20 of Summer's Best Hamburger Recipes (2024)

FAQs

Is 80 20 or 90 10 better for burgers? ›

It turns out it's all about the fat. And on this, experts concur — the most popular and flavorful ratio of lean to fat comes in at 80/20.

According to the USDA, a serving of ground beef is 3 ounces. Considering that, 3.75 pounds of ground beef would be enough to serve 20 people. Now, if you want to go the 'excessive and unhealthy' route… you can serve them a quarter pound patty.

Add the fat you seek directly to the meat. Butter is readily available, affordable, and adds moisture and fat to beef — making for a tender, juicy burger.

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.

Some establishments may also use additives or seasonings for consistency and flavor enhancement. According to question, Fast-food restaurants typically use ground beef for their hamburgers. The specific type of beef can vary, but it's often a combination of various cuts, including chuck, sirloin, and brisket.

What you are looking for when you purchase your meat is a good fat ratio. The golden rule of burgers is in the vicinity of 70/30 meat/fat to 80/20. Just ensure there is a good amount of visible fat.

Worcestershire sauce burgers are not only delicious but are great when you want a simple recipe that comes together quickly. This versatile condiment has a combination of sweet and savory ingredients, like vinegar, anchovies and molasses, which makes it a perfect addition to burger recipes.

Handling the meat too much.

It can be the difference between a loosely packed, tender, juicy burger, and a tough, dry puck. It's best to keep the handling to a minimum. → Follow this tip: When forming the patties, handle the meat as little as possible. You'll be rewarded with a more tender burger.

Do you mix egg with ground beef for burgers? ›

Instructions for How to Make Ground Beef Patties for burgers: In a mixing bowl, combine the ground beef, 1 egg, and a generous amount of salt and pepper to season (half tsp each). Egg is a burger binding agent for the ground beef patty. Divide the well mixed beef into four equal round balls and form into patties.

Cheddar: this pressed, semi-hard cheese has a distinctive taste, and is a perfect match when paired with beef and onions. Monteray Jack: An all-American favourite, this soft cheese is often used in place of Cheddar. Mild and tender, it captures an authentic, classic taste.

For hamburgers, a common ratio is 1 egg for every 1 to 1.5 pounds of ground beef. This will help bind the meat together and keep the burgers moist.

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.

Herbs: Parsley, basil, thyme, rosemary and oregano are favorites with beef, while mint, dill and cilantro are also popular with other proteins. Fresh herbs are excellent mixed into ground meat while dried herbs are the best choice for sprinkling on top.