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Hamburger Recipe?

I would like to make a really good, traditional hamburger for myself for dinner in about an hour.

Does anyone have a good recipe for me? Please be aware that I'm not going to have ingredients like Hamburger Helper available, since I'm in Germany...

I bought lean ground beef already. All I need to know is what to do with it to get a hamburger like I remember eating them while in the States...

Help? ^____^

Comments

( 39 comments — Leave a comment )
rsasai
Nov. 29th, 2010 05:09 pm (UTC)
Thinly chopped onions, onion powder, perhaps some slight seasonings (I put in basil, a hint of rosemary, and southern spices) and mix it well into the meat. Some people add an egg into their meat to make them moist, but it's up to you.
ravensilver
Nov. 29th, 2010 06:32 pm (UTC)
Onion powder? Hm... have to see if I have any of that...

And basil and rosemary? Mmm... that sounds good! I have to try that!

Thank you! *HUGS*
rsasai
Nov. 29th, 2010 09:18 pm (UTC)
Recently, I've been adding in tiny pieces of cooked and chopped bacon, and it adds a really nice flavor to the meat. Not too much to make it a bacon burger, but enough to give it a smoky taste.
(no subject) - ravensilver - Nov. 29th, 2010 09:25 pm (UTC) - Expand
jo_mako
Nov. 29th, 2010 05:47 pm (UTC)
I usually mix the mince meat with worchester sauce, and then have at it.
ravensilver
Nov. 29th, 2010 06:32 pm (UTC)
Ooohhh... I *love* Worchester Sauce! Mmm... especially with Eggs Benedict...

Thank you! I'll try that! *HUG*
jo_mako
Nov. 29th, 2010 06:41 pm (UTC)
Depending on how many I'm making, I usually add a teaspoon for every burger.
ravensilver
Nov. 29th, 2010 06:43 pm (UTC)
Ah... seeing as how I always make it only for myself, I won't be needing much, then...
(no subject) - jo_mako - Nov. 29th, 2010 06:44 pm (UTC) - Expand
(no subject) - ravensilver - Nov. 29th, 2010 06:46 pm (UTC) - Expand
(no subject) - jo_mako - Nov. 29th, 2010 06:49 pm (UTC) - Expand
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(no subject) - ravensilver - Nov. 29th, 2010 06:55 pm (UTC) - Expand
(no subject) - jo_mako - Nov. 29th, 2010 06:57 pm (UTC) - Expand
(no subject) - ravensilver - Nov. 29th, 2010 07:02 pm (UTC) - Expand
(no subject) - jo_mako - Nov. 29th, 2010 07:06 pm (UTC) - Expand
(no subject) - ravensilver - Nov. 29th, 2010 07:07 pm (UTC) - Expand
(no subject) - jo_mako - Nov. 29th, 2010 07:12 pm (UTC) - Expand
(no subject) - ravensilver - Nov. 29th, 2010 07:19 pm (UTC) - Expand
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ravensilver
Nov. 29th, 2010 06:30 pm (UTC)
You do realize that sounds like pr0n... *ggg*
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jo_mako
Nov. 29th, 2010 06:40 pm (UTC)
I second the pr0n comment lol
(no subject) - ravensilver - Nov. 29th, 2010 06:42 pm (UTC) - Expand
(no subject) - jo_mako - Nov. 29th, 2010 06:43 pm (UTC) - Expand
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ravensilver
Nov. 29th, 2010 06:49 pm (UTC)
No other seasonings? And I thought you're *supposed* to mash it? So that it burns/fries evenly?
yanagi_wa
Nov. 30th, 2010 12:22 am (UTC)
Follow Kracken's directions. That's the way we made them in the restaurants I worked in. The only excuse for all the flash is cheap, tough meat.

To make a soft ball just scoop up your meat in one hand and pack it like a snowball, only be careful not to mash on it. Just pat gently until it's a ball, then put it on a piece of wax paper pat down on the top. If you get cracks around the edge pat the top and sides at the same time.

Good luck.


PS serve with sliced onion, good dill pickles and mustard. You can also add lettuce but don't mess it up with mayo and kechup It'll make the meat sweet. Bleh.
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( 39 comments — Leave a comment )

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