatloaf!
12/18/2006
I have to say that I am a skeptic about hamburger recipes. I have had the belief that a hamburger is a hamburger. Well, I was wrong! This is a great base for a hamburger! Very juicy! I used fresh bread crumbs,egg yolk, worchestershire, 1/2 tsp. of liquid smoke and I grated about 3/4 of a large onion,evaporated milk, salt, pepper, garlic powder....yumm, yumm. It was great. I would have never thought these simple additions would make such a great hamburger. I even used my indoor grill. Just don't use the extra lean ground beef. That always makes a dry burger.
07/07/2012
I tried this in spite of the "tastes like meatloaf" reviews and my thinking "looks like a meatloaf recipe." My husband thought it sounded great, and said he didn't get the difference between meatloaf and hamburgers other than the shape. I followed the recipe exactly. It tastes like meatloaf - and even my husband had an AH HA moment when he tasted these. It's not so much the seasoning - but the consistency. Yes these are tender and moist. But to me, "juicy" in a hamburger comes from beef fat and (sorry to be indelicate) but beef blood - that's what juicy is. The milk, egg and bread crumbs make this soft and moist - but NOT JUICY. Finally having to work the ingredients into the meat immediately means you're working the meat more than I think is called for in a good hamburger. You're actually toughening the meat up by mixing the ingredients in and yes, the ingredients soften it up - but why not just not work the meat that much and let the natural juiciness come out? I'd rather put in minimal ingredients, work the meat minimally (break off a chunk and lightly shape it) and then add seasonings during or after grilling - that's natural juiciness.
04/09/2003
Pretty yummy burger. Even my skinny, picky eater had 2. Quite a compliment if he likes it. Thanks!
07/28/2011
I love these burgers! I have been making them all summer & everyone always compliments me on how juicey they are! I use milk and I add a TBSP of Emeril's Burger Bam Seasoning. To switch it up I've added sauteed onions to a batch & diced up jalepenos to another batch. I double the recipe then wrap each burger in press & seal then put them in a freezer bag. Whenever we feel like having a burger, they are ready to go right from the freezer! I am so happy I didn't have to spend the money for a box of burgers that turn into hockey pucks on the grill. These are juicey every time! :-)
01/22/2005
This recipe greatly improved our hamburgers. They are now very juicy and delectable. I was a little apprehensive about trying these because of the "meatloaf on a bun" review. I didn't find these to be meatloaf-like at all! The recipe could possibly use some of your favorite spices, but you will be surprised how the few ingredients in this recipe can turn your ground beef into your new favorite, juicy burgers!
08/29/2005
If you like MEATLOAF, you will like this burger. Otherwise, stay away!!!
02/15/2010
This is the way I have made them for quite awhile and the burgers are always juicey and delicious. I do one thing differently, instead of bread crumb I use uncooked oats.
06/12/2008
This is a great recipe, made this twice now. I followed the recipe exactly the first time and it was so juicy (except used regular organic milk). Second time made it with reg milk again, and instead of breadcrumbs, used quick oats (healthy stuff), added some garlic powder and a dash of black pepper. YUM. My 4 yr old ate it both times, and hubby loves it too, it's a keeper. Next time I'll try to make it with ground turkey instead of beef. Tasty. **UPDATE** Been making this recipe since I found it on the web. Hubby prefers this way instead of buying frozen patties. I just buy a bulk of grd beef (mix in a little turkey) and make a bunch of homemade patties to freeze. He loves them this way. **UPDATE 12/3/08** It's better when you use fresh garlic cloves instead of the jarred ones. Hubby did notice the difference. I finely ground the oatmeal to resemble bread crumbs. Last time I didn't, DH noticed that it was "healthy". Oops. So now he doesn't know and we're all eating a bit healthier.
02/09/2011
Fantastic! Had only 1lb burger so I used whole egg instead of 3/4 (what!). Wasn't sure I cooked it right because I NEVER had a burger that tasted like this. It totally melted in my mouth. What have I been missing all these years. Didn't know hamburger could taste this good.
