Burger With Egg and Breadcrumbs in the Beef
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10/03/2006
I'm in the procedure of making these burgers at present and merely wanted to go something cleared up. Most anybody knows that the juiciest burgers come from ground beef that has a higher fat content. If you use lean beefiness, y'all're gonna get "meatloaf". lxxx% lean and twenty% fat content is pretty much the standard. What percentage of fat do you use in your recipe? thank you, (they smell actually good). I'grand grilling them on a Foreman grill which are known for draining off the fat (and the moisture)from most meats.I'm waiting...waiting... I'chiliad amazed,I watched the juices flowing out of the burgers and into the tray and idea "hither we go again...hot and dry ground beef on a bun. For not the outset time in my life, I was wrong. A very pleasant juicy burger. I wonder which ingredient or combination thereof keeps the juices in? A definite keeper, cheers.
07/04/2012
These burgers are meatballs or meatloaf in burger shape and grilled. If a tasty, juicy burger is what you're looking for, try this: Add 1 tbs of Olive Oil to 1 pound of ground beefiness (I apply chuck). Then add ane tbs Worcestershire, 1 tsp each of garlic & onion powder, salt & pepper to taste. Mix well. Add or subtract any spices you like, but make sure y'all apply 1 tbs each of Olive Oil & Worcestershire per pound of ground beef and you will have the tastiest, juiciest burgers you've ever had!
04/fifteen/2003
The all-time burgers I ever had. I utilize regular milk. My friends came over to eat and they just loved them. Volition be making over and over. Cheers Jane.
08/05/2002
I made these yesterday for a barbeque that nosotros had, every single guest told me how keen the hamburgers were. I used three lbs of ground beefiness and adjusted the recipe accordingly also had to use seasoned bread crumbs because thats what I had on hand. Definely a keeper! Cheers :)
04/11/2003
This recipe was quite good and juicy. I tried this for the beginning time on my in-laws and they loved the burgers. I used garlic powder instead of minced gloves and sauted onions for some extra season and the gustatory modality was wonderful. Definitely a keeper.
02/16/2010
The cloak-and-dagger to a juicy juicy burger is locking the juices in. That means heating the pan or grill to high and dropping a room temp raw burger into the pan or onto the grill to get a crust on the burger as quickly as possible. Melt for 4 min each side for med rare, 4-i/2 to 5 min for med, etc. If yous want to become it juicier y'all tin can use such things as butter, cheeses, milk, cream, etc. Season every bit you delight. I love garlic, rosemary, minced onion, salt, fresh basis black pepper and butter in my burgers merely I love playing with all kinds of ingredients.
05/19/2003
These are definitely very juicy, and we have made them twice. I will keep this recipe for now...I am e'er on the sentinel for a better burger recipe. These burgers do non knock your socks off gustatory modality-wise just they do trounce a manifestly burger. Next time I plan to increase the worcestershire sauce for more season.
04/25/2003
This recipe came out Slap-up! I actually cooked them on my George Forman Grill because it's still too cold to cook exterior. The but thing is that they came out kind of smaller than I expected so peradventure I'll add together more ground beef adjacent time. It was a striking in my firm! Thanks!
04/17/2011
Crawly! These really were juicy!! I read where everyone complained they lacked flavor. I added some Grill Mates Hamburger Seasoning to ours and flavor wasn't even an outcome. For those that mutter about too much leftover evaporated milk, just freeze the rest in an water ice cube tray. When frozen, pop them all in a ziplock bag for after use. Each is about a TBSP.
12/04/2007
Wow, these burgers were VERY juicy, even though I used very low fat meat (96/4). Everyone liked them, and my son said they remind him of meatloaf. Will make once more.
07/24/2008
These were then delicious. I didn't take bread crumbs, so I crushed seasoned Kashi whole wheat crackers instead. I also used only the egg yolk as many other reviewers did. I don't know if it fabricated a departure, really. Also, I added Salt! I don't know if it was left out of the recipe on purpose, simply I couldn't imagine making a hamburger without salt! Other than that, I followed the recipe to a tee. The finish result was super-juicy and extremely tasty. I'll be making these again! Note: make sure that your garlic is chopped finely enough! I got a chunk of information technology in my burger - made it a trivial strong. PS. - they were not meatloaf-y at ALL! I despise meatloaf!
