Hamburgers and Salad

Sometimes the simplest things are the best.

If you remember from my last post, I only had one pound of lean ground beef in the freezer. Why, you may ask?

Because those hamburger buns were SO amazing that I quick thawed that other pound of ground beef and made three HUGE burgers to stuff them with. I had a pork chop sandwich on ONE of the buns. But that only whetted my appetite.


Each patty was about 1/3 of a pound (175 gm to be precise) before I cooked it and placed it on a buttered and grilled bun.

Best Burgers – 3 x 175 gm burger patty

1 lb lean ground beef
1 egg, beaten
2 tbsp bread crumbs
1 tbsp Worcestershire sauce
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp salt (optional)

Lightly fork together and form into 3 x 5 inch diameter patties. Dimple the center 1 inch to reduce shrinking.

And, I DID make a salad. Cause I try to eat healthy every once in a while and letting your pricey Romaine go bad in your crisper isn’t a good thing.

Isn’t it pretty? So, green and fresh looking. And healthy.

And then I added some diced cheddar cheese and sunflower seeds … and ‘light’ Caesar salad dressing. Diced hard boiled eggs and raisins are other add-ins I enjoy.


5 thoughts on “Hamburgers and Salad

    1. I didn’t even wait 24 hrs before thawing a 2nd burger and bun. One more left. Oh and the rakott krumpli … that I haven’t posted yet. 🙂

  1. Strangely I’m not a fan of beef burgers (ground beef alone is a problem for me… I always crave some pork with it!), but I prepare them often for my husband. Your burgers look wonderful. I never freeze ground meat (only once it’s cooked), so I recently forgot a package and had to throw it away (I was furious, but it was several days pas expiry date). Does the texture change a lot?

    1. You should eat what you like, Sissi. I buy frozen ground beef, or divide fresh into 1 lb packages for future cooking cause there are lots of things you can do with it.

      I think pork (and its fat) adds a lot of juiciness to the burgers. We in the west are very ‘fat’ conscious, not necessarily HEALTH conscious, so we buy lean or extra lean ground beef, and then either over cook it so it dries out, press out all the good (fat) juices during cooking or adulterate the flavour with a bunch of add-ins which are supposed to keep it moist.

      Purists grind their own sirloin for the burgers and just add a bit of salt and pepper so you taste BEEF.

      I’m not a great beef burger maker, and probably got corrupted by the terrible burgers I got as a teen at fast food chains like Harvey’s when I was going to high school and university so I don’t really know what a burger SHOULD taste like. I’ve had pricey $12-14 dollar burgers at fancy grill type restaurants and wasn’t impressed.

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