These classic juicy hamburgers are better than steak at a steakhouse and perfectly seasoned with some secret ingredients that elevate it to a new level. They are literally the best burgers ever, being so flavorful, delicious, and tender. You can make them today at home with just ten minutes of preparation. Furthermore, you can make these burgers over the barbecue or on the oven in a cast-iron skillet.
WHAT IS IN THE JUICIEST HAMBURGERS?
ground beef – I used lean ground beef.
pickle juice – You can use cold water instead. I often use pickle juice in my burger patties because they make the burger juicier and adds so much flavour. Pickle juice contains water, vinegar, sugar, mustard seeds, dill and a variety of spices.
Worcestershire sauce – optional.
salt and pepper
vegetable oil or cooking spray oil – for grilling.
hamburger buns – make your own easy homemade hamburger buns in under 3 hours with only 15 minutes of actual prep work. They are soft, fluffy, and airy.
toppings – mayonnaise, lettuce, tomato, red onions, pickles, and ketchup. These are my favourite toppings, but they are all completely optional. Feel free to top these burgers with whatever toppings that you like.
You will also need an indoor grill pan (if you are not using an outdoor grill) and a turner spatula to flip the hamburgers over.
HOW TO MAKE CLASSIC JUICY HAMBURGERS
1. Make the patties: In a large mixing bowl, add ground beef, breadcrumbs, cheddar cheese, parsley, pickle juice, garlic powder, Worcestershire sauce (optional), and salt and pepper. Stir well to combine. Shape the ground beef mixture into a firm ball. Cover the bowl with cling wrap and refrigerate for at least 1 hour or overnight. 2. Shape the patties: Transfer the ground beef mixture onto a large piece of parchment paper. Flatten the ground beef with your hands into a square that is ½-inch thick (approximately an 8×8-inch square). Use a 4-inch wide circular mold (or the rim of a round bowl) to cut out 4 hamburger patties. 3. Grill the hamburger patties: Brush oil over the grill pan and heat over medium-high heat for 3 minutes until the oil starts to sizzle and shimmer. Place patties spaced apart on the grill and cook for 5 minutes on each side until the internal temperature for the patties reaches 160 F. 4. Assemble the hamburgers: Toast the buns on the grill, if desired. On each hamburger bun, spread mayonnaise onto the bottom half. Top with a piece of lettuce and a grilled hamburger patty. Top the patty with sliced tomato, onions and pickles. Add ketchup on top and place the top half of the bun on top.
How to Make Burgers in a Skillet
If you don’t have a grill, make these burgers in a cast-iron skillet. Heat oil in the skillet over medium-high heat for 3 minutes until sizzling hot. Place patties on the skillet and cook for 3-5 minutes until nicely seared and starting to brown up the sides. Flip the patties over and cook for another 3-5 minutes, until the internal temperature for the patties reaches 160 F.
TIPS FOR MAKING CLASSIC HAMBURGERS
How to tell if the burger is cooked. A digital meat thermometer is very useful when grilling meat for checking doneness. Simply insert halfway inside the meat to get a quick measurement.
How to serve hamburgers. Serve warm with a side of crispy french fries or sweet potato wedges and a side salad. I love a good potato salad or a pasta salad with this.
How to freeze hamburger patties. You can freeze the uncooked hamburger patties for up to 3 months. Place them on a parchment lined baking tray and place in the freezer for an hour. Then, stack them up and layer small squares of parchment paper in between them. Store in an airtight ziploc bag and place back in the freezer. To use them, defrost overnight in the refrigerator and follow the recipe.
Make your own artisan hamburger buns. You can make your own easy homemade hamburger buns in under 3 hours with only 15 minutes of actual prep work. These buns are soft, fluffy, and so airy. Totally worth the extra effort.
1 lb. lean ground beef
¼ cup Panko breadcrumbs
¼ cup cheddar cheese, shredded
1 tablespoon parsley, finely chopped
2 tablespoons pickle juice (or cold water)
½ tablespoon garlic powder
½ teaspoon Worcestershire sauce (optional)
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon vegetable oil or cooking spray oil
Assemble the Burgers:
4 hamburger buns, sliced
¼ cup mayonnaise, divided
4 pieces of lettuce
4 slices tomato, ¼-inch thick
½ cup red onions, sliced
½ cup pickles, sliced
¼ cup ketchup
Prepare the Hamburger Patties:
1. In a large mixing bowl, add ground beef, breadcrumbs, cheddar cheese, parsley, pickle juice, garlic powder, Worcestershire sauce (optional), and salt and pepper. Stir well with a spatula to combine everything together (or use your hands to press the ingredients together to evenly combine).
