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!
