Hamburgers

One of the first things I made growing up was hamburgers (if you were wondering, they were awful, but my mom and dad proudly ate them, so as to NOT discourage me!) John's burgers, on the other hand, are quite amazing! We keep things simple, as you will see in the recipe below.

Before forming the burgers, we typically divide the meat into even portions- that makes adjustments easier. To form the burgers, shape the patties into a circle, about a half inch thick and flatten the middle of the patty a bit more- to about a quarter of an inch thick. That will prevent the burger from bulging while they cook.

We often double the batch and freeze patties for meal prep. To freeze: place patties in a single layer between pieces of wax paper. Place them in a freezer bag. Label it "burgers" and date it. To thaw: place package of frozen burgers in fridge overnight or up to 48 hours. Cook as above.

John's Hamburgers: (yields 5 large burgers or 7-8 sliders)

  • 1.5 pounds ground beef (we prefer 80% lean)
  • 1t Worcestershire
  • 1/4t onion powder
  • 1/4t garlic powder
  • 1/2t salt (you can add up to 1t, depending on preference)
  • 1/2t black pepper
  • buns

We love our burgers grilled, but you can also "fry" them up (as my Dad would say) in a skillet! Either way- start with a hot surface and let the burgers cook for a few minutes before flipping with a spatula and cooking for a few more minutes until done (FDA recommends that ground beef reaches an internal temperature of 160 degrees. If you substitute the beef for ground turkey or chicken, cook to 165 degrees) Add anything that sounds good! But, these burgers are tasty enough to simply rest alone on a nice bun!