Paleo Burgers with Caramelized Balsamic Onions | Healthy Burger Recipe (2024)

FAQs

Should I add Worcestershire sauce to burgers? ›

Lea & Perrins recommends 2 tablespoons of Worcestershire sauce per pound of meat for hamburgers. Bread crumbs are a great addition to your recipe as they help hamburgers keep their shape when you add liquid seasonings. Salt, pepper, onions and garlic salt can further enhance the flavor.

Directions. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.

In medium bowl, mix beef, mustard and garlic. Shape mixture into 4 patties, about 3/4 inch thick. Place patties on grill over medium heat. Cover grill; cook 13 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F.

To form thin patties that hold together on the grill, massage the ground beef briefly — which is a cardinal sin with many other styles of burgers, but a necessity here for cohesion. This allows you to flatten the patty out extra-thin and wide to account for shrinking as the meat cooks.

Worcestershire sauce is effectively an ancient fish sauce (it contains fermented anchovies), so it adds a sort of interesting depth of flavor that enhances the basic beefy taste of what is after all an absurdly basic burger.

Heat a flat-top grill or cast iron pan over very high heat. Form the ground beef into a tight ball and season with salt. Place hamburger ball on grill to sear for 45 seconds, then flatten with a heavy spatula to about ⅓ inch thickness. Cook for 90 seconds to develop a crust on the first side of the bottom.

Add 1 egg yolk per pound of hamburger. It won't add appreciably to the fat content and will bind the meat beautifully. The other thing you can do is add canned, drained, crushed black beans or chickpeas to the hamburger. The starch from the beans will bind the meat together and add an interesting taste.

One of the most important steps to making hamburger patties from scratch is binding the ingredients together. If they aren't bound well, the patties will start to fall apart as soon as you start cooking them. The most commonly used binding agent for hamburger patties is eggs.

Gordon Ramsay hamburger recipe blend of brisket, chuck sirloin, and short rib ground beef with our exclusive chef's secret recipe, featuring a perfect meat blend and expert grill techniques.

What is Gorilla Style at In-N-Out? Also frequently called "Monkey Style" at In-N-Out, Gorilla Style refers to any burger with animal fries shoved in the middle. However, if you're planning on ordering this during your next In-N-Out Burger visit, be sure to tell the In-N-Out employee exactly what it is.

What is the yellow sauce in burgers called? ›

Mayonnaise – Plain, or flavoured like this Special Burger Sauce recipe (see below). Yellow mustard – I'm talking the garish yellow stuff, sometimes labelled “American mustard”. (Caution: Don't accidentally use the other bright yellow mustard, Hot English Mustard, which is spicy!)

McDonald's burgers are made of 100% ground beef, formed into hamburger patties, and then quickly frozen at our suppliers to seal in great fresh flavor. We add salt and pepper to our burgers when they are cooked on the grill at our restaurants to bring out all that great beef taste. * Weight before cooking 4 oz.

Beef burgers need nothing more than a sprinkle of salt, preferably kosher salt, to cook up juicy and delicious. Some black pepper is also welcome, and there's no reason not to branch out with any number of hamburger-friendly seasonings: herbs, spices, onions and more.

Blue cheese, grilled pineapple, or avocado will add a lot of flavor to a classic hamburger. Many, if not all, of these ingredients can already be found in your kitchen and pantry.