Hi Alex, I didn't check the date on this, so don't know if you've already done your hamburgers. The great thing about hamburger meat is that it accepts just about any spice and herb you want to throw at it. Here is how I do mine.
I sprinkle both sides of the meat with Spike or seasoned salt, depending on which one I have on hand, then black pepper, onion powder, garlic powder, a little chile powder, sweet basil, and McCormick Grillemate Sokehouse Maple Seasoning, (this is a flavoring like wood smoke). I add half a chopped onion, a chopped bellpepper, and a tablespoon or two barbecue sauce. I form the patties and wrap and freeze the ones I'm not going to cook immediately. After coating a frypan with cooking spray, such as Pam, I place the patty in the pan, cover it, turn the flame to medium-low, cook on one side for about eight minutes, then about seven minutes on the other side. If you are using the George Foreman Grill, I believe it's a total of about ten minutes. It's been a couple years since I used the grill, so can't quite recall the time. I hope this helps. Any of the ingredients I've listed can be omitted if you don't care for them. Jennifer On 12/17/12, Abby Vincent <[email protected]> wrote: > I love my Foreman grill. It helps a lot to take the meat out of the > refrigerator early so it's almost room temp when you cook it. This is also > true for frying. When I fry, there are usually onion rings, mushrooms, and > maybe peppers along with the burger. Also I don't like the prepared > patties. Better to buy ground meat and make your own patties. Then you > can > add Lipton onion soup mix or spices before you form the patties. Try not > to > squish them together. The more spaces there are in the burger, the more > room there will be for juices. > Abby > > -----Original Message----- > From: [email protected] > [mailto:[email protected]] On Behalf Of Sandy from OK! > Sent: Monday, January 17, 2011 1:39 AM > To: [email protected] > Subject: Re: [CnD] hamburgers... > > I understand that, but it does not really alter the taste, as you are not > smothering it in water, just like a tablespoon to help it "steam-cook!" > ----- Original Message ----- > From: "Jan " <[email protected]> > To: <[email protected]> > Sent: Saturday, January 15, 2011 5:29 AM > Subject: Re: [CnD] hamburgers... > > >>I never use water. I think it would take some of the flavor out. That's >> just a preference of mine. >> >> -----Original Message----- >> From: [email protected] >> [mailto:[email protected]] On Behalf Of Sandy from >> OK! >> Sent: Saturday, January 15, 2011 1:51 AM >> To: [email protected] >> Subject: Re: [CnD] hamburgers... >> >> >> Also, it helps to put like 1 tablespoon of water in the bottom of the >> pan >> when frying them, and also, poke a hole in the middle of the burger, all >> the >> way through before putting it into the frying pan, and this prevents it >> from >> shrinking. >> Like jan said, always fry with it covered. >> ----- Original Message ----- >> From: "Jan " <[email protected]> >> To: <[email protected]> >> Sent: Friday, January 14, 2011 9:51 PM >> Subject: Re: [CnD] hamburgers... >> >> >>> If you cook it in a frying pan, try putting a lid on the pan. That >>> will cook it through better. >>> >>> -----Original Message----- >>> From: [email protected] >>> [mailto:[email protected]] On Behalf Of Alex Hall >>> Sent: Friday, January 14, 2011 4:02 PM >>> To: [email protected] >>> Subject: Re: [CnD] hamburgers... >>> >>> >>> Really? I just may have to give this a try. I know I have one of these >> >>> grills kicking around somewhere... No grease definitely sounds good; >>> makes cleanup a lot easier! >>> >>> On 1/14/11, May McDonald <[email protected]> wrote: >>>> I actually love cooking my burgers on the forman a lot better. No >>>> flipping and no greese to deal with. >>>> >>>> When I first tried it on the forman I was afraid it would turn out >>>> horribly and not cooked all the way, but I surprised myself and it >>>> was >>> >>>> great. Now I do them that way all the time. >>>> >>>> I can't say how long I let it cook since I keep forgetting to time >>>> it, >>> >>>> lol. >>>> >>>> On 2011-01-14, at 11:17 AM, Alex Hall wrote: >>>> >>>>> Hi all, >>>>> I just had an attempt at cooking a hamburger. Simple, I know, but it >> >>>>> was my first try. It was cooked, and not burned, but I only knew >>>>> that >>> >>>>> because my (sighted) mother was there. Her teaching skills are, um, >>>>> not so great, so I did not learn a lot. We use oil (not sure which >>>>> type) in the bottom of the pan, then put the burger(s) in... then >>>>> things get confusing. My mom cooks them one way, but my sister cooks >> >>>>> them another way. I much prefer my sister's, so I was trying to >>>>> follow the instructions she had told me a few days before. However, >>>>> my mom is used to her way, so the poor burger started out on high, >>>>> sat for about two minutes, and was then flipped, but when it was my >>>>> mom turned the heat down... You get the idea. So, the questions: 1. >>>>> How do you know when it is cooked all the way through? I am sure >>>>> there is a feel to it, but would this not change depending on the >>>>> thickness of the patty? 2. What do you recommend for cooking >>>>> settings >>> >>>>> and timing for cooking a burger? I like it moist, but not so juicy >>>>> that it drips and/or feels like it wants to fall apart. 3. My >>>>> grandmother says that a George Foreman Grill or electric frying pan >>>>> would work a lot better, but I am not sure it would taste the >>> same >>>>> or be as reliable. Thoughts? >>>>> >>>>> Thanks for any information. I plan on trying this again tomorrow >>>>> night or Sunday night, and hopefully I can have some pointers by >>>>> then! >>>>> >>>>> -- >>>>> Have a great day, >>>>> Alex (msg sent from GMail website) >>>>> [email protected]; http://www.facebook.com/mehgcap >>>>> _______________________________________________ >>>>> Cookinginthedark mailing list >>>>> [email protected] >>>>> http://acbradio.org/mailman/listinfo/cookinginthedark >>>> >>>> _______________________________________________ >>>> Cookinginthedark mailing list >>>> [email protected] >>>> http://acbradio.org/mailman/listinfo/cookinginthedark >>>> >>> >>> >>> -- >>> Have a great day, >>> Alex (msg sent from GMail website) >>> [email protected]; http://www.facebook.com/mehgcap >>> _______________________________________________ >>> Cookinginthedark mailing list >>> [email protected] >>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> >>> _______________________________________________ >>> Cookinginthedark mailing list >>> [email protected] >>> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
