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

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

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.

Sirloin Steak with Garlic Butter

Do you want to know why your steak at a restaurant is a taste explosion drenched in awesome and your BBQ beef is just passable? Come on. You know you’re dying to find out. It’s because chefs aren’t afraid to douse your meat in butter and most of us home cooks think it’s beyond decadence to do so to a steak coming off our grill.

It’s true. Don’t believe me? Try this recipe. One bite of perfectly pink, sinfully scrumptious meat and you’ll forget you’ve ever needed to visit a steakhouse for your carnivorous cravings. Whoa. I’m going a little crazy with the alliteration today.

You won’t whittle your waistline with this meal, but you’ll wonder how you’ll ever eat another steak without this sauce on top. It is ah-mazing.

Sirloin Steak with Garlic Butter

1/2 cup butter
2 teaspoons garlic powder
4 cloves garlic, minced
4 pounds beef top sirloin steaks
salt and pepper to taste


  1. Preheat an outdoor grill for high heat.
  2. In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
  3. Sprinkle both sides of each steak with salt and pepper.
  4. Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.

Easy French Dip Sandwiches

This is a man meal. Meat and bread. Add a sauce for dipping that’s made with beer and you’ve got a home-run. The great thing about these sandwiches is that they practically make themselves. Two minutes to toss everything in the crock-pot…go about your business and come back to the house smelling delicious. Take another couple of minutes to slice up the meat and voila – dinner. Perfect for a Saturday full of errands, or playing outside. You can forget about dinner all day – then just when everyone else is wondering what to throw together, you can remember that dinner is already done. It’s a pretty awesome feeling.

If you wanted to make this a fancier (aka: more work for you) sandwich, you could add some melted provolone or swiss. Or even saute up some onions and green bell peppers to throw down on top. But there’s really no need to gussy them up. I am a big fan of simple and delicious. Which is exactly what these babies are.

Thinly sliced roast beef all drenched in rich au jus. Perfect for dunking. Mmmmm. Dunk. Chomp. Yeah. That’s the good stuff!

Why pay 10 bucks for a sandwich like this at a restaurant? They are easy-peasy and absolutely scrumptious.

Easy French Dip Sandwiches
adapted from Allrecipes

  • 4 pounds rump roast
  • 1 (10.5 ounce) can beef broth
  • 1 (10.5 ounce) can condensed French onion soup
  • 1 (12 fluid ounce) can or bottle beer
  • 6 French rolls
  • 2 tablespoons butter
  1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 6-7 hours.
  2. Slice the meat on the diagonal and place back in the sauce for 20-30 minutes until ready to serve.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
  5. Place meat on the rolls. Serve the sauce for dipping.
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