Homemade Beef Hamburgers
9:13 AM
Do you know what's in your burger? When you buy prepared, frozen beef patties from the meat department at your local supermarket, you really don't know what's inside them. I mean, you see the beef but who really knows what kinds of additives are in there. That's why I make my own. They taste like I want them to taste, and they feel like I want them to feel. I freeze them in portions tailor-made for my family so I'm never left with one frozen orphaned burger.
I also learned a cool trick for forming the burgers in even discs, without using a press. The patty press turns me off because of the cleaning. You never know if you've cleaned all the raw meat out of there once you're done. This method is easy, free and sanitary. Check out the video below for a step-by-step guide to get the perfect burger!
HAMBURGERS:
2 lbs. ground beef
1 medium onion, diced
2 eggs
1/2 cup flavored bread crumbs
3 cloves garlic, pressed
1 squirt bbq sauce
1 squirt spicy brown mustard
1/8 tsp kosher salt
1/8 tsp black pepper
1/8 tsp basil
BARBECUE DRESSING:
1/2 cup mayonnaise
1/2 cup barbecue sauce
1 tsp sriracha
2 tbsp mustard
1 tsp garlic powder
INSTRUCTIONS:
In a large bowl, combine all the ingredients and mix well using disposable gloves. Ensure that all the ingredients are well incorporated.
Line a container cover (approximately 4" diameter and 3/4" tall - I use the cover of Kirkland nuts) with a square of plastic wrap about 12" long. Cut parchment paper into 5-6" squares. You will need approximately 10-12 squares. Pack a handful of meat mixture into the lined cover and press down. Remove plastic wrap and place burger on parchment paper. Repeat until all the meat is used, totaling about 10-12 hamburgers. Freeze until ready to use. If using the same day, freeze until firm enough to handle.
Let frozen burgers thaw in the fridge overnight. You can grill them on an outdoor grill or on a grill pan. The following instructions are for a grill pan: Heat pan on high. Add burgers to pan and lay a piece of foil over the pan to keep the heat inside. Don't touch or move the burgers for 5 minutes. Flip over, recover and grill for an additional 5 minutes. If the burgers were quite frozen, you may want to cook an additional few minutes. I don't add barbecue sauce while grilling because it causes the pan to char and smoke so I add it later.
To assemble a sandwich: Spread the insides of the bun with barbecue dressing and add some greenery (I used kale in the picture above, but lettuce and spinach are great too), thinly sliced sour pickles and tomatoes, and potato chips for a fun crunch.
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