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Juciest Hamburgers Ever

June 28, 2014

I tried this recipe today. I got a kiss and a compliment from my husband. I’m out of the steak seasoning so I used just S&P with a light sprinkle of ground red pepper for a tiny kick.

It was a little awkward for me to handle the wet ground meat and I did not know if I should make them thick or thin. I erred on the thick side which turned out fine. My ground meat came from the grocery story instead of the meat market so I had a few little grease fires to put out as I cooked. Plus store-bought ground meat always has a greasier taste. I fried these in the left-over bacon grease from yesterday which definitely added to the flavor, and made them into cheese burgers. I will make these again, but I want to try them with the Montreal. The nice thing about this recipe is that you can play around with whatever seasonings you like. According to Thedford, the secret is the water, and I believe him. I can understand why these burgers would be great on the grill–they stay moist.

Prep Time: 10 Min   Cook Time: 10 Min

2 lb ground chuck
1 c water
1 Tbsp McCormick Montreal steak seasoning

salt and pepper to taste

1 Mix the ingredients in a large mixing bowl and form your burgers. I like to make 3 burgers per pound.
For best results, cook your burgers on an outdoor gas or charcoal grill. Cook until medium.

2 Just add your buns and favorite toppings and you are set.
(I figure 1/2 cup of water per pound of ground beef. Adjust your seasoning for the amount of burgers)
Sometimes I leave the steak seasoning out and just go with the salt and pepper. The secret to the juiciest burger is the water.

Thedford Byrum is the cook. He was found on the site Just a Pinch
Well Seasoned
Atoka, Tn (Pop. 8,387)
Thedford’s notes for this recipe:
For you guys who like to grill, this one is for you.
This is so easy and so simple. If you are a hamburger lover like my family and I are, you will love this.

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