Basic Hamburgers

There were a few reasons I wanted to make hamburgers, as you might have seen in my post for these hamburger buns. I partially wanted to use the ground beef, but also wanted to make the rolls.

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We also had another reason to enjoy caramelized onions.

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For some reason we’ve been all about caramelized onions in everything. I mean, it’s not a huge mystery. There’s tasty, and I like how it brings out the sweetness in onions. Plus, it’s so easy and you can make a big batch at once. I like to save them, then reheat them for future meals. In fact, I saved some of them for the leftover burgers with a recipe you’ll see on Friday!

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And yes, this recipe is for hamburgers, but you can be like us and add some cheese if you like. This was cheddar cheese. Mmmmm.

Directions for Basic Hamburgers

  • 1 pound ground beef (80% lean)
  • 1 egg
  • 3 Tablespoons ketchup
  • 2 Tablespoons spicy mustard (or any kind you have on hand)
  • ½ teaspoon ground mustard
  • 1 teaspoon garlic powder
  • ¼ cup bread crumbs
  • Salt and pepper
  • Oil

Preheat the oven to 350 degrees. Gently mix all of the ingredients (use moderation with salt and pepper) in a large bowl, then portion out into 6-8 burgers (depending on how big you like them).

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Flatten the burgers, and form a small divot in the middle. Sprinkle more salt and pepper on top of the burgers before cooking.

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Use a heavy bottomed skillet (like a cast iron pan), and heat a bit of oil over medium high heat. Brown both sides of the burgers in batches, then set them aside on a foil-lined pan.

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I used a silicone liner, but foil would be best.

I used a silicone liner, but foil would be best.

Bake until cooked through (160 degrees), about 10-15 minutes.

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Directions for Basic Hamburgers (without pictures)

  • 1 pound ground beef (80% lean)
  • 1 egg
  • 3 Tablespoons ketchup
  • 2 Tablespoons spicy mustard (or any kind you have on hand)
  • ½ teaspoon ground mustard
  • 1 teaspoon garlic powder
  • ¼ cup bread crumbs
  • Salt and pepper
  • Oil

Preheat the oven to 350 degrees. Gently mix all of the ingredients (use moderation with salt and pepper) in a large bowl, then portion out into 6-8 burgers (depending on how big you like them). Flatten the burgers, and form a small divot in the middle. Sprinkle more salt and pepper on top of the burgers before cooking.

Use a heavy bottomed skillet (like a cast iron pan), and heat a bit of oil over medium high heat. Brown both sides of the burgers in batches, then set them aside on a foil-lined pan. Bake until cooked through (160 degrees), about 10-15 minutes.

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2 thoughts on “Basic Hamburgers

  1. I tend to just dump a bunch of stuff in with the bowl of beef when I’m making burgers. They always come out okay that way, but never awesome enough to make twice the same way. Maybe it’s time I start to measure . . . Ground mustard makes perfect sense though! Why did I never think of that before?

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