5/12/10

4 Juicy Homemade Hamburgers: Kitchen Tip for Making & Freezing

May is National Hamburger month ~ this homemade hamburger patty recipe is the most requested recipe that I have to date. 

This is my trusty Tupperware hamburger press. You can't find them anymore, but Cuisinart makes a nifty one that you can even use to 'stuff' your patty. 

If you don't have one, that's okay.


You can make your own press ~


If you have a large 3 1/2" canning lid, line it with plastic wrap.

Put 1/4 pound of your seasoned hamburger on top...


Put another layer of plastic wrap on top of the meat...


and smoosh it with a flat plate.


*tip* handling the raw hamburger too much will make your meat tough.     


Peel off the plastic and you've got a perfect 1/4 pound hamburger patty!


Want to have a bunch of patties on hand for a quick dinner?  Here's how:

Line a baking sheet with plastic wrap...

put hamburger patties on top.

Plastic wrap on top, more hamburger patties and repeat, with plastic wrap between layers.

Cover the last layer of hamburger with a sheet of plastic wrap.  

Freeze for about 2 hours. Cut the plastic wrap between the rows of patties.  Don't remove the plastic wrap ~

Stack the hamburgers and put them into a freezer safe plastic bag.

When ready to grill, Peel the plastic wrap off the frozen patty and place directly onto the heated grill.  

Cook for the same amount of time...5-6 minutes per side. I actually prefer cooking a frozen patty on the grill over a fresh one - It holds together much better and doesn't fall apart.

Enjoy!

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JUICY HOMEMADE HAMBURGER PATTIES

1 pound of lean ground hamburger
1 beaten egg

2 T. milk
3/4 c. soft bread crumbs, torn
1/4 t. onion powder (or 2 T. chopped onion)
1 T. prepared mustard of your choice
1 clove garlic, minced (or 1/8 t. garlic powder)
1/4 t. salt
1/4 t. pepper
4-6 hamburger buns, split and toasted

In a large mixing bowl, combine hamburger, egg and milk.  Stir in bread crumbs, onion, mustard, garlic, salt and pepper.  Mix well.  Shape meat mixture into four 3/4" patties or six 1/2" patties.
Grill or broil 3-4" from flame/heat for 5-6 minutes, turn once*, and broil for an additional 5-6 minutes.

*If you try to turn your patty before 5 minutes, you risk breaking it apart.  Also, turning it only once ensures that it remains juicy. 





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