Information

[evilqueen]

 I have not made any homemade burgers in a while.  My neighbor got us hooked on Bubba Burgers.  They are so good and expensive.  I buy the big pack from BJ's

[-Tracy-]

 

Of course, Tracy has to have a hamburger LOL.

I gotta be me baby.

[evilqueen]

 Do you have any flamingos?  Those are one of my favorites animals.

[-Tracy-]

 

[evilqueen]

 That's awesome!  Thanks, Tracy.

[Flapdoodle]

 Bahahaha!!!  Good ones, Trace!

[-Shannon-]

 Don't know how many burgers per lb but I suggest using Italian bread crumbs, dried parsley and parmesan cheese (the kind in a plastic container often used for spaghetti)

HAVE FUN!!!!!

[Mom2Bri]

 I'm lazy. I just buy the ones in the box at the store. They have some with bacon and cheese, mushroom and swiss, vidalia onions or just plain chuck patties. I think they are 1/3 lb patties. And they are really good and juicy.

[MamaK321]

 I always make 3 burgers per pkg of 93% lean ground beef and usually add about 3-5 tbs of A1 or my fave BBQ sauce as well as some minced onion and even a dash of meat rub/seasonings. I freeze the patties because I find they cook better on the grill without crumbling or falling apart.

[Northern Brat]

 I usually make my burgers with half a package of dried onion soup mix.  I don't add anything else until they burgers are cooked and ready to load up the bun!

[craftyfool]

 Another thing to add that makes them nummy is a package of dry ranch dressing...you know the Hidden Valley stuff.  I think it's 1 pkg to a pound.  I haven't done it in ages, but if you like ranch, they are really good! 

[TinaH]

I add a package of dry Lipton onion soup mix to one pound of ground meat and sprinkle in a little water.

[wirsmom]

 I usually use one pound of meat for four patties.  I always put in an egg and some bread crumbs to help hold them together.  Lawry's seasoning salt makes them tasty, just don't overdo it!

[beachlover]

 OMG, its 6AM and guessss what I want (lol)   I think I am going to try Shannon's version, that is really diferent.  My famiy is meeting at a local park on Sunday for a picnic.  I told everyone to bring their own paper goods, utensils, condiments, drinks, burgers,dogs.  Each will make a type of potato or pasta salad to pass and each wil bring soe type of bag of chips or snack.  Its my parents and there are 4 of us kids (and all our kids).  My one sis can't make it.  But we just thought it'd be something nice and different, we all live close by, but we love to get together and this way, no one has a messy house to deal with.   But, I want that burger NOW!!!!! 

[Queen Mum]

 It is recommended that you make 4 patties per pound but that's way too tiny!

I perfer a max of three burgers per pound.

Pack them tightly (squish the meat into a ball to pack the meat tight) and then flatten to about the diameter of the bun.

I don't add salt until they are done because I'd read that salting meat before it's cooked can make some of the juice drain out.

Oh - and DO NOT squish the patties down with your spatula while you are cooking!  It drains the juice out of them. 

I like my burgers medium and juicy so that the hamburger juice runs down my arm while I'm eating it.

[DN in MN]

This thread has made me hungry.... I usually add a package of dry ranch seasoning (Hidden Valley) to a 1.5 lbs of lean burger. I made 4 to 5 burgers out of it. Have a good time!