Juicy Hamburger

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About: Hello and Welcome to In the Kitchen With Matt. I am your host Matt Taylor. My goal for the show is to teach you how to cook really good food at home for cheap. Eating out everyday can get expensive, but it d...

In this instructable I will show you how to make a juicy hamburger. This homemade hamburger recipe is easy to make using simple ingredients. Hamburgers are one of the most eaten foods here in the United States and they are enjoyed worldwide as well. They are so fun to make at home. I still will go buy fast food burgers once in awhile, but I definitely prefer a homemade burger any day. Hamburgers are really easy to make, if I can do it, you can do it, let's get started!

Don't forget to follow me and check out my other instructables. :)

If you have any questions or comments leave them down below and I will get back to you as soon as I can.

Follow the easy steps below or watch the short video tutorial or do both! :)

Supplies:

Step 1: Ingredients/Tools

Ingredients:

  • 1 lb. of ground beef for 3 large patties (80%/20% blend)
  • pinch of salt
  • pinch of pepper
  • pinch of garlic powder

Toppings:

(some of my favorites)

  • cheddar cheese (or any cheese)
  • grilled onion
  • tomatoes
  • pickles
  • lettuce
  • bacon

Helpful Tools:

  • Burger Press
  • tongs
  • spatula
  • plastic wrap

Step 2: Prep the Patties

One key for getting a juicy burger is to make your own patties. Those froze hockey pucks that you get at the store just won't do! lol. Although I am guilty of buying those at times. If you can, get 80% 20% ground beef. The 20% fat content not only adds flavor but it helps to get a juicier burger. With one pound of ground beef I usually will make 3 to 4 patties out of it. Add a pinch of salt, pepper, and garlic powder to the meat and knead the dough a little bit with your hands (you can wear silicone gloves if you like, or use clean hands). After that form your patties into balls.

Step 3: The Shape (Donut Time)

Have you ever made a homemade patty and then had it puff up in the center and create a dome, and then you instinctively tried to push the dome down with your spatula and then all the juices and flavor came out of the patty landing into your grill? And the end result was the edges of the patty were more done then the middle of the patty? Well this is where the donut shaped patty comes in. The donut shape allows for all the outside edges to be done uniformly creating a more juicy bite instead of over done edges and under done middle. To create the donut shape I am using a burger press. You can easily recreate it without the gadget, but the gadget is pretty cool so I am using it. I place some plastic wrap over the ground beef patty ball, and then press down with the burger press, lift out the plastic, flip it over and voila a donut shaped patty. Now make sure to add seasonings again to both sides of the patty. Often times the store bought patties don't have any seasonings at all, and then you can't really season the inside, another benefit to homemade patties. These are now ready for the preheated grill.

Step 4: Grilling Time

When using my charcoal grill I like to create two zones, one that is very hot and the other zone which isn't as hot. Once the grill reaches around 400 F (204 C). It is ready. One way to check is by holding your hand a few inches from the top of the grill and if you can hold it there for 2 to 3 seconds before removing it is ready to go. Add your patties and then let them sit there. Do not keep flipping them over every minute. Put them on the grill let them sit for 4 minutes, 5 if they are really thick patties, and then flip them and then let them cook for 4 minutes. And please for the love do not, I repeat do not, press them down with your spatula!! lol :) This will press out the juices and flavor. You can also use a grill pan on the stovetop or a George Foreman grill. But there is something special about the smell of someone barbecuing outside....mmm

Step 5: Toast That Bun

Now before the second side is fully cooked let's add the buns to the grill and leave them there for about 15 to 20 seconds. Toasting the bun helps to keep them from getting soggy. Great the buns are done the patties are done now let's assemble these! Remove the patties from the grill and let them rest for about 5 minutes before assembly.

Step 6: Burger Assembly

I like to add a variety of toppings to my burgers. First of course cheddar cheese. Tony Stark would be proud. Next I like to add some slightly grilled onions, next thinly sliced tomato, then dill pickle, then lettuce, and of course bacon...mmm bacon. I always add ketchup and mustard to mine, but some people like mayo, horseradish, egg, pineapple, and a variety of other toppings. Time to enjoy!! :)

Step 7: Video Tutorial

Now check out those steps in action by watching the video tutorial. :)

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    4 Discussions

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    niconoise

    13 days ago on Step 7

    You mention hot and not quite as hot zones on your grill but you do not mention how to use them.

    1 reply

    Yeah I should have clarified that. Smaller pile of coals next to the main pile. So it gives off less heat. That way if the main pile gets too warm, you can move the meat to the cooler zone to cook the rest of the way as needed. Typically if you get flare ups which can happen when the fat from the meat drips down into the coals.