Burger Recipe With Worcestershire Sauce

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Do You Put Egg In Hamburgers

FOUR simple Beef Burger/Patty Recipes. Including the ultimate Worcestershire Sauce Recipe

I personally do NOT put an egg in my homemade burger recipe, I just dont find it necessary at all.

The reason some people choose to use an egg is that eggs act as a binder, and can help hold the meat together. However, if you are using ground beef with a high-fat content then you should not need to add any eggs.

Get Inspired By Our Juicy Beef Burgers

Pack your mince patties with spices from around the world and stack your buns with cheese, bacon, . There are lots of great loaded burger recipes out there, and we have some we. Tip 500g beef mince into a bowl with 1 small diced onion and 1 egg, then mix. In a large bowl, combine the ground beef, garlic, onion, pinto beans,. All you need is a few minutes to mix and then shape into burgers, sliders or square . Season with salt and pepper. In a medium bowl, use a fork to gently combine beef, mustard, and worcestershire sauce Get inspired by our juicy beef burgers. By combining ordinary supermarket ground beef with a panade or . It’s hard for us to choose a favorite meatless burger recipe, but this one has a lot going for it. To taste almost as juicy as a fresh beef burger, but i don’t recommend it. Big batch burgersa big batch ground beef recipe that is fast and easy. To show you all of our secrets and tips for grilling the .

Tip 500g beef mince into a bowl with 1 small diced onion and 1 egg, then mix. The perfect juicy burger recipe! All you need is a few minutes to mix and then shape into burgers, sliders or square . Season with salt and pepper. Alternatively, burgers can be cooked on the grill.

How To Keep Your Hamburger Patties From Falling Apart:

Some of our readers have made comments that their hamburger patties have fallen apart on the grill. Here are some tips to keep them held together:

1. Keep your meat cold the colder your meat is, the more likely that it will stay together. Shape the hamburger into patties and stick them back in the fridge until you are ready to cook. When you shape your patty, your hands actually transfer a lot of heat into the meat and they need to cool down. They will stay together much better after this.

2. Handle your patties as little as possible if you over-handle your hamburger patties, they are much more likely to fall apart. Add your seasonings, give it a quick stir, then let it be.

3. Do not over-flip your patties when cooking your hamburger patties, you are only going to want to flip your burgers one time NO MORE. When your patties are still a little cold, they will hold together well. When they are finished cooking, they are solid and firm. However, when they are in-between these stages, they are flimsy and will fall apart. Flip them as little as possible once is enough! By only flipping them once, you are allowing them to completely cook on one side, giving you a good base to flip from and keep them from falling apart.

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How To Make The Best Hamburgers With Secret Sauce:

When it comes to making a juicy burger, the secret is in the fat percentage of the ground beef.

For most recipes on this website, we use a super lean ground beef it helps cut back on calories and is overall a little more healthy. However, for juicy hamburgers, you will want to do just the opposite and pick a ground beef that has a higher fat percentage.

You may have noticed at the store that ground beef will have 2 percentages on the packaging the first percentage is lean and the second percentage is fat.

Juicy, flavorful burgers will always come from beef with a higher percentage of fat . We recommend using a 80/20 beef for a happy balance between a juicy and not overly greasy hamburger.

Many chefs will even say to go with a 70/30, but we find that sometimes that can be a little too greasy for our tastes.

If you go higher than an 80/20 beef , keep in mind that the beef will dry out faster when cooking so keep an eye on it while it cooks.

Burger Time Chart: How To Tell That Burgers Are Done

Beef Burger Recipe Without Worcestershire Sauce ...

One other way to check that a burger is medium-rare is to touch it gently to see if its slightly springy yet. But dont overdo this method, because again youll squeeze the juices out.

Definitely dont push down on the burger with a spatula or open it up to check. As mentioned above, this will make your grill or stovetop burgers dry.

If you have a meat thermometer, thats the most reliable way to test for doneness. Use these temperatures as a guide:

160 to 165 degrees 71 to 74 degrees

The USDA officially recommends at least 160 degrees Fahrenheit , but for juicy burgers I recommend medium. You make em how you like em!

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What Makes The Best Hamburger

I have found that everyone has different schools of thought on what makes the best hamburger. Some prefer fewer ingredients making the quality of meat stand out on its own, others love added tons of spices and even zesty herbs.

Heres the main factor I found makes the best hamburgergood quality ground beef that is 80% lean and 20% fat. Honestly, you need the fat in the ground beef to give you a nice juicy burger. Its really the most important thing in my opinion.

Now as far as other ingredients, I prefer adding a few spices to give a little more flavor. However, I have a friend that when he comes over, I know he doesnt like any spices on his burger besides just a little sprinkle of salt and pepper, so I appease him and make them that way.

I do love adding some salt, garlic powder, and onion powder to mine but you can make yours however you would like.

