Our 23 Best Burger Recipes (2024)

FAQs

What can I add to hamburgers to make them taste better? ›

Grinding your own meat allows you to customize how lean or fatty your burger is. Blue cheese, grilled pineapple, or avocado will add a lot of flavor to a classic hamburger.

COMBINE Mayonnaise, bread crumbs and Soup Mix in bowl. MIX mayonnaise mixture into ground beef; shape into 8 patties. When forming hamburger patties, make a shallow indentation or dimple in the middle of each patty. This divot will keep the center from bulging up as it cooks so that the patty will stay flat and even.

Adding bread and milk to the beef creates burgers that are juicy and tender even when well-done. (In fact, we recommend this method only for burgers that will be cooked to medium-well or well-done.)

Egg yolk acts as a binder and adds flavor

After forming it into a patty, he explains that the egg actually helps bind the meat together, and adds an incredibly rich flavor to the burger patty. As a good rule of thumb, it's best to add one yolk per pound of ground beef.

Restaurants tend to use a lot more salt than home cooks because they know salt brings out flavor in food. I expect they use freshly ground pepper also. Many are likely to mix their burgers lightly with Worcestershire or garlic powder. Use what tastes good to you.

Yes, you can mix seasoning directly into the burger patty, especially if you're forming your own. In fact, many chefs swear by this method because it helps supplement the burger with an explosion of spice and flavor in every bite.

The Best Burger Ever calls for the addition of a 3/4 cup of rolled oats to 2 pounds of extra lean ground beef. You'll get more patties with the addition of the inexpensive oats, stretching your grocery budget. The whole grains in oats also add additional protein and some fiber to the burgers.

Cook the burgers in a cast iron pan with butter and a splash of Worcestershire sauce until golden brown and slightly charred on the first side. Flip the burgers, add more butter, splash more Worcestershire, and cook the burgers until golden brown and very slightly charred on the second side.

A little extra moisture helps even well-done burgers stay juicy and tender, even if they're made from 90% lean ground beef. Mix in 1/4-1/2 cup water per pound of ground beef before forming your patties to reap the tenderizing benefit of H20. Some chefs tuck an ice cube into the middle of the patty for the same effect.

Worcestershire sauce is effectively an ancient fish sauce (it contains fermented anchovies), so it adds a sort of interesting depth of flavor that enhances the basic beefy taste of what is after all an absurdly basic burger.

What does adding egg to hamburger do? ›

It makes the burger taste more luxurious.

And what's better than the subtle savoriness of egg yolk? That, combined with the yolk's creaminess, elevates the whole flavor profile of the burger. It also adds an extra textural component, making it even more indulgent and rich.

Did you know adding butter to your burger patties makes tender, juicier burgers? To make the classic butter burger, you must mix your ground beef with grated frozen butter before grilling or cooking. Don't forget to butter your hamburger buns and toast for extra flavor and crispiness.

Adding ice into the pot containing meat will delay the time of cooking. Meat portion which was gaining energy from the heated pot will commence transferring portion of the aforementioned heat energy to melt the ice. Meat becomes tender and succulent when the cooking is done slowly.

Add 1 egg yolk per pound of hamburger. It won't add appreciably to the fat content and will bind the meat beautifully. The other thing you can do is add canned, drained, crushed black beans or chickpeas to the hamburger. The starch from the beans will bind the meat together and add an interesting taste.

"I love a juicy, pink, medium-rare burger and find most smash burgers overcooked." Freezing for just a short time prevents the thin patties from cooking through too quickly, ensuring they don't become well-done and rubbery before the crust has time to form.