Whats a good homemade hamburger recipe?
One important thing to remember is the meat matters as much as what you put into it. For juicy hamburgers you want ground beef with a good fat content. I usually buy 2 lbs of 20% fat beef, then another pound of the leanest sirloin I can find. This way you get the flavor of the sirloin, and not as much shrinkage as you’d have with the purely 20% beef, but the burgers are still lovely and juicy. I add a lot of onion powder–maybe 4 tbsp. Then about the same of Worcestershire. A couple of tsp of salt and pepper. A splash or two of A1 sauce (trust me, it’s delicious on/in burgers)–maybe a tbsp in all. A splash or two of soy sauce. If you have seasoned salt, that’s excellent in burgers. A little parsley, a little mustard powder, a little rosemary or thyme…whatever you have & like, but don’t skip the mustard powder, because it really is nice in there; I usually use a tsp or so. If you have nutmeg that’s good too, surprisingly enough, but not more than maybe 1/2 tsp of that. Mix this all l
