This recipe is from my great grandmother and is super easy. It is made using bread crumbs, eggs, and hamburger patties. Best served with fried potatoes.
Recipe Summary test
- 1 pound ground beef
- ¼ teaspoon salt, or to taste
- ½ teaspoon ground black pepper, or to taste
- ½ teaspoon garlic powder, or to taste
- 2 teaspoons Worcestershire sauce
- 2 eggs
- 1 ½ cups bread crumbs
- ¼ cup vegetable oil for frying
- 1 small onion, sliced into rings
- Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Whisk eggs together in a small bowl. Place bread crumbs on a plate. In a medium bowl, mix together the ground beef, salt, pepper, garlic powder, and Worcestershire sauce. Form into 4 patties. Dip burger patties into egg, then press into bread crumbs to coat.
Heat oil in a large skillet over medium-high heat. Brown the breaded hamburgers on each side, about 2 minutes per side.
Place onion rings in the bottom of a baking dish or casserole dish. Pour in just enough water to cover the bottom, but not cover the onion. Carefully place burgers on top of the onions in the baking dish without touching the water.
Bake for 25 to 30 minutes in the preheated oven, until burgers are well done.
Smoked hamburgers are a killer way to prepare a burger. By smoking a burger, you end up with a juicy result, and the smoke creates crispy edges and great char. You’ll never go back to regular old burgers again. And drive thru burgers? Forget about it!
Smoked Hamburgers on a Pellet Grill
The key to a great hamburger starts with the right mix of ground beef. As often as possible, I try to grind my own whole muscles for burgers. I personally love the flavor of ground chuck roast the most. It is just the right ratio of meat to fat.
If you’re buying from the grocery store, make sure you’re buying meat that was ground in-house, preferably that day. Aim for select ground beef that is at least 85% meat 15% fat. If you want your burger even juicier, I recommend 80% meat 20% fat.
After you’ve chosen your meat, it’s time to form your patties! I don’t recommend mixing in any seasonings, as the salt can draw some moisture out of the meat itself and change the texture of your finished burger.
Press your meat into patties, working the meat as little as possible. Shape your burgers so they are about 1/2 inch thick and wider than the buns you’ll be using. As your burger cooks, you will experience some shrinkage, so form your patties bigger than what you want your final burger size to be.
Once your patties are nicely formed, season the outside of your burgers on both sides. You can use whatever seasonings you like, but I prefer to use Hey Grill Hey Signature Beef Seasoning from Patio Provisions.
How to Smoke Hamburgers
Once you have your meat ready to go, now it’s time to smoke!
I set my smoker to 225 degrees F for this first step. My preferred wood for smoked hamburgers is hickory. It’s strong enough to give you good smoke flavor in the limited time that the burgers will be exposed to smoke. Once your grill is preheated, place your burgers on the grates and close the lid. Depending on the thickness of your burgers, you should be able to smoke them for about 1 hour. For this first step, I want the internal temperature of my burgers to reach 135 degrees F.
Next step is to sear the burgers. This is super easy on my Camp Chef SG Pellet Grill. I simply crank up the temperature dial to High and slide open the deflector tray for direct grilling. Just like that, my burgers are roasting over a wood fire. You want the temperature of your fire at this point to be at least 400 degrees F.
Sear your burgers for about 2 minutes per side, or until it reaches your desired doneness (FDA recommends 165 degrees F). My favorite thermometer to use to use to ensure my burgers are perfectly done is the Thermapen Mk4. If you want cheeseburgers, add your cheese after the first flip. Once your burgers are smoked and seared to perfection, serve them on toasty buns with whatever condiments you like!
Tips to Smoking the Best Burgers
Smoking burgers is easy and straightforward, but these tips will help you get that perfect, juicy burger every time.
- Make sure you use ground beef with an appropriate fat content. The heat and the smoke can dry out the meat, so aim for at least 15% fat in your beef.
- Use a stronger wood for smoked burgers, such as hickory, oak, mesquite. These burgers are not on the smoker for very long, so you want the smoke to influence the meat for the entire time it is on the smoker.
- Cook to temperature, not to color. Smoking causes a chemical reaction with the meat that turns it slightly pink. If you smoke your burgers for an hour, they may be pink throughout the entire burger! If you are using an internal thermometer, you will know that they are perfectly cooked, so don’t stress about them being too pink once they reach 165 degrees F.
More Burger Recipes
Are burgers your favorite go-to dinner item? If so, check out even more amazing burger recipes below:
Smoked Hamburger Recipe
Follow the recipe and I’ll show you step-by-step how I make these smoked hamburgers at home. I’m all about helping you make memories with your loved ones through amazing backyard BBQ of your life, so check out more of my smoking and grilling recipe videos on YouTube, Instagram, or our Facebook Page. Follow along and let’s make awesome food together!
