Posts Tagged ‘#homemade’

Way back (in the dark ages) when I was a kid, having hamburgers for dinner, or a party, or a BBQ, or a picnic was not as easy peasie as it is today. Today we go to the store, pick up a package of frozen hamburger patties, or go to the deli, where someone has pre-formed them for you, and purchase them. As a kid, I remember mixing ingredients (with my hands), shaping the patties, and then cooking them.

A while back, I had a ‘hankering’ for a REAL hamburger! Usually, when my family has burgers we get them from the freezer, and we  are eating within half an hour. And, truly, I usually choose to have a veggie or salmon burger, because the frozen patties just do not impress me. So, this particular day, I had fresh ground beef, and thought I would introduce our kids to real burgers.

Well, I had no idea that the treat I made would become such a hit! They LOVED them! And they now ask … very regularly (like every second night) if we are having real burgers for dinner.

So, I thought I would share, this recipe from my childhood (and maybe yours too), that is quickly becoming my families favorite summertime dinner.

Old Fashioned Hamburgers

Grab that really big mixing bowl out of your cupboard … you know, the one you really only ever use for popcorn …

In the bowl drop 1-2lbs of lean ground beef. Lean is really best … less fat … that means you can eat more! It also means that there will be less flame in your BBQ, because there is less grease to drip on the coals.

Add to the bowl 1-2 eggs … this is easy to figure out … if you use 1lb of beef, add 1 egg, and if you use 2lb of beef, add 2 eggs … even a blond male can figure this one out!

You need to add a ‘filler’, not like how mass food producers add fillers, but this filler is there to absorb any fat that is in the beef. So, add to the bowl 1/4C  of either cracker or bread crumbs for every pound of beef used (and for the blond males out there that means 1/4C for 1lb of beef, and 1/2C for 2lb of beef). I like my crumbs ground to the consistency of powdered sugar! So that I do not have to see it in my burger.

Okay, here is where the directions get … hum, well they remind me of my grandmothers (who never used a cookbook) cooking directions. If you like garlic (fresh, not that dehydrated garbage … FRESH), add it. If you like onions … chop them up small (or else they will make your burgers come apart at the seams), and maybe even pan fry them ’til softened (in BUTTER, of course), and add them. Use the amount of these that you desire (watch out vampires!).

Then there’s the spices … I love Montreal Steak Spice … it is marvelous! And the quantity … in the words of my grandmother, ‘well, as much as looks right.’ You can mess with the spices you desire, maybe cayenne pepper for a spicy burger, or Italian spices for a savory flavor.

My mouth is starting to water, and I am writing this at 6:30am!

You must add BBQ sauce (about 1/4C/lb of beef), of your choice of flavor. It really does add such wonderful experience for your taste buds!

Then, I like to add grated cheddar or parmesan cheese … again about 1/4C/lb of beef. This is easier than trying to melt it on top (without causing the fire department to come to your BBQ’s rescue). Also, by adding it ‘into’ the patty, you still get the flavor with less cheese … therefore less fat! Try other cheeses … Monterey Jack or Feta would be amazing!

Now, wash those hands, dry them and get ready to get dirty!

This is the part I think that your kids and hubby should do for you … I mean finding all those ingredients, and adding them to the ‘popcorn’ bowl is hard work! So, use your hands to combine all the ingredients. Then, start forming the patties. The size of the patty is up to you. I aim for about 1/4lb patties, and if you have a scale, you can make it happen without the guess-work!

Then grill to perfection! My hubby is king at this … in a previous life he was king of the regularly served ‘burnt offerings’, but he’s come a long way, baby!

Place your patties on buns, and voila … dinner is served!


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