I will gladly pay you Tuesday for Moms hamburgers today!
- Carbohydrate 74.94735 g
- Cholesterol 166.86 mg
- Fat 40.4524 g
- Fiber 5.23000010251999 g
- Protein 45.1209 g
- Saturated Fat 14.69418 g
- Serving Size 1 1 Serving (302g)
- Sodium 2216.334 mg
- Sugar 69.71734989748 g
- Trans Fat 5.96082 g
- Calories 857 calories
Step-by-step
- Mix all ingredients and form patties.
- DO NOT OVER-HANDLE!
- Grill for 10-12 mins.
- Garnish with desired condiments or cheese.
Operating on a tight budget requires utilizing ground beef efficiently without sacrificing moisture. This recipe stretches lean protein using bread crumbs and eggs while introducing umami through Worcestershire sauce. The single greatest error home cooks commit with this formulation is over-handling the mixture. Compacting beef too tightly activates the myosin proteins, creating a dense, sausage-like texture instead of a tender bite. Gently fold the seasonings into the meat using your fingertips rather than kneading it like bread dough. Divide the portions loosely and press a slight dimple into the center of each disk. Meat contracts outward during cooking, and that indentation prevents the patties from swelling into spheres on the hot grate. Cook the formed patties over medium-high heat for ten to twelve minutes total, flipping only once to develop a proper crust via the Maillard reaction. Assessing doneness visually involves watching for juices to bead on the upper surface of the patty and checking that the internal temperature reaches 160 degrees Fahrenheit for food safety. Rest the cooked patties for five minutes before assembly to allow the internal juices to redistribute evenly throughout the protein matrix.
