Let’s Talk Burgers
Growing up, I loved hamburger night at my house. Mama made thick, juicy burgers in a skillet and served them with big ol’ french fries and enough ketchup to drown the whole shabang in. Alright, so I was the one adding the flood of ketchup but it set the whole meal off perfectly in my mind. On nights when we didn’t have buns, she’d just serve the patties topped with sauteed onion slices (which she cooked in the skillet along with the burgers) and call it hamburger steak. Either way Mama went with this, it was a win-win.
I sure do miss having Mama make my hamburger,
but since I’m the Mama these days, I reckon she’s done gone and passed the torch.
So, as the head hamburger-cooker, this is how I turn out juicy and taste filled burgers. I look forward to hearing how you make your burgers. Do you have a secret ingredient or method that people just rave about? What toppings do you like? Are there any unusual sides that you just have to have? As a fellow burger enthusiast, I’d love to hear how they’re served at your house – or your favorite restaurant. Feel free to reply to other comments as well if you want to chat about it a bit. No sense in being shy, this is your home, too!
I use ground beef (whatever is cheapest), egg, and dry french onion soup mix.
I LOVE onions with my burgers but my family doesn’t (at least they think they don’t ~ hehe!) so this way I can have my onions and they are clueless.
Add all of your ingredients together. I am using about two and a half pounds of ground beef here.
I mush it all up. The best way to do this is just with your hands.
Shape patties into doughnuts.
The hole in the middle keeps the hamburger from puffing up into one big ball and also helps it get done evenly.
As it cooks the hole fills in.
After you brown the patties really well on both sides, add a cup or so of water to the pan so that they can continue to cook without burning and get done all of the way.
Right before you take them up, top a few with slices of cheese for those who like cheeseburgers.
Can you believe I don’t care for cheese on my burger? I’m an odd bird, I know.
My perfect burger includes a side of big old steak fries and some Comeback sauce to dip ‘em in!
This picture shows hamburgers served with Comeback sauce and a a side of abomination – otherwise known as “green bean fries”. That was a new fangled recipe I figured I’d try so I could bring it to you if it was good.
Well folks, I can honestly say that they “look” good, but I can’t go beyond that. After making these, from now on if I want green beans, I’m gonna eat green beans. If I want fries, I’m gonna eat fries. Trying to turn green beans into fries worked out about as well as trying to turn broccoli into mashed potatoes:). Just my opinion!
Now this is where you come in! I know y’all make some awesome burgers and there are limitless variations (just about all of which I’d personally like to try!).
How do you make your burgers? I’d love for you to share your favorite burger recipes with me in the comments below. Tell me how you like to make ‘em, how you like to eat ‘em, how you like to serve ‘em, and what you serve ‘em with. If you’d like to include any actual recipes in your comments, go right ahead! (Yipee!!)
Feel free to respond to other folks comments as well if you’d like, We’re all friends here. 
Supper Burgers
- 2-3 pounds ground beef
- 1 egg
- 1 package dried onion soup mix
In large bowl, add in all ingredients. Mix up well with your hands (or potato masher for the faint of heart, but I promise a little ground beef won’t kill ya!). Shape into doughnut shaped patties. Place in skillet over medium to medium high heat. Brown well on both sides. Once patties are browned, pour about a cup of water in the skillet and continue cooking until patties are done throughout and no pink remains in center. Top with slices of cheese while still in the skillet, if desired. Remove to platter and serve on buns.
Click here for Comeback Sauce recipe!
Got Leftovers?
Hamburger patties are SO EASY to recycle into future dishes! I allow my patties to cool and them crumble them up before placing them in a freezer bag. Next time you make chili, taco soup, beef casserole, or the like, just pull out your crumbles and toss them in. You’ll have the convenience of using pre cooked beef, the added zip of the onion soup mix flavor, and the pride in not wasting your leftovers!