12/18/2006
I have to say that I am a skeptic well-nigh hamburger recipes. I accept had the belief that a hamburger is a hamburger. Well, I was wrong! This is a great base for a hamburger! Very juicy! I used fresh bread crumbs,egg yolk, worchestershire, 1/2 tsp. of liquid smoke and I grated well-nigh 3/four of a big onion,evaporated milk, table salt, pepper, garlic powder....yumm, yumm. It was great. I would have never thought these simple additions would make such a great hamburger. I even used my indoor grill. Only don't employ the actress lean ground beef. That e'er makes a dry burger.
07/07/2012
I tried this in spite of the "tastes similar meatloaf" reviews and my thinking "looks like a meatloaf recipe." My husband idea it sounded not bad, and said he didn't get the difference between meatloaf and hamburgers other than the shape. I followed the recipe exactly. It tastes like meatloaf - and even my husband had an AH HA moment when he tasted these. Information technology's not and then much the seasoning - but the consistency. Yep these are tender and moist. But to me, "juicy" in a hamburger comes from beef fat and (lamentable to be indelicate) but beefiness blood - that's what juicy is. The milk, egg and bread crumbs make this soft and moist - merely NOT JUICY. Finally having to work the ingredients into the meat immediately means y'all're working the meat more than I think is called for in a good hamburger. You're actually toughening the meat up past mixing the ingredients in and yes, the ingredients soften information technology up - just why not merely not work the meat that much and let the natural juiciness come out? I'd rather put in minimal ingredients, work the meat minimally (break off a chunk and lightly shape it) and then add seasonings during or after grilling - that'due south natural juiciness.
04/09/2003
Pretty yummy burger. Even my skinny, picky eater had two. Quite a compliment if he likes information technology. Thanks!
07/28/2011
I love these burgers! I have been making them all summertime & everyone ever compliments me on how juicey they are! I utilize milk and I add together a TBSP of Emeril'southward Burger Bam Seasoning. To switch it up I've added sauteed onions to a batch & diced up jalepenos to another batch. I double the recipe and then wrap each burger in printing & seal then put them in a freezer bag. Whenever nosotros feel like having a burger, they are ready to go right from the freezer! I am so happy I didn't accept to spend the coin for a box of burgers that turn into hockey pucks on the grill. These are juicey every time! :-)
01/22/2005
This recipe greatly improved our hamburgers. They are now very juicy and delectable. I was a fiddling apprehensive about trying these because of the "meatloaf on a bun" review. I didn't find these to be meatloaf-similar at all! The recipe could maybe utilize some of your favorite spices, but you volition be surprised how the few ingredients in this recipe can turn your ground beef into your new favorite, juicy burgers!
08/29/2005
If you like MEATLOAF, yous volition like this burger. Otherwise, stay away!!!
02/15/2010
This is the way I take fabricated them for quite awhile and the burgers are always juicey and delicious. I do one matter differently, instead of bread crumb I use uncooked oats.
06/12/2008
This is a great recipe, fabricated this twice now. I followed the recipe exactly the first fourth dimension and information technology was so juicy (except used regular organic milk). Second time made it with reg milk once more, and instead of breadcrumbs, used quick oats (good for you stuff), added some garlic pulverization and a dash of black pepper. YUM. My 4 yr old ate information technology both times, and husband loves it also, it'south a keeper. Next fourth dimension I'll try to make information technology with ground turkey instead of beef. Tasty. **UPDATE** Been making this recipe since I found it on the web. Married man prefers this way instead of buying frozen patties. I just buy a bulk of grd beef (mix in a little turkey) and brand a bunch of homemade patties to freeze. He loves them this way. **UPDATE 12/3/08** Information technology's better when yous use fresh garlic cloves instead of the jarred ones. Hubby did discover the deviation. I finely basis the oatmeal to resemble bread crumbs. Concluding fourth dimension I didn't, DH noticed that it was "salubrious". Oops. So now he doesn't know and we're all eating a bit healthier.
02/09/2011
Fantastic! Had simply 1lb burger and so I used whole egg instead of iii/iv (what!). Wasn't sure I cooked information technology right because I NEVER had a burger that tasted similar this. It totally melted in my mouth. What have I been missing all these years. Didn't know hamburger could gustation this proficient.
