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.
Posted by Christy Jordan
on Aug 27 2009. Filed under Main Course.
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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 !!
Ooooh, now I want a big ole burger!
During the winter, I broil burgers–it’s kind of the same…right? Anyway, I do up the hambuger with Worcestershire sauce, lots of garlic, pepper, and onion–and if I’m really into it, I halve each patty, make two thin ones, and hide some cheddar in the middle when I put ‘em back together. I know, I know, you don’t like cheese, Miz Christy, but at my house, nothing beats a good cheddar burger. Especially when the cheddar’s in it AND on top. With bacon. Mhmm.
I’m so suprised to see no one mention my favorite burger topping! I’m from NC and we have a burger called “Lotta Burger” it’s topped with mayo based cole slaw, thick tomato and dill pickles! My mother in law came to visit and had one (she’s from AL) the next time we went to visit we cooked out and all her friends loved it! Just make sure your slaw is NOT made with pre-shredded cabbage! Do a fine grate add your mayo, splash of milk, salt, pepper, a pinch of sugar! The town we live in has a picture of a Big Ol’Lotta Burger painted on the side of a building on Main St. Its a good thing!