“If something intolerable simply cannot be changed, driven away, or shot – Southerners will not only tolerate it but take pride in it as well.” – Florence King
Submitted by Aunt Kathy. To submit your quote, click here.
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Ooooh, thanks for the tip about adding a donut hole and then adding water when they’re semi-cooked! I can’t wait to try this, we’re gonna have hamburgers this weekend!
Thank you!! I hope you enjoy them! My family ended up being hither and yon tonight so we’re gonna have them tomorrow. I’m so excited! I could have them for breakfast! lol
When I cook sausages, I use water in the pan too. I cook them in the water first, which cooks it all the way through and then once the water has evaporated off you leave it in the pan for a little longer to brown.
Love burger night too!! I, too, hate cheese on my burger. IMHO, it ruins a dog gone good burger
Hehe, I like your thinking, Angie!
Sounds great Christy, what’s in the comeback sauce?
Debbie, Christy posted her comeback sauce recipe on here a few months back. It’s equal parts ketchup and mayo with plenty of pepper! I made it last weekend as a dip for fried eggplant and it was yummy!
Thank you – I should have checked.
~giggles~ thank you so much, Sonya! See? Y’all don’t even have to wait around on slow poke me!
I put the link in this post as well but here it is if you haven’t checked it out. I LOVE me some Comeback sauce!
http://www.southernplate.com/2009/02/comeback-sauce.html
Oh.. my birthday is on Monday. I don’t want to go out to eat, but I’m not sure what I’d like to make for a birthday dinner! I make my favorite dish (chicken and dumplings) fairly regularly, so I want something special!
Do you have any ideas for me?
If you like chicken, try Christy’s Chicken Divan or Grilled Chicken Tenderloins with a side salad. The Tiramisu would make wonderful birthday cake! Happy Birthday a little early. =-)
Hey Cara! Happy early Birthday! We should start a society of People-Who-Cook-Their-Own-Birthday-Dinners! lol
I love Mary’s suggestions and have to agree that the tiramisu sounds awesome as well!
It would be hard for me to choose! Hmm, what would I fix for me?
I tell ya, every few years the planets align so that Mama can make a birthday dinner for me. The last time she did that was a couple of years back and I requested breakfast! We had Fried apples, country ham, homemade biscuits, scrambled eggs, and fried taters. It was HEAVENLY!
Here are some links if you need instructions or recipes, just in case any of that strikes your fancy!
http://www.southernplate.com/2008/09/apple-week-recipe-3-fried-apples.html
http://www.southernplate.com/2008/10/fried-potatoes-how-to-make-them-and.html
http://www.southernplate.com/2009/05/buttermilk-biscuits-tutorial.html
http://www.southernplate.com/2008/10/fatback-and-country-ham.html
But then again, I’d eat the meal Mary suggested any day!
I guess we’re all fortunate that we can choose from so many options!
Happy Birthday!
Gratefully,
Christy
This sounds so good right now! As my Daddy used to say, “I’m so hungry my stomach is gnawin’ my backbone!” Daddy always did have a way with words.
I LOVE IT!!!!! Love love love it! Your daddy was a whiz! hehe, I’m still giggling! Hope you share more of your daddyisms!
Gratefully,
Christy
We love hamburger night. I always put my patties on the contact grill, gives ‘em an almost “cooked outdoors” flavor. I’m going to try the onion soup next time. I love onion on my burgers, too, but my family thinks they don’t like it (I sneak onion in lots of things!).
hehe, you and I are both too sneaky. Reckon if they ever found out they wouldn’t have us out in the dog house long though, eventually they’d get hungry! hehe
We have two favorite burger toppings here. Both have the usual Lettuce, Tomato, and Pickles.
My grandfather loves to put about 3 tablespoons of peanut butter on top the burger while its still warm. This one is good but the next is my favorite.
A perfectly cooked fried egg with the yolk a little runny and some mayo makes my perfect burger!
We have “Smashburgers” opening here in Houston, and they have a fried egg on their menu. We weren’t really sure why! We will have to try this.
