Ingredients
Ground chuck: preferably an 80 lean/20 fat ratio for juicy burgers
Crushed crackers: (or Panko bread crumbs) the best binders for juicy hamburgers
Worcestershire sauce: adds a deep beefy, smoky flavor
Egg: to bind all the ingredients together without drying
Milk: the enzymes help to soften and tenderize the ground beef
Seasonings: adds a deep beefy, smoky flavor
Note: You may want to add dried spices to create flavor in your patties!
Let's Start!
1.
Using a large mixing bowl, add in the ground beef, crushed crackers, egg,
Worcestershire sauce, milk, and spices.
2.
Use your hands to thoroughly mix until the mixture is smooth.
3.
Once smooth, press the meat down in a bowl into an even disk shape.
Use a knife to cut and divide the patty mixture into 6 - 1/3 pound grill or skillet patties.
4.
Set out a baking sheet to hold the patties.
One at a time, gather the patty mix and press firmly into patties of your desired thickness.
It is recommended that the patties be slightly larger than the buns they'll be served on (they'll shrink a bit while cooking)
5.
Place the formed patties on the baking sheet.
With thick patties, press an indentation in the center of each patty (so they don't puff up while cooking)
You can stack the patties with sheets of wax paper between layers if needed.
6.
Preheat the grill or a skillet to medium heat, approximately 350-400 degress F.
For thick patties: Grill or fry the patties for 3-4 minutes per side for a medium burger.
For thin patties: Cook on the griddle for 2 minutes per side
Ideally, you only want to flip your burgers once or twice while cooking!
Toppings Suggestions
Cheese
Tomatoes
Ketchup
Pickles
Onions
Lettuce
BBQ Sauce
Mushrooms