02/15/2010
Basically meatloaf on a bun. But, yes, moist.
07/11/2011
Very good burger! Made these for a family cook out recently and everyone really enjoyed them. I used regular milk instead of evaporated but otherwise followed ingredients/instructions.
06/11/2011
Followed thie recipe pretty closely, I omitted the garlic and cayenne pepper, just doesn't go in a burger for me.From the reviews of it being bland I added a shake or two of Old Bay seasoning and a shake of Braggs seasonings. WOW! First of all after I threw them on the grill and let the first side cook for about 5 minutes I opened the lid and there was a pool of juice on the burger. Yum! Finished them off, threw on some cheese and some grilled onions and this turned out to be ONE OF THE MOST FLAVORFUL BURGERS I'VE EVER HAD! Go Figure! Thanks for the recipe.
05/28/2012
In my opinion, this is a recipe for grilled meatloaf patties. They're delicious
07/01/2008
I seriously doubt that I will make these burgers again. It was basically a meatloaf sandwich.
07/06/2015
The bread crumbs in this recipe threw the taste of a true burger off for me. In fact, this recipe was more true to a meatloaf. They weren't bad by any means, but not especially outstanding either. The search for the perfect burger continues! Thank you Jane for the submission.
06/26/2011
These were juicy burgers, but none of us liked the texture or the flavor. I followed the recipe exactly, but felt it tasted more like a meatball than a burger. I think it was the egg, bread crumbs and fresh garlic that made it taste so much like a meatball. I will use my regular recipe for burgers in the future... just ground meat formed into patties and sprinkled with salt and pepper.
07/04/2012
Had to grow up eating hamburgars that were cut with bread crumbs or crackers, SORRY !!! It sucked then and it sucks now. Try again.
06/15/2008
Ok, first off I used lean turkey meat and I followed the recommendations of others to use 1T Sour Cream and 2T regular milk instead of the Evaporated milk. Everything else was as written in recipe and WOWOWOWOWOWOWOWOWOW!!!! Man, party in your mouth. THis is my new fave burger and I am not even a turkey burger lover. (I used turkey for the guests I was serving) Top this with a slice of Havarti or other white cheese and toast your buns on the grill. This is going in the forever box! Juicy, so juicy I did not think it would hold up well on the grill, but it did. Cook turkey burgers slow, helps them stay moist. Turkey does not tolerate a hot fast sear like beef does. Mmmmmm I am still full and just talking about it makes my mouth water for leftovers tomorrow. Thanks for the simple yet surprisingly yummy recipe. *Does not taste like meatloaf at all, in my opinion.
06/12/2012
Super good!!
07/31/2013
OK, first I will apologize as I did Not make it as is, but made some changes based on other reviews, that being used 2 slices of bread with crusts cut off and 2 egg yolks, 2 TB olive oil, 3-4 TB milk (I didn't use evaporated based on other reviews thought it would be fine), and 2 TB barbecue sauce. Used 2 TB Worcestershire. I did use 2 pounds of 90% lean beef, thus the reason I used the olive oil. Here was my only problem, I thought I was adding too much seasoning.Wrong! I was way too light on seasonings. I will definitely add minced or grated or finely chopped onion next time. Will use 2 cloves of garlic, along with garlic powder, onion powder, season salt, salt and pepper. What I will say about the result I got is that they were WAY better than the hockey pucks that generally come off the grill. My husband just said "whoa" as a slew of juice came out of his 2nd burger! I may increase olive oil or milk next time. All I know is that this is definitely worth trying, adjust to your taste, season at will and enjoy. The 2 pounds made 6 large 3/4 inch thick burgers that completely filled the buttered toasted buns. I put in my indentation (thank you), and cooked them for 4 minutes each side, then added cheese, covered with foil, counted to 30 and turned off the heat and removed them to rest while I toasted the buns. Burgers generally have been a turn off for me as I have a real problem with stomach aches from dry meats, esp. beef. I actually look forward to our next try.
