Friday, August 5, 2011

Kaitlyn's Perfect Hamburgers

Perfect Hamburger - Take a bite! 
With our purchase of a quarter of a cow last January came the joy of opening our deep freeze to see a selection of premium organic beef that would rival any butcher shop. While we received plenty of roasts and all kinds of steaks, the amount of ground beef we ended up with is crazy! In the winter I took a stab at the ground beef by making chili, sloppy joes, pizza, and meat rolls. When the weather warmed up it was inevitable that I'd have to make hamburgers. I have a bad history making hamburgers from scratch. They just never taste good. They are too dense and dry and they always seem to shrivel up into nothing once they go on the grill.

Well I did some research online and came across a blog called Heat Oven to 350. The writer of that blog uses a milk/bread paste in their burgers to keep them moist. I had to try it. I used the milk paste idea and some other tricks I learned along the way such as putting a thumb print in the center of the patty to prevent the burger from swelling and not adding table salt due to it drying out the meat.

The burgers turned out AMAZING! Like eat-another-burger-plain-with-no-bun good! And that's saying a lot because Shawn and I love my homemade buns.

Kaitlyn's Perfect Hamburgers
by Kaitlyn McFadden

  • 1 pound of ground beef. (I'm told not too lean however I do not know the fat content of our ground beef and when I brown the beef it doesn't seem too fatty or's somewhere in between) 
  • 2 cloves garlic minced (the difference in taste between fresh garlic and powdered in these burgers is extreme - fresh is best!)
  • 1 tbsp of BBQ Sauce (recipe here)
  • 1 tbsp of soy sauce
  • 1 slice of white bread (recipe here)
  • 1-2 tbsp of milk (we use soy of course)

  1. Dice the bread into little pieces and add to a medium sized bowl. Add 1 tbsp of milk to the bread and mush it all together until a paste is formed. You don't want chunks of bread. Only add the other tbsp of milk if you absolutely need it ie; the bread needs more liquid to break down into the paste.
  2. Add the ground beef, garlic, BBQ sauce and soy sauce. Mix with your hands until combined. Do not over mix - that will make your burgers dense - think muffin batter when you are mixing!
  3. Divide into 6 equal balls and form into patties about 3/4 of an inch thick. Push down in the center of the patty making an indent about 1/4 inch thick. 
  4. Grill to desired doneness. We've never had problem with these burgers sticking to the grill but if you are worried then remember to preheat your grill well and spray each burger patty lightly with oil. 
  5. Place on top of yummy hamburger buns and top as desired.