ajrubyo
Assistant Cook
Here is a recipe for the juciest burgers I've ever eaten! They are wonderful! I found this recipe watching 'The Barefoot Contessa', to whom taste seems to be foremost. The egg yolks are what makes them so moist.
Perfect Burgers
1 lb Ground Chuck
1/2 lb Ground Sirloin
2 tbsp Lite Soy Sauce or Steak Sauce (each gives a different taste)
2 or 3 egg yolks*
Salt & pepper
Thin pat of real butter for each patty
*Note: egg yolks to meat ratio is about 2 yolks to each 1 lb of meat. Save the whites to use in scrambled eggs, meatloaf, etc.
Carefully mix the meats, soy/steak sauce, egg yolks, salt, and pepper with the tines of a fork, but do not mash it. Lightly form each hamburger and lightly press into a patty shape. Make an indentation and put a thin slice of butter inside each hamburger, making sure the butter is entirely encased in the meat.
Heat a grill, broiler, or saute pan and cook the hamburgers for 3 to 5 minutes on each side until almost done. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes and serve immediately.
Perfect Burgers
1 lb Ground Chuck
1/2 lb Ground Sirloin
2 tbsp Lite Soy Sauce or Steak Sauce (each gives a different taste)
2 or 3 egg yolks*
Salt & pepper
Thin pat of real butter for each patty
*Note: egg yolks to meat ratio is about 2 yolks to each 1 lb of meat. Save the whites to use in scrambled eggs, meatloaf, etc.
Carefully mix the meats, soy/steak sauce, egg yolks, salt, and pepper with the tines of a fork, but do not mash it. Lightly form each hamburger and lightly press into a patty shape. Make an indentation and put a thin slice of butter inside each hamburger, making sure the butter is entirely encased in the meat.
Heat a grill, broiler, or saute pan and cook the hamburgers for 3 to 5 minutes on each side until almost done. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes and serve immediately.