I was skeptical the first time i tried a fried egg on my hamburger.. but they really are awesome.
We have always eaten a lot of burgers in my family. At least once a week but we usually eat them more like three times a week. Every since the first time i had egg on one its the only way i will eat a burger now!
Its a pain when we go out to get burgers. When i ask the waitress for a fried egg to go on my burger they look at me like i am the craziest person ever!
Okay, NOW I want to try peanut butter AND then the fried egg option.
I’ve never heard of a fried egg on a burger but now that I started thinking about it, I can see how it would be delicious! Wow!! So glad you said this. Thank you, Suzanne! I gotta find out what I been missing!
I would have never thought of the whole in the middle thing, but that is awesome! I am definitely going to try that next time I make burgers! Thanks for the wonderful tip!
Hey Amanda! Thank YOU for letting me feel smart! hehe
My mama just taught me it though. It really works!
Gratefully,
Christy
P.S. Thanks for reading, too!
Thanks for the tip about the hole in the middle and the water in the pan. Mine always get too brown on the outside and not done in the middle, and I have made my fair share of hamburger balls. As for how we make them, we make the patties out and a put a little Moore’s or Dale’s on them and let them marinate. My husband also likes to put Everglade Seasoning or Southern Seasoning on them. I am going to try the soup mix next time we make them, though. I love onions!
Now I’m a Moore’s and Dale’s fanatic! I just love that stuff. Have you ever heard of “southern flavor”? It is a smoky type seasoning that is yummy, too!
What is Everglade Seasoning? Never heard of that and now I’m intrigued!!!
Now, I’ve got a Jimmy Buffett tune in my head… I like mine with Lettuce and tomatoe …
When I read the quote at the end of the article, I thought of the boll weevil statue in Enterprise, AL. I guess it is still there. My mama “has people” around there (Daleville?). We visited when I was a kid. I never could figure out why there would be a statue to something that could wipe out a crop. I guess Florence King explained it!
heinz 57 and french fried potata’s! A big kosher pickle and a cold draft beer…………….
Now it’s stuck in my head!
I
L-O-V-E
That song!!!
I like mine with lettuce and tomato! Heinz 57 and french fried potato! Big kosher pickle and a cold draft beer, well good gosh almighty which way do I steer for my
CHEESEBURGER IN PARADISE!
I play that really loud whenever I go to the beach
I think Jimmy Buffet is required listening for any trip near the ocean though.
I was born in Enterprise AL!!! And yes – the boll weevil is our “special critter” PDQ history lesson….. boll weevils wiped out the cotton crops thus forcing farmers to plant peanuts and WOOP there was much rejoicing in Dixie!
Hey ! Try grating onions into your meat. They almost disappear and add a HUGE amount of moisture. That’s my secret trick!!
Well now aren’t you just a smart cookie! I never thought of that but will definitely be doing it soon though!
Your mama and my mama have so much in common.
I remember the nights when my Daddy worked late and Mother would make him a hamburger steak – easy for her and he loved it!
We use the gas grill for our burgers, but there is something special about the flavor the skillet gives them.
We oughta get our Mamas together!
hehe
You know, it takes a special kind of mama to make every single meal one her kids look forward to and get excited about, doesn’t it?
I also love using the french onion mix in ours or Moore’s marinade. We have started making mini burgers using King Hawaiian dinner rolls for the buns. Then we top with cheese (optional of course!), bacon, Jack Daniel’s Honey Smokehouse BBQ sauce and French’s french fried onions. MMMMMMMMM yummy! I love the helpful hint of the hole in the middle and adding water to cook out evenly. Just FYI-I am not usually a brand girl, but this recipe calls for it! Except for the dry french onion mix and bacon I think all the rest is name brand-eeekk. But it is totally worth it. Keep it coming Christy!! God Bless.
