Juicy Burger Food

JUICY HAMBURGERS

Juicy Hamburgers image

A most requested recipe for juicy burgers, whether you grill or pan fry them. Dissolving the salt and pepper in ice water distributes the spices evenly throughout the meat just as some sausage makers do when making sausage. Cook time depends on how well done you like your meat.

Provided by Marie

Categories Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

salt and pepper
2 tablespoons ice water
1 lb ground chuck
2 -3 crushed ice cubes

Steps:

Dissolve salt and pepper in ice water.
Use at least 1/2 teaspoon of salt for each pound of meat you use.
Add spiced water to meat, then add crushed ice and work in gently.
Form 4 patties and grill or pan fry.

Nutrition Facts : Calories 258.6, Fat 19.4, SaturatedFat 7.7, Cholesterol 78.2, Sodium 65.2, Protein 19.7

JUICIEST HAMBURGERS EVER

Juiciest Hamburgers Ever image

No more dry, lackluster burgers. These are juicy, and spices can be easily added or changed to suit anyone's taste. Baste frequently with your favorite barbeque sauce. If you find the meat mixture too mushy, just add more bread crumbs until it forms patties that hold their shape.

Provided by Jane

Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes

Time 35m

Yield 8

Number Of Ingredients 7

Ingredients

2 pounds ground beef
1 egg, beaten
¾ cup dry bread crumbs
3 tablespoons evaporated milk
2 tablespoons Worcestershire sauce
⅛ teaspoon cayenne pepper
2 cloves garlic, minced

Steps:

Preheat grill for high heat.
In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.

Nutrition Facts : Calories 288.1 calories, Carbohydrate 9.1 g, Cholesterol 95.5 mg, Fat 17.8 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 7 g, Sodium 196.3 mg, Sugar 1.7 g

JUICYBURGER

Juicyburger image

There was a drive-in restaurant in my hometown of Moberly MO in the 50's and 60's. It was called Pig n Bun. They were best known for Juicyburgers which were created by the owner, Albert Patrick. You'll find them similar to Sloppy Joes. This is my mother's copycat recipe that she created. From the kitchen of Wanda Cupp Thornburg, Moberly MO.

Provided by Tona C.

Categories < 60 Mins

Time 50m

Yield 6 cups, 12 serving(s)

Number Of Ingredients 6

Ingredients

3 lbs lean ground beef
1 1/2 teaspoons salt
1/2 teaspoon pepper
3 tablespoons onion flakes
1/3 cup water
18 ounces catsup

Steps:

Combine first 5 ingredients in skillet. Cover and steam cook on medium heat. Stir frequently so that meat is broken up into small loose pieces. Cook until the meat is no longer pink. Do not overcook the ground beef.
Drain grease and return meat mixture to skillet. Add catsup and stir well. Simmer on low heat until serving time.
You can also transfer the meat to a Crock Pot for parties or picnics.

JUICY LUCY

Juicy Lucy image

Provided by Food Network Kitchen

Yield 1 burger

Number Of Ingredients 0

Ingredients

Steps:

Lightly mix 6 ounces ground beef chuck with a big pinch of kosher salt. Form into two equal balls, and then shape into two flat patties. Lay two slices American cheese between them and form the meat around the cheese; make an indentation in the center of the patty. Heat a cast-iron skillet over medium-high heat; sprinkle the skillet with salt. Cook the burger 4 to 5 minutes per side. Serve on a soft bun.

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