EASY HAMBURGERS RECIPE: HOW TO MAKE IT
These easy hamburgers come together in a snap. Grill and then add your favorite toppings. —James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Lunch
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Shape ground beef into four 3/4-in.-thick patties. Just before grilling, sprinkle with salt and pepper. Grill burgers, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side. Top bun bottoms with burgers. If desired, serve with lettuce, tomato, onion, bacon and mayonnaise., Pan-Fried Burgers: In a large skillet, heat
1 Tbsp. butter or oil over medium heat. Add burgers; cook until a thermometer reads 160°, 6-8 minutes on each side.
Oven-Baked Burgers: Place beef patties on a
lightly greased baking sheet. Bake them at 350°
until thermometer reads 160°, 15-20 minutes, turning once.Air-Fried Burgers: Place burgers in a single layer on tray in air-fryer basket. Air-fry at 350° until a thermometer reads 160°, 8-10 minutes, turning halfway through cooking.
Nutrition Facts : Calories 265 calories, FatContent 13g fat (5g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 495mg sodium, CarbohydrateContent 15g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 21g protein.
REAL HAMBURGERS RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories main-dish
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 10 to 12 hamburgers
Number Of Ingredients 8
Steps:
- Carefully mix the meats, steak sauce, egg yolks, salt, and pepper with the tines of a fork, but do not mash it. Lightly form each hamburger and lightly press into a patty shape. Make an indentation and put a thin slice of butter inside each hamburger, making sure the butter is entirely encased in the meat.
- Heat a grill, broiler, or saute pan and cook the hamburgers for 3 to 5 minutes on each side until almost done. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes and serve immediately on buns.
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Divide the minced beef into four equal portions and roll them into balls without pressing them together too much. Squash the balls and gently mould them into four "quarterpound" patties the same size as your burger buns. Chill the patties in the fridge for at least 10 minutes.
Heat a large frying pan or barbecue hotplate and brush it with a little dripping or oil. Cut the buns in half and place them, cut-side down, directly onto the hotplate. Season each patty well with salt and pepper, and place onto the hotplate alongside the buns.
Add a small amount of shaved onion to the raw top of the patty and squish it in. After a minute or so, flip it over. Add a slice of cheese to the cooked top of the patty and then cover it with the top of a bun. Cook the patty for a further minute or two until the cheese is melted. Flip the bun bottom and cover with the cheese and bun-covered patty. Serve with pickles and condiments.
*Adam's tip Cheaper beef minces are higher in fat than the more expensive "premium" minces, which makes them great for hamburgers. While burger experts recommend 30 per cent fat for hamburgers, the 15-20 per cent fat you get in cheap minces is perfectly fine.
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