So I admit to often buying those pre-formed frozen hamburger patties. They’re so convenient to have around: just throw them on the grill still frozen, slice up some pickles, lettuce, tomatoes, and onions, heat up a can of beans–and there’s dinner! But the meat is somewhat tasteless I think. Or so high in fat the patties shrink down to 1/3 their initial size.
And forming regular ground beef into patties without anything extra seems to produce good but crumbly patties that fall apart on the grill. So I’ve fallen back to my mom’s old method, which is basically pretty darn near her old meatloaf recipe, except for the horseradish.
- 1 pound ground beef
- 1 egg
- 1 cup bread crumbs
- 1 big squirt of catsup
- 1 small squirt of prepared mustard
- a few shots of Worcestershire
- 1 Tbs of horseradish
- salt and pepper to taste
- Mix it all up. Form patties and grill, about ten minutes total over medium heat.
I use my big mixer to do this. Then I talk the visiting neighbor into actually making the patties because I hate that feeling of grease on my hands. The little Tupperware hamburger mold thing works well if there aren’t any neighbors handy, but makes the patties too small for my taste. If all else fails, let the kids do this part. Slice up the condiments: here they include tomatoes, onions (preferably red ones), cheese, pickles, and lettuce.
The grill should be preheated. My dad’s old rule was 10 minutes on one side, I think, then flip for just barely a minute. He swears that makes them moister. Of course, it all depends upon how thick your patties are.
[…] Someone should publish a cookbook of just meatloaves. Maybe they have already… If so, this should be in it! I’m instantly attracted to anything with Worcestershire sauce in it, of course, as I’ve admitted before. Worcestershire chicken, Worcestershire shrimp, Pulled Pork, Crab Cakes, Welsh Rarebit/Rabbit–even the family favorite hamburger recipe. […]