Beef Patties in Onion Gravy Recipe - Food.com (2024)

FAQs

What is the best meat to make hamburgers out of? ›

Some of the best beef cuts for burgers include: Ground Round — As stated above, this cut does well on its own as a reliable option for creating delicious burgers. Round meat can be from top round or bottom round. Brisket — Brisket has incredibly high fat content and great beef flavor.

3. Bind the patty together. If you're going for a leaner meat or adding bulky ingredients (eg spring onions, onions, chillies), add an egg and a handful of breadcrumbs to bind the burgers.

Instructions for How to Make Ground Beef Patties for burgers: In a mixing bowl, combine the ground beef, 1 egg, and a generous amount of salt and pepper to season (half tsp each). Egg is a burger binding agent for the ground beef patty. Divide the well mixed beef into four equal round balls and form into patties.

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).

Adding bread and milk to the beef creates burgers that are juicy and tender even when well-done.

Leaner ground beef, like 90% lean or more, is likely to hold together fairly well, but it will often be fairly dry by the time you get it cooked through. Adding an egg per 1–2 lbs of 90–95% lean will do fine. Another way to make amazingly tasty burgers is to season them well before forming them into patties by hand.

Go easy on the shaping. When you're making your burgers, try not to manhandle them too much or else you'll end up breaking the meat into smaller pieces than you have to. We recommend simply shaping the beef into a vague burger shape with the least amount handling as possible.

Yes. To ensure the seasoning flavors are well established and distributed throughout, it's a good idea to season both sides of the burger patty. This is especially true if it's a premade burger since you won't be able to mix the seasoning directly into the meat.

Warm spices, herbs, onions, garlic and even lemon zest are good bets. Plant-based burgers: Patties for store-bought plant-based burgers come pre-seasoned, so they can be cooked straight from the package, no seasoning required.

Worcestershire sauce burgers are not only delicious but are great when you want a simple recipe that comes together quickly. This versatile condiment has a combination of sweet and savory ingredients, like vinegar, anchovies and molasses, which makes it a perfect addition to burger recipes.

How do you make burgers more flavorful? ›

Blue cheese, grilled pineapple, or avocado will add a lot of flavor to a classic hamburger. Many, if not all, of these ingredients can already be found in your kitchen and pantry.

Egg: An egg lends moisture and helps bind the patties together. Seasonings, herbs, and sauces: These hamburgers are flavored with an envelope of dry onion soup mix, fresh garlic, garlic powder, soy sauce, Worcestershire sauce, dried parsley, dried basil, dried oregano, crushed dried rosemary, salt, and pepper.

Add a flavorful liquid: Add a small amount of beef broth, tomato sauce, or red wine to the ground beef while it cooks to add extra flavor.

Every one of our McDonald's burgers is made with 100% pure beef and cooked and prepared with salt, pepper and nothing else—no fillers, no additives, no preservatives. We use the trimmings of cuts like the chuck, round and sirloin for our burgers, which are ground and formed into our hamburger patties.

The perfect patty starts with meat selection. Pictured above is navel end brisket on the left and chuck on the right. Brisket and chuck are my two favourite options for burgers. Short rib has always been quite popular and is excellent however I find can be a bit too expensive.

To make more healthful burgers—but ones that are still pretty juicy and tasty—choose ground beef that is 80 percent lean and 20 percent fat. Ground beef that contains less than 15 percent fat makes dry and somewhat tasteless burgers.