Andalouse French Fry / Burger Sauce Recipe

1 cup mayonnaise sauce 3 tablespoons tomato paste 2 tablespoons diced red pimentos 1 teaspoon lemon juice 1/2 teaspoon Worcestershire sauce

You asked for it! BBP Fry Sauce recipe: 1/2 cup prepared mayonnaise 1 small red pepper, roasted, peeled, seeded and diced 1 chipotle chile in adobo Salt and freshly ground black pepper Combine all ingredients in a food processor and process until smooth. Transfer to a bowl, cover and refrigerate for at least 1 hour to allow flavors to meld.

Flemish frites belgian fries with andalouse sauce … recipe. Learn how to cook great Flemish frites belgian fries with andalouse sauce … . Crecipe.com deliver fine selection of quality Flemish frites belgian fries with andalouse sauce … recipes equipped with ratings, reviews and mixing tips.

Ingredients ½ cup mayonnaise ¼ cup ketchup 1 teaspoon pickle juice ½ teaspoon Worcestershire sauce ¼ teaspoon paprika or smoked paprika ¼ teaspoon salt teaspoon black pepper

Belgian fries are cooked twice for a soft middle and crisp outside and served with a mayo sauce called ‘Andalouse’ that can be best described as vaguely similar to Thousand Island dressing. The sauce makes a great chip dip or vegetable dip as well.

I am a huge fan of sauces and condiments but in the case of the burger, keep it simple, burger, sauce, cheese, lettuce and tomato. A little butter on the burger is always a good thing. Culvers butter burger converted us and we hardly ever make it without butter.

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Is It Better To Cook Hamburgers On The Grill Or Stove

Cooking hamburger patties on the grill is my absolute favorite way, theres nothing better than a nice char-grilled juicy burger.

However, Ive cooked Hamburger Patties many times inside on the stove, mainly because my husband refused to go outside and cook in the arctic temperatures. Both ways are very good. However, when given a choice, its the grill every time.

The Secret Burger Ingredient

A Quick Easy Way To BBQ Tasty Hamburgers With Worcestershire Sauce

This recipe makes a basic burger simple yet delicious filled with cheese, bacon and lettuce. But its the secret ingredient that takes this hamburger from good to great. And that ingredient is Worcestershire sauce! A solid weapon in your cooking arsenal the mix of salt, sweet and tang in one sauce is a marriage made in heaven when combined with ground beef. One of the main components of Worcestershire sauce is the anchovy. Dont let this put you off as the fishy notes wont come through in the burger. Instead, as you take a bite, youll be greeted with a hit of umami that hard to describe savoury, meaty flavor which results in deliciousness overload.

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Diets This Recipe Is Good For

  • Gluten-Free: Our juicy burger recipe is 100% gluten-free. In case you are wondering about the Worcestershire sauce, which is also gluten-free.
  • Nut-Free: We dont use any almond flour in the hamburger patty mix.
  • Egg-Free: Unlike meatballs, we dont use any eggs to hold the mixture together, making it a great egg-free recipe.
  • Dairy-Free: There is absolutely no dairy in this juicy burger recipe.
  • Whole30 and Paleo: Take out the Worchestire sauce if you want these homemade burgers to be paleo and whole30 compliant.

The Secret To Incredible Burgers Is Shockingly Simple

This is all well and good, even fascinating, but it has certainly created some pressure for anyone making burgers at home. Am I doing it right? Have I thought enough about my burger?

I have a reputation for making a delicious burger. Which has always baffled me, because my burger is so basic that it almost defies belief.

It all hinges on a single, secret ingredient.

Worcestershire sauce.

Yep, good old Lea & Perrins. Beyond that, my burger is almost indifferently prepared.

I start with a mix of 80% lean to 20% fat. This is the kind of standard-issue ground beef that you can find at any grocery store.

I allow the beef to come to room temperature. Cooking cold meat is a bad idea but trying for form cold ground beef into hamburger patties is also no fun.

Then I add a generous amount of salt and about half an ounce of Worcestershire sauce per pound of ground beef in a mixing bowl. That’s it.

Then I grill ’em, over a gas or charcoal flame, until they are medium rare. I start with a high flame and finish up on a cooler section of the grill.

The burgers go onto grilled buns, the kind you can get in the grocery store for a few bucks for a half dozen.

For whatever reason, these burgers usually taste great. Leave out the Worcestershire sauce, however, and they aren’t as tasty.

And now I’m giving up my secret.

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Beef Burger Recipe : Pulled Pork Burgers With Braised Barbecue Sauce

In a medium bowl, use a fork to gently combine beef, mustard, and worcestershire sauce Tip 500g beef mince into a bowl with 1 small diced onion and 1 egg, then mix. Rose shulman’s “recipes for health” column they are here made of half beef,. In a large bowl, combine the ground beef, garlic, onion, pinto beans,. Big batch burgersa big batch ground beef recipe that is fast and easy.