2. Shape the ground beef mixture into a firm ball. This helps the beef mixture bind together to yield firm patties. Cover the bowl with cling wrap and refrigerate for at least 1 hour or overnight.
3. Transfer the ground beef mixture onto a large piece of parchment paper. Flatten the ground beef with your hands into a square that is ½-inch thick (approximately an 8×8-inch square). You can also roll it out with a rolling pin.
4. Use a 4-inch wide circular mold (or the rim of a round bowl) to cut out 4 hamburger patties (¼ pound each). Add the scraps evenly amongst the 4 patties.
Grill the Hamburger Patties:
1. Brush oil over the grill pan and heat pan over medium-high heat for 3 minutes until the oil starts to sizzle and shimmer. Place patties spaced apart on the grill and cook for 5 minutes on each side until the internal temperature for the patties reaches 160 F. It takes about 10 minutes total.
Assemble the Hamburgers:
1. Slice the hamburgers and toast the slices on the grill, if desired.
2. On each hamburger bun, spread 1 tablespoon mayonnaise onto the bottom half of the bun. Top with a piece of lettuce and a grilled hamburger patty. Top the patty with 1 slice of tomato, 2 or 3 slices onions and sliced pickles. Add a tablespoon ketchup on the top half of the bun. Place the top half of the bun on top to assemble the hamburger.
3. Serve with a side of crispy french fries.
1. How to check if the burger is cooked: A digital meat thermometer is very useful when grilling meat for checking doneness. Simply insert halfway inside the meat to get a quick measurement.
2. How to cook burgers in a skillet: If you don’t have a grill, make these burgers in a cast-iron skillet. Heat oil in the skillet over medium-high heat for 3 minutes until sizzling hot. Place patties on the skillet and cook for 3-5 minutes until nicely seared and starting to brown up the sides. Flip the patties over and cook for another 3-5 minutes, until the internal temperature for the patties reaches 160 F.
3. How to serve burgers: Serve warm with a side of crispy french fries or sweet potato wedges and a side salad. I love a good potato salad or a pasta salad with this.
4. How to freeze hamburger patties: You can freeze the uncooked hamburger patties for up to 3 months. Place them on a parchment lined baking tray and place in the freezer for an hour. Then, stack them up and layer small squares of parchment paper in between them. Store in an airtight ziploc bag and place back in the freezer. To use them, defrost overnight in the refrigerator and follow the recipe.
5. Make your own artisan hamburger buns. You can make your own easy homemade hamburger buns in under 3 hours with only 15 minutes of actual prep work. These buns are soft, fluffy, and so airy. Totally worth the extra effort.
Featuring some of the deliciously sweet and delicate produce available around Easter, this delicate, luscious pasta is the epitome of spring. Remembered to have been devised in America at some point during the 70s, we gave this retro recipe a few present day changes, and, TBH, we can’t get enough of it.
There’s a reason why this veggie-packed pasta is a classic. It’s the perfect dish to make in the spring or summer to celebrate fresh flavors and produce because it’s easy to make and can be adapted to what you have on hand. Or, make this for a Valentine’s Day dinner that’s extra special and give them a homemade present they’ll always remember.
We gave this old recipe some modern tweaks that we believe really take it to the next level. It is thought to have been created in America sometime in the 1970s. The following are our top recommendations for making this pasta, as well as information about what makes it so special:
Which pasta ought to I use?
Although penne or spaghetti can be used in this pasta dish as well, we chose to use egg-based pappardelle instead. The ideal surface for sweet sautéed vegetables is its rich flavor and fresh-pasta-like texture. Tagliatelle or fettuccine would also work well to change things up.
Vegetables are everything.
— Cooking from roots to leaves. Two items that are frequently discarded are used in this dish: the “tough” dark green tops of leeks, which take a little longer to cook than the pale and white parts but taste just as delicious, and the radish greens, which have a slight peppery flavor and cook down quickly.
The radishes Red radishes are typically spicy, but when roasted or sautéed, they become extremely sweet and tender.
— Mushrooms with meat. Maitake mushrooms, also known as hen-of-the-woods mushrooms, are a real treat if you’ve never tried them. They have a pleasant, slightly chewy texture and a super savory pop of flavor. Oyster mushrooms, shiitakes, or cremini mushrooms are all excellent substitutes if you want to try a different kind of fungus.
