hamburger grilling recipes best hamburger recipe …

My sister owns an organic farm (crops: spelt, soybeans, oats, corn,etc).

and on her farm she serves hamburgers – the best hamburger recipe. It’s not unusual for her to have 10 for dinner, unexpectedly.

Throw on some more baked potatoes (or potato fries, below) and just don’t call me late for dinner!, as they say around the farm. Really, always a crowd pleaser, you don’t want to miss this BBQ burger.

recipe for beefburgers for barbeque

Homemade Hamburger Recipe:

1 lb of ground beef
1 egg, mixed
1 Tbsp ketchup
1 Tbsp Worcestershire sauce
1/2 cup rolled quick cook Oats
1 Tbsp of minced onion
(good pinch or two + of Montreal steak spice, squeeze of mustard is good too)

Mix all together, than form into patties. Press with waxed paper to firm and hold shape. Cook on grill 5 minutes high to sear, than on low until ready.

how do i keep hamburger patties from falling apart / how do you keep hamburger patties from crumbling? the egg makes it stick together on the grill – and squish them between two plates (prior to cooking) – works better than any hamburger press I’ve ever used. May want to put waxed paper under each pattie for easier removal from the plate and for stacking.

We often  make up a batch of burgers and freeze the extras. Pre-flatten and place between parchment paper, as wax paper will stick, but parchment will not.

How to cook frozen hamburger patties? What we do is put them on a hot grill, then turn the heat back to low and flip them once the blood starts to show on the top of the burger. Continue to cook until the internal temperature is 160°F with an instant read thermometer as suggested by Health Canada …

• “Use an instant-read digital thermometer and cook to these temperatures:
  • 85°C (185°F) for whole poultry
  • 74°C (165°F) for stuffing, casseroles, leftovers, egg dishes, ground turkey and ground chicken, including sausages containing poultry meat
  • 71°C (160°F) for pork chops, ribs and roasts, and for ground beef, ground pork and ground veal, including sausages
  • at least 63°C (145°F) for all whole muscle beef and veal cuts, such as steaks and roasts
• When you think the food is almost ready, remove it from the heat source and insert the thermometer in the thickest part of the food, away from bone, fat or gristle. Resume cooking if the proper temperature has not been reached.
• Be sure to wash the thermometer in between temperature checks.
• Eat hot foods while they are still hot.”
• www.hc-sc.gc.ca/hl-vs/iyh-vsv/food-aliment/holiday-fete-eng.php

Oven Fries:

4-6 large potatoes – cut into wedges Oil to coat!

(a little sprinkle of minced garlic and some fresh rosemary prior to cooking is nice too)

Bake at 400 for 35-40 minutes until ready. (should be able to pierce a fork through easily)

Salt to taste.

They raise their own beef for their family’s consumption, and if you’ve never had beef or chicken like theirs, honestly, there’s no going back. Anything in the store is like cardboard alley, and even the finest restaurants don’t get natural flavour like that.