HAMBURGER PATTIES RECIPEMore Great Hamburger Recipe Ideas Quick Easy Dinner Recipes I have the perfect hamburger patties recipe that you and your family will love. It's simple to make and produces the juiciest hamburger patty you've ever tasted. I also offer you my old fashioned hamburger seasoning mix that makes patties (and burgers) amazing.
This is my most requested hamburger patties recipe. It's so simple to make and produces that juiciest burgers. Enjoy. BUYING HAMBURGER Ground chuck has the most fat and produces a juicy burger. Ground sirloin has the best flavor. What I do is combine the two for the best of both worlds; a perfect hamburger! Don't be afraid of fat, because fat equals flavor. Look for 80% lean ground beef to make hamburgers; trust me, it makes a huge difference. Now on to my hamburger patties recipe... PREPPING GROUND BEEF Add the hamburger seasoning (the recipe is at the bottom of the page) and toss light to combine. Divide the ground beef into equal sized portions and form gently into 1" to 2" patties. Press the center of the burger with both thumbs to make an indentation because burgers tend to "puff up" when cooking. COOKING HAMBURGERS The second "secret" to perfect burgers is not turning them several times. Many people think that cooking hamburgers is the same as steak, but it is not. Ground beef has bacteria, so you want to cook it as well-done as you can muster. Medium is healthier and still produces a juicy and tasty burger. Steak only has two sides for bacteria to harbor, so cooking it rare or medium-rare kills the bacteria on the surface of the steak. The third "secret" to perfect burgers is how to gauge when they are ready to flip. When you place a burger on the grill or in a skillet, look for blood to come to the surface and then turn them over. Blood will come to the surface again and when it does, it's cooked to medium. The final "secret" to a perfect burger is simply DO NOT PRESS DOWN on the burger when cooking. This literally pushes all of the juice out of the burger and is a huge "No-No."
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SECRET #1
There are many way to prepare these strawberries, but I am going to give you my easy methods. When you are melting the chocolate over a double boiler, don't let the water touch the bottom of your upper pan. Heat until only 1/2 of the chocolate is melted, then remove from heat and stir gently until it is all melted.
The chocolate should actually be cool or tepid to the touch. If it's hot, chances are it will seize up and thicken. If it does that, no amount of heating or stirring will fix it.
If you don't have a double-boiler, use a saucepan - bring the water to a boil, and then use a stainless steel bowl to rest in the saucepan to melt the chocolate.
SECRET #2
Strawberries are grown with many pesticides, so rinse the strawberries first with a veggie wash, and let them drain on paper towels until they were thoroughly dry so the chocolate would adhere properly. Any moisture would have interfered with the chocolate adhering.
SECRET #3
Spike the strawberries! Fill a syringe with a sweet white dessert wine, and slowly inject the wine into the strawberries from near the stem (after you've done the dipping in chocolate.) You want to inject enough wine to saturate the berries, but watch not to add too much otherwise they end up becoming runny. These are always a hit when I bring them to dinner parties.
SECRET #4
Pierce the strawberries on the stem side with a toothpick. Holding the strawberry by the toothpick, dip into the chocolate mixture. Turn the strawberries upside down and insert the toothpick into Styrofoam for the chocolate to cool.
PERFECT Chocolate Covered Strawberries Recipes
A delicious twist on my favorite red velvet cake recipe. Yum.
HOMEMADE RED VELVET CHEESECAKE RECIPE
Ingredients
CRUST:
1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
1-1/2 TBS white sugar
shaved chocolate bar
CHEESECAKE:
3 (8oz) pkgs cream cheese, softened
1-1/2 cups white sugar
4 eggs, beaten
3 TBS cocoa, unsweetened
1 cup sour cream
1/2 cup buttermilk*
1 TBS pure vanilla extract
1 tsp white vinegar
2 (1oz) bottles of red food coloring
TOPPING:
3 oz cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar, sifted
2 tsp pure vanilla extract
shaved chocolate bar, for garnish
Directions
PREHEAT oven to 325 degrees. The cake is baked with a water bath to prevent cracking. Wrap a large pan with foil (big enough for the spring form pan to fit in).
Mix the graham crackers and sugar together and add the melted butter. Mix with a fork and press into a 9 inch spring form pan. Sprinkle the bottom of the crust with chocolate shavings from a candy bar.
Beat 3 packages of cream cheese with 1-1/2 cups white sugar until fluffy. Add the remaining ingredients and mix well. Pour into the prepared spring form pan and place in the center of the foil covered pan. Fill with water.
Bake for 10 minutes and lower oven temperature to 300 degrees and bake for 70-80 minutes. The cheesecake is done when the center is firm. Cool completely on a wire rack.
TOPPING:
Beat the cream cheese with the butter until fluffy. Add the powdered sugar and vanilla extract and mix until smooth and creamy. Spread evenly over the top of the cooled cheesecake. Garnish with the shaved chocolate bar.
*Buttermilk:
Place 1-1/2 tsp vinegar or lemon juice in 1/2 measuring cup and fill remainder with milk. Wait 15 minutes, stir, and it's ready for this recipe.