Juicy Hamburger

Description

No more dry, lackluster hamburgers. These are juicy, and spices can be easily added or changed to suit anyone's taste.

Ingredients

• 2 pounds ground chuck
• ½ cup crushed saltine crackers or Panko breadcrumbs
• 1 large egg
• 2 tablespoons Worcestershire sauce
• 2 tablespoons milk
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon black pepper

Instructions

1. Set out a large mixing bowl. Add in the ground beef, crushed crackers, egg, Worcestershire sauce,
   milk, salt, garlic powder, onion powder, and pepper. Mix by hand until the meat mixture is smooth,
   but stop once the mixture looks even. (Overmixing can create a dense heavy texture.)
2. Press the meat down in the bowl, into an even disk. Use a knife to cut and divide the hamburger
   patty mixture into 6 – 1/3 pound grill or skillet patties, or 12 thin griddle patties.
3. Set out a baking sheet, lined with wax paper or foil, to hold the patties. One at a time, gather
   the patty mix and press firmly into patties. Shape them just slightly larger than the buns you plan
   to use, to account for shrinkage during cooking. Set the patties on the baking sheet. Use a spoon to
   press a dent in the center of each patty so they don't puff up as they cook. If you need to stack the
   patties separate them with a sheet of wax paper.
4. Preheat the grill or a skillet to medium heat. (Approximately 350-400 degrees F.)
5. For thick patties: Grill or fry the patties for 3-4 minutes per side.
6. For thin patties: Cook on the griddle for 2 minutes per side.
7. Stack the hot patties on hamburgers buns, and top with your favorite hamburgers toppings. Serve warm.

Note

Homemade hamburger patties will keep well tightly wrapped in plastic wrap or in an airtight container in
the fridge for up to 3 days, or in the freezer for up to 3 months.