Hamburger Patties
Ingredients
900 g ground beef (12-15% fat)
35 g breadcrumbs
1 egg
30 ml Worcestershire sauce
30 ml milk
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
Instructions
Set out a large mixing bowl. Add in the ground beef, breadcrumbs, egg, Worcestershire sauce, milk, salt, garlic powder, onion powder, and pepper. Mix by hand until the meat mixture is very smooth.
Press the meat down in the bowl, into an even disk. Use a knife to cut and divide the hamburger patty mixture into 6 - 1/3 pound grill or skillet patties, or 12 thin griddle patties.
Set out a baking sheet, lined with wax paper or foil, to hold the patties. One at a time, gather the patty mix and press firmly into patties. Shape them just slightly larger than the buns you plan to use, to account for shrinkage during cooking. Set the patties on the baking sheet. Use a spoon to press a dent in the center of each patty so they don't puff up as they cook. If you need to stack the patties separate them with a sheet of wax paper.
Preheat the grill or a frying pan to medium heat (180C)
For thick patties: Grill or fry the patties for 3-4 minutes per side. Thin: 2 minutes.
Stack the hot patties on hamburgers buns, and top with your favorite hamburgers toppings. Serve warm.
Notes
Homemade hamburger patties will keep well tightly wrapped in plastic wrap or in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months.
If you substitute regular dried breadcrumbs for the crackers or panko, reduce to 25g. They are denser and will create a "meatloaf texture" if you add the regular amount.
Also see Various burger stuff for delicious toppings, etc.
Favorite toppings
Garlic Mayo: Drop 5 cloves of peeled garlic into a pan of boiling water and blanch for 1 minute. Drain. (Blanching takes the bite out of the garlic, but not the flavor -- if you like the bite, don't bother to blanch.) Mash with the flat side of a chef's knife until it's a paste. Stir into a 1/2 cup mayo along with a teaspoon of lemon juice. Season with salt.
Chipotle Mayo: Combine mayonnaise with a little chipotle chile powder, some lemon juice and ground coriander. Season with salt and pepper.
Spicy Ketchup: Combine 1/2 cup of ketchup with a tablespoon of hoisin sauce and 2 to 3 teaspoons of Sriracha hot sauce.
Avocado-Tomato: Mash one avocado until chunky. Stir in 3 tablespoons minced red onion, a diced roma tomato, salt, and a little Tabasco.
Caramelized Onions: Sauté chopped onions in oil until tender and golden. Just before they're ready to come off the stove, hit them with a splash of balsamic vinegar.
Sautéed Mushrooms: Sauté a mix of sliced mushrooms in olive oil with some garlic and shallots. Finish with a little chopped parsley.
Fried Jalapeño Peppers: Drain and pat dry jarred pickled jalapeño slices and shallow fry until crisp.