The Perfect Hamburgers

"I found this recipe in my Taste of Home magazine. The chili sauce and horseradish add some zip to these hamburgers and make them a nice change from ordinary burgers."
 
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photo by Boomette photo by Boomette
photo by Boomette
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Vseward Chef-V photo by Vseward Chef-V
photo by Sageca photo by Sageca
Ready In:
20mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Coat grill rack with cooking spray before starting the grill.
  • In a large bowl, combine the egg, chili sauce, onion, horseradish, worcestershire sauce, salt and pepper.
  • Crumble beef over mixture and mix well.
  • Shape into four 3/4-inch thick patties.
  • Grill, covered, over medium heat for 5 - 7 minutes on each side or until a meat thermometer reads 160 degrees and juice run clear.
  • Serve on buns with desired toppings.
  • Tip: After forming your patties, make a little well in the center of each hamburger patty and your burger won't cook up into a ball shape -- the little well formed in the center helps your burger keep the right shape.

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Reviews

  1. Fantastic flavor. I adjusted just a bit from the original recipe by adding a package of Hidden Valley Ranch mix to the burger, as well as one Brat (no skin) for an addition of a little fat. Fabulous.
     
  2. We really enjoyed this burger recipe Crafty Lady. The flavor was outstanding. The burgers were soft, tender and very juicy. We served ours with sweet onion, tomato, mustard and ketchup. Thank you so much for sharing this wonderful treat, which I will make again.
     
  3. This is a Fabulous burger! Made as stated and loved the zing the chili sauce gave to the burgers! Topped with avocado, tomato, onion and instead of mayonaise, I used Recipe#381464. Yummers! Great tip, worked like a charm! Served with seasoned homemade oven fries and chocolate shake! Thank you for another great recipe Crafty *hugs* ~V
     
  4. Fabulous burger. I made just one portion so omitted the egg and put about a dash of everything else which worked out wonderfully. Ever since this chef reviewed one of my burger recipes and suggested the dimple formation I have used that technique and burgers always turn out soooo much better and easier to serve in a bun; EXCELLENT tip.
     
  5. I followed this recipe to a tee, however, I just couldn't get it to work. There was no problem with the flavor of the burgers--it was good--but my burgers just fell apart on the grill. The mixture was extremely moist and hard to form into patties, but I hoped once they were on the grill, they would do better. They didn't stick to the grill--they just didn't hold up.
     
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Tweaks

  1. Excellent burger recipe! Without a doubt, the best I have made. I was a little worried, as the mixture was quite moist and no breadcrumbs were used, but it turned out perfectly and the burgers had no trouble sticking together. I did substitute chopped green onions for the dried onion and I left out the horseradish, but it was still quite flavourful. Oiling the grill ahead of time really helped the burgers not to stick and making an indent in the middle of the burger prevented it from puffing up. Thanks for the great recipe!
     

RECIPE SUBMITTED BY

<p>Update: &nbsp;I have changed my profile picture in honor of my dear best friend and loyal companion that I lost to cancer on 6/25/11. Maxx was the best dog that anyone could ever hope to have in their life. &nbsp;Until we meet again, sweet boy, you will be forever in my heart and memories. I currently live in the country with two dogs (a 12 pound&nbsp;poodle mix&nbsp;named Suki and a new member to the family, a 7-month old(?) 7.5 pound terrier mix named Angel ). &nbsp; I got Angel from the dog pound a week after I lost my beloved Maxx. &nbsp;Suki and I both needed a new companion to help us cope with our loss. &nbsp;Nothing will ever replace Maxx, but she has helped to uplift Suki's spirit. I am a secretary for a county school board. I love to cook, bake, crochet, paint, sew, read and anything to do with crafts. I was born in Tokyo,Japan. My father was in the Air Force and my moher was Japanese. I love to cook (and eat) a variety of foods from many different nations. I especially like trying out new recipes and experimenting with both old and new recipes. I also love participating in the great Zaar events like the tag games, recipe swaps, and Zaar World Tours. I recently participated in my first RSC contest. I have definitely had a lot of fun since joining Recipezaar. Update - September 20, 2007 I am proud to announce that I have just been blessed with my first grandchild. My son and daughter-in-law have given me a beautiful little granddaughter. &nbsp;[URL=http://s183.photobucket.com/albums/x147/Crafty_Lady_13/?action=view&curren;t=f6fd3ae3.pbw][IMG]http://s183.photobucket.com/albums/x147/Crafty_Lady_13/th_102_0365-1.jpg[/IMG][/URL] Make Reservation Online Create your own visitor map *************************************************** [Reply]</p>
 
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