Oh WOW
That sounds like one jim dandy of a meal! I bet your family thinks they’re at a restaurant when you put those yummy puppies on the table! I have always loved the King’s Hawaiian bread. Sometimes when we’re on a trip, I’ll get some deli meat and cheese and a package of those rolls to make us mini on-the-go sandwiches.
I gotta gotta gotta gotta try this!
Thank you!
I love the hole in the middle!
I like mushrooms and swiss cheese with A1.
Or cheddar cheese, mustard, little ketchup and pickles.
The best is hamburger meat mixed with Onion Onion (not so much salt as in soup mix), and topped with Merlot Sauce – on a sesame seed bun. Yum!
Oh Carol,
I dearly love my ’shrooms! Absolutely no one in my family likes them but me, though! I also like A-1 and would you believe that I’ve never thought about putting swiss cheese on a burger?
What exactly is Onion Onion? Is it a brand, is it a powder or liquid…?
You got me curious!
Never had Merlot sauce in my life but I know I’m definitely in on the sesame seed bun!
First, I always buy cheap hamburger meat with a high fat content. The fat makes them so juicy! I also season my meat with a seasoning mix from one of our favorite restaurants in Panama City Beach-it’s just garlic, salt, and black pepper. Finally, right before the burgers are finished, I brush them with a little melted butter. I know that is soooo bad, but people always love them! Needless to say, burger night at my house is not for the weak hearted!! LOL!!
@,@ Okay, you gotta tell me what your favorite restaurant in Panama City Beach is! Mine is Angelo’s and I always get the bbq chicken and practically drown it in their sauce, sooo good!
your version of the burger is going on my list as well! I’m gonna be makin’ a lot of hamburgers but I know we’ll sure enjoy them!
Hi Christy. I’ve always made an indentation in the top of the burger. This hole looks like an improvement to me. Does the hole go all the way through (like a doughnut)?
Hey Mary! Yes, I make it all the way through but it seals up completely when they cook. It’s really kinda cool! lol
Onion burgers are one of my standby burgers too! Love ‘em!!
Wish I had one right now!!! lol
Isn’t it amazing how simple such good things are?
I always add a little water to the beef as I mix it up-makes the burgers so juicy! Also add a little Country Bob’s sauce which Christy has gotten me addicted too!!!!!
HELLO YUM!!!
I add a tablespoon of Heniz 57 sauce and a bit of black pepper to mine or a seasoning blend from our favorite restaurant Anglers (at the pier on Okaloosa Island), my family LOVES them, they are so moist and juicy.
I never thought of adding Heinz 57 into the meat. I bet that gives it a flavor *pop*!
I put either onion soup mix or finely diced onion and Lea&Perrins steak sauce in my meat when fixing burgers…Yummmm..I butter the buns..toast in a clean skillet, we use tarter sauce on our burgers too. And alwayssss gotta have that cold, crips kosher dill pickle wedges!
For the most part my husband leaves me alone in the kitchen, but burgers are his domain. I’m thinking I’d need to look for a lawyer if I tried to get skillet burgers by him. He’s so good at the grilling I’m happy to let him take the reins that night. (same goes for steaks, fish and chops are a toss up)
oooh, you lucky woman! lol
We just got a grill a month or so ago. Ricky is learning how to grill but I need a bigger grocery budget to have good things to practice with!
Honey, you don’t need a bigger budget.(for grilling) Hot dogs are great. When we grill, we do enough for several nights. Hamburgers(with only worchestershire), pork chops, chicken and hot dogs. Ocassionally fish, and vegetables.
Yay – thank you so much for the tips! I love french onion soup mix and think it’s a fabulous idea to use in burgers. Will definitely use the dougnut technique as well.
I just want to tell about our fried green bean experience. My husband heard about fried green beans from a fellow teacher who had it at a restaurant the next town over. When I saw him breaking out a pint of our home canned green beans, I was very skeptical and a little irritated that he was going to waste our green beans like that. So he battered and fried those babies up, and my goodness, they were awesome! The two of us ate the whole pint before our chicken halves were done on the grill. I completely agree that they’re no substitute for fries, but they reminded me alot of fried okra except you don’t get all itchy when you go pick it!
