Use these genius hacks and delicious recipes to put extra burger patties to good use any time you have them on hand! Cheeseburger Pasta. Shepherd’s Pie. Meaty Grilled Cheese (aka Patty Melt) “Meatball” Sandwiches. Hamburger Steak With Gravy. Stuffed Peppers. Cheeseburger and Home Fries Omelet. Mexican Meat.
30 Best Sides for Burgers That Will Complete Your Meal Grilled Corn with Spicy Aioli. Forget butter. Chilled Cucumber Salad. Add something light and fresh to your plate (you know, to balance out that double cheeseburger with fries). Light and Tangy Coleslaw. Cauliflower ‘Tater’ Tots. Mexican Corn and Quinoa Salad. BLT Pasta Salad. Baked Sweet Potato Fries. Avocado Potato Salad.
The best cuts of beef for burgers: Chuck steak. Chuck is the most commonly used cut of beef in burger blends. Sirloin or Tri-Tip. Sirloin is a relatively lean cut of steak, but has a good amount of flavor. Round. Round is extremely lean and very cheap. Brisket. Boneless Short Rib. Plate (Skirt and Hanger Steak).
Prep Tips for How To Make Juicy Burgers Don’t overwork the meat. Use cold hands. Be gentle. Make a thumb print. Turn up the heat. Don’t move the burgers around. Don’t push down on the burgers . Let the juicy burgers rest.
The leftovers guide: 10 things to do with leftover burgers and Find out how to use those leftover hot dogs and hamburgers . Pasta Filling. Crumble up the patty and use it in a creamy pasta dish. Soup Add-Ins. Bulk up your soups with the crumbled meat from your burgers . Taco Meat. Wraps and Sandwiches. Salisbury Steak. Franks N Beans. Casserole.
View All 1 of 13. 2 of 13 Corn-and-Avocado Salad with Goddess Dressing. 3 of 13 Roasted Sweet Potatoes and Buttermilk. 4 of 13 Tomato and Avocado Salad. 5 of 13 Simple Coleslaw. 6 of 13 Seasoned Roasted-Corn Salad Cups. 7 of 13 Melon and Cucumber Salad. 8 of 13 Grilled Potato Slices with Salt and Vinegar.
Honestly traditionally patties are not served with condiments. You usually just have the patties and a drink either soda, beer or shandy depending on your preference. Non traditionally I have seen people use ketchup and I have heard of pickapeppa sauce or other hot sauces though they are not common.
If ground beef is refrigerated promptly after cooking (within 2 hours ; 1 hour if the temperature is above 90 °F (32.2 °C), it can be safely refrigerated for about 3 or 4 days . If frozen, it should keep its quality for about 4 months .
Beef chuck happens to fall right in the sweet spot of 15 to 20 percent fat (sometimes you’ll see it marketed the other way round, as in 80 to 85 percent lean, or simply 80/20, 85/15, and so on). Its deep beefy flavor with ample, but not excessive, fat makes ground chuck the best meat for burgers .
Here’s how many you will need to feed (and satisfy!) everyone, based on that estimate: 4 people – 6 burgers . 6 people – 9 burgers . 12 people – 18 burgers . If you’re making the hamburger patties from scratch, figure you will need 4 to 6 oz. of ground meat per patty. 4 people – 24 oz. (1 1/3 lbs.)
That refers to the makeup of the meat , not its nutritional content, Underly told us ” 80/20 ” means a breakdown of 80 percent lean beef to 20 percent fat, typically ground chuck . “85/15” is 85 percent lean and 15 percent fat ( ground round) and “90/10” is 90 percent lean and 10 percent fat ( ground sirloin).
The egg and crumbs act as binding agents and will keep a lean grind of beef from being too crumbly. No, that is meatloaf, not a burger . Handle the meat as little as possible to form the patty and either grill or fry (in butter).
Heat a large skillet over medium/high heat. When the pan is hot, carefully place the patties in the skillet (no need to grease skillet) leaving some space between each patty. Cover the skillet and allow the residual heat/steam to melt the cheese. Serve on toasted buns topped with your favorite toppings.