02/15/2010
Basically meatloaf on a bun. But, yes, moist.
07/eleven/2011
Very good burger! Made these for a family cook out recently and everyone actually enjoyed them. I used regular milk instead of evaporated but otherwise followed ingredients/instructions.
06/11/2011
Followed thie recipe pretty closely, I omitted the garlic and cayenne pepper, just doesn't get in a burger for me.From the reviews of it being bland I added a milk shake or two of Old Bay seasoning and a shake of Braggs seasonings. WOW! First of all later on I threw them on the grill and permit the start side cook for about v minutes I opened the hat and at that place was a puddle of juice on the burger. Yum! Finished them off, threw on some cheese and some grilled onions and this turned out to be 1 OF THE MOST FLAVORFUL BURGERS I'VE EVER HAD! Go Effigy! Thanks for the recipe.
05/28/2012
In my opinion, this is a recipe for grilled meatloaf patties. They're succulent
07/01/2008
I seriously doubt that I will brand these burgers again. It was basically a meatloaf sandwich.
07/06/2015
The breadstuff crumbs in this recipe threw the taste of a true burger off for me. In fact, this recipe was more true to a meatloaf. They weren't bad by any means, merely non peculiarly outstanding either. The search for the perfect burger continues! Thank you Jane for the submission.
06/26/2011
These were juicy burgers, merely none of u.s. liked the texture or the season. I followed the recipe exactly, but felt it tasted more like a meatball than a burger. I think it was the egg, bread crumbs and fresh garlic that made it taste then much similar a meatball. I volition apply my regular recipe for burgers in the future... only ground meat formed into patties and sprinkled with salt and pepper.
07/04/2012
Had to grow up eating hamburgars that were cut with bread crumbs or crackers, SORRY !!! It sucked then and it sucks at present. Try once more.
06/15/2008
Ok, first off I used lean turkey meat and I followed the recommendations of others to utilise 1T Sour Cream and 2T regular milk instead of the Evaporated milk. Everything else was as written in recipe and WOWOWOWOWOWOWOWOWOW!!!! Homo, party in your mouth. THis is my new fave burger and I am not even a turkey burger lover. (I used turkey for the guests I was serving) Superlative this with a slice of Havarti or other white cheese and toast your buns on the grill. This is going in the forever box! Juicy, so juicy I did not think it would concord upwardly well on the grill, only it did. Cook turkey burgers slow, helps them stay moist. Turkey does not tolerate a hot fast sear like beef does. Mmmmmm I am all the same full and just talking nearly it makes my mouth water for leftovers tomorrow. Thanks for the elementary yet surprisingly yummy recipe. *Does not taste similar meatloaf at all, in my opinion.
06/12/2012
Super good!!
07/31/2013
OK, first I will repent as I did Not brand information technology as is, but fabricated some changes based on other reviews, that beingness used ii slices of breadstuff with crusts cut off and 2 egg yolks, 2 TB olive oil, 3-4 TB milk (I didn't use evaporated based on other reviews thought information technology would be fine), and two TB charcoal-broil sauce. Used ii TB Worcestershire. I did use 2 pounds of 90% lean beef, thus the reason I used the olive oil. Hither was my only problem, I idea I was calculation too much seasoning.Wrong! I was way as well low-cal on seasonings. I will definitely add minced or grated or finely chopped onion next time. Will employ ii cloves of garlic, along with garlic powder, onion powder, season table salt, salt and pepper. What I will say about the result I got is that they were WAY better than the hockey pucks that generally come off the grill. My hubby merely said "whoa" every bit a slew of juice came out of his 2nd burger! I may increment olive oil or milk next time. All I know is that this is definitely worth trying, arrange to your taste, flavour at will and enjoy. The 2 pounds fabricated 6 big 3/4 inch thick burgers that completely filled the buttered toasted buns. I put in my indentation (thank you), and cooked them for 4 minutes each side, and so added cheese, covered with foil, counted to 30 and turned off the heat and removed them to remainder while I toasted the buns. Burgers generally take been a plough off for me as I have a existent problem with breadbasket aches from dry meats, esp. beef. I actually look forward to our next try.
