Best Hamburger Recipe

Best Hamburger Recipe I have ever tasted with my secret recipe.Juicy and delicious!

The Best Hamburger Recipe I have ever tasted.

Add my secret ingredient, grill it in a skillet or on a griddle.

You can also grill it outside on your favorite charcoal grill.

Top it with Homemade Chili and Sauteed Mushrooms in Cream Sherry, for a juicy, tasty burger and a fine dining experience.

Best Hamburger Recipe

  • 2 lbs. lean ground beef.
    I use ground chuck for it's superior taste.

  • 1/2 cup evaporated milk, undiluted

  • 1 1/2 teaspoon salt

  • 6 slices your favorite cheese, if making cheeseburgers

  • Natural Hickory or Mesquite Liquid Smoke

    If grilling on a charcoal  grill you can eliminate the bottled smoke

  • 1/3 batch Homemade Chili Recipe

  • 6 Sesame Seed buns

    Can use regular buns.

  • butter to toast buns

  • vegetable oil for skillet or griddle, if needed

  • condiments of your choice (suggestions below)

Place meat in a bowl.

Sprinkle on salt and toss lightly.

Pour in milk and mix it lightly, being careful not to over mix. 

If food has a tendency to stick to your skillet or griddle.

I use a cast iron griddle and brush on a little oil before adding your burgers.

Preheat your pan until a drop of water sizzles when dropped on it.

Place your beef patty on the pan or griddle until the bottom is brown and it seems to be cooked more than halfway up the sides.

Brush with liquid smoke.

Flip burger and brush this side with the liquid smoke. 

Grill until bottom side is done. Takes about 2 more minutes. 

If you are making cheeseburgers add the cheese to the second side when the bottom side is about halfway done.

Or, add your cheese when you stack your burger, if you prefer.

Some folks like their cheese added after the burger is are taken from the pan because it has more of a cheesy taste than when it is melted.

Others say melting cheese enhances the cheese flavor.

Do whatever you like best.

While your hamburger is grilling, butter the soft insides of your buns and toast on the griddle or in another pan.

You can toast it under a broiler, but you won't get a uniform crunchy toast like you do if you toast it flat in a pan.

Toast the top side of buns that the sesame seeds are on, if preferred.

Now stack your burger the way you like it, adding condiments or your choice.

A few suggestions are listed below. 

Be sure to add my Homemade Chili (link in above recipe) and enjoy your Best Hamburger Recipe, ever.

Suggested Condiments for Hamburgers

Here is an extensive (not complete) list of condiments and additions to customize your special burger.

Many of these you probably already use.

However, we hope this will give you some additional ideas to enhance your dining pleasure.

avocado slices

bacon slices or bacon bits
smoked bacon slices are more tasty

cheese slices, your choice of various types

egg, fried or cheese omelet

French onion dip

homemade chili



 various types of mustards

  onions, raw or caramelized

French fried onion rings

pickles, sweet or dill

pineapple slices, grilled

 1/2 tablespoon homemade mayonnaise
plus 1/2 tablespoon ketchup
like some fast foods use

    lettuce or other salad greens   

Mix together and experiment with these condiments until you have made the Best Hamberger that you have ever tasted.

Not only can you enjoy a juicy and delicious Hamberger at home just the way you like it, you can save a lot of time and money.

Buy fresh ground chuck beef in bulk at your grocery store and shape your meat patties the thickness you like best.

If you buy your ground beef in bulk to make your hamburgers, use a bowl to mix every it all together. 

When shaped and ready to freeze the hamburger patties, wrap each patty, individually in freezer paper and put them all in a container.

That way you can remove one or more of the patties to thaw out and cook at a time.

It is important to mix the appropriate amount of milk and salt into your meat patties when you shape them, because the milk helps to tenderize the meat.

In addition to enjoying the Best Hamberger taste ever, you will not have a meat that is loaded with fillers as some are. 

History Of Hamburger

When I was growing up in the country in the late 1930s and 1940s I did not know what a hamburger was.

In the early 1950s I was taken to a White Castle in Greensboro, North Carolina, where the menu there was small, square Castle Burgers (so small that we all bought two burgers at a time.)

Those Castle Burgers had no condiments, tomatoes, lettuce, pickles or cheese on them. 

Nothing there but bread and meat, of course. 

Related Pages

barbecue sauce recipe

blue cheese dressing recipe

coleslaw recipe

sweet potato fries

Return to Ground Beef Recipes


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