Want to try something new with your veggies? No problem! This dish can be made with any roasted vegetables you have on hand: Zucchini, cherry tomatoes, and broccoli are all excellent substitutes.
Can any meat be added?
Absolutely! Shrimp or chicken breasts would be excellent additions if you want more protein.
Who made it? Please share your thoughts in the section below!
1/2 (8.8-oz) bag pappardelle
1 (8 to 9-oz) bunch red radishes, with tops
1 medium leek
2tbsp. extra-virgin olive oil, divided, plus more as needed
2oz. maitake mushrooms, torn into bite-sized pieces
4oz. (about 1 heaping cup) sugar snap peas, trimmed and cut into thirds on the bias
2 cloves garlic, thinly sliced
1/4c. white wine
3/4c. heavy cream or half & half
1/2c. freshly grated parmesan, plus more for serving
Freshly ground black pepper
Lemon zest, for serving
Boil pappardelle in salted water according to directions on bag, reserving 1 cup pasta water.
Meanwhile, prep vegetables: separate radish tops from radishes and rinse and dry both. Quarter radishes, and roughly chop their greens. Transfer each to separate bowls. Halve leek lengthwise and rinse thoroughly. Remove root and slice into ¼” pieces, keeping dark green parts separate from light green and white parts.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add radishes and shake pan so that all radishes are cut-side down. Cook undisturbed for 3 minutes, or until undersides are golden. Stir, and cook 3 minutes more, stirring occasionally. Transfer radishes to a medium bowl, add more oil if necessary, and add mushrooms. Cook, stirring occasionally, until mushrooms are golden and tender, 4 to 6 minutes. Transfer mushrooms to bowl with radishes.
Return skillet to medium heat and add remaining oil. Add dark green leeks and cook for 2 minutes, until bright green and slightly tender. Add light green leeks and snap peas, season with salt, and cook 2 minutes more. Add garlic and radish greens and cook 1 minute more, until garlic is fragrant and greens are wilted.
Add radishes and mushrooms back to skillet, stir to combine, then add wine. Cook, stirring occasionally, until wine has evaporated, 1 to 2 minutes. Add cream, bring up to a simmer, and cook until thickened slightly, 30 seconds to 1 minute. Remove from heat, add pasta, toss, then add parmesan and toss gently until everything is well combined and cheese is melted. If sauce is too thick, add pasta water little by little, stirring after each addition, until sauce is smooth and velvety.
Once plated, zest pasta with lemon and season with black pepper. Serve with additional parmesan on the side.
With melty cheddar cheese, crispy bacon, and golden russet potatoes, our breakfast hash recipe will be your new favorite breakfast!
Rise and Shine, It’s Potato Hash Time!
There’s nothing quite like potato hash in the morning. Whether it’s a lazy Sunday or the beginning of an activity-packed Saturday, the hour it takes to make everyone’s favorite potato hash breakfast is oh-so worth it! We even add a little Worcestershire sauce to punch up that umami flavor. So wake up and turn on some tunes, it’s time to make the best breakfast potato hash!
Why Do We Call It Breakfast Hash?
Did you know that the word “hash” is originally from the French word “hacher”? It means “to chop”! So a breakfast hash essentially means a breakfast chop. Makes sense, since hash consists of finely chopped meat and potatoes! Hash was originally a way of using up leftover food (we still love it as a way to clean out our fridges), and dates all the way back to the 17th century. By the mid 1800’s, low-priced restaurants all around the US were referred to as “hash houses” or “hasheries”. That’s right, hash breakfast has a long history!
What Can I Add to Hash?
Traditionally, breakfast hash is made from corned beef, potatoes, and onions. But don’t worry, there really are no rules when it comes to breakfast hash! To give you some hash brown breakfast ideas, there are different ways of making hash around the world. In France, they use lamb with potatoes and in New England, fish hash is popular! The same goes for vegetables. You can add bell peppers, squash, mushrooms, or even greens like kale or swiss chard. So what can I add to hash? We say, the possibilities are endless! There is even a New England spin on potato hash called “red flannel hash,” named for the beets that are added to the potatoes! You can omit the meat, to make a delicious vegetarian breakfast hash! This breakfast hash is even great for camping. We recommend prepping the chopped veg before you hit the road, and everything else is pretty easy campside. It’s the perfect dish to jump start a day in the wilderness. No matter where you are or what time it is, we guarantee that you’ll be craving our smoky bacon cheddar breakfast hash!