06/30/2012
As well much 'filler' for our taste. Nosotros didn't care for the flavor/texture the bread crumbs and eggs gave the burgers. For supper juicy burgers without compromising the texture, try grating some onion into the ground beef and adding a few splashes of V8.
04/23/2009
I always use 85/15 hamburger with great burgers on the grill. I for the life of me practice not know what made me try this recipe tasted similar meat loaf. Would not make over again
09/09/2013
I don't care for "meatloaf" add-ins to my burgers. I agree with CookinLovin: "These burgers are meatballs or meatloaf in burger shape and grilled. If a tasty, juicy burger is what you're looking for, effort this: Add together 1 tbs of Olive Oil to one pound of ground beefiness (I apply chuck). And then add ane tbs Worcestershire, 1 tsp each of garlic & onion powder, table salt & pepper to taste. Mix well. Add or subtract whatever spices yous similar, but brand sure you use 1 tbs each of Olive Oil & Worcestershire per pound of ground beef and yous will have the tastiest, juiciest burgers y'all've ever had!" Instead of garlic & onion powders, though, I use fresh grated using my zester/rasper; since the add-ins keep great moisture in the meat, I ordinarily use a tad less Worcestershire, every bit I don't want "wooster sauce" to be the dominant flavor. YUM!
04/12/2010
i love this recipe. i altered it a fiddling bit past using regular milk, and seasoned bread crumbs. truthfully, i call back its the milk that makes the hamburger and so juicy. later on i grilled these hamburgers on my charcoal grill, i thought they looked a piddling dry from the smoking and perchance a lilliputian over done. but they were so juicy that my girlfriend didn't retrieve they were done. so i turned on the low-cal, and showed her the heart of the burgers, and they were not even pink! they were fully cooked, and every bit juicy and a medium hamburger! i also used a few of my ain spices to make information technology a petty bit more than bold. Notation:Switch the amount of milk and Worcestershire...3TBS Worcestershire, 2 TBS of milk...
05/01/2011
Pretty expert "no frills" burger! My hubs is ever joking with me because I never want obviously burgers (I like interesting ones...). Although not 100% "plain," these were a happy compromise nosotros could both agree on. And while non the juciest burger I've ever had, these were quite moist nonetheless. I think I'll continue my search for the perfect burger, merely in the meantime, this volition do. Served on seeded kaiser rolls, topped with applewood smoked bacon, Tilamook cheddar, lettuce, tomato, sweet onion & katsup / mustard. Kettle chips and root beer floats completed our fun repast! Cheers for sharing, Jane! :-)
02/11/2011
as suggested by other reviewers, I used bread slices soaked in milk. I used ane lb ground beef, 2 slices staff of life. Turned out great. I added onion. I sauted the onion first on a pan until slightly charred then mix information technology with the other ingredients. Just personal preference with the onion. Used it on slider buns and fabricated patties smaller. Hubby, 5 and 7 yr former boys liked it. Made information technology 2 weeks agone, will be making it again afterward today.
01/06/2011
These burgers were delicious!!! Made them for dinner and my entire family unit was complimenting me for dandy hamburgers. Followed recipe as is simply added some garlic salt also. I was a bit skeptical about using evaporated milk but glad I did. Something about all the ingredients together makes the best burgers ever. Making again tomorrow(per family'southward asking) LOL
04/30/2012
I prepped these burgers and then headed to the lake for a few hours when I came back hubby had grilled these upwardly and said "Those were great burgers and really Juicy" LOL and then I guess they passed the test. Even my common cold burger was yet juicy. Great recipe! I used 3 lbs ground beefiness, 2 egg yolks, three handfuls of Italian staff of life crumbs, ane/4 c milk,3 T Worcestershire, 3 cloves garlic 1 T onion powder. They were just the burger I was hoping for.
05/24/2007
Taste was okay- but likewise much like meatloaf.
01/29/2011
These were really good - I cut the recipe downwardly to iv burgers merely yet used the total egg. Very juicy and moist. Hubby liked them even after putting upward a fuss about "changing regular burgers" :)
06/07/2011
These are really tasty and juicy! I've made these many times now. This is my go-to recipe for hamburgers. I accept substituted whole milk for the evaporated milk and have not actually noticed a deviation in how they plow out.
