Recipe by GENOWA
"These burgers are delicious and very big! A perfect blend of spices give these big burgers a spicy kick!"
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lean ground beef
1 (1 ounce) envelope
dry onion soup mix
hot pepper sauce
prepared yellow mustard
ground black pepper
cracked wheat hamburger buns
avocado - peeled, pitted and sliced
I thought the measurements on this were a little off. I don't think a pinch of chili powder and 1/4 tsp. of ketchup and mustard do much to 2 lbs. of ground beef. I liked the combination of ingredients so I increased the chili powder to 1/2 tsp., the ketchup and mustard to 1 tsp. each, and the pepper to 1/4 tsp. I omitted the hot pepper sauce. Instead of broiling, I cooked the burgers in my electric fry pan and didn't bother with the green onions. Instead I just served these with the usual toppings, sliced onion, lettuce, tomato, sliced avocado, etc. They were good.
Too bad about using Onion soup mix. Too much sodium and artificial taste. We prefer something a little more homemade not using artificial ingredients with colours and preservatives added. This is too 1970s when we didn't know better. Sorry. We didn't like this.
I cut the recipe in half for 1 pound of lean ground beef (90/10). I didn't bother with the water, I just didn't see the point. I added a little extra dijon mustard, ketchup, and Frank's red hot. These came out very moist and delicious. I served these on toasted rolls with thin sliced red onion and melted american cheese.
These burgers were awesome! Cooked on my George Forman grill. Highly recommend! Thanks for sharing :)
This recipe is delish as is. They are the best homemade burgers. My kids had friends over the night we made them and they said they tasted like a burger from a restaurant. When youre making the patties big, after you formed them make a indentation in the center of the burger with all your fingers (kind of like a birds nest) this way when you cook them on the grill they wont shrink. They will stay the same size and they wont dry out. You wont be disappointed.
Very delicious. I halved the recipe (so I guess that means I have to make it again, now that I have half a pkg. of onion soup hanging around). Instead of water, I used lactose-free skim milk. I don't know what difference it made, but I thought I'd try it. Did a bit extra ketchup and mustard, using the spicy brown variety. I mixed the green onions (sliced) right into the burgers. I didn't have pepperjack cheese, so I used mozzarella. I'm sure pepperjack would have been better, and unfortunately, I had no avocado! I love avocados on my burgers, so that's what drew me to the recipe. This is really easy, and great with macaroni or potato salad.
Everything is great except for the "well-done" advice. I will not eat a burger that is overcooked i.e. well-done...... anyone??
This was very tasty and moist. However, I agree with other reviewers that many miniscule quantities added nothing, and they were cooked too long. I tasted mostly garlic and some spice, and the liquid made them light. As I had mashed avocado on hand, I spread that on the top role and it was fine. Instead of scallions, I sliced a red onion and broiled it a few minutes, and I didn't
think the cheese added much. Too many other flavors going on.
* Percent Daily Values are based on a 2,000 calorie diet.
Mom's Big Burgers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 785
** Calories from Fat: 423
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