Oooh, now you got me wanting fried okra! lol
I’ve heard a lot of folks say the fried green beans were good and I believe ya!
I guess it’s just not one of those things for me. I think my mind has it’s head wrapped around hamburger and fries as the traditional pairing! lol I bet I’d like them on their own though, when I’m not looking for the perfect accompaniment to my burger!
We love to add 1/2 sleeve of crushed Ritz crackers, a good dollop of steak sauce, some garlic powder, and an egg. We do the doughnut thing too and it helps in making a great big thick (but not burnt)patty. Thanks, Christy!!
I love the Ritz idea! I’ve done it with saltines, which I really like, but Ritz amps it up even more!
I need to get me some steak sauce. I really love the stuff but never buy any – go figure!
Thank you!
Stir in some blue cheese crumbles to your raw meat for a different treatof a burger.
You know, I’ve never in my life had blue cheese! Okay, it is now going on my list of things i need to get around to trying!
My husband and I love the show Man Vs. Food and they had on there “Juicy Lucy’s”, so he tried making them and they are so delicious! What he does is he puts the cheese inside of the hamburger before cooking it. Makes sure the burger is all sealed up, then cooks it. Then, when you take a bite, the cheese just comes pouring out like a delicious volcano. I think I’m gonna have him cook them tonight…
Oh my that does sound good, even though I’m not a cheeseburger person!
I love the name, too. My grandmother, Lucille, is sometimes called Lucy. We’d have fun with this one. I gotta call Mama now!
I love fried egg on my burger! Especially with cheese and bacon. And Sometimes I do a teriyaki burger with grilled pineapple (Kind of like a banzai burger..but a lot cheaper!)
I swear I am trying this fried egg on burger thing soon, Lindsay!
Now tell me, is a banzai burger something from a restaurant or is it just a type of burger you make at home?
Indulge me…I don’t get out much
Banzai burger is a burger from Red Robin which there are two of in the Huntsville area you lucky dog. They aren’t cheap but boy are they good. If you want I can send you the knock off Banzai burger recipe to try at home. You’ll just have to leave the cheese off.
The best burgers in the world are at the Blue Dot in downtown Pensacola! OK, that’s arguable, but they’re darn good by any standard. I wish I knew how they made them because they are only open for lunch and I can’t get there often!
I usually just shape the patty and dust it with garlic salt, black pepper, and red pepper and then throw it on the grill. Sometimes I shake a little Worcestershire on there, too. Thanks for the tip about the hole in the center. I’ll give it a try!
Alright Sonya,
I gotta know – did you spell Worcestershire sauce right the first time?
I always have a jim dandy of a time spelling that word, even though I’ve actually studied it for the purpose of blogging!
I need to check out Blue Dot. Any idea what they do to their burgers? What do they taste like?
Thank you!!!
Christy
Ha! Well, I knew how to spell it in my mind, but my fingers weren’t cooperating entirely so I had to fix a typo or two! Spelling it is even harder than pronouncing it!
The Blue Dot is a little hole-in-the-wall place that only sells burgers and rib sandwiches. They have no sign out front and their hours are a guideline, not a rule! I definitely tasted pepper in the meat, but I’m not sure what else. I need to go back for more! Mustard is the dominant condiment, (Hey, that rhymes- sorta!) and the tomatoes are ripe and juicy!
You’ve made me homesick! My mother always had a round hamburger press to make her burgers. She would press the meat into the round thing, then mash down with fork tines to makes ridges, then flip the fork up and use the end to make a hole in the middle. Perfect and cooked through every time! We marinate with Zesty Italian dressing and either Dale’s or Moores – lots of flavor.
OHMIGOSH,
I have NEVER thought of marinating in Zesty Italian and I love everything zest italian touches!
Oh my, I know I have a new favorite and I can’t even imagine how good it is yet!
