I love a good hamburger! They are hands down one of my favorite things to get out at restaurants. I like to get them out, because admittedly they are not one of my favorite things to make. However, I do sometimes make them at home, but I take a lot of short cuts to get there. First, I usually make sliders, less burger shrinking and becoming angry Mommy Spice that my burgers didn’t come out perfect. To keep things even easier and quicker on yourself you can buy fresh pre-made burger or slider patties in the refrigerated meat section of your grocery store. Now if you want to keep things super easy, you don’t even need this post, some of the pre-made burgers come with seasoning or stuffed with things and those usually don’t need any additional work at all. However, I like to get the plain pre-made burgers or sliders and just add this quick seasoning.
1lb hamburger meat rolled into patties or pre-made patties
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon brown sugar
Let your burgers sit on the counter, while you make your seasoning dry rub. Cooking tip, if you let the beef come to room temperature before grilling you will get a more even cook throughout (no well done burger edges and Medium done inside). Now to make your seasoning dry rub just combine the salt, garlic, paprika and brown sugar in a small bowl. Next, evenly sprinkle the mixture over both sides of each hamburger patty, pressing slightly to make sure the seasoning all adheres. If the burgers seem dry at all, you can add a teaspoon or so of Worcestershire sauce to your dry rub. This will make it more of a paste consistency, but does add additional flavor. Next, grill your burgers to your desired done-ness. Add cheese and other toppings and enjoy!
I love this little short cut, for adding flavor but keeping the burger process easy. If you enjoy making burgers from scratch feel free to throw the seasoning mix into your meat mixture before forming your patties. A good burger tip for this burger recipe or any burger recipe is to toast your bun! Butter the inside of both sides of your buns and get them lightly toasted, either on the top rack of your grill or in a frying pan. Getting a crust on your bun helps it to support the weight of the burger more and also it holds up to condiments and toppings without making your bun soggy. Having a crust on the bun also adds additional flavor from the butter and a nice texture contrast with the soft bun exterior and crunch on the inside. I hope this helps to take some pressure off of making hamburgers at home, and shaves off some of the time you have to spend in the kitchen.