Best Ever Hamburgers with Variations

Best Ever Hamburgers

1 lb. ground chuck
1 t. salt
1/4 t. pepper
2 T. minced onion

Combine ingredients and form into 4 patties. Cook until done.

Variations:  Bean Burgers: Use 3/4 lb. chuck. Toss in 1 c. mashed, drained canned kidney beans.

Bohemian Burgers: Increase minced onion to 3 T. Toss in 3 T. dill pickles, 1/2 c. minced pickled beets, and 1 c. finely chopped, cooked potatoes. Shape into 8 patties. Skillet cook.

Cheeseburgers: Toss in 1 c. grated process cheddar cheese (1/4 lb.); add 1/4 c. water.

Deviled Burgers: Increase minced onion to 3 T. Add 1 1/2 t. prepared mustard, 1/4 c. catsup or chili sauce, 2 t. horseradish, 1 1/2 t. Worcestershire sauce.

Extra Juicy Burgers: Add 1/4 c. water or undiluted evaporated milk.

Jumbo Burgers: Increase onion to 1/4 c. Add 1 3/4 c. fresh bread crumbs, 1 beaten egg, 1/4 c. milk.

Herb Burgers: Add 1/4 t. each dried marjoram and thyme. Increase onion to 1/4 c. minced celery, 1 t. snipped parsley, and 1/2 t. garlic salt. When done, top with 2 T. melted butter or margarine to which 3 T. lemon juice and pinch of nutmeg have been added.

Moreburgers: Add 1 c. wheat flakes, cracker crumbs, or cooked rice; or 1/2 c. uncooked rolled oats. Also add 1/2 c. milk or tomato juice, plus a little prepared mustard, horseradish, or catsup.

Mushroom Burgers: Add 1/2 c. chopped mushrooms.

Nut Burgers: Toss in 1/2 c. chopped walnuts.

Go-Betweens: Shape Best Ever Hamburgers mixture into 8 thin patties; and place one of the fillings below on 4 patties on top with remaining patties. Press edges together and cook to make 4 patties.

Blue Cheese: Combine 1/4 lb. crumbled Blue cheese, 2 T. mayonnaise, 1 T. Worcestershire sauce, 1/2 t. dry mustard.

Chili Cheese: Mix 1 c. grated process Cheddar cheese, 1 T. Worcestershire, 1/4 c. chili sauce.

Chili Onion: Sauté 2 sliced large onions in 2 T. butter or margarine until tender and golden, turning often. Add a little bottled meat sauce, chili sauce, soy sauce or curry powder and lemon juice.

Relish: Top thin onion slices with prepared mustard, then with pickle relish or chili sauce.

Stuffin': Mix 2 T. melted butter or margarine with 1 1/4 c. fine fresh bread crumbs, 1/2 t. dried thyme, a little minced onion, 1 t. lemon juice.

Tomato cheese: Top thin tomato slice with onion salt, then with grated cheese.

Cook any of the hamburgers and use
Spread Ons:

 2 T. butter or margarine, melted, add:
2 T. minced stuffed or ripe olives.
2 T. catsup, prepared mustard, or capers.
2 T. crumbled blue cheese or grated sharp cheese; add chili sauce if you want.
2 T. chopped chives, scallions, or onions.
2 T. chili sauce, 1 t. prepared mustard, pinch chili powder.
1/4 t. salt, pinch dried thyme and savory.
1 T. horseradish, pinch garlic salt.
2 T. chopped dill pickle or pickle relish, plus a little minced onions or garlic.
2 T. prepared mustard, snipped parsley. soy or barbecue sauce, or fresh dressing.
1/4 c. canned crushed pineapple or applesauce, or apple jelly.
1 t. snipped parsley, 1 t. minced onions, a little Worcestershire sauce, salt.
3 T. lemon or orange juice, pinch nutmeg.

Or spoon on one of these.

Avery Butter Sauce: Melt 1/4 c. butter or margarine; then stir in 1 t. each salt, dry mustard, and paprika or snipped parsley; 2 t. water; 2 T. lemon or orange juice; 1/4 t. liquid hot pepper seasoning.

Chive Cheese Sauce: Melt 1/2 pkg. chive cheese with 2 to 4 T. milk.

Curry Sauce: In 2 T. butter or margarine, sauté 1/4 c. sliced mushrooms 5 min. Stir in 2 T. flour, then 1 c. water, 1 beef bouillon cube, 1/2 t. curry powder. Cook, stirring, until thickened.

Mustard Sauce: In 2 T. butter or margarine, cook 1 T. flour, 1 T. prepared mustard, 1/8 t. pepper, then 1 can condensed consommé, undiluted. Cook, stirring, till smooth and thickened. Stir in 1/4 c. undiluted
evaporated milk or light cream. Season. Good, too, on mashed potatoes or rice.

Quick Mushroom Sauce: Heat 1 can cr. of mushroom soup, undiluted, with 2 T. butter or margarine, and 1/3 c. milk or sherry. Add 1/2 c. canned mushrooms, 1/4 c. grated cheese, or pinch curry powder.

Sautéed Mushrooms: In 2 T. butter or margarine, sauté 1 T. minced onion 2 min. Add 1/2 lb. sliced, washed mushrooms. Cover; sauté over med. heat, stirring occasionally, 10 min. Turnoff heat. Cover 4 to 5 min. Sprinkle with salt and pepper, a little lemon juice.

Smothered Onions: Sauté 2 sliced large onions in 2 T. butter or margarine until tender and golden, turning often. Add a little bottled meat sauce, chili sauce, soy sauce, or curry powder and lemon juice.

Tomato Horseradish Sauce: Heat 1 can condensed tomato soup; undiluted, with 2 T. butter or margarine, 2 T. horseradish, 2 t. prepared mustard, and dash powdered cloves and pepper.

Onion Sauce: Stir 1 T. flour into 2 T. melted butter or margarine, 1 c. water, 1/2 pkg. onion soup mix. Heat.