Time 50m Yield 3 Number Of Ingredients 6 Steps:
Shape the ground beef into three patties. Place the patties in a shallow dish. Combine the beer, Worcestershire sauce, garlic powder, onion salt, and pepper. Pour the marinade over the burgers. Refrigerate for 15 minutes. Flip the burgers over and marinate for an additional 15 minutes. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Place the patties on the hot grill and cook for 2 minutes before flipping them over. Cook the burgers to the desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Time 35m Yield 8 Number Of Ingredients 7 Steps:
Preheat grill for high heat. In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties. Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.
More about “juiciest hamburgers ever recipes”
Number Of Ingredients 4 Steps:
Mix the ingredients in a large mixing bowl and form your burgers. I like to make 3 burgers per pound. I figure 1/2 cup of water per pound of ground beef. Adjust your seasoning for the number of burgers. For best results, cook your burgers on an outdoor gas or charcoal grill. Cook until medium. Just add your buns, favorite toppings and you are set. Sometimes I leave the steak seasoning out and just go with the salt and pepper. The secret to the juiciest burger is the water.