Get ready to go back in time with the golden arches, folks, because Macca’s is reopening its very first store in Australia and to celebrate its selling multiple items on the menu at 1970s prices.
Yes, you read that correctly, the mighty Yagoona store of legend is opening its doors yet again, and for just two (2) hours, you can snag some discounted goodies for you and your holiday season situationship.
From 11am-1pm on December 17th (which is today. ), Yagoona McDonald’s and ONLY Yagoona McDonald’s will be serving up 20c hamburgers, $1 cheeseburgers and $2 cups of coffee, just like they did in the 1970s.
So yeah, if you’re reading this instead of hauling ass to Yagoona, what the fuck are you doing? Garn git!
Yagoona McDonald’s opened up in 1971, 50 years ago, before it was eventually knocked down to make way for an insurance company, which is just grim without the ace. It’s good to have you back, king.
The new store has been fitted out with 70s inspired decor reminiscent of how it used to look, but has also been upgraded with a 24-hour drive-thru, a McCafe and a playground for the kiddies that wasn’t made with 1970s safety standards.
According to McDonald’s Australia’s CEO Andrew Gregory, the reopening of Yagoona is just another jewel in the crown that is the 50th Anniversary of Macca’s celebrations.
“We are incredibly proud to reopen McDonald’s Yagoona and recognise its important part of our history,” he said.
“Everything our customers know and love about McDonald’s Australia started at Yagoona, from Happy Meals and birthday parties to first jobs and community contribution.
“The reopening celebrates 50 years of supporting our customers, people and communities in Australia.”
I dunno about you but I know that I have only a couple of hours to get all of my besties crammed into my Toyota Corolla so we can all snag some cheap ass cheeseburgers and hamburgers and feel joy again.
Keep in mind my friends that the hamburgers and cheeseburgers, though cheap, are (obviously) limited to a maximum of 4 per order, while the coffee is capped at one per order. Maybe take a couple of cars?
The Philadelphia Eagles and Aramark, Lincoln Financial Field’s exclusive food and beverage partner, continue to expand the stadium’s menu offerings for hungry Eagles fans! Aramark Executive Chef James Hennessey has created several signature items exclusively for Lincoln Financial Field.
Club Level Exclusive Offerings
- The Quick BBQ Pork – 12 Hour Smoked Black Cherry Wood Pulled Pork topped with House made Slaw on a Potato Roll. Quick Recommendation: Kansas City Style BBQ Sauce
- The Carmichael BBQ Chicken– Maple Sugar Smoked Pulled Chicken topped with House made Slaw on a Potato Roll. Carmichael Recommendation: Carolina Vinegar BBQ Sauce
- The Quick and Carmichael – Mega Sandwich Combination of Pulled Pork, Pulled Chicken and House made Slaw on a Potato Roll
- Beef Brisket Meatball Sandwich – Asiago Stuffed Brisket Meatballs, Sunday Gravy, Parmesan Cheese on an Amoroso Seeded Roll
- EPA Pork – Herb Roasted Pork, Wild Arugula, Cherry Pepper Relish, Sharp Provolone Cheese Sauce on an Amoroso Seeded Roll
- Philadelphia Cheesesteak – Caramelized Onions, Cheese Whiz
Lincoln Financial Field brings together Philadelphia’s favorite tastes and flavors, all under one roof. New local items added to this season’s menu include:
Welcome to our City! Athens has the charm of a small southern town while still retaining many of the qualities of a larger city. With Dallas and Tyler only a short drive away, we’re the perfect spot to live, work, and play for those who want the benefits of a smaller city, but easy access to larger metro areas.
Fun for the Whole Family
From the great outdoors to burgers and brews, Athens has fun for the whole family.
With a variety of family-friendly destinations like the Texas Freshwater Fisheries Center, East Texas Arboretum and Botanical Society, Henderson County Regional Fair Park Complex and more, you’re sure to embark on an activity that will satisfy the entire family!
Wine and craft beer lovers will enjoy 4 local wineries in and around Athens and a new craft brewery in the heart of downtown Athens. Downtown Athens offers shopping, art galleries, the Henderson County Historical Museum, farmers market, and more. Check out our local, cultural resources and plan your weekend stay with family and friends
NOTICE OF TAX RATE FY 2022
“THE PROPOSED TAX RATE WILL RAISE MORE TAXES FOR MAINTENANCE AND OPERATIONS THAN LAST YEAR’S TAX RATE. THE TAX RATE WILL EFFECTIVELY BE RAISED BY 2.79 PERCENT AND WILL RAISE TAXES FOR MAINTENANCE AND OPERATIONS ON A $100,000 HOME BY APPROXIMATELY -$15.18.”
