Smoky, Tasty, Meaty and Making Us Hangry! Hangry Hamburger Recipe comes together in minutes and is the way my family LOVES our burgers. Try them and your family will BANG THE TABLE for MORE! (Better buy double the meat you usually do).
Why This Hangry Hamburger Recipe Works...
- The added flavors give the burger the PERFECT amount of beefy meaty flavorful goodness
- ⅓ pound burgers are a delicious size!
- You have everything you need on hand already!
- Here's my Ultimate Guide to Ground Beef if you want a LOT more information!
Here's How You Do Hangry Hamburger Recipe
STEP 1. Tear the burger into nickle size pieces and put it in a bowl.
STEP 2. Add the seasonings, A1 and other flavor agents.
STEP 3. Pat into patties and make a divot in the center. Grill or pan fry for perfect taste!
Frequently Asked Questions (FAQ's).
How Do I Make the Perfect Hamburger?
You make a perfect hamburger by picking up the right mix of burger, add seasonings, salt the exterior, put a dimple in the top and bottom. Grill or pan fry then serve with a luscious bun and toppings!
Enjoy Hamburger? Try this easy weeknight meal! Ready in just minutes: Perfect Hamburger Helper Recipe from Box (Cheesy)!
What Kind Of Burger Do I Need To Use?
I like to use 80/20 burger for my Hangry Hamburgers. A little extra fat in a burger is a good thing, it adds flavor.
I make mine a whopping ⅓ of a pound so, even if it cooks down a little, they are still plenty big for the buns!
What's the Best Bun for Hangry Hamburger Recipe ?
The perfect bun is.....
Any that you like your burger on! We love Hawaiian rolls for buns!
Anything with a sesame seed is good too! Ever try an onion bun? YUM!
Can I Leave The Onion Powder Out?
Yes, of course you can. Make these burgers your own. Onion Powder does add a ton of flavor though, I suggest leaving it in these Hangry Hamburgers.
How Can I Tell If My Hangry Hamburger Recipe Are Done?
- When the juices are running clear is a good way.
- Cook them about 3-4 minutes on one side and then 2-3 on the other. Let them rest for 5-10 minutes on a plate with foil tented over the top
***Don't EVER cut into one to see if they are done. This allows all of the juices to run out and then your burger will be dry!
How Do I Keep My Homemade Hamburgers Moist?
- Choose the right burger to begin with (and 80/20 mix).
- Add the right seasonings and loosely but firmly pat into a 1" thick disk.
- Cook over medium heat for 3-4 minutes on one side and then 2-3 minutes on the other.
- Avoid over working the burger by kneading it too much, just press and mix it enough to accomplish what you have to do.
- Don't flip and flop the burger. Just turn once.
- Don't EVER CUT the burger to see if it is done in the middle, that will cause it to lose all of its juices.
- Make a dimple into the top and bottom of the burger.
- Sprinkle a pinch of Kosher Salt over the top and bottom before cooking.
- Allow your burgers to rest after cooking on a plate with foil tented over the top for at least 5 minutes before serving. This gives time for the juices to get like they are supposed to.
Can I Eat Hangry Hamburger Recipe That Is Pink In The Middle?
Burger that is cooked to an internal temperature of 165 is safe to eat. In general you can eat mildly pinkish burger.
Here's a good article on that subject from the USDA.
What's A GREAT Sauce for My Burger?
Try this
Tips and Tricks for Hangry Hamburger Recipe
- The most important advice I can give you is to not turn your burgers more than once. Never ever flip flop meat. That slings the juices out and makes the meat dry.
- If you are able to purchase local grass fed beef, that usually has the best flavor. It is shocking the difference in the taste between store bought and processed beef compared to local grown, processed and grass fed.
- Of course, melt some cheese on top for a perfect cheeseburger!
- Use a thermometer for a perfectly cooked hamburger. It's done when the thermometer reads 165.
PRO TIP: Go with a terrific sauce on your burger like those listed here or even some Bacon Jam!
YOU MIGHT ALSO ENJOY These Ground Beef Recipes....
Easy Homemade 15 minute Sloppy Joes
15 Minute Beef Rice and Corn Burritos
Easy Weeknight Stroganoff
Hangry Hamburgers
Ingredients
- 1 lb. ground beef 80/20
- ⅓ lb. pork sausage the cheap kind makes the best burgers
- ½ tsp. sea salt plus a little extra for sprinkling
- ½ tsp. ground pepper a little extra for sprinkling
- 2 teaspoon garlic powder
- 2 tsp onion powder
- ¼ tsp. dried thyme
- ⅛ C plus 2 Tbsp. Steak sauce
- 1 tbs worcestershire sauce
- 2 Tbsp. olive oil
Instructions
- Gently mix hamburger and sausage together until mixed and then set aside. Don’t over work the meat – just gently mix it all together with your finger tips.
- In a small bowl, mix salt, pepper, thyme, onion and garlic powders together until well blended.
- Add the spice mix and the steak sauce to the meat mixture and gently mix together. Do not over mix the meat or it will become tough and chewy.
- Pat into 3-4 inch diameter patties. Place a thumbprint dimple in the center.
- Using a brush or your hands, rub each patty with olive oil and place patties on a dinner plate.
- Sprinkle each side of the burger with a pinch of salt and pepper
- Put plate in the refrigerator for at least 10 minutes to rest
- Preheat pan or grill to medium heat
- Cook to desired inner temp. I think 3-4 mins per side is about right for a pink in the center burger
- Rest on a clean plate once removed from the heat for 5 minutes, tent a piece of aluminum foil over the top.
Notes
- The most important advice I can give you is to not turn your burgers more than once. Never ever flip flop meat. That slings the juices out and makes the meat dry.
- If you are able to purchase local grass fed beef, that usually has the best flavor. It is shocking the difference in the taste between store bought and processed beef compared to local grown, processed and grass fed.
- Of course, melt some cheese on top for a perfect cheeseburger!
- Use a thermometer for a perfectly cooked hamburger. It's done when the thermometer reads 165.
Nutrition
***This post first appeared in October of 2014 when this website was brand new. It's one of my first recipes ever! It has been updated with why this recipe works, how its done with step by step instructions, frequently asked questions, links to great related recipes, updated recipe card that includes recipe nutrition information, notes, pro tip, video, photo, updated instructions***
A VERSE TO SHARE
I don't know who needs to see this, but here it is. Sometimes we just have to go where our heart is...
Matthew 6:21
"For where your treasure is, there your heart will be also".
Kathleen says
sounds delicious! Could I make this into a meatloaf instead? Would I need to add anything...? Eggs? Crumbs?
Wendi Spraker says
Hi Kathleen, I don't think this would make a meatloaf as written because I don't think it would hold together. I'm sure it would need egg and cracker or bread crumbs, but I don't know how much of those it would require.
moxie says
wonderful!