VegetableBeef Burger Patty Recipe
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Press the meat down in the bowl, into an even disk. Use a knife to cut and divide the hamburger patty mixture into 6 - 1/3 pound grill or skillet patties, or 12 thin griddle patties. Set out a baking sheet, lined with wax paper or foil, to hold the patties. One at a time, gather the patty mix and press firmly into patties.
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Shape into 1/2 in (1 cm) thick patties, about 1/4 pound each. Make a thumb print in the center of each patty to keep the burgers from bulging out when cooking. Preheat an outdoor grill, or cast iron grill pan or cast iron skillet on the stovetop, to medium-high heat.
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Start with a baking sheet lined with parchment paper. Wet your hands to keep the meat from sticking, then place 5-ounce mounds of beef on the parchment paper. Lori Rice. Press each mound gently in the center with the palm of one hand, while the other hand cups the beef and helps shape it into a circle. Lori Rice.
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Season with salt and pepper, then remove. Heat 1 tbsp oil until smoking. Add patties and cook for 2 minutes until deep golden with a great crust. Do not press! Flip carefully, cook for 1 minute then top with cheese (if using). Cover with lid and cook for further 1 minute until cheese is melted.
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Preheat the grill to medium-high heat, about 375 degrees F. Shape each ball into patties using your hands (they should be about ½-¾ - inch thick. Use the back of a spoon to make an indent in the center of each patty. Add each burger patty to the grill and cook for 3-4 minutes per side. Add cheese if desired.
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Prepare the grill for medium-high heat. Heat an outdoor grill to direct, medium-high heat. Scrape the grill grates clean if needed. Grill for 4 minutes each side. Place the patties on the grill in a single layer. Grill the burgers for 4 minutes — expect a few flare-ups as the butter melts.
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Whisk together egg, salt, and pepper in a medium bowl. Add ground beef and bread crumbs and mix with your hands or a fork until well blended. Form into four 3/4-inch-thick patties. Place patties on the preheated grill. Cover and cook 6 to 8 minutes per side, or to desired doneness.
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Close grill lid and cook for 3-4 minutes, until the bottom of the burger is seared and juices are accumulating on top of the burger. Flip and cook an additional 3-4 minutes or until the beef reaches 160 degrees F. If adding cheese, place cheese slices on burgers during the last minute of cooking. 4. Serve.
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Saute the onions. In a frying pan, heat the olive oil over medium heat and sauté the chopped onion until it becomes translucent. Combine the beef patty mixture. In a large bowl, combine the ground beef, sautéed onion, Worcestershire sauce, salt, and pepper. Create the patties. Form the beef into 6 fairly thin patties.
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Grill hamburger patties (indent-side-up) covered for 3-5 min each side on the grill. Flip burgers when juices are accumulating on top of the burger and you have a good sear. Apply cheese in the last 1-2 minutes of grilling then cover with the lid and cook until the internal temperature of beef reaches 160˚F.
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Air fryer Instructions. Pre-heat the air fryer to 400 degrees for 5 minutes. Place patties inside air fryer and cook for 5 minutes. Flip the burgers and cook for another 5 minutes. After a total of 10 minutes, remove from the air fryer and cover with aluminum foil and let rest for 5 minutes.
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Directions. Melt 1 tablespoon butter in a 12-inch heavy-bottomed skillet over medium heat until foaming. Add 2 slices bread and swirl around pan using hand or spatula. Cook, swirling occasionally until pale golden brown, about 3 minutes.
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This massive sandwich uses dry-aged beef and Maytag blue cheese for a remarkably different kind of burger. Let the arguments commence. Open in Google Maps. Foursquare. 3229 Helms Ave, Los Angeles.
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Case in point: A viral video filmed and edited by Blake Reynolds, a high school senior in Texas, shows 17-year-old Ethan Mueller's triumphant attempt at downing a burger stacked with 10 patties in.
