I mix a pound and a half of 97% lean ground beef with 1/2 cup water and 1 envelope of Lipton Beefy Onion soup mix. The secret to really juicy burgers is using a cast iron pan. Give the grill a break and try it. On the grill, you are only supposed to flip burgers once or they dry out, but in the cast iron pan flip them often. Put just a little bit of butter in the pan, let it melt, then add the burgers.
We use whole wheat buns, toasted. A little tip, keep an eye on them when they are under the broiler because by the time you smell them, they look like this:
The chickens had a nice treat and I started over with new buns.
Being a Southern girl, I like to top my burger with BBQ sauce and homemade coleslaw. Oh my, so good! And pickles, crunchy iceberg lettuce, cheese...
I buy a bag of the pre-washed, pre-shredded coleslaw with red cabbage and carrots and add:
1 cup mayo (I use Miracle Whip Light)
4 T vinegar
1 tsp celery seed
4 tsp sugar
1/2 celery salt
It's best to make the coleslaw the night before, but give it at least a couple of hours before you eat it. It will look dry when first made, but after it sits a while it settles in and is perfect.
Add one of these:
and you'll want to make hamburgers every weekend!
I want that milkshake!
ReplyDeletechange of plans... i'm going to make burgers tonight (to go with the potatoes we didn't finish last night) and orange chicken with rice tomorrow.
ReplyDeleteanyway, what do you think about just using Lipton Onion Soup mix instead of Beefy Onion? And would you add anything else? I know some people like to add an egg or bread crumbs... thoughts?
Lipton onion is perfect--you don't have to have the beefy. I do not like to add egg or bread crumbs to my burgers. That gives you more of a meatloaf texture. If you wanted to add something else you could try Montreal Steak Seasoning or a seasoned salt, but the onion soup really gives it a great flavor. I think it's so cool that you are trying my recipes!! :) :)
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