06/30/2012
Too much 'filler' for our taste. We didn't care for the flavor/texture the bread crumbs and eggs gave the burgers. For supper juicy burgers without compromising the texture, try grating some onion into the ground beef and adding a few splashes of V8.
04/23/2009
I always use 85/15 hamburger with great burgers on the grill. I for the life of me do not know what made me try this recipe tasted like meat loaf. Would not make again
09/09/2013
I don't care for "meatloaf" add-ins to my burgers. I agree with CookinLovin: "These burgers are meatballs or meatloaf in burger shape and grilled. If a tasty, juicy burger is what you're looking for, try this: Add 1 tbs of Olive Oil to one pound of ground beef (I use chuck). Then add 1 tbs Worcestershire, 1 tsp each of garlic & onion powder, salt & pepper to taste. Mix well. Add or subtract any spices you like, but make sure you use 1 tbs each of Olive Oil & Worcestershire per pound of ground beef and you will have the tastiest, juiciest burgers you've ever had!" Instead of garlic & onion powders, though, I use fresh grated using my zester/rasper; since the add-ins keep great moisture in the meat, I usually use a tad less Worcestershire, as I don't want "wooster sauce" to be the dominant flavor. YUM!
04/12/2010
i love this recipe. i altered it a little bit by using regular milk, and seasoned bread crumbs. truthfully, i think its the milk that makes the hamburger so juicy. after i grilled these hamburgers on my charcoal grill, i thought they looked a little dry from the smoking and maybe a little over done. but they were so juicy that my girlfriend didn't think they were done. so i turned on the light, and showed her the middle of the burgers, and they were not even pink! they were fully cooked, and as juicy and a medium hamburger! i also used a few of my own spices to make it a little bit more bold. NOTE:Switch the amount of milk and Worcestershire...3TBS Worcestershire, 2 TBS of milk...
05/01/2011
Pretty good "no frills" burger! My hubs is always joking with me because I never want plain burgers (I like interesting ones...). Although not 100% "plain," these were a happy compromise we could both agree on. And while not the juciest burger I've ever had, these were quite moist nonetheless. I think I'll continue my search for the perfect burger, but in the meantime, this will do. Served on seeded kaiser rolls, topped with applewood smoked bacon, Tilamook cheddar, lettuce, tomato, sweet onion & katsup / mustard. Kettle chips and root beer floats completed our fun meal! Thanks for sharing, Jane! :-)
02/11/2011
as suggested by other reviewers, I used bread slices soaked in milk. I used 1 lb ground beef, 2 slices bread. Turned out great. I added onion. I sauted the onion first on a pan until slightly charred then mix it with the other ingredients. Just personal preference with the onion. Used it on slider buns and made patties smaller. Hubby, 5 and 7 yr old boys liked it. Made it 2 weeks ago, will be making it again later today.
01/06/2011
These burgers were delicious!!! Made them for dinner and my entire family was complimenting me for great hamburgers. Followed recipe as is just added some garlic salt too. I was a bit skeptical about using evaporated milk but glad I did. Something about all the ingredients together makes the best burgers ever. Making again tomorrow(per family's request) LOL
04/30/2012
I prepped these burgers and then headed to the lake for a few hours when I came back hubby had grilled these up and said "Those were great burgers and really Juicy" LOL so I guess they passed the test. Even my cold burger was still juicy. Great recipe! I used 3 lbs ground beef, 2 egg yolks, 3 handfuls of Italian bread crumbs, 1/4 c milk,3 T Worcestershire, 3 cloves garlic 1 T onion powder. They were just the burger I was hoping for.
05/24/2007
Taste was okay- but too much like meatloaf.
01/29/2011
These were really good - I cut the recipe down to 4 burgers but still used the full egg. Very juicy and moist. Hubby liked them even after putting up a fuss about "changing regular burgers" :)
06/07/2011
These are really tasty and juicy! I've made these many times now. This is my go-to recipe for hamburgers. I have substituted whole milk for the evaporated milk and have not really noticed a difference in how they turn out.
