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No more dry, lackluster hamburgers. These are juicy, and spices can be easily added or changed to suit anyone’s taste. If you find the meat mixture too mushy, just add more bread crumbs until it forms patties that hold their shape.
This aptly named hamburger recipe uses evaporated milk, eggs, and bread crumbs to create incredibly juicy and flavorful hamburger patties that will rival your favorite burger joint.
How to Make Hamburger Patties
To make hamburger patties, just mix the ground beef, egg, bread crumbs, evaporated milk, and spices and seasonings in a bowl using your hands.
How to Season Hamburgers
The best way to season hamburger patties depends on personal taste. This top-rated recipe is seasoned with Worcestershire sauce, cayenne pepper, and garlic. But you can get creative with what's in your spice cabinet — they're your burgers, after all.
How to Grill Hamburgers
It couldn’t be easier to grill hamburger patties! You’ll find the full recipe below, but here’s a brief overview of what you can expect:
Prepare the grill grate by cleaning it and brushing it lightly with oil. Heat a charcoal or gas grill to medium-high heat, then grill the patties on each side (the length of time depends on the level of doneness you're after). If you're making cheeseburgers, add a slice of cheese about a minute before the burger is finished.
What Temperature Is a Hamburger Done?
Hamburger patties are done when a food thermometer inserted into the center reaches 160 degrees F.
How Long to Grill Hamburgers
The only way to ensure that illness-causing bacteria has been destroyed is to make sure a food thermometer inserted into the center of the meat reaches 160 degrees F.
This recipe calls for about 4-5 minutes of grilling time on each side — that should get you into the safe-zone (you can use a thermometer to make sure).
Rare and medium-rare burgers will be ready more quickly, but they are a bit riskier when it comes to foodborne illness.
What to Serve With Hamburgers
Looking for something delicious to pair with hamburgers? We've got you covered. Try one of these traditional burger sides to make a complete, satisfying meal that's worthy of your favorite restaurant:
Baked French FriesCaesar Salad SupremeSweet Restaurant SlawBoston Baked BeansClassic Macaroni Salad
More inspiration: 15 Quick and Easy Side Dishes for Burgers
How to Store Hamburger Patties
Let hamburger patties cool, then store in an airtight container for up to three days in the fridge. Reheat in the oven or microwave.
Can You Freeze Hamburger Patties?
Absolutely! You can freeze both cooked and uncooked hamburger patties.
To freeze cooked burger patties: Wrap each patty individually in aluminum foil. Don't wrap them together, as they're likely to stick. Place wrapped patties in a freezer-safe bag labeled with the date. Freeze for up to three months.
To freeze uncooked burger patties: Arrange uncooked patties in a single layer on a baking sheet and cover tightly with storage wrap. Freeze for at least a few hours or up to overnight. When the burgers are frozen, wrap them individually in foil. Place wrapped patties in a freezer-safe bag labeled with the date. Freeze for up to three months.
Thaw frozen burgers in the fridge.
Cookdap Community Tips and Praise
"WOW," raves Tim."What a welcome reception from my guests last night with this burger recipe!! First time I’ve ever put eggs or evaporated milk in burgers…well WORTH it!! Try this recipe and you’ll never go back to the way you’ve ‘always’ made them!!"
"This recipe was quite good and juicy," according to one Cookdap member. "I tried this for the first time with my in-laws and they loved the burgers. I used garlic powder instead of minced cloves and sauteed onions for some extra flavor and the taste was wonderful. Definitely a keeper."
"Awesome recipe," says neokhanh. "Made it for about 20 people tonight. I was a hero. Everyone raved about these burgers. Great flavor to them and the bread crumbs added a lot more texture to the meat. Loved it."
Ingredients
- 2 pounds ground beef
- 1 egg, beaten
- ¾ cup dry bread crumbs
- 3 tablespoons evaporated milk
- 2 tablespoons Worcestershire sauce
- 1/8 teaspoon cayenne pepper
- 2 cloves garlic, minced
Directions
Step 1
Gather all ingredients.
Step 2
Preheat a grill for high heat.
Step 3
Mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic in a large bowl using your hands.
Step 4
Form the mixture into 8 hamburger patties.
Step 5
Lightly oil the grill grate. Grill patties until browned and no longer pink, about 5 minutes per side.
Step 6
Serve hot and enjoy!