For more information regarding the FY 2022 Proposed Budget and Tax Rate visit the “Financial Transparency” page of our website.
Making good hamburger patties may seem like a straightforward process, but more goes into cooking impressive burgers than just slapping a disk of grilled meat between a bun. While you can vary the type of meat and seasonings, or even make stuffed hamburger patties, following these simple steps leads you to juicy, great-tasting burgers every time.
Watch Now: How to Make Perfect Juicy Hamburgers
Simple burgers often taste the best, so this example uses nothing more than coarse ground beef, salt, and pepper. High-fat content in the meat—80 percent lean, 20 percent fat, for example—produces better flavor and a juicier burger than leaner meat.
Before you begin, keep a few things in mind:
- The meat needs to remain cold until you cook it.
- You should handle the meat as little as possible.
- Maintain clean hands and a clean work area.
- Wash everything—tools, dishes, surfaces, hands, etc.—as soon as you finish making the patties.
What You Need
Divide the Meat
Start by setting out a clean sheet pan, optionally lined with a piece of waxed paper or parchment paper for easier cleanup.
Portion the patties to fit the size of the intended burger bun. The higher the fat content of the meat, the more hamburgers shrink as they cook. If you use 80/20 lean/fat or higher, make the patties slightly larger than the buns. Keep patties made with leaner meat to the actual size of the buns.
Additionally, keep all the patties consistently sized so they cook at the same rate. Otherwise, you might end up with some overcooked and some undercooked burgers. Use a kitchen scale if you have one, or form a ball of the ground meat in your hand and hold it to get a feel for the size; repeat to make all the burgers the same. Either way, it's common to get four patties out of a pound of beef.
Shape the Patties
When you shape the patties, press down in the center while you simultaneously pat the sides, turning the burger in your hand to keep it even. This prevents the patty from cracking around the edges. You should end up with a solid, compacted disk of meat.
Depress the Center
Hamburger patties shrink as they cook, causing deep cracks to form and the edges to break apart. To prevent this, slightly depress the center of the patty to push a little extra meat toward the edges; aim for 3/4-inch thick at the sides and 1/2-inch thick in the center. This trick produces an evenly cooked patty that holds together on the grill.
Season the Patties
Season hamburgers the way you would a good steak, with a generous amount of salt and black pepper to taste. You can stop there or add other herbs and spices if you like. Spice lovers might choose a sprinkle of hot red pepper flakes. Dried Italian seasonings, herbes de Provence, and smoky paprika all add a nice flavor to the meat. You can dust the top of the patties with seasoning or mix it into the ground beef before you form the patties. If you use 80 or 85 percent lean beef, you do not need to brush the patties with oil before you put them on the grill or in a skillet, since the meat contains enough fat distributed throughout to prevent sticking.
Store the Burgers
You can prepare the patties ahead of time and keep them in the refrigerator, but make sure they don't spend too much time exposed to the air. Unless you cook them right away, you need to keep them tightly wrapped and refrigerated. Don't allow ground meat to sit at room temperature, growing bacteria. Unlike steak and other cuts that benefit from coming to room temperature before you cook them, burgers should go straight from the fridge to the heat.
To store uncooked burger patties, stack them with pieces of wax paper between each one. Wrap the stack tightly in foil and refrigerate it. You can also freeze burgers this way for up to three months, but be sure to add a layer or two of plastic wrap underneath the foil.
Yes, every patty is 100% real beef with no fillers, additives or preservatives.
Curious about our burgers? We have answers to all of your questions about McDonald’s burgers and beef. Whether you’re wondering if McDonald’s uses real beef or does McDonald’s have a veggie burger — we’ve got an answer in our FAQ.
Does McDonald’s use ‘pink slime’ in burgers or beef treated with ammonia?
Nope. Our beef patties are made from 100% pure beef. We season with just a punch of salt and pepper, otherwise nothing else is added. No fillers, no additives and no preservatives.
Some consumers may be familiar with the practice of using lean, finely textured beef sometimes treated with ammonia, which is referred to by some as “pink slime.” We do not use this. Still curious about what’s in our burgers.
Is your McRib® made from real pork? What cuts do you use?
We use ground pork from the pork shoulder to form the McRib® patty into that famous, rack of ribs shape.
Why does McDonald’s offer cheaper menu items than some other restaurants?
We serve more than 27 million customers every day, so we buy in bulk. And, as anyone who’s ever shopped at a warehouse club can attest to, that means lower prices. Those savings are then passed along to you.
Are McDonald’s burgers fresh or frozen?