04/05/2010
These were indeed very juicy. I made them exactly as the recipe called for. I had no problem with them falling apart (equally I ordinarily practise with other burgers). I was a picayune afraid they would gustatory modality 'meatloafy' since they had breadcrumbs in them, but they didn't. A nice season of a good ole' american hamburger. Nothing fancy, simply pure goodness!
06/22/2011
J U I C Y, Just the style I similar information technology....cheers for sharing!!!!
09/04/2006
These burgers definitely are THE moistest, juiciest I have e'er fabricated (must be the evaporated milk?). My grill tends to quickly turn everything to a hockey puck, and then I needed something up to the challenge, and these delivered. Based on feedback from other testers, I did make some changes - for 4lbs of beefiness, I added almost 1/iii cup of FRESH bread crumbs (food processed a dried hamburger bun), 2 egg yolks just, two TBS dried parsley flakes for color (fresh too pungent), and about 3/4 loving cup of finely minced onion for extra moisture. They got rave reviews at my labor day bbq and were not at all meatloaf-y! Only other alter I volition make next fourth dimension is to really amp up the seasonings. They somehow get lost in this recipe.
06/25/2013
I served this for my daughter's first birthday. Her aunt, (my sister) was in that location and said "that burger is sooooo practiced!" It was very juicy and total of season; not at all like "meatloaf" similar other reviewers accept said. I did not do anything to stray from the recipe other than eyeballing the worcheshire meaasurement because I was besides lazy to get a measuring spoon. Besides, we like worcheshire sauce.... so... I might take added more. I was concerned that one of the batches I made would fall apart because it seemed and then "wet" when I made the patties. However, information technology held together fine. I did put the burgers into the fridge for 14 hours before grilling... (I made the patties in advance to relieve time the next day... it wasn't done intentially to enhance anything).
11/26/2011
Killer Hamburger, just added some onion, a lilliputian seasoning salt, and grilled. I also mixed a little liquid fume with the Worcestershire sauce. Best burger I have ever made for myself. Juicy and tasty.
07/05/2011
Very skillful burger, doubled the recipe and used four slices of staff of life soaked in the milk instead of the crumbs.
12/18/2010
use 2 slices of bread soaked in milk
04/23/2013
Although I tweaked the recipe a little as far as seasoning, I followed the recipe. The burgers were juicy...unfortunately it is a little meatloafy and I did not intendance for the mushy texture.
04/x/2003
These are really good!
06/xiii/2005
I fabricated a huge batch of these due to having lots of ground beef. I also used 2% milk and it worked well. I had plenty left over and made a meatloaf which was also succulent. The meat holds together well - especially if yous pack it down difficult. This has become my chief burger recipe.
04/29/2003
I thpught this recipe was ok. My husband is a fan of hamburgers I am non. I fabricated these ane night and he thought they were good but a bit banal. I might make these again but with more than spices next fourth dimension.
06/10/2011
I made this this evening and it was pretty skillful! I didn't employ as much as much breadcrumb as the recipe called for...only 1/2 a cup. I was worried about some of the complaints of the "meatloaf" texture. Everything else stayed the same tho. Maybe an extra pinch of salt.
07/12/2011
This was very definitely moist and juicy but the flavor was off. I remember I'll reduce the bread crumbs side by side time or try crackers instead, the breadcrumb taste is over powering the ground beef. Recipe worth keeping only needs some tinkering with.
05/16/2015
This recipe is crawly just with these changes: paprika instead of cayenne and some garlic pulverization, black pepper and onion pulverization. Italian staff of life crumbs. regular whole milk instead of condensed. With this, the burgers were awesome!!! Nosotros couldn't wait for them to get done... they smelled so good and tasted even meliorate!
05/28/2011
To add together it up a notch effort using one slice of white bread, with crust removed, and bread diced into i/2" cubes. This is good for 11/2lbs of meat. Add together 2Tbs of reg.milk, mash together. It forms a paste, the add S&P, a crushed clove of garlic, (utilize garlic press),and add 2 Tsp A-i sauce. Mix it upwards, works best if yous utilise your hands and evenly mix in the bread paste mixture. Split into fourths, shape, press and flatten burgers with your hands. Identify on tray and so make a divet in the centre of each burger. This stops the burger from puffing up during grilling. Cook 4 mins on each side. If you add a slice of cheese, in the concluding infinitesimal of cooking, identify the cheese on top of the pattie, and utilise a foil pie tin or something like that to encompass the pattie. Cook for a minute and the cheese will be bubbly and slightly golden. Always preheat/toast a squeamish soft bun and you'll see how juicy and tasty this turns out to be. Add your own fixings. It's and then yummy!
