Let’s Talk Burgers

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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. 🙂


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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  1. I put original Mrs, Dash in just about everything, and I think it’s really especially good in burgers. Also I always put in some Nature’s seasonings (no one seems to use it here in my area of TN), and then wing it from there. LOVE grilled burgers!

  2. I enjoy my hamburgers many different ways. I remember my grandma wanted a hamburger with just mustard and onions on it. I thought that was different, so I started trying different condiments on mine as well. In NC there was a local place that made a chili burger that had a spoon of chili and slaw on top of the burger. That had a great taste. Then more recently my fiance found a black pepper by McCormicks that was called Worcestershire Pepper. We love it on our meats. When we emptied the container we were surprised we couldn’t find it again. I contacted McCormicks and bought 4 more containers! My most favorite hamburger is one that I can taste the meat and less bread. I gotta tell you, the new sandwich thins (100 calorie) instead of a hamburger bun… omg, you can taste the meat and it has so much more flavor than a regular bun. I never use a regular bun anymore.
    Thanks for sharing your tips Christy, I always find useful information in your posts! I am new to your site and still catching up on all the back-posts! 🙂

  3. 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!

  4. 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.

  5. I use worchestershire sauce,an egg, Mrs.dash original,onion powder,and a dash of garlic powder in my burgers! My family loves them !!

  6. 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.

  7. 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!

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