Hands Down, Best Burgers!!
"Flavorful, moist, burgers. You can certainly omit the butter, but I think it makes them extra juicy and taste even butter. I recommend using 83% ground beef to make sure the burgers aren't dry. Make these at least 4 hours in advance, but 24 hours is even better!!!"
- Ready In:
- 4hrs 15mins
- Ingredients:
- 9
- Yields:
-
1 6
- Serves:
- 5-6
ingredients
- 2 lbs 83% ground beef
- 1 egg, beaten
- 2 tablespoons Worcestershire sauce
- 1 1⁄2 envelopes lipton's dry onion and mushroom soup mix
- 2 tablespoons minced garlic
- 1⁄3 - 1⁄2 cup dry breadcrumbs
- 4 tablespoons Oscar Mayer real bacon bits
- 2 teaspoons black pepper
- 1⁄4 cup butter
directions
- In a large bowl add all ingredients except butter, starting with 1/3 cup bread crumbs and adding more if needed.
- Mix until combined using enough bread crumbs to hold it together.
- Do not over mix as it will make the burgers tough.
- Divide into 5-6 equal size portions and roll into a ball.
- Make a small dent or hole with your finger and add a small amount of butter.
- Cover butter with beef and form into patty shape.
- Place on plate, cover and put in fridge for at least 4 hours, 24 is even better.
- Pan fry or grill desired doneness.
- Resist the urge to press the burges while they're cooking to hear that wonderful sizzling sound.
- It releases all of the wonderful juices inside.
- Enjoy!
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