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 288 | |
| % Daily Value * | |
| Total Fat18g | 23% |
| Saturated Fat7g | 35% |
| Cholesterol96mg | 32% |
| Sodium196mg | 9% |
| Total Carbohydrate9g | 3% |
| Dietary Fiber1g | 2% |
| Total Sugars2g | |
| Protein22g | |
| Vitamin C1mg | 5% |
| Calcium53mg | 4% |
| Iron3mg | 16% |
| Potassium314mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
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I made these yesterday for a barbeque that we had, every single guest told me how great the hamburgers were. I used 3 lbs of ground beef and adjusted the recipe accordingly also had to use seasoned bread crumbs because thats what I had on hand. Definely a keeper! Thanks 🙂
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Pretty good and tasty burgers! They really were moist on the inside. I omitted the cayenne pepper (much too spicy for me) and it was kind of bland. Next time I’ll add some seasoning to it before I cook them in place of the cayenne.
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Pretty yummy burger. Even my skinny, picky eater had 2. Quite a compliment if he likes it. Thanks!
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These are really good!
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This recipe was quite good and juicy. I tried this for the first time on my in-laws and they loved the burgers. I used garlic powder instead of minced gloves and sauted onions for some extra flavor and the taste was wonderful. Definitely a keeper.
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The best burgers I ever had. I use regular milk. My friends came over to eat and they just loved them. Will be making over and over. Thank you Jane.
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This recipe came out GREAT! I actually cooked them on my George Forman Grill because it’s still too cold to cook outside. The only thing is that they came out kind of smaller than I expected so maybe I’ll add more ground beef next time. It was a hit in my house! Thanks!
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I thpught this recipe was ok. My husband is a fan of hamburgers I am not. I made these one night and he thought they were good but a bit bland. I might make these again but with more spices next time.
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These are definitely very juicy, and we have made them twice. I will keep this recipe for now…I am always on the lookout for a better burger recipe. These burgers do not knock your socks off taste-wise but they do beat a plain burger. Next time I plan to increase the worcestershire sauce for more flavor.
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Made very good and juicy burgers but not a new approach.I sprinkled a few drops of liquid smoke on top of each burger before barbecueing,added a little hot sauce to the mixed hamburger, and cut back on the worcestershire sauce. I love juicy hamburgers!!
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These were the juiciest burgers ever-a real elight to serve for family outing on Mother”s Day!
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Just as the name suggests, very juicy burger. I bumped up the spices and added minced onion for more flavor. My 12-year-old daughter, an italian meatball fanatic and a very picky meat eater, said that they tasted like the meatballs I make; needless to say I will be making these lots! Thanks for sharing !!
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These were by far the best hamburgers I’ve ever made! Ask my family!!!
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If you like meatloaf on a bun, then you would like this recipe more than we did.
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This is a great recipe. I used only the egg yolk as opposed to the whole egg and soaked bread in milk instead of using bread crumbs (per the suggestion of another reviewer). At our family Memorial Day picnic, everyone wanted burgers & fearing we would not have enough buns, I ate mine plain with no bun … delicious.
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This was just okay in my books. Needed alot more spice to zip it up a bit–I’ll keep looking for the recipe of my dreams
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very nice and very surprised at just how juicy they really were.
I will certainly make these again. -
I made these burgers for my family and everyone loved them. I then passed the recipe to more family and I got the same reaction. Thanks for the greatest burgers in the world. Thats what I was told so I pass it on to you. Thanks
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Indeed these are the “juiciest hamburgers ever”–they smell wonderful and are HUGE burgers. I follow the others advice on this forum and they turned out great!
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We made them for my daughters 2nd birthday – and they were great. I added a package of dry onion soup mix and I think that may have added to the flavour. They were very juicy and good! Thanks
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I made these the day before I served them, which probably wasn’t the best idea because it was way too garlicky! I think I prefer hamburgers without bread crumbs-tasted like meatloaf like other reviews said. However, I like the idea of Cayenne pepper and Worchester. My brother in law did ask for the recipe. Not my favorite.
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They certainly are juicy, but could use a bit more flavor. Next time I am adding some onion soup mix.
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I had mixed reviews when I made these. One of my friends would not even finish her burger, but a few other friends went back for seconds! I thought they were all right, but I don’t think I’ll be making them again.
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I scaled this recipe to make 9 servings. They weren’t juicey at all, had the texture of meatloaf like other reviews said. The seasonings were very good, although I added 1 teas. of McCormick Broiled Steak Seasoning like I do to all my homemade burgers. This recipe does make very large burgers and my family did like them. I’ll probably make this again, but will add more evaporated milk or less bread crumbs.
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These burgers turned out pretty good. I broiled mine in the oven instead of grilling. Next time I am going to grill them. I think broiling them dried them out a bit. Very good taste!
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My husband & I loved this!!!They were certainly big and juicy! I didn’t add the milk cause I didn’t have any but will next time.Mine were a little salty though,because I used Lawry’s garlicsalt.But other than that they were the best juiciest burgers I’ve BBQ’d!