04/05/2010
These were indeed very juicy. I made them exactly as the recipe called for. I had no problem with them falling apart (as I usually do with other burgers). I was a little afraid they would taste 'meatloafy' since they had breadcrumbs in them, but they didn't. A nice flavor of a good ole' american hamburger. Nothing fancy, just pure goodness!
06/22/2011
J U I C Y, Just the way I like it....thanks for sharing!!!!
09/04/2006
These burgers definitely are THE moistest, juiciest I have ever made (must be the evaporated milk?). My grill tends to quickly turn everything to a hockey puck, so I needed something up to the challenge, and these delivered. Based on feedback from other testers, I did make some changes - for 4lbs of beef, I added about 1/3 cup of FRESH bread crumbs (food processed a stale hamburger bun), 2 egg yolks only, 2 TBS dried parsley flakes for color (fresh too pungent), and about 3/4 cup of finely minced onion for extra moisture. They got rave reviews at my labor day bbq and were not at all meatloaf-y! Only other change I will make next time is to really amp up the seasonings. They somehow get lost in this recipe.
06/25/2013
I served this for my daughter's first birthday. Her aunt, (my sister) was there and said "that burger is sooooo good!" It was very juicy and full of flavour; not at all like "meatloaf" like other reviewers have said. I did not do anything to stray from the recipe other than eyeballing the worcheshire meaasurement because I was too lazy to get a measuring spoon. Besides, we like worcheshire sauce.... so... I might have added more. I was concerned that one of the batches I made would fall apart because it seemed so "wet" when I made the patties. However, it held together fine. I did put the burgers into the fridge for 14 hours before grilling... (I made the patties in advance to save time the next day... it wasn't done intentially to enhance anything).
11/26/2011
Killer Hamburger, just added some onion, a little seasoning salt, and grilled. I also mixed a little liquid smoke with the Worcestershire sauce. Best burger I have ever made for myself. Juicy and tasty.
07/05/2011
Very good burger, doubled the recipe and used 4 slices of bread soaked in the milk instead of the crumbs.
12/18/2010
use 2 slices of bread soaked in milk
04/23/2013
Although I tweaked the recipe a little as far as seasoning, I followed the recipe. The burgers were juicy...unfortunately it is a little meatloafy and I did not care for the mushy texture.
04/10/2003
These are really good!
06/13/2005
I made a huge batch of these due to having lots of ground beef. I also used 2% milk and it worked well. I had enough left over and made a meatloaf which was also delicious. The meat holds together well - especially if you pack it down hard. This has become my primary burger recipe.
04/29/2003
I thpught this recipe was ok. My husband is a fan of hamburgers I am not. I made these one night and he thought they were good but a bit bland. I might make these again but with more spices next time.
06/10/2011
I made this tonight and it was pretty good! I didn't use as much as much breadcrumb as the recipe called for...only 1/2 a cup. I was worried about some of the complaints of the "meatloaf" texture. Everything else stayed the same tho. Maybe an extra pinch of salt.
07/12/2011
This was very definitely moist and juicy but the flavor was off. I think I'll reduce the bread crumbs next time or try crackers instead, the breadcrumb taste is over powering the ground beef. Recipe worth keeping but needs some tinkering with.
05/16/2015
This recipe is awesome but with these changes: paprika instead of cayenne and some garlic powder, black pepper and onion powder. Italian bread crumbs. regular whole milk instead of condensed. With this, the burgers were awesome!!! We couldn't wait for them to get done... they smelled so good and tasted even better!
05/28/2011
To add it up a notch try using one slice of white bread, with crust removed, and bread diced into 1/2" cubes. This is good for 11/2lbs of meat. Add 2Tbs of reg.milk, mash together. It forms a paste, the add S&P, a crushed clove of garlic, (use garlic press),and add 2 Tsp A-1 sauce. Mix it up, works best if you use your hands and evenly mix in the bread paste mixture. Divide into fourths, shape, press and flatten burgers with your hands. Place on tray and then make a divet in the centre of each burger. This stops the burger from puffing up during grilling. Cook 4 mins on each side. If you add a slice of cheese, in the last minute of cooking, place the cheese on top of the pattie, and use a foil pie tin or something like that to cover the pattie. Cook for a minute and the cheese will be bubbly and slightly golden. Always preheat/toast a nice soft bun and you'll see how juicy and tasty this turns out to be. Add your own fixings. It's so yummy!
