Make These 20 Easy Hamburger Recipes Because, Let's Face It, 90% of the Time What You Really Want Is a Burger (2024)

FAQs

How many pounds of ground beef to make 20 burgers? ›

If it's 20 people eating burgers, you'll need 5 lbs. If it's 20 people eating rib eye, then 10–20 lbs should be about right. Add more if you'll be serving seconds.

To assemble the burger, spread some mayonnaise, ketchup, and mustard on the bottom half of each bun. Add a few lettuce leaves and a slice of tomato. Place the burger patty with the melted cheese on top of the tomato, then add a few pickles. Cover with the top half of the bun.

Secret Ingredients – My secret to juicy burgers is mixing olive oil and Worcestershire sauce into the meat prior to cooking! This locks in the moisture and amps up the flavor. Try it and taste the difference. Seasonings – I keep it simple with sea salt, black pepper, and a little garlic powder.

The best ground beef to buy for burgers is 80/20 ground chuck – 80% lean meat and 20% fat. Ground chuck is ground from the shoulder and has that ideal lean-to-fat ratio of 80/20 (i.e. not too lean) for a super flavorful, juicy burger. Ground round comes from the back of the cow, near the tail, upper leg, and rump.

One of the most popular cheeseburger helpers is Cheddar cheese, which gives a cheeseburger a nice “tang” with bold flavor. White or yellow Cheddar varieties range from mild to sharp (or aged). Typically, young (mild) Cheddars will melt the best.

You want a burger that's thick enough to be juicy and flavorful, but not so thick that it feels like you're eating a meatloaf. You must also consider your burger-to-condiments and toppings ratio. If you want a lot of toppings on your burger, you probably want a slightly heartier patty than your typical home-griller.

Selecting the best meat for burgers

A good basic mixture would be to use 50% chuck (the cheap and lean), 25% rib plate (the fatty parts) and 25% brisket (the fatty and beef flavor). Alternative cuts that make a damn good burger without emptying your wallet are round (lean) and navel (the fatty beef belly).

Cooking Your Burgers

The 5-6-7 rule is basically as follows: Rare burgers only require around 5 minutes on each side. Medium-rare burgers with a red and warm center will take about 6 minutes on each side. Medium-done burgers usually require approximately 7 minutes to achieve that pink, warm center.

How to Make Homemade Ground Beef. Cut the cuts of beef into 1-inch chunks and place them on a plate or into a bowl, cover them, and put them in the freezer or refrigerator to chill for 15-20 minutes. Run the cold cubed beef through the meat grinder using the medium size dye into another pan.

10:1 is the meat used in a McDonald's hamburger and cheeseburger, so named because there are ten beef patties to a pound. To cook a McDonald's cheeseburger back in the day, you laid up to 12 patties on the grill and seared them to the surface with a searing tool. Then you turned and toasted the top half of the buns.