Q&A for How to Make a Hamburger

No. Hamburgers can also be cooked on a stovetop, on a grill pan, or in an oven. Cooking them on the grill usually yields the best results, though.

You can place them on a cookie sheet and heat them in a 300F oven/toaster oven until they are heated through.

Some people like to add an egg to hold the patties together and breadcrumbs for texture. Another alternative is to add barbecue sauce for texture and taste all rolled in one.

No. It depends on whether or not you would like to use cheese, but most people prefer it. If you don't like using cheese, you can drdess your burger however you like.

What ever you prefer, although buttered might be better because you don't want your burger to be crunchy.

Use ground pork when making the meat mixture.

If you drip some water in the pan, it should fizzle and evaporate fairly quickly. The burner itself should be kept on 2 or 3, depending on how closely you will be monitoring it, so that you don't burn your burger.

To get all the juicy taste, press the bread and take big bites. Expect some of it to slop out unless the person who crafted it was expert at layering neatly.

Usually tasty or plain cheese or mozzarella. Usually you add it in a slice, not shredded, but some people actually find shredded is better.

Yes, as long as they were not kept in the temperature danger zone for too long, but I don't recommend refreezing beef because of the potential for loss of flavor and bacteria growth.

Just use ground chicken instead of ground beef. Make the patties with the ground chicken in the same way as ground beef.

It takes about 10 minutes to make the meat mixture and another 10 minutes to cook the burgers. It'll take approximately 20-30 minutes start to finish.

There are loads of different vegetarian options, that you can look up recipes for online.

I would recommend putting the burgers into an oven-safe dish and keeping them in the oven at a low temperature until the rest of the food is done, which will keep them warm.

I use a scale to measure out when I am making burgers. I weigh out the right amount (1/4 lb, 1/3 lb, etc.) and then I flatten them pretty thin, to about 1/4 inch or maybe a tiny bit thicker. Then I freeze them -- this helps to keep them from shrinking too much when you cook them.

There is no need to cover the burgers in flour before cooking them. Putting some flour on your hands when you shape the burgers can be useful, but flouring them before you cook them is not.

Yes. Squeeze the sausage meat out of the sausages and remove the casing, then you have your own hamburger meat.

It depends on your taste and personal preference.

The first thing that comes to mind is the meat wasn't formed tightly enough. It's a learning experience to get forming the patty just right. Try rolling the uncooked meat into a pretty firm ball, then gently press it into a round shape to cook. Also, make sure the binding agent and liquid are in the right proportions.