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Tried the once and i thought they were pretty good. Does need more of a kick but they were juicy. Going to keep looking for the worlds best hamburger, but unitl then this will do with a few more ideas like the liquid smoke and other ideas.
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We love this recipe! Regular hamburgers have taken a back seat to these great burgers! I’ve changed some of the seasonings for a different flair & each time they have been devoured with raves!
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Absolutely wonderful! We won’t be buying frozen patties again.
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This has become our favorite way to prepare burgers for the grill. And, I do recommend them for the grill. They are, as the title suggests, very juicy and have a very tender texture. I use an 80/20 burger for more flavor. You may also reduce the amount of bread crumbs for a more meaty texture, but don’t eliminate them. You can easily jazz them up by adding whatever spices appeal to you. I add a little bit of dill pickle relish to the mix. The cayenne adds a nice zing. My mother, a very picky eater, raves about these tender and juicy burgers.
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The hamburger is good if you like meatloaf on a bun!!!! 2lbs. of beef made me 8 hamburgers.
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This makes hamburgers really juicy, but mine kept falling apart on the grill. Next time I think I’ll add more bread crumbs to help patties stay together.
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We cooked one burger just to taste and ended up packaging up the rest of the uncooked mixture to freeze and use as meatloaf. Finally made just seasoned meat with green chili peppers added like we usually do for burgers.
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I soaked 2 slices of bread in the milk and only used the egg yolks as other reviewers suggested and the consistency was perfect. The flavor was good, too, but a bit on the bland side. It needs a “salty element”. Maybe seasoned salt or a dash of soy sauce. I will definitely be making this again.
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I’ve never added the cayenne pepper but these burgers have been the star of the show at every cookout we’ve had! I’ve received so many compliments on the flavor. I also added the worcestershire sauce right into the meat instead of sprinkling. Thanks!
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It was good but not “outstanding”. If I usethis recipe again, I will double all of the ingredients except for the meat to give it some more flavor. Also, I bet a diced whole jalapeno seeds and all would be GREAT in this…
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These are the absolute best hamburgers you’ll ever eat, and they’re so moist! They are even better if you butter the top bun and put mustard on the bottom. Then put them on the grill to toast them. They really are great!
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Served these and received kudos all around. I wouldn’t change a thing. Thanx, Jane.
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This was a great receipe. I have tried everything to not have dry burgers and this one receipe did the trick. The whole family liked it and we will definitly use it again and again.
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Very good! These were juicy and flavorful. Will definitely make again.
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This recipe greatly improved our hamburgers. They are now very juicy and delectable. I was a little apprehensive about trying these because of the “meatloaf on a bun” review. I didn’t find these to be meatloaf-like at all! The recipe could possibly use some of your favorite spices, but you will be surprised how the few ingredients in this recipe can turn your ground beef into your new favorite, juicy burgers!
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This was ok, but not great. I used regular milk instead of evaporated milk, egg yolk only, a little more bread crumbs and added different spices, but it seemed really bland to me. As one person stated it’s missing a salt element. My husband didn’t like it and said tasted bland. I think I’ll keep looking.
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These weren’t bad. I’m still searching for the perfect burger. My husband said, “They’re ok.” I may make again.
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These hamburgers were soooooo good. My 8 year old daughter even said “Wow these are juicy” and didn’t even know they were “supposed” to be. I changed a few things but that is cause I’m constantly adding different spices. I used regular milk cause it is all I had. I also used the simply tasteful garlic instead of the cloves. I added pepper, garlic powder, and seasoning salt for flavor. They were great and I will definately make these again!
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Just okay. Tastes too much like meatloaf for me. If I wanted meatloaf, I would have made a meatloaf. I will probably try again, but tweak the recipe a little for a more meaty taste.
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I think this is a good start to a hamburger recipe but it definitely needs some more added to it. I added some hot peppers, salt, and some hot spice mix to them. I will make these again.
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My family really likes this recipe! Every one eats it and the patties are big and juicy. I use regular milk and it isn’t as good but is acceptable.
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We actually accidently overcooked these burgers but they were still extremely juicy and flavorful. The title says it all!
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I made a huge batch of these due to having lots of ground beef. I also used 2% milk and it worked well. I had enough left over and made a meatloaf which was also delicious. The meat holds together well – especially if you pack it down hard. This has become my primary burger recipe.