12/19/2010
very juicy, but also quite bland. Next time we make them we'll add more seasoning to it.
03/20/2010
its ok if you like meatloaf
11/08/2010
These were pretty good. I always make the recipe exactly as written before adding a review so that it will reflect the actual recipe. Having said that... I didn't find them all that juicy. The burgers I usually make are much juicier than this, but the flavour was pretty good. I think there was far too much garlic. Once clove would have been plenty. Next time I would omit the breadcrumbs to make them juicier and go light on the garlic.
01/04/2011
This was actually really easy and really good. I cut the recipe in half, but I still used the whole egg. It was easy to make, and really fun to eat. I also didn't used cayenne pepper, I used Pappy's seasoning, and it was still awesome.
02/15/2010
I fix my burgers like this. But I use the Italian bread crumbs and they come out moist and absolutely delicious! I gave the recipe 5 stars, but I'd have to change it to 4-1/2 with plain bread crumbs.
03/16/2015
I made these burgers with the original recipe the first time and they were good, but needed salt. The second time I made them I cut the recipe in half, omitted the cayenne (not everyone wanted it),added 1/2 tsp of salt, shook in some garlic powder, and added liquid hickory smoke. I also used real bread crumbs that I keep in the freezer.( I food process heals of bread and toss in freezer. These are great for burgers and meatloaf. Keeps the meat moist, unlike dry breadcrumbs!) I used lean ground beef, so I added a little canola oil when mixing the beef. I also used skim milk. I give the original recipe (that I did try because I don't believe in rating a recipe if you don't use the original submitted recipe) 4 stars. Good base recipe, but as with all recipes, we can adjust to our own taste :)
05/27/2011
These burgers are really great. I own a restaurant and made these burgers to sell. These burgers are selling like hot cakes, my customers comment on how much they love my new hamburgers. I do them many different ways, quarter pounders, stuffed half pounders, also use sliced smoked back bacon on them. Word has gotten around, can't believe how my sales have grown because of these burgers. Thank You
01/04/2011
These were tender, juicy and flovorful. I only had 1 lb of ground chuck and We didn't have bread crumbs and evaporated milk, so I soaked 1 slice of bread in milk until soggy, mushed it up with a fork, and used that. We added some steak seasoning like we usually put on steaks. Cooked on george foreman grill. Made 4 burgers with excellent flavor. Thanks for the recipe!
09/18/2012
Excellent! My boyfriend (who is very picky and knows good food) said it was the best burger he's tasted. I used Aberdeen Angus beef which helped as well.
09/30/2010
The burgers fell apart, had to nearly burn them just to be able to turn them on the grill. The taste was OK. Not worth the frustration of having the burgers fall apart.
07/31/2012
Pretty good. I use 1lb ground beef, 1 egg, 1/4c and 2 tbl dry bread crumbs, 1/8 t cayenne, 1 garlic, (all of that the same as reducing the recipe for 4 servings) but, I change the rest to 1 tbl reg milk, 1 1/2 tea worcestershire sauce, and 1 tbl hickory bbq sauce. The first time I made the recipe as written and it was just too much worcestershire sauce for my taste. Took some of the second batch of burgers with the changes to my husbands golf buddies and they raved saying best they ever had!! Thanks!!
08/31/2008
I absolutely did not like this recipe. It had such a weird taste, perhaps from the evaporated milk. My husband and my father weren't impressed either.
03/04/2003
Pretty good and tasty burgers! They really were moist on the inside. I omitted the cayenne pepper (much too spicy for me) and it was kind of bland. Next time I'll add some seasoning to it before I cook them in place of the cayenne.
07/05/2013
I have used this recipe literally dozens of times. I refuse to buy store purchased frozen burgers anymore. I use this and only this for burgers. Use the recipe as is. Couldn't recommend highly enough!
