Classic Burger Patties To Make Right Now
Delicious and Easy, these burger patties can be made today to impress your whole family. You'll never want to try another recipe or store-bought patties again.
Ingredients
- 2 tbsp Worcestershire sauce
- 2 tbsp bbq sauce ketchup is a good substitute too
- 2 tbsp milk
- 2 cloves garlic minced finely
- 1 egg
- 1 tsp salt
- 2 tsp black pepper
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 cup bread crumbs Italian, panko, or homemade
- 2 lbs ground beef lean ground beef, not extra-lean
Instructions
- Add all the ingredients, except the ground beef and bread crumbs, to a large mixing bowl. Mix them all together with a whisk, until combined.2 tbsp Worcestershire sauce, 2 tbsp bbq sauce, 2 tbsp milk, 2 cloves garlic, 1 egg, 1 tsp salt, 2 tsp black pepper, 1 tsp onion powder, 1 tsp paprika, 1/2 tsp cayenne pepper
- Add the bread crumbs and ground beef to the mixing bowl. Using clean hands, combine the mixture until well blended. There should be no pockets of beef that are left uncombined.1/2 cup bread crumbs, 2 lbs ground beef
- Patty Press: Use a patty press to make burgers that hold together well on the BBQ. Place an equal amount of burger mixture into the press and push down hard.You can decide if you want thick or thin patties, but try to keep the portions equal.
- Hand Press: Make equal balls of mixture and place on parchment paper. Press down firmly until the desired thickness and size is reached.
- As you make patties, either place them on a parchment lined baking sheet or put pieces of parchment in between the patties.
- Cook: These patties can be cooked on the BBQ or a skillet. Preheat the grill or skillet to a medium-high heat. Once hot, add burgers. Cook either side for about 4 minutes per side (may need a few minutes longer if thicker).Cook until internal temperature reaches 160℉.
- Serve on your favourite burger bun and dress with condiments.
Notes
Leftovers: Refrigerate in an airtight container for up to 3 days.
Freezer: Freeze uncooked patties (if your ground beef was not frozen before) for up to 3 months. Ensure there is a layer of parchment paper between each patty.