Recipe by steveandjackie
"Juicy flavorful burgers which use your basic kitchen ingredients. Top with cheese if desired and serve on hamburger buns."
Watch video tips and tricks
ground beef chuck (80% lean)
grated Parmesan cheese
ground black pepper
Your recipe is awesome and a five star as is! However, I can't help tweak a recipe to my liking but the only true change I made with your recipe was to use 1/3 heaping cup fresh finely shredded parmesan. I know garlic powder and onion powder is easier but I took the extra effort for the fresh equivalents (3 tbsp plus 1 tsp minced garlic and 1 heaping tbsp fresh minced onion). I also made the entire five pounds and simply placed wax paper between the many extra uncooked patties, placed them in a zip lock bag and froze them for future use ;-)
I was not as impressed with these as others were. The patty did not want to hold together very well and the flavor for me was just not much different than my plain beef burgers with some montreal steak seasoning on the top. Thanks anyway.
Loved this easy recipe. I mixed all of the ingredients this morning and placed in the refrigerator allowing everything to blend. Just prior to grilling, I made into patties. Had no problem with getting the burgers to stick together - they were just perfect. I did brush the rolls with olive oil and sprinkled them with garlic powder before toasting the rolls. Used mayo, lettuce, tomato, shredded parmesan cheese, sliced red onion. Served Sandwich Stuffers - Bread & Butter pickles and corn on the cob on the side. Thanks steveandjackie for sharing your recipe - a keeper for me!
These were delicious! Moist and flavorful as advertised. I used a bit of extra cheese in the meat mixture. Also, I topped them with extra cheese and crispy bacon. I cooked them in a skillet on medium-high heat for 6 minutes per side, since I don't have a grill. Next time, I may add the bacon crumbled in the burger and let the mixture sit in the fridge for an hour to let the flavors soak in a bit. Also, I may throw in some diced jalapeño for a little kick. But, even without any changes, this recipe would be great!
I had organic grass fed beef to use so figured the olive oil in this recipe would be the perfect addition. Scaled to one pound and made 4 burgers. Served with extra sharp cheddar and smoked gouda. Now my go to for burgers.
You know, it doesn't get much easier or tastier than these burgers! Great recipe...I scaled back for one pound of beef, topped with all the good stuff and there wasn't one scrap left over!
I scaled this way back and just made two burgers. I skipped the egg and had no problems with these falling apart on the grill. I couldn't really taste the parmesan in this so next time I might just leave it out. Regardless, I thought the taste was great!
wow! I was looking for a simple recipe since I am married to THE pickiet man ever! I had all the ingredients on hand and made only 1 lb of meat but was able to get 5 patties out of it since I didn't want them too thick. The meat was 96% lean since we are trying to eat healthier and I cooked them using my george foreman. I was afraid they would be too dry but nope. I added some mayo to the buns and toasted them. Delish!
* Percent Daily Values are based on a 2,000 calorie diet.
Backyard Cooper Burgers
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 199
Hard to believe, but many kids will be back in school at the end of the month. Get ready.
You won't believe all the things you can do with cauliflower. It's a great low-carb option.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Watch five terrific tips for building and grilling the best burgers on the block.
See how to make juicy burgers with the cheese melted right inside the patties!
See how to make gourmet hamburgers with blue cheese mixed into the patties.