Our 100% beef is ground, formed into patties, and then flash frozen. Flash freezing is when beef is quickly frozen to seal in fresh flavor. From the day it was formed, it usually takes about two to three weeks until the burger is served.
Quarter Pounder® with Cheese features a ¼ lb.* of 100% fresh beef that’s hot, deliciously juicy and cooked when you order.
*Available at most restaurants in contiguous US. Not available in Alaska, Hawaii, and US Territories.
How do you make your beef patties?
McDonald’s burgers are made of 100% ground beef, formed into hamburger patties, and then quickly frozen at our suppliers to seal in great fresh flavor.
We add salt and pepper to our burgers when they are cooked on the grill at our restaurants to bring out all that great beef taste.
We will serve 100% fresh beef Quarter Pounder®* burgers cooked right when you order. **
* Weight before cooking 4 oz. (ea.)
**Available at most restaurants in contiguous U.S. Not available in Alaska, Hawaii and U.S. Territories.
What kind of beef does McDonald’s use in your burgers?
Every one of our McDonald’s burgers is made with 100% pure beef and cooked and prepared with salt, pepper and nothing else—no fillers, no additives, no preservatives. We use the trimmings of cuts like the chuck, round and sirloin for our burgers, which are ground and formed into our hamburger patties.
My family’s favorite fast food burger! There’s nothing like Freddy’s. Serve ’em with thin fries and fry sauce!
ground beef (roughly)
slice American cheese
whole hamburger bun (small, standard size)
- Heat a griddle over medium-high to high heat. Divide beef in half and roll into rough balls. One at a time, place the beef on the griddle. Place a large (non-slotted) spatula on top and use a coffee mug or large measuring cup to push the spatula and smash the patty very flat. Repeat with the other patty. Sprinkle them both with salt.
- Cook them for 1 to 2 minutes, or until they’re nice and brown on the first side. Flip them over, wait 45 seconds, the place the slice of cheese on one of the patties. Place the other patty on top of the cheese, give it 15 to 20 seconds to melt, then place directly on the bun.
- Serve with ketchup, pickles, mustard, mayo, jalapeño slices, etc.
My family loves—and I mean loves—Freddy’s Frozen Custard and Steakburgers, otherwise known as “Freddy’s.” A location opened about an hour from the ranch a couple of years ago, and whenever we’re passing through for a soccer game or a grocery trip, it’s a treat to be able to stop and chow down on what is exceptionally delicious fast food.
One of Freddy’s specialties is what they call a Steakburger, which is nothing more than a double cheeseburger…but it’s the way it’s prepared that sets it apart from the rest. And while I can’t exactly duplicate Freddy’s magic at home, since we can’t run out to Freddy’s every time we get a hankerin’, I sure do my best.
Here’s how to make a Freddy’s burger!
Grab a little bit of ground beef—I’d say 1/4 cup or so—and roll it onto a ball. Place it on a hot skillet or griddle…
And then, I don’t know how else to say this: You have to smash it flat. If you have a super heavy spatula and great upper body strength you can do it that way, but I grab a large 2-cup measure (or you can just use a large coffee mug) and use it to push the spatula against the beef and flatten the heck out of it. Be careful when you do this that your hand doesn’t get close enough to the cooking surface to get burned.
You need two of these small, very thin patties per burger. For that reason, it’s hard to make a whole bunch of these at once unless you have a huge griddle or get lots of pans going at once!
But they’re totally worth it.
Sprinkle them with salt, let them cook over medium high to high heat for just a minute or two, until they’re nice and brown. Then flip them BOTH over.
About 45 seconds to 1 minute later, lay a piece of cheese on ONE of the patties (I usually choose the one that’s slightly larger if they’re slightly uneven)…
Then place the second patty right on top. Because they’re so thin, they should be cooked through at this point.
Within 20 to 30 seconds, this is what’s happening. The patties are so hot that the cheese melts almost instantly.
Oh, and about the cheese: Please use American. Please?
Without draining it on paper towels or otherwise pretending to increase the health factor of this burger, place it right on a hamburger bun.
Oh, and about the hamburger buns: Please use the smallest, softest, most mass produced buns you can find. No Kaiser rolls, no artisan sourdough rolls, no ciabatta rolls.
Another thing about the buns: Freddy’s grills theirs with butter, which undoubtedly contributes to the scrumptiousness. Since the burgers are so, so quick, though, I usually just pull mine right out of the package. Still delicious!
Then pop on the lid and serve it with ketchup, mustard, pickles, jalapeño slices, tomato slices, onion slices…whatever makes your skirt fly up!
This is truly a delightful little burger. I can’t make enough of them lately.
Just ask my kids!
Oh! And pssst. Serve these thin French fries with the burgers. You’ll be glad you did.