Juicy Hamburgers —Three Ways: Broiling, Grilling and Panfrying
1 pound regular ground beef
OR
1 pound lean ground beef
3 tablespoons water
1/2 teaspoon salt
1/4 teaspoon pepper
4 hamburger buns
BROILING HAMBURGERS
1. You may need to move the oven rack so it is 5 to 6 inches below the
broiler. Set the oven control to broil.
2. Mix the beef, water, salt and pepper in a bowl. Shape the mixture into
4 uniform, flat patties, each about 3/4 inch thick. Shaping the patties to
have smooth edges will keep them together during cooking and result in
uniform doneness. Gently pinch to close any cracks in the patty. Handle
the patties as little as possible. The more the beef is handled, the less
juicy the burgers will be.
3. Place the patties on the rack in a broiler pan. (For easy cleanup, line
the bottom of the broiler pan with aluminum foil before placing patties on
rack.)
4. Broil patties with tops about 3 inches from heat 5 to 7 minutes on each
side for doneness, turning once, until no longer pink in center and juice
is clear. Serve on buns.
GRILLING HAMBURGERS
1. Prepare the coals or a gas grill for direct heat. Heat to medium heat,
which will take about 40 minutes for charcoal or about 10 minutes for a
gas grill.
2. Shape the hamburger patties as described in step 2 of Broiling
Hamburgers.
3. Place the patties on the grill about 4 inches from medium heat. Grill
uncovered 7 to 8 inches on each side for doneness, turning once, until no
longer pink in center and juice is clear. Loosen patties gently with a
turner to prevent crumbling. Serve on buns.
PANFRYING HAMBURGERS
1. Shape the hamburger patties as described in step 2 of Broiling
Hamburgers.
2. Cook the patties in a skillet over medium heat about 10 minutes for
doneness, turning occasionally, until no longer pink in center and juice
is clear. Serve on buns.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Per serving: 423 Calories (kcal); 26g Total Fat; (55% calories from fat); 24g Protein; 22g Carbohydrate; 85mg Cholesterol; 586mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates
NOTES : Cheeseburgers: About 1 minute before the hamburgers are done, top
each burger with 1 slice (1 ounce) American, Cheddar, Swiss or
Monterey Jack cheese. Broil until cheese is melted and bubbling.
Store the uncooked meat immediately in the coldest part of your
refrigerator, or freeze as soon as possible. Ground meat
deteriorates more quickly than other cuts, so it should be used
promptly.
Tips
Don’t press the beef patties with a spatula while cooking.
Pressing squeezes natural juices out and makes the burgers dry and
less tender.
For more flavor and better burgers, use lean or regular ground
beef; hamburgers made with extra-lean ground beef may crumble when
broiled. For a moister hamburger, use coarsely ground instead of
finely ground beef.
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