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The Very Best Burgers

Friday, February 1st, 2013

I don’t cook burgers that often, but when I do, I try to use lean ground beef…but burgers made from lean beef can be dry, sticking to the pan as they cook. My solution was to add moisture and spices to the beef before shaping into patties. The resulting burgers are delicious, especially with a slice of sharp cheddar cheese.

The Very Best Burgers
(makes 4-5 patties)

1 lb lean, ground beef (90 – 94% lean)
2 Tbsp + 2 tsp Worcestershire sauce
1 tsp dry mustard
½ tsp chili powder
½ tsp ground cumin
¼ tsp coarsely ground black pepper
2 Tbsp toasted wheat germ (available in the cereal section at the grocery store)
¼ cup catsup

In a large bowl, combine all sauce and seasoning ingredients. Add the ground beef to the sauce/seasoning mixture, blending the beef and seasonings gently, until mixed. Shape the meat mixture into patties and place in a skillet which has been coated with cooking spray and warmed over medium heat.  Cook approximately 4 – 5 minutes per side to desired doneness.

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