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Taking a chance on this recipe for a 4th of July BBQ was no disappointment. I did add a little garlic pepper and doubled the recipe. Juicy and yummy…this is a keeper
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Yum!! My husband does not have much luck with hamburgers. We made these with ground chuck and got 8 beautiful burgers!! If I were to make them with plain old ground beef, I would probably make 6 burgers because they would shrink. We made them with regular milk and a few more bread crumbs and they were great! I think we have learned to really work your meat and it will stay together better than working it less. Thanks!!
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If you like MEATLOAF, you will like this burger. Otherwise, stay away!!!
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I defintely prefer a meatier version of hamburgers, without bread crumbs. Or so I learned after trying these. I completely agree with other reviewers meatloaf consistency comments. The mixture is not exactly the consistency of meatloaf, but doesn’t provide the meaty texture I appreciate with my burgers. The taste was different, for a change of pace.
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THis recipe is true to it’s name. I loved it and so did my family. I didn’t have evaporated milk so i used regular milk instead… still turned out great!
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Very juicy, and tasty.
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I made these and they were great. The recipe is very easy to make and quite delicious. I added a bit more garlic than asked for. Other than that, the recipe is just fine.
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I had 4lbs of burger, and found this recipe appealing as well as “Delicious Grilled Hamburgers ” by BIGGUY728. I made this and combined it with a doubled recipe of the other. Excellent combo
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Great! Very moist and flavorful. I didn’t have evaporated milk, so I just used regular milk. I also didn’t have garlic, so I used diced onion.
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Delicious! I substituted bufflo meat for the beef and I swear I was eating a beef burger (but with less fat and calories)!
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It makes the burgers real juicy and tasty! Yum yum yummers!
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Great burgers.I agree with the other reviewers about using supermarket-bought bread crumbs. They make the burger slightly crumbly. But the taste was superb anyhow. Will make again. Nx time I might try use fresh bread crumbs. Thanks again!
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All I did was add some chopped onions. Burgers were juicy and tasty. Thank you for posting.
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We just made these camping and everyone loved them. My brother said “These are the juiciest hamburgers I’ve ever had. What are they called?” Wonderful.
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Absolutely delicious! Only change i added in some onion and some Bajan seasoning.
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I thought the burgers were really juicy! I did not put bread crumbs in so if you are trying to cut out carbs you dont need them. Great recipe
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Made these for my family one weekend and they were a big hit. WOW! Very yummy. Thanks for sharing.
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These burgers definitely are THE moistest, juiciest I have ever made (must be the evaporated milk?). My grill tends to quickly turn everything to a hockey puck, so I needed something up to the challenge, and these delivered.
Based on feedback from other testers, I did make some changes – for 4lbs of beef, I added about 1/3 cup of FRESH bread crumbs (food processed a stale hamburger bun), 2 egg yolks only, 2 TBS dried parsley flakes for color (fresh too pungent), and about 3/4 cup of finely minced onion for extra moisture. They got rave reviews at my labor day bbq and were not at all meatloaf-y!
Only other change I will make next time is to really amp up the seasonings. They somehow get lost in this recipe.
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good burgers but it was a little too much bread with the crumbs and the bun.
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I’m in the process of making these burgers now and just wanted to get something cleared up. Most everyone knows that the juiciest burgers come from ground beef that has a higher fat content. If you use lean beef, you’re gonna get “meatloaf”. 80% lean and 20% fat content is pretty much the standard. What percentage of fat do you use in your recipe? thanks, (they smell really good). I’m grilling them on a Foreman grill which are known for draining off the fat (and the moisture)from most meats.I’m waiting…waiting…
I’m amazed,I watched the juices flowing out of the burgers and into the tray and thought “here we go again…hot and dry ground beef on a bun. For not the first time in my life, I was wrong.
A very pleasant juicy burger. I wonder which ingredient or combination thereof keeps the juices in? A definite keeper, thank you. -
I didn’t feel like making burgers, so I made this into a meatloaf. I thought it turned out really good. Next time I’ll make the hamburgers!
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Next time I will use beef with a higher fat content, and fresh bread crumbs. They came out a little “meatloaf-y” but I think it was the meat I used. They were still yummy!
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These were in fact the juciest hamburgers ever! I had no problems, I only used 1 lb of ground round and 1/3 cup store bought progresso bread crumbs w/one egg and 1/2 the remaining ingredients and only made 3 thick patties. We couldn’t even taste the crumbs and the burgers were so juicy we couldn’t believe it! We have been so disappointed w/our burgers lately – never again!
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yummy and didnt fall apart! they were really fat burgers though, I couldnt fit it in my mouth!
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Very delicious! I will definitely be making my burgers this way from now on. Only thing is the patty didn’t stay together to well on the grill but I’m not sure if this is because of the meat I used. Next time I’ll try them on my George Foreman indoor grill. Thanks OP!