Oh, please do yourself a favor and buy leaner ground beef! I used to buy the cheap stuff too, I was feeding a family of 7. Now, I can’t eat the cheap stuff, my body won’t tolerate it anymore. It’s so bad for you, and you too will pay for it one day. Just keep in mind what we do to our bodies won’t catch up with up till our 40’s or later. It’s well worth the extra money to provide a healthier food supply. I love your site and have tried many recipes, I love to bake, I just don’t eat alot of it. I love to share!
Hey Sue!
Thank you for your concern, you are so sweet to care like you obviously do about me and mine!
I’d be happy to buy more expensive ground beef if I could afford it. Until then, I’m just grateful and so thankful for all of the wonderful food I am able to put on the table. I do boil my ground beef when I use it in recipes such as tacos, chili, spaghetti, etc, so that gets rid of a great deal of the fat content.
Isn’t it wonderful to be able to live a life where we can just go get food whenever we want it?
We’re all so fortunate.
Grateful for you,
Christy
I do the hole, when I remember it, but instead of just adding water I add Worcestershire sauce and a bit of butter to help them cook through. Occasionally I add ranch powder, stuff them with cheese, or even add steak sauce… or all of the above! Toppings usually include cheese (velvetta, american, provolone [I used to get a garlic provolone, but its hard to find now]), tomatoes, lettuce, steak sauce, ketchup, miracle whip, pickles, or whatever else we have laying around. great, now I want burgers!
My mouth is absolutely watering. Sounds like you make a hamburger paradise, Miss Gina!!!
I usually make sautéed onions with burgers. Not because I wanna but because Dad will drop onion bits all over the place if they are raw. His grip ain’t the best lol. One large onion sliced thin, salt, pepper, sugar and thyme. Pretty good stuff.
Thyme? You know Bill, I’m not sure if I even have any thyme! I gotta try this now.
Bless your daddy’s heart!
Thanks for the tips!
I add a little water and dry onion to the ground beef, make into patties and place on cookie sheet with wax paper, put in fridge to set or in freezer if I’m going to bbq so they don’t break apart. I can’t wait to try the hole in the middle and next time for sure will try the onion soup mix if I can find it without the MSG’s..Once cooked I add mustard, mayo, pickles, lettuce and tomato to a warm bun or bread.
sounds heavenly, and what a clever idea with the freezer!!!
I’ve been searching for the perfect burger recipe myself. I will be watching the comments.
I used to use a packet of Beefy Onion soup mix with some worcestershire sauce and S&P, but don’t do that anymore. I’ve never used an egg when making burgers though. I’ve kind of worried about what it will do to the texture. Hmmmm…maybe I will give it a shot.
I did learn a neat trick recently, though, that has been helpful. I mix my seasonings in a little cup of ice water before putting them in the meat and they distribute more evenly.
And I’ve been adding Italian dressing lately, too.
But, I will have to part ways with you when it comes to cheese.
I loves me some cheese. The more the better.
Oh! And sometimes I just make patties too if I don’t have buns. With cheese.
They are perfect with thick cut homemade french fries and ketchup. And, if you want to be really bad, a homemade chocolate milkshake!
Kasey
Adding an egg just helps keep meat stick together. You cant even tell that it has an egg in it.
Now why am I the only one who hasn’t tried the italian dressing thing?
~thumps self~
Thank you, Heather! That is exactly why I use it! lol
What a great idea about making the hole in the middle and adding water to the pan! I can’t wait to try this when I make burgers this weekend!
I usually add bbq sauce to the meat mixture with fresh onion and then load mine up with mayo, lettuce, tomato, more onion and Swiss cheese! Or sometimes I top them with more bbq sauce, onion, tomato and cheddar cheese! I will have to try adding the fried onions like another poster mentioned! YUMMY!!! My hubby loves them topped with bleu cheese!
