Hamburger Cookies

I got the idea for these adorable cookies from my friend Rachel. She’s always doing fun things with her girls and is just generally an awesome resource for delightful kiddo entertainment. I gave my kids a simple demo and then let them do the rest. They LOVED making (and eating!) these cookies! Easy, delicious and super cute!

Hamburger Cookies - Bakerlady

First you’ll need a box of Nilla Wafers, a package of dipped Oreos and two tubes of frosting (one red, one green). You could also use Peppermint Patties, Grasshopper Cookies or (during Girl Scout season) Thin Mints. I really liked the taste of the dipped Oreos though. Besides, not everyone likes mint…but who doesn’t LOVE Oreos?

Hamburger Cookies - Bakerlady

I gave each kid a frosting tube and put small star tips on the ends. One did three red ketchup swooshes, the other got to do the lettuce green swipes in between the red ones. You can also do yellow for mustard, and/or top with tinted coconut for lettuce instead of the green frosting – but each kid having a tube and assembly line simplicity worked really well for my two munchkins.

Hamburger Cookies - Bakerlady

Stick the Oreo together between two Nilla wafers with a little dab of frosting on the bottom.

Hamburger Cookies - Bakerlady

Done.

Hamburger Cookies - Bakerlady

Adorable hamburger cookies for your next BBQ. The entire plate was devoured. My kids were so proud of their creations!

Hamburger Cookies - Bakerlady

Print Recipe for Hamburger Cookies

Hamburger Cookies

20 vanilla wafer cookies
10 dipped Oreo cookies
1 (4.25 ounce) Betty Crocker red decorator frosting
1 (4.25 ounce) Betty Crocker green decorator frosting

Directions

For each burger you will need two vanilla wafers as the buns. Place a small dot of frosting on the bottom bun and then place your Oreo cookie on top to look like a hamburger patty.
Make three dots of red frosting on top of the cookie to look like the tomato or ketchup, then three dots of the green frosting to look like lettuce. Finish by placing second vanilla wafer on top as the top burger bun.

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Perfectly Juicy Hamburgers

This post is going to upset some people. People like Ron Swanson, who think that a burger should be made of meat…and nothing else. On this one point (and pretty much nothing else…I love you RON!) I disagree. I think that burgers should taste amazing, and be incredibly juicy without serving them mooing on the inside. If it is sacrilegious to mix non-meat items into a burger, I apologize…sort of. I don’t tread lightly on tradition when the result is better tasting food. And these burgers taste ridiculously good. Far surpassing any other I’ve ever had. Ever.

Perfectly Juicy Hamburgers - Bakerlady

We start with nice fatty ground beef. 20% fat. Keep your lean meat far away from these. If you want a lean burger, make it out of rice and veggies. We add bread crumbs, seasonings (garlic, onion, chili powder), some Worcestershire, salt n’ pepper, milk and an egg yolk. Just the yolk. The white is basically water. We don’t need no stinkin’ water in our burger.

Perfectly Juicy Hamburgers - Bakerlady

Mix it all up with your hands, form it into a lump and make like it’s a big old meat pizza. Sliced meat. That could be a thing. Right?

Perfectly Juicy Hamburgers - Bakerlady

Take each portion and make burger softballs. Check for uniform size. There’s a joke here somewhere about team sports…but I’m striking out trying to come up with it. (insert eye roll here)

Perfectly Juicy Hamburgers - Bakerlady

Then we’re going to use a little secret. A mold. You can use a big peanut butter jar lid, or anything that’s a decent size and reasonably round/flat. I use an empty painter’s tape container. Set some plastic wrap down inside (for easy release) and plop one of your softballs in.

Perfectly Juicy Hamburgers - Bakerlady

More plastic on top, then use your favorite rounded measuring cup to smoosh the meat into a flat shape all around the edges.

Perfectly Juicy Hamburgers - Bakerlady

Burger ball becomes burger patty. Awesome.

Perfectly Juicy Hamburgers - Bakerlady

Repeat with remaining balls of meat. I make more than I need, then freeze the rest so I can have delicious homemade patties just as fast as someone else can make a pre-made, store-bought, frozen meat puck. See? Nice and flat and even. This way, when they plump as they cook, they don’t end up rolling off your bun.

Perfectly Juicy Hamburgers - Bakerlady

Hand off the perfectly formed patties to your favorite grill master. Mine goes by the name of Zack. He makes meat look pretty.

Perfectly Juicy Hamburgers - Bakerlady

Top it with your favorite accoutrements.

Perfectly Juicy Hamburgers - Bakerlady

Consume with breathless anticipation of the juicy, gorgeous deliciousness. No mooing. Still incredibly tender and full of flavor. I really did intend to take a picture before I’d wolfed down a giant bite. Really I did. But the meat heaven was calling me. I had to answer.

Perfectly Juicy Hamburgers - Bakerlady

Print Recipe for Perfectly Juicy Hamburgers

Perfectly Juicy Hamburgers
a Bakerlady original

Ingredients
2 pounds ground beef (20% fat…yes, this matters)
1 egg yolk, beaten
3/4 cup dry bread crumbs
3 tablespoons milk
2 cloves garlic, minced
2 tablespoons Worcestershire sauce
1/4 teaspoon chili powder
1/4 teaspoon onion powder
1/4 teaspoon salt
3 pinches of fresh cracked pepper

Directions:
1. Preheat grill for high heat.
2. In a large bowl, mix the ground beef, egg yolk, bread crumbs, milk, Worcestershire sauce, chili powder, onion powder, pepper, salt and garlic using your hands. Form the mixture into 8 hamburger patties by pressing into a mold.
3. Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.

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