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<blockquote data-quote="R_J_K75" data-source="post: 9561981" data-attributes="member: 6921294">I made these hamburgers last week and they were awesome. They were extremely juicy. I looked at a few recipes online then modified them and came up with this. I usually don't measure when cooking so just mix the ingredients together until not too moist and the patties hold their shape. Don't forget to dimple the middle of the patties. I seared them for a minute or two over high heat on both sides, then turned down the heat to low and covered the pan to steam them. Choose rolls and topping as you will. I just went with Swiss cheese, French's yellow mustard and Sara Lee Artesano bakery buns.&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; 80/20 Ground Beef (1# of beef should make ~4-8 burgers)EggItalian Seasoned BreadcrumbsEvaporated MilkWorcestershire SauceSambal OelekMinced GarlicMinced ShallotsDried ParsleySaltWhite PepperOnion PowderGarlic PowderSmoked Paprika</blockquote>

[QUOTE="R_J_K75, post: 9561981, member: 6921294"] I made these hamburgers last week and they were awesome. They were extremely juicy. I looked at a few recipes online then modified them and came up with this. I usually don't measure when cooking so just mix the ingredients together until not too moist and the patties hold their shape. Don't forget to dimple the middle of the patties. I seared them for a minute or two over high heat on both sides, then turned down the heat to low and covered the pan to steam them. Choose rolls and topping as you will. I just went with Swiss cheese, French's yellow mustard and Sara Lee Artesano bakery buns. 80/20 Ground Beef (1# of beef should make ~4-8 burgers) Egg Italian Seasoned Breadcrumbs Evaporated Milk Worcestershire Sauce Sambal Oelek Minced Garlic Minced Shallots Dried Parsley Salt White Pepper Onion Powder Garlic Powder Smoked Paprika [/QUOTE]

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