12/19/2010
very juicy, simply also quite banal. Next fourth dimension we brand them we'll add together more seasoning to information technology.
03/20/2010
its ok if you lot similar meatloaf
11/08/2010
These were pretty good. I always brand the recipe exactly as written before calculation a review and then that it volition reflect the actual recipe. Having said that... I didn't find them all that juicy. The burgers I usually make are much juicier than this, but the season was pretty skilful. I recollect there was far too much garlic. Once clove would take been plenty. Side by side time I would omit the breadcrumbs to make them juicier and get light on the garlic.
01/04/2011
This was really really easy and really good. I cut the recipe in half, but I nonetheless used the whole egg. It was easy to brand, and actually fun to eat. I besides didn't used cayenne pepper, I used Pappy'south seasoning, and it was still awesome.
02/fifteen/2010
I fix my burgers like this. Just I use the Italian bread crumbs and they come up out moist and absolutely delicious! I gave the recipe 5 stars, but I'd have to alter it to four-1/ii with apparently bread crumbs.
03/16/2015
I made these burgers with the original recipe the get-go fourth dimension and they were good, simply needed salt. The second time I made them I cut the recipe in half, omitted the cayenne (not everyone wanted information technology),added 1/2 tsp of salt, shook in some garlic pulverization, and added liquid hickory smoke. I also used existent bread crumbs that I keep in the freezer.( I food process heals of bread and toss in freezer. These are groovy for burgers and meatloaf. Keeps the meat moist, different dry out breadcrumbs!) I used lean ground beef, so I added a little canola oil when mixing the beef. I also used skim milk. I give the original recipe (that I did try considering I don't believe in rating a recipe if you lot don't employ the original submitted recipe) four stars. Good base recipe, just as with all recipes, we can adjust to our own taste :)
05/27/2011
These burgers are really bang-up. I own a restaurant and made these burgers to sell. These burgers are selling like hot cakes, my customers annotate on how much they love my new hamburgers. I exercise them many dissimilar ways, quarter pounders, stuffed one-half pounders, too use sliced smoked back bacon on them. Word has gotten around, can't believe how my sales accept grown because of these burgers. Thank Yous
01/04/2011
These were tender, juicy and flovorful. I but had ane lb of footing chuck and We didn't take bread crumbs and evaporated milk, then I soaked one piece of bread in milk until soggy, mushed it up with a fork, and used that. We added some steak seasoning like we ordinarily put on steaks. Cooked on george foreman grill. Made four burgers with splendid flavor. Thanks for the recipe!
09/18/2012
First-class! My swain (who is very picky and knows good nutrient) said it was the best burger he'southward tasted. I used Aberdeen Angus beef which helped as well.
09/thirty/2010
The burgers fell apart, had to nearly burn them simply to be able to turn them on the grill. The taste was OK. Not worth the frustration of having the burgers fall apart.
07/31/2012
Pretty practiced. I apply 1lb ground beef, i egg, 1/4c and 2 tbl dry bread crumbs, 1/8 t cayenne, 1 garlic, (all of that the aforementioned every bit reducing the recipe for 4 servings) merely, I modify the rest to one tbl reg milk, 1 1/2 tea worcestershire sauce, and 1 tbl hickory bbq sauce. The showtime time I fabricated the recipe as written and it was merely also much worcestershire sauce for my taste. Took some of the second batch of burgers with the changes to my husbands golf buddies and they raved saying best they ever had!! Thanks!!
08/31/2008
I absolutely did not like this recipe. It had such a weird gustatory modality, maybe from the evaporated milk. My hubby and my father weren't impressed either.
03/04/2003
Pretty proficient and tasty burgers! They really were moist on the inside. I omitted the cayenne pepper (much besides spicy for me) and it was kind of bland. Next fourth dimension I'll add some seasoning to information technology before I cook them in place of the cayenne.
