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Minnesota Cooking: Broiling Hamburgers Made From Scratch

Updated on February 18, 2017

Cook Time

Prep time: 10 min
Cook time: 18 min
Ready in: 28 min
Yields: 1 or 2 burgers per person

Ingredients Per Burger

  • 1/4 pound (1 1/2 pounds) ground beef
  • 1 bun (6 buns) buns
  • 2 slices pickles
  • 2 tblsp ketchup
  • 1/4 cup lettuce
  • 1/4 teaspoon Lawrys
  • 1/4 teaspoon Johnnys
  • 1 slice cheddar cheese
  • 2 tbsp hot sauce
  • 2 tbsp miracle whip

Instructions

  1. Shape into patties.
  2. Season with seasoned salt on both sides.
  3. Broil for 8 minutes on each side.
  4. Place on bun, add cold ingredients.
Cast your vote for broiled hamburgers

Step One

Shape Into Patties

A hamburger patty will pull itself smaller as it cooks, so shape your patty so that it is slightly larger than the bun you are going to place it on. Make sure your beef is at least as thick as your hand. At least 1/2 inch thick.

The burger that I used was fairly lean, 85/15. This is the percentage of lean to fat. We call it eighty-five fifteen This means that if you divided your hamburger into 100 pieces, so to speak, that for every 85 pieces of meat, you have 15 pieces of fat. If you add 85 and 15 together, you get 100, or 100 percent.

There are other variations of hamburger sold. There's 80/20 and 90/10. Eighty-twenty has more fat and the burgers shrink quite a bit. Ninety-ten has hardly any fat and the burgers are drier. The fat content adds a little moisture to your beef. Moisture and flavor.

In the past, we had a relative who raised beef and their hamburger was a little different, since you can add the steaks and roasts into your burger if you wish when butchering. All this adds a little variety to your taste.

Shape Patties Into Balls and Flatten

Take a fist sized lump of burger and shape into a ball. Flatten and shape into a circle. I do have a burger press, but today my buns were bigger than the burger press, so I made my initial round shape and then added a bit more burger and squished it wider.

Step Two

Seasoning

We use a lot of seasoned salt in our house. With hamburgers, there is the top side and the bottom side. I used two flavors of seasoned salt on these burgers. I used Lawry's on one side and Johnny's on the other.

The top side gets direct heat from the broiler and the bottom side sits in its juices and combines with the salt on the underside.

Step Three

Broiling

I have my broiler rack set on the rack that is 6 inches below the top of my oven. It's the second rack. Not the top rack. I feel that the top rack is too close and burns your stuff before you get a chance to cook it properly.

I placed my burgers on an aluminum foil lined sheet and placed them under the broiler for 8 minutes. This is long enough to put a nice caramelizing on your burger.

Then. Flip them over and cook them for an additional 8 minutes. If you wish more pink in your burger, then cook them for five minutes.

And Flip

Step Four

Buns

Of course, I would have chosen a plain, wheat bun, but my hubby decided these buns with the toasted sesame seeds would be better. They were pretty good.

Choosing a Bun

Decorate Your Burger

Your burger is an extension of yourself.

The burger is hot, the cheese will melt.

I like mine with miracle whip, melted cheddar, and hot sauce. Fairly simple.

My hubby prefers his California-style. His burger included a fresh slice of tomato, a slice of sweet onion, some lettuce, two slices of dill pickle, some miracle whip, and some ketchup.

As we had six burgers cooked, I covered the last couple with foil so they stayed fairly warm. Then, the extras went into a plastic box for eating later.

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    • Larry Rankin profile image

      Larry Rankin 9 months ago from Oklahoma

      My wife and I have been found of smoking burgers lately.

      Great read:-)