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great basic recipe. it leaves room for anyone to do their own spin of seasonings. i took the advise of some of the reviewers and used fresh bread crumbs. i’m glad i did.
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That’s a good burger.
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Very good, I didn’t have evaporated milk so I just substituted regular milk. I did not add the cayenne pepper because I was afraid my mother and aunt would not like that flavor. The kids said that it was good.
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They were juicy, but had no flavor. Will not use this recipe again.
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I have to say that I am a skeptic about hamburger recipes. I have had the belief that a hamburger is a hamburger. Well, I was wrong! This is a great base for a hamburger! Very juicy! I used fresh bread crumbs,egg yolk, worchestershire, 1/2 tsp. of liquid smoke and I grated about 3/4 of a large onion,evaporated milk, salt, pepper, garlic powder….yumm, yumm. It was great. I would have never thought these simple additions would make such a great hamburger. I even used my indoor grill. Just don’t use the extra lean ground beef. That always makes a dry burger.
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Tasty burger. BUT, it is too mushy. It holds together well enough to be cooked and bunned but there is nothing to chew on. It mushes right up in my mouth. I like my meat cooked medium but it needs a little structure when chewing to enjoy the flavors.
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Awesome Burgers!! I bbq’d it for me and my Boyfriend (who is also a picky eater), we both agreed they were the best we’ve ever had. I used the egg yolk instead of the whole egg, added a little bit of chili power for some kick, threw it on a bun w/ some cheese, onion and bbq sauce, and abra-cadabra you got an awesome hamburger!
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They were great!
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I must say this was an excellent hamburger! Very moist and juicy and full of flavor! My family loved them!
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Taste was okay- but too much like meatloaf.
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I enjoyed this version of hamburgers very much. I only gave it a four because I changed up the recipe just a little – used oregano, garlic powder and onion powder, along with italian flavored breadcrumbs. It helped make my ground chuck burgers very juicy rather than dry, as they usually are.
Thanks for sharing this recipe. -
Very good, will make again. I use this for making stuffed hamburgers.
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these were okay
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This recipe was delicious! My family loved it and we have made them twice since we first tried them! This has been the best burgers I have ever made at home! Thanks for the recipe!
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These hamburgers are wonderful. I did make a few changes: I used 2 tsp. of McCormick Grillmate for Hamburgers instead of the cayenne pepper and I forgot to add in the garlic. I used 80/20 ground beef. I cooked the burgers until they were well done and they were very juicy. I didn’t feel that they were at all like meatloaf. I made the burgers for Father’s Day dinner and was asked for the recipe. I will definitely make these again.
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i wouldn’t say juicy, but definately very tasty. the only thing was that they were very mushy which is not a good burger consistency.
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Best burgers I’ve made yet! Didn’t have evap milk on hand so exchanged with double the amount of 1% milk and doubled the amount of egg – turned out delicious!
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yum!
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Another hit for our 4th of July party.
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I have never like a hamburger that had bread crumbs in it. Though this recipe had such high ranking I decided to try it. I have to say this is the best tasting one i tried. However it still taste like a meatloaf. I did use a high content hamburger so that wasnt the problem as stated in previous reviews. Howver it is very juicy and something I have found out. The first one i did cook i over cook it becuase it cooks a lot faster than a normal hamburger. however it was still juicy. the other 3 i made i made perfect and really was juicy.
However it was still a meatloaf burger. I really not fond of these style of hamburgers but cant give a terrible rating anyhow. So I will give it a 3 star.
If you like this style of burger, I feel you will think this is a 5 star burger.
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My boyfriend described these as “killer hamburgers” and I would have to agree. Flavorful and juicy… all around delicious. And easy too! Mmm Mmm Good.
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Tried this months ago and got rave reviews on being tasty and juicy. The leftovers were gobbled up the next day or two! I’m grilling them again tonight for my family.
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Wow, these burgers were VERY juicy, even though I used very low fat meat (96/4). Everyone liked them, and my son said they remind him of meatloaf. Will make again.
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I halved the recipe and add 1/2 lb. of fresh sage sausage, eliminated the hot sauce, subbed crushed french fried onion rings in the can for the bread crumbs. These were moist and tasted good with a grilled bun, tomato, lettuce, thousand Island dressing and white american cheese. Although not my favorite burger recipe from this site (turkey burger) I would make this again if needed.
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I didn’t care for these a lot. They weren’t so much juicy as mushy. I didn’t like the consistancy of the bread crumbs in the meat at all. The flavor was good, but the mushiness didn’t work for me.
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This is now my favorite recipe for burgers. Thanks for the recipe!
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