07/24/2011
We did not like the flavor or texture, sorry. Thank you for sharing.
02/07/2010
We really like the flavor of these burgers, the only thing I have found with them is they fall apart during cooking. I think when I make again I will add an extra egg.
03/06/2007
I must say this was an excellent hamburger! Very moist and juicy and full of flavor! My family loved them!
07/27/2011
Fantastic!!!!!! Follow meat recipe just as written. We use Buffalo burger when we make burgers. While on the barbeque, we topped the burger with slices of Horseradish Cheddar cheese and red onion and heated until cheese melted. At the same time spread butter on bun and toast the bun on the barbeque. This is an easy fantastic recipe!!!! 3rd time making this recipe and WOW it is always a hit!!!!!!!
05/29/2011
I made these last night and they were delicious! I used 1 lb deer burger and 1 lb 80% ground beef (bec. that is what I had on hand). I added only the egg yolk as another reviewer mentioned and a slice and a half of torn up stale bread. They turned out perfect. I added just a sprinkling of salt and pepper to each patty before putting them on the grill. Will definitely make these again!
02/27/2011
Not sure exactly what it is that makes these so juicy but they are delicious! I've fried them and grilled them outdoors and both methods produced one great burger!!
03/23/2012
I didn't use the cayenne, worcestershire sauce. I used regular milk instead of evaporated. They were very good! I used seasoned salt, garlic powder, onion powder, and McCormick grill mates- Montreal steak seasoning.
07/26/2011
I followed this recipe as written, only substituting whole milk for evaporated. It was okay, but nothing particularly special.
05/27/2008
I just made this for dinner tonight using one pound of beef so i cut everything else in half. It was juicy, hearty and filling. My boyfriend who never gets excited about anything I make loved this. I used ritz crackers cause i was out of bread. I had roasted garlic cloves in a jar so I used 2 of thoose. I used 3 reviewers suggestions. 1) Dont have evaporated milk then substitute w/ 1tblsp sour cream & 2 tblsp milk per 2 pounds beef. 2) make thin patties and place cheese in middle and seal on edges (mmm i used velveeta dont press down hard on burgers or chz will come out). 3)Last but not least only use the yolk of the egg because the whites will just add water. My burgers had perfect texture. I cooked theese on low heat on the stove covering occasionaly and only flipping twice. I always use butter and a touch of garlic butter and toast buns on stove top. Great recipe. Ill never make a plain burger again.
11/09/2010
But evaporated milk just for this is a pain, but they're so good!
09/03/2012
with a little over 3 pounds of ground beef, I added a cup of bread crumbs. I also used regular milk and about a quarter cup of oil plus chopped onions and cilantro, salt and pepper. IT WAS BANGIN.
01/27/2012
I used 80% lean, 20% fat ground beef and it came out perfect. The first time I tried this recipe, I used 93% lean, 7% fat and it came out like meatloafy texture. A piece of bread soaked in a few drops of milk instead of dry bread crumbs. Squeeze the bread gently to get rid of excessive milk (regular milk is perfectly fine) before you put it in the meat mixture. I also added a tiny pinch of garlic powder and grated half of an onion. Onion powder would work too I suppose. I just think the juice from onion gives more flavor. Cooked it on a skillet for about 5-6 minutes on each side. So heavenly juicy. I will never look for another hamburger recipe. Thank you Jane!
03/13/2010
Yum! These were wonderful. I used lean ground beef 97/3 and they still turned out juicy. Thanks.
08/01/2011
So good! The perfect burger, finally!
05/31/2011
I hate to write a bad review, but I do have to say, I did not like this at all. Not sure what happened or perhaps I did something wrong. I used regular milk like other reviewers and since I didn't have cayenne pepper, I decided to brush some hot sauce on the burgers while grilling. These came out rather dry and tasteless. I used 85/15 ground beef thinking that would make for juicier burgers, but this was simply dry and bland. I normally use 93/7 beef with salt, pepper, and Worcestershire sauce, and those turn out much more tasty and juicy than this recipe did. I'll keep searching for different recipes, as I will probably not be making this again.