07/05/2013
I have used this recipe literally dozens of times. I pass up to buy store purchased frozen burgers anymore. I use this and merely this for burgers. Use the recipe as is. Couldn't recommend highly plenty!
07/24/2011
We did not like the flavor or texture, sorry. Thank yous for sharing.
02/07/2010
We really like the flavor of these burgers, the merely thing I have found with them is they fall apart during cooking. I think when I make again I will add an extra egg.
03/06/2007
I must say this was an splendid hamburger! Very moist and juicy and full of flavor! My family loved them!
07/27/2011
Fantastic!!!!!! Follow meat recipe simply as written. Nosotros apply Buffalo burger when we make burgers. While on the barbeque, we topped the burger with slices of Horseradish Cheddar cheese and scarlet onion and heated until cheese melted. At the same time spread butter on bun and toast the bun on the barbeque. This is an easy fantastic recipe!!!! third fourth dimension making this recipe and WOW information technology is ever a hit!!!!!!!
05/29/2011
I made these last dark and they were delicious! I used 1 lb deer burger and one lb 80% ground beef (bec. that is what I had on hand). I added merely the egg yolk every bit another reviewer mentioned and a piece and a one-half of torn upwardly stale bread. They turned out perfect. I added just a sprinkling of salt and pepper to each patty earlier putting them on the grill. Volition definitely brand these over again!
02/27/2011
Not sure exactly what it is that makes these so juicy but they are succulent! I've fried them and grilled them outdoors and both methods produced ane great burger!!
03/23/2012
I didn't use the cayenne, worcestershire sauce. I used regular milk instead of evaporated. They were very good! I used seasoned salt, garlic pulverization, onion powder, and McCormick grill mates- Montreal steak seasoning.
07/26/2011
I followed this recipe as written, but substituting whole milk for evaporated. It was okay, just zippo particularly special.
05/27/2008
I only made this for dinner tonight using i pound of beef so i cut everything else in half. It was juicy, hearty and filling. My boyfriend who never gets excited most annihilation I brand loved this. I used ritz crackers cause i was out of bread. I had roasted garlic cloves in a jar so I used two of thoose. I used 3 reviewers suggestions. i) Dont take evaporated milk and so substitute w/ 1tblsp sour foam & ii tblsp milk per two pounds beef. ii) make thin patties and place cheese in heart and seal on edges (mmm i used velveeta dont press downwardly hard on burgers or chz will come up out). 3)Last but not to the lowest degree only use the yolk of the egg because the whites volition just add water. My burgers had perfect texture. I cooked theese on low oestrus on the stove roofing occasionaly and simply flipping twice. I always use butter and a touch of garlic butter and toast buns on stove elevation. Keen recipe. Sick never brand a plain burger over again.
11/09/2010
But evaporated milk simply for this is a hurting, but they're so expert!
09/03/2012
with a fiddling over 3 pounds of ground beef, I added a cup of bread crumbs. I also used regular milk and about a quarter cup of oil plus chopped onions and cilantro, salt and pepper. IT WAS BANGIN.
01/27/2012
I used fourscore% lean, twenty% fat ground beef and it came out perfect. The first time I tried this recipe, I used 93% lean, vii% fatty and information technology came out like meatloafy texture. A piece of bread soaked in a few drops of milk instead of dry bread crumbs. Clasp the breadstuff gently to get rid of excessive milk (regular milk is perfectly fine) before y'all put it in the meat mixture. I also added a tiny compression of garlic powder and grated half of an onion. Onion powder would work besides I suppose. I merely recollect the juice from onion gives more than flavor. Cooked it on a skillet for near v-half dozen minutes on each side. So heavenly juicy. I will never look for another hamburger recipe. Cheers Jane!
03/13/2010
Yum! These were wonderful. I used lean basis beef 97/3 and they still turned out juicy. Thanks.
08/01/2011
So good! The perfect burger, finally!
05/31/2011
I hate to write a bad review, but I do have to say, I did not like this at all. Not sure what happened or perhaps I did something wrong. I used regular milk like other reviewers and since I didn't accept cayenne pepper, I decided to castor some hot sauce on the burgers while grilling. These came out rather dry and tasteless. I used 85/15 footing beef thinking that would make for juicier burgers, but this was simply dry out and bland. I normally utilise 93/seven beefiness with salt, pepper, and Worcestershire sauce, and those plow out much more tasty and juicy than this recipe did. I'll go along searching for different recipes, as I will probably not be making this again.