Let’s Make This Recipe For Breakfast Hash!
Now that we’re better acquainted with the history and ingredients of the breakfast hash potato, let’s get cooking! The key here is to cook everything in batches. First the bacon, then the potatoes, the veggies, and last but not least, our favorite part–the cheese. Let’s fire up the skillet.
Whip out your trusty skillet and add that bacon! Cook the bacon until it’s nice and crispy and the fat has rendered. This just means that the fat has been separated from the bacon. The less fat in the bacon, the crispier it is, so cook it to your preferred crunchiness. Once it’s done, put the bacon on a paper towel and leave some fat in the skillet.
Next up: potatoes! Load the skillet with your diced potatoes and cook until they’re good and golden.
Now it’s time to add the onions and peppers to the potatoes!
Return the bacon to the pan and add in the flavor. Mix in the cream, Worcestershire sauce, paprika, salt, and pepper. Then mix everything well, letting it simmer over low heat until thickened.
Cut the heat and add the cheese and green onions! Then watch it turn into melty, gooey goodness while you fry up your eggs.
Spoon out the hash and eggs and dig in!
Tools You’ll Need
Nonstick skillet or cast iron pan
Separate skillet for eggs
Make It A Full Breakfast Menu
Here’s a few ideas for what we like to serve in addition to a hearty breakfast hash:
Mom’s Zucchini Bread Muffins
Granola with Figs, Almonds and Coconut
8 slices thick-cut bacon, diced
2 tablespoons olive or vegetable oil, if needed
2 russet potatoes (about 1½ pounds), cut into ½ -inch pieces
½ yellow onion, diced
1 l arge red bell pepper, diced
1 cup heavy cream
1 tablespoon Worcestershire sauce
1/2 teaspoon smoked paprika
1 teaspoon sea salt
1/4 teaspoon freshly cracked black pepper
1 cup shredded cheddar cheese
¼ cup green onions, chopped
6 eggs, cooked to your liking
6 slices crusty bread, toasted (optional)
Heat a large nonstick or cast-iron skillet over medium-high heat. Add the bacon and cook until almost crispy and the fat has rendered, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, reserving the fat in the pan. Discard all but ¼ cup of the bacon fat.
Add the potatoes to the bacon fat in a single layer and cook until golden brown on mostly tender, 10-12 minutes. Add the onions and bell peppers and cook, about 5 minutes more.
Return the bacon to the pan and stir in the cream, Worcestershire sauce, paprika, salt, and pepper. Reduce the heat to low and simmer until the cream has thickened, about 3 minutes.
Remove the skillet from heat. Sprinkle the hash with cheddar and green onions.
Spoon the hash out of the pan, dividing it evenly between plates. Top each with an egg and serve with toast on the side.
This elegant Spanish paella goes well with a dry rosé or a crisp Sauvignon blanc.
4 tbsp. olive oil, divided
1 lb. large, peeled and deveined shrimp
8 oz. Spanish chorizo, sliced
1 large onion, chopped
2 large red or yellow bell peppers, quartered lengthwise, then cut into 1/2-inch slices
2 tsp. saffron threads, finely crushed
Kosher salt and freshly ground black pepper
3 cloves garlic, chopped
2 c. short-grain rice, such as bomba or Arborio
1 tsp. smoked paprika
1/2 c. dry white wine
4 c. chicken stock
2 tsp. lemon zest, plus 6 tablespoons juice and wedges for serving, divided
16 mussels (about 3/4 pound)
1/2 c. pitted green olives, cracked
1/2 c. fresh flat-leaf parsley, roughly chopped
Heat 1 tablespoon oil in a 12-inch cast-iron skillet over medium-high heat. Add shrimp and cook, turning once, until browned, 2 to 4 minutes; transfer to a plate. Reduce heat to low. Add chorizo and 1 tablespoon oil to skillet. Cook, stirring constantly, until chorizo begins to crisp and release its oils, 1 to 2 minutes. Transfer half chorizo to a plate.
Increase heat to medium. Add onion, bell pepper, saffron, and remaining 2 tablespoons oil. Season with salt and pepper. Cook, stirring occasionally, just until tender, 5 to 6 minutes. Add garlic and cook, stirring, until fragrant, 1 minute. Add rice and paprika. Cook, stirring, until rice is coated, 1 minute.