I haven’t tried fried green beans yet (and I’m not sure I ever will) but I did try fried dill pickles last year when I lived in North Carolina and they were delicious! I was hesitant to try them, but very pleasantly surprised when I did!
My mom always made a steak marinade with equal parts lemon juice, melted butter, and worcestershire sauce. It’s great basted on grilled steak. I also love it on my burgers! I either mix it in with the meat before I make the patties or pour over them when they’re in the skillet. Yum! Oh, and no American cheese for me– EVER. But, I will sometimes eat cheddar cheese & bbq sauce on a burger.
These look SOO delicious! Thanks for the tip about the hole! Whenever I’m cooking meat, I never know for sure when it’s done!
I don’t cook burgers very often. But I do love them with an envelope of onion soup, cheese, and spinach added in!!! yummy, and i can console myself that they are somewhat nutritious! LOL sometimes the kids will even eat them!
In my family, we always made the patties with just the ground beef (or chuck, or whatever we had) and then coated the outside with Tony Chachere’s. This stuff is amazing!!! More recently, we found Slap Yo Mama seasoning, and it is great too. If you can’t tell, we’re from New Orleans.
As for other adds, I love making blue cheese burgers, with the cheese hidden inside the burger like someone else mentioned earlier. I’ve never tried a burger with a fried egg, though – I’ll have to try it!
Christy,
These burgers look extra yummy! I’ve never tried them this way, but Friday night burgers are on the menu and I know once I try it your way I’ll never go back!
Love the tip for putting the dent in the burger and for adding water!
Thank you again for sharing your art of cooking with us! Where would my family be without you?! Glad I’ll never have to know!
All my best,
Maralee
Christy,
I make my burgers the same way, because that is the way my mother, and grandmother did it. Must run in families. But, I have a secert…once my burgers are done I drain the skillet of everything but the little pieces that stick on the bottom the I butter all of my hamburger buns and toast them in the skillet. There nothing better than Buttered-Bunned Hamburgers.
Tina
James and I were so hungry after seeing your post we had to go get whoppers! (I know, shame on us for fast food) They’re not even half as good as homemade.
I will have to plan a burger night from now on!
Got to admit I’m only commenting cause of how impressed I am at the number of comments… in only one day. I usually hang out at Campbells… they wish for the number of comments you receive.
On another note… your guest blog for Salisbury Steak in Gravy… OH OH OMG…. gonna cook it again Tuesday except for 23 employees at work this time…. I just cant duplicate the taste with homemade Southern gravy.
Thanks and keep up the great work.
David.
Salisbury Steak in Gravy link = (http://www.southernplate.com/2008/09/guest-blogger-and-crock-pot-salisbury.html)
PS: talking to a friend about your blog (Canada Fries w/Gravy) and found out she has always served the family sized Swansons Salisbury Steak and Gravy and cooked french fries as a side growing up in SC… but I bet the Mozarella puts it over the top.
Recently started adding grated onion (adds more intense flavor because of the juice), TBS ketchup, TBS yellow mustard, egg, salt/pepper, and the secret ingredient – half and half. I could not believe the difference these simple ingredients make. DE-licious!
LOVE your site! Keep the cookin’ coming!
Love my burger with your Comeback Sauce on it! And I know this sounds crazy… (my husband just looks down and shakes his head), but I think my burger tastes best when I cut it in half before eating it!!:) Thank you for the water idea. I never heard of that but will definitely try it next time.
Bountiful Blessings!
I thought I was the only one who cut a burger in half before I ate it. The restaurants around here discriminate against small people, I swear! The burgers all come out as big as my head, and they expect me to be able to eat it?!
Sandwiches taste better cut in half too… diagonally, not vertically!
We like to add raw bacon pieces into the hamburger meet before making into patties. Is especially great for venison because it adds some fat. Gives hamburgers a great extra taste.
Tricking your family into eating onions, should have seen that coming, that brings up memories of my mother saying “stop thinking about it, just eat what’s on your plate”
Being from another planet and speaking like Arnold, I take mayonnaise with my fries and no ketchup on my cheeseburger, please.