02/15/2010
***Gluten free/Casein free modifications*** One of my children is on the gfcf diet, so I adapt all receipes for family meals to be gfcf (and truth be told, most of the receipes taste better that way). 1. Substitute Mimic Creme, unsweetened, for the evaporated milk. 2. Substitute Braggs Liquid Animos for the Worcestershire sauce. 3. Substitute any gfcf breadcrumbs for the gluten filled ones! If I use a baking/frying coating, I just use about 1/4 cup of it. My family LOVES these burgers. They are full of flavor, smell wonderful while cooking, and are very moist. They also make wonderful leftovers and are just as tasty the next day. It's not often that I find a hamburger that tastes good also when reheated. This receipe ROCKS in our house!
03/30/2011
Was very skeptical reading this but loved the reviews so decided to give it a try. I too used 1 Tbs. Worcestershire sauce and 1 Tbs. Soy Sauce. Used flavored panko bread crumbs. DIdn't have any evaporated milk so substituted fat free half and half. Didn't baste at all with barbeque sauce but sauteed some mushrooms and onions and served these on top. This was unbelievable. I've been making hamburgers for a lot of years and have never had them come out as flavorful or as juicy as this. Felt like this was a "special" dinner rather than a quick weeknight meal...that's how good they were. Thank you so much for such a great recipe.
06/04/2011
Made these memorial day and they were absolutely fantastic! Loved them so much that we've made more since then. I think I've found the burger recipe to stick with for good!
05/23/2003
Made very good and juicy burgers but not a new approach.I sprinkled a few drops of liquid smoke on top of each burger before barbecueing,added a little hot sauce to the mixed hamburger, and cut back on the worcestershire sauce. I love juicy hamburgers!!
09/04/2014
This recipe is brilliant! Just like few of the commenters I used 3 slices of bread. But instead of soaking them in milk, I buzzed them up in my food processor for 5 seconds. Another thing I did, just like a few others, I used just the egg yolk and not an entire egg. Egg white really does add water to the meat, which in turn can cause the "meatloaf effect". However, a very important note is that the recipe calls for no salt. As most chefs know, adding salt to the meat during mixing all the ingredients can prove to be disastrous, as salt soaks up moisture. Therefore, right before placing the patties on the grill, I generously seasoned both the sides of each patty with salt and pepper. In result, they turned out perfectly seasoned, and insanely juicy! This is not "one-of-the", this recipe IS the best burger I have ever made!
06/13/2003
They certainly are juicy, but could use a bit more flavor. Next time I am adding some onion soup mix.
12/30/2009
FANTASTIC recipe for burgers! I didn't have the evaporated milk, so I used Miracle Whip and I added 2 Tbs of Grillmates hamburger seasoning. I broiled them and they were GREAT! I've already shared this recipe with all my friends...it will become a "standard" in our home! Thank you!
11/09/2010
Yummy !
05/26/2003
If you like meatloaf on a bun, then you would like this recipe more than we did.
06/12/2014
I didn't have bread crumbs or evaporated milk so I used ritz crackers , 2% milk and a spoonful of nonfat plain yogurt. These were perfect.
02/24/2015
I am currently shoving my face with the burgers. THEY ARE SO GOOD OH MY GOODNESS. haha. I'm a college student, living on my own- so this easy, simple recipe was absolutely perfect! I rarely ever give recipes feedback, but I actually joined this website, just to review them. I did make two changes though- I used regular milk (instead of evaporated milk- because I forgot to get it at the grocery store) and I added a full onion to the meat mixture. This recipe is so incredible! I'll definitely be making it again!
09/01/2004
These are the absolute best hamburgers you'll ever eat, and they're so moist! They are even better if you butter the top bun and put mustard on the bottom. Then put them on the grill to toast them. They really are great!
05/17/2010
amazing
Source: https://www.allrecipes.com/recipe/49404/juiciest-hamburgers-ever/
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