- beef ramen noodles
- water
- ground beef
- beef ramen noodles
- water
- margarine
- basil
- any flavor ramen noodles
- chicken ramen noodles
- chicken breast strips
- oil
- soy sauce
- chicken ramen noodles
- margarine
- flour
- milk
- curry powder
Hamburgers are easily one of America’s most popular foods and the true test of a grill cook. A great grilled burger is well browned on the exterior and juicy and tender on the inside. But they rarely turn out that way. More likely, they are gray, tough, and bland. We wanted to make the ultimate no-holds-barred burger. Here’s what we discovered:
Test Kitchen Discoveries
Make a “panade”—a blend of breadcrumbs and milk—to bind the burgers together.
Add bacon fat to the beef mixture. The rich, smoky-tasting fat adds flavor and will keep the meat moist.
A little minced garlic goes far in flavoring the meat.
Be gentle with the beef mixture while mixing and shaping the burgers. Overworking will yield tough, dense burgers.
For this recipe, you want ground beef that is 85 percent to 90 percent lean. With the added bacon fat, 80 percent lean beef will make slightly greasy burgers. Crumble the cooked bacon slices over a salad, or use the slices as a burger topping.
- bacon
- milk
- table salt
- ground black pepper
- Vegetable oil for grill rack
- any flavor ramen noodles
- sour cream
- salt
- pepper
- margarine
- chicken mushroom ramen noodles
- sour cream
- Parmesan cheese
- beef ramen noodles
- ground beef
- egg
- Any other fixings for hamburgers
- any flavor ramen noodles
- ricotta cheese
- Parmesan cheese
- spaghetti sauce