I like my hamburgers cooked with just salt (Morton’s Seasoned Salt)and pepper, but pressed out really thin! They taste so much better, even though it doesn’t make sense that they would from being shaped differently. By the way, I’ve made your “dressed up” Manwich recipe many times – love it!! So does my family and they used to complain when I made Manwich as the can directs. We have more Manwich nights than burger nights around here lately.
I am going to try you hole in the middle. I like to go to Red Robin and they make a salad with a burger in the center instead of on a bun. Less Carbs for me.
Did your spaghetti sauce in the crockpot last night. Wonderful flavor.
My SIL showed me a new hamburger recipe last time they were visiting us- Taco burgers! You mix salsa in the raw hamburger, (an egg also), shape it into patties and cook. Then instead of normal hamburger toppings, mix salsa with sour cream and spread on buns. Mmmmm, they were so good!!
YUM! I can’t wait to try this… so many great tips! I’ll take mine with cheese, please
A couple of my kids opted to have “burger bar” birthday parties this year. We had a variety of buns, cheeses, lettuce, tomatoes, onion, olives, fried mushrooms, bacon, and whatever else we could think of. Everyone loved it! MMMmmm. I loved all the leftovers! This has been one my favorite party menus.
We don’t fry our burgers. When we were growing up, we had to cook 12 burgers and this would have taken a long time. We used the grill pan that comes with the oven and cooked them on Broil. The grease driped down into the pan and burgers were still juicy.
I’m quite surprised that our burger recipes are so similar! Our only difference is in using Dale’s sauce or worcestershire in there….
Oh, and I’ll cook burgers on the grill for TheBigGuy by the dozen… lay them on a cookie sheet, freeze them, then store in a zipper bag in the freezer. Out of the freezer, into the microwave for 1.5 minutes on a paperplate, and voila! Fresh grilled taste in a FLASH. They’re GREAT for those times you hear “honey, I’m STARVING”.
Hello again Christy. Do you have a homemade onion soup mix recipe? The ingrediants in the recipes I’ve seen vary, but they all seem to have bouillion granules, dried onions and onion powder. I’m looking for one with low sodium bouillion and no msg.
I made these tonight and they were awesome!! I’m not much of an onion person and I still loved these. Great flavor and very juicy. I have a new favorite burger recipe thanks to you Christy!
I can hardly wait to try a fried egg on my burger. What’s not to love about that. My husband will ot be surprised at all with my request for this because I must have fried eggs on top of my pancakces (no syrup).
I wonder if the hole in the middle will work the same for a grilled burger? My husband is the burger maker in our family … he always adds a squirt of mustard to the meat.
Thanks for a new idea for my burgers.
Hmmmm. Have never tried the fried egg, but courtesy of the BF do have a very delicious burger recipe. He adds Soy Sauce, Worcestershire Sauce, Steak Sauce, Garlic and Onions…as well as he seasoning of the day. We get a variety at Sams, Like Citrus Grill, Smoky Mesquite. Different flavors different times.
He was thrilled when I got my Kitchen Aid mixer, calls it a hamburger mixer. Does the best job getting them all mixed together evenly.
Oh yeah..we use ground chuck as anything leaner tends to be dry.
Love the hole in the middle though. Gonna add that one for sure.
Just made these with elk meat and they were a hit! I liked the pan fry method. It kept the meat very moist as elk tends to dry out due to the low fat content. Thanks for the hole in the middle tip, they turned out perfectly!
I just use ground chuck, salt and pepper but I love to cook them on the grill rather than in a pan. Living in the south, you can use your grill almost all year long. I am the griller in our family, not my husband. I use the grill for dinner lots. I also like to sometimes baste the burgers in bbq sauce and then have bbq, bacon cheeseburgers.
I use worchestershire sauce,an egg, Mrs.dash original,onion powder,and a dash of garlic powder in my burgers! My family loves them !!