How To Keep Hamburgers From Falling Apart

Worcestershire Burgers with Gouda, Mushrooms and Ranch ...

I have 3 main tips for keeping your burgers from falling apart.

  • Keep the ground beef cold The colder the meat is the more likely the hamburger patties will stay together. If you shape the patties but dont plan on cooking them right away, then place them in the fridge until ready to cook.
  • Handle the meat as little as possible If you over-handle the burger patties they have a higher chance of falling apart.
  • Do not over-flip the patties on the grill or stove When you flip the patties too much they become flimsy and can fall apart.
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    Tools To Make Perfect Burgers

    Tap the links below to see the items used to make this recipe.

    How To Cook Burgers On The Stove

    The process for how to cook burgers on the stove is super easy!

    Once youve prepared the meat as described above, heat up the pan over medium-high. Make sure its hot before adding the burgers.

    You can use a little oil to make sure that your burgers dont stick, but dont use too much or it will splatter. Add the burgers to the pan, cover and cook for about 4 or 5 minutes.

    They are ready to flip when you see clear or brownish juices starting to run out or pool on or around the burgers. Flip them and repeat for another few minutes. They will take less time on the second side, especially if you dont want them well done.

    Dont forget the extra tips below for making the juiciest stovetop burgers.

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    The Best Hamburger Recipe

    *Note: The full printable recipe card is at the bottom of this post.

    • Add 80% lean ground beef to a large bowl.
    • Add Worcestershire sauce, seasoning salt, garlic powder, and pepper.
    • Mix with your hands until well combined.
    • Divide the beef into fourths.
    • Use your hands to form 4 hamburger patties 3/4 inch thick.
    • Use your thumbs to make an indention in the middle of the patties.
    • Grill over medium-high heat for about 4 minutes on each side.
    • Serve on hamburger buns.
    • Top with your favorite traditional burger toppings

    Set Up A Breading Station Of Flour Eggs And Panko Seasoned With Salt And Pepper In 3 Separate Shallow Dishes

    Oregano Worcestershire Burger Recipe

    2 large portobello mushrooms · 1 red bell pepper sliced into 1/4 inch rings · 1/2 red onion peeled and sliced into 1/4 inch rings · large handful of fresh spinach . Open the grill and place the cheese on top. Spread 2 tablespoons mayonnaise mixture on . Dredge each mushroom cap in the flour first, . Place the mushroom caps, smooth side up, in a shallow dish. Mushrooms · 4 portobello mushrooms, stalks removed & cleaned with damp paper towel · 2 tbsp soy sauce · 1 tbsp balsamic vinegar · 1 tbsp . Set up a breading station of flour, eggs and panko seasoned with salt and pepper, in 3 separate shallow dishes. Place buns, cut sides down, on grill rack coated with cooking spray Ingredients · 6 large portobello mushroom caps · 4 tbsp balsamic vinegar · 2 tbsp gf soy sauce or coconut aminos · 2 tbsp worcestershire sauce* · 2 . Place them on the grill. Place a mound of spinach on the bottom half of each hamburger bun and place the mushrooms, . Drain the marinade off of the mushroom caps. Grill 30 seconds on each side or until toasted. Wait for it to melt. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper.

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    What Ingredients Are In The Juiciest Burgers

    • Ground Beef 80% lean 20% fat, this is the only one I will use for my homemade hamburger patty recipe.
    • Spices Salt, pepper, garlic powder, and onion powder.
    • Worcestershire Sauce Adds a little smokey flavor. This is an optional ingredient.
    • Cheese Cant have a juicy burger without some cheddar cheese on top.

    How To Make A Great Burger:

  • What makes THIS burger a memorable burger is in the spices. Without them the burger can be bland and boring. There is a nice mix in this recipe. The cayenne pepper is not overpowering I promise. People freak out when they see cayenne pepper but I urge you to put it in these burgers.
  • I know the world is very concerned with lean beef and my next sentence may not be my most popular but I choose 80% ground beef when I make burgers. You see in order for a burger NOT to be a hockey puck it needs fat. Its just the way it is. However, if you go fattier than 80% then you run into the problem of there being TOO MUCH fat and the burger will shrink up like a meatball.
  • The next tip I have is to make a good EVEN sized patty. I divide the meat visually in 4 with my hands and then I roll the burger in my hands to form a large meatball. Then put it between wax paper and I lightly press down with my hand and then use a small skillet and apply even pressure to flatten it out. Works great every time!
  • Before putting the burgers on the grill let them come to room temperature for about 30 minutes.
  • These burgers have been in our family for probably 10 years or more. Maybe one day I will embark on another recipe, but for now these are OUR burgers and I am happy to share them with you!

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