02/15/2010
***Gluten free/Casein costless modifications*** One of my children is on the gfcf diet, then I suit all receipes for family meals to be gfcf (and truth be told, about of the receipes gustation better that style). 1. Substitute Mimic Creme, unsweetened, for the evaporated milk. 2. Substitute Braggs Liquid Animos for the Worcestershire sauce. 3. Substitute any gfcf breadcrumbs for the gluten filled ones! If I use a baking/frying coating, I only use almost 1/four cup of information technology. My family unit LOVES these burgers. They are full of flavor, odor wonderful while cooking, and are very moist. They as well make wonderful leftovers and are just as tasty the next day. It's non ofttimes that I find a hamburger that tastes practiced likewise when reheated. This receipe ROCKS in our house!
03/30/2011
Was very skeptical reading this but loved the reviews so decided to requite it a try. I too used ane Tbs. Worcestershire sauce and i Tbs. Soy Sauce. Used flavored panko bread crumbs. DIdn't have any evaporated milk so substituted fat free half and half. Didn't drip at all with barbeque sauce but sauteed some mushrooms and onions and served these on tiptop. This was unbelievable. I've been making hamburgers for a lot of years and take never had them come out as flavorful or as juicy as this. Felt similar this was a "special" dinner rather than a quick weeknight meal...that's how proficient they were. Cheers so much for such a great recipe.
06/04/2011
Made these memorial day and they were absolutely fantastic! Loved them then much that we've made more than since then. I think I've found the burger recipe to stick with for good!
05/23/2003
Made very good and juicy burgers but not a new approach.I sprinkled a few drops of liquid smoke on top of each burger before barbecueing,added a little hot sauce to the mixed hamburger, and cut back on the worcestershire sauce. I love juicy hamburgers!!
09/04/2014
This recipe is bright! Just like few of the commenters I used 3 slices of bread. Merely instead of soaking them in milk, I buzzed them up in my nutrient processor for five seconds. Another thing I did, just like a few others, I used simply the egg yolk and not an entire egg. Egg white really does add water to the meat, which in turn can cause the "meatloaf event". However, a very of import note is that the recipe calls for no salt. As well-nigh chefs know, adding common salt to the meat during mixing all the ingredients tin can prove to be disastrous, as common salt soaks upwards moisture. Therefore, right before placing the patties on the grill, I generously seasoned both the sides of each patty with table salt and pepper. In consequence, they turned out perfectly seasoned, and insanely juicy! This is not "ane-of-the", this recipe IS the best burger I have ever made!
06/thirteen/2003
They certainly are juicy, but could use a bit more flavor. Next time I am adding some onion soup mix.
12/30/2009
FANTASTIC recipe for burgers! I didn't have the evaporated milk, so I used Miracle Whip and I added 2 Tbs of Grillmates hamburger seasoning. I broiled them and they were GREAT! I've already shared this recipe with all my friends...it volition become a "standard" in our habitation! Thank you lot!
11/09/2010
Yummy !
05/26/2003
If you like meatloaf on a bun, and then you would like this recipe more than than we did.
06/12/2014
I didn't have bread crumbs or evaporated milk so I used ritz crackers , 2% milk and a spoonful of nonfat patently yogurt. These were perfect.
02/24/2015
I am currently shoving my face with the burgers. THEY ARE SO Proficient OH MY GOODNESS. haha. I'k a higher student, living on my own- then this like shooting fish in a barrel, uncomplicated recipe was absolutely perfect! I rarely ever requite recipes feedback, merely I really joined this website, just to review them. I did make 2 changes though- I used regular milk (instead of evaporated milk- because I forgot to get it at the grocery store) and I added a full onion to the meat mixture. This recipe is so incredible! I'll definitely be making information technology once again!
09/01/2004
These are the absolute best hamburgers you'll e'er eat, and they're and then moist! They are fifty-fifty better if yous butter the top bun and put mustard on the bottom. Then put them on the grill to toast them. They actually are great!
05/17/2010
amazing
Source: https://www.allrecipes.com/recipe/49404/juiciest-hamburgers-ever/
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