Add wine and cook until almost evaporated, 30 seconds. Add stock and 3 tablespoons lemon juice. Simmer, stirring often, until rice begins to absorb liquid, 4 to 6 minutes. Reduce heat, cover and simmer until most of liquid is absorbed, 18 to 20 minutes.
Add shrimp and mussels to skillet, hinge-tips down. Cook, covered, until mussels open, shrimp turn pink, and rice is tender, 5 to 6 minutes.
Remove from heat and fold in olives, reserved chorizo, and remaining 3 tablespoons lemon juice. Let stand 5 minutes. Sprinkle with lemon zest and parsley. Serve with lemon wedges alongside.
With this dish, you can carry on a morning tradition with as much time as possible for fun.
The best brunch dish to prepare ahead of time is this quiche.On Christmas Eve, make the egg mixture and store it in an airtight container in the refrigerator.Bake according to the instructions on the package until December 25.Easy!
1tbsp. olive oil, plus more for pan
2 medium leeks, chopped
1 small onion, chopped
Kosher salt and freshly ground black pepper
4oz. thinly sliced deli ham, torn into pieces
8 large eggs
1c. crème fraîche
1c. whole milk
1tbsp. Dijon mustard
4 ounces Gruyère cheese, grated (about 1 cup)
2tbsp. chopped fresh chives
2tbsp. chopped fresh parsley
Step 1 Preheat oven to 325°F. Lightly oil a 2-quart baking dish.
Step 2Heat oil in a large skillet over medium heat. Add leeks and onion. Season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add ham; cook until liquid is evaporated, 2 to 3 minutes.
Step 3Beat together eggs, crème fraîche, milk, mustard, and 1/4 teaspoon each salt and pepper in a bowl. Fold in cheese, chives, parsley, and leek mixture; transfer to the prepared pan.
Step 4 Bake until just set, 45 to 55 minutes. Let stand 5 minutes before serving.
What makes the perfect summer day even more perfect? It’s juicy, it’s flakey, packed with flavour and has the perfect golden colour. Intrigued? I am talking about 15-minute fish burgers with creamy slaw.
So, if the name doesn’t give it away, once prepped, you can cook these fish burgers in under 15 minutes!! That basically means that this is 1. the perfect weeknight meal, and 2. an easy option that comes together quickly when entertaining guests. I mean… fish burgers for the win. Am I right??
So these fish burgers are kind of amazing on their own. Literally, I can eat this plain in a bun. But thrown some creamy slaw in the mix and you have got a match made in heaven! The slaw is pretty simple to put together, and you basically prepare it while you are cooking the fish. You literally just throw together some cabbage, mayonnaise, mustard, and (here is the secret ingredient) a touch of tomato sauce.
Serve these with a side of crispy french fries, or a side salad. Why not also make your own easy homemade hamburger bunsThis 15-minute fish burgers with creamy slaw is juicy, flakey, and packed with flavour. So easy that it’s the perfect summer weeknight meal! for these burgers in under 3 hours with only 15 minutes of actual prep work. They are soft, fluffy, and airy.
If you made these for lunch, and you happen to have some leftovers, you can just just have burgers again for dinner or you can serve the fish fillets over a plate of rice or on a salad.
This 15-minute fish burgers with creamy slaw is juicy, flakey, and packed with flavour. So easy that it’s the perfect summer weeknight meal!
1 lb. wild snapper (or any other white fish), cut into 4 fillets
½ teaspoon roasted garlic pepper
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
4 burger buns
1 medium tomato, sliced
1 lemon, cut into wedges (optional)
1 cup of coleslaw salad mix
½ tablespoon mayonnaise
½ tablespoon sweet relish
½ tablespoon ketchup
¼ teaspoon mustard
Sprinkle and rub roasted garlic pepper, salt and pepper into fish fillets and evenly coat. Dip fillets lightly in flour and shake off any excess.
Heat oil over medium heat. Carefully add the fillets to the pan and cook for 5-7 minutes on each side, flipping once when the colour begins to turn golden-brown.
Meanwhile, prepare the slaw. In a small bowl, combine coleslaw salad mix, mayonnaise, sweet relish, ketchup, and mustard and mix together.
Lightly toast the burger buns and place a fish fillet on the bottom of each. Squeeze some lemon juice on the fillets (optional). Then, top with a few tomato slices and slaw, and serve.
Make your own easy homemade hamburger buns in under 3 hours with only 15 minutes of actual prep work. They are soft, fluffy, and airy.