Moms Good Old-Fashioned Hamburgers

1. 1

   Whisk or beat egg lightly.

2. 2

   Mix all ingredients together gently by hand.

3. 3

   Do not over-mix.

4. 4

   The mixture should be not too wet, not too dry.

5. 5

   Too dry patties will crumble on the grill and also taste dry.

6. 6

   Too wet patties will not hold their shape, will stick to the grill, and crumble.

7. 7

   When working with the beef mixture, it should make your hands moist but not dripping wet.

8. 8

   Adjust the amount of bread crumbs if needed.

9. 9

   Big onion chunks might also cause your patties to fall apart so make sure you have a fine dice.

10. 10

    Line a cookie sheet with wax paper.

11. 11

    Use a 1/2 cup measure to make 1/4-pound patties.

12. 12

    The recipe should make 8 large patties.

13. 13

    Use a hamburger press or shape the patties by hand.

14. 14

    Place the patties on the cookie sheet and put it in the freezer for 4-24 hours.

15. 15

    If using the hamburgers later, you can transfer them to a Ziploc freezer bag with pieces of wax paper between each burger as you stack them.

16. 16

    To grill the burgers, remove from freezer 1/2 to 1 hour ahead of time.

17. 17

    Spray grill racks with Pam.

18. 18

    Preheat to medium.

19. 19

    Place patties on the grill and cook for about 20 minutes, turning once or twice.

20. 20

    When they have reached desired doneness, remove and serve.

21. 21

    I also grill them straight from the freezer.

22. 22

    I think they stay together better, plus I can cook them to rare or medium more easily.

23. 23

    This all-purpose pattie is good in any style burger with cheese and ketchup, mushrooms and Swiss cheese, or with veggies of all kinds.

* Per serving · 4 servings · Values may vary.