Heat grill to medium heat. In a large bowl, mix together ground beef, chile sauce, onion, horseradish, mustard, Worcestershire sauce, salt, and pepper until combined.
Divide meat into 6 mounds; form into 1"-thick patties. Grill over medium heat to desired doneness.
Serve on pretzel buns with pickles, lettuce, tomato and Cheddar. Enjoy it!
Form the beef into four ½-inch-thick patties and season with the paprika, ½ teaspoon salt, and ¼ teaspoon pepper.
Heat the oil in a large skillet over medium-high heat. Cook the patties for 3 to 4 minutes per side for medium-rare. During the last minute of cooking, top the burgers with the cheese and cook, covered.
Serve the burgers on the buns with the salsa and the avocado. Enjoy!
* Coarse salt (kosher or sea) and freshly ground black pepper
* 1/2 medium-size onion, cut into 8 thin wedges
* 16 slices sandwich bread
* 3 tablespoons butter, melted (optional)
* 1 large or 2 medium-size gorgeous, luscious, ripe red tomatoes, thinly sliced
* 8 Boston lettuce leaves or iceberg lettuce slices
* Cheese Sauce (optional)
INSTRUCTIONS
1. Set up the grill for direct grilling and preheat to high.
2. Place the chuck and sirloin in a large mixing bowl and mix with a wooden spoon, or mix the meat in a stand mixer fitted with a dough hook. If possible, avoid mixing the meat with your hands so your fingers don't warm it.
3. Wet your hands with cold water and divide the meat into 8 equal portions. Working quickly and with a light touch, pat each portion into a 1/2-inch-thick squarish patty. Generously season each patty on both sides with salt and pepper. Press an onion wedge into one side of each patty so that it's flush with the meat.
4. Lightly brush the bread slices with the butter, if using. Arrange the tomatoes and lettuce leaves on an attractive serving platter.
5. When ready to cook, brush and oil the grill grate. Place the burgers on the hot grate, onion side down. Grill the burgers until cooked to taste, 3 to 4 minutes per side for medium-rare. To test for doneness, insert an instant-read meat thermometer through the side of a burger into the center. The internal temperature should be about 145°F for medium-rare or, if using commercial ground beef, cook it to at least medium, 160°F.
6. Meanwhile, place the bread slices on the hot grate and grill until lightly toasted, 1 to 2 minutes per side.
7. To serve, place a lettuce leaf on top of a slice of toast. Top with a burger, tomato slice, and Cheese Sauce , if using. Slap a piece of toast on top and serve at once. The hamburger meat recipe is ready. Enjoy it with friends.
INSTRUUCTIONS
1. Preheat barbecue grill.
2. In a large bowl mix together ground beef, chopped onion, evaporated milk, salt, worcestershire sauce, and pepper. Shape into patties, each about 3/4-inch thick.
3. Grill 4-inches from the heat, turning once, until done, about 10 to 15 minutes.
4. Serve with hamburger buns, sliced tomato, lettuce, or other condiments of your choice.
The Hamburger meat recipe is ready to serve...great taste ! Enjoy!
HAMBURGER COKE MEAT BALLS Try this HAMBURGER/COKE MEAT BALLS recipe.... a nice one !
HAMBURGER MEAT RECIPE INGREDIENTS
1 3/4 lbs. hamburger
2 tsp. salt
1/4 tsp. black pepper
1/2 c. chopped onions
3/4 sm. Coca Cola
1 1/4 c. cracker crumbs
3 eggs, unbeaten
1/3 c. catsup
2/3 c. green pepper, diced
INSTRUCTIONS
Mix eggs, salt, black pepper into meat. Add catsup, cracker crumbs, onions, green pepper; mix well. Then add Coca Cola. Mix well. (This will be somewhat soft.) Form into balls. Place in 9 1/2" x 13" pan.
SAUCE:
1/4 c. white sugar
1 c. brown sugar
1 tbsp. vinegar
3/4 c. catsup
1/4 tsp. salt
1 tbsp. dry mustard
1 tsp. cloves
1 c. water
HAMBURGER MEAT RECIPE INSTRUCTIONS Mix all ingredients, taking the 1 cup water and rinse all the catsup out of bottle. Cook until well blended. Pour over meat balls. Bake for 1 hour in 375 degree oven. And the hamburger meat balls are ready to serve....great taste !
