Nana Style Burgers are simple, juicy, and delicious. Start with high quality ground beef, add the seasonings, and cook until done to perfection.
Almost everyone has their own style of burger making don’t they? We sure do. I make my Nana Style Burgers while BeeBop makes his famous BeeBop’s Bacon Cheeseburger. And while I prefer my burgers a little on the plain side, BeeBop likes to pile on the toppings.
I know what you’re thinking. Who can’t cook a hamburger? Right? Well, it might be more folks than you think. Sure, anybody can make a patty out of some ground beef and slap it in a pan or on a grill. They can also turn it into a hard, tough hockey puck pretty quickly, too.
A well seasoned, carefully cooked burger is a thing of All-American joy. This recipe is just for the patty part. How you dress it up on the bun is entirely up to you!
Nana Style Burgers are simple, juicy, and delicious. Start with high quality ground beef, add the seasonings, and cook until done to perfection. Click To TweetHow to Make Nana Style Burgers
For four generous, juicy burgers, here’s what you need:
Good quality ground beef (I prefer 80-20), some Jane’s Crazy Mixed-Up Salt, Cavender’s Greek Seasoning, water, cooking spray, buns, and condiments of your choice.
I don’t know exactly what it is about the combination of those two seasonings. Each on their own are good, but put them together and they make magic. BeeBop also uses the same combination on steaks for the grill.
What you do then, is to put the ground beef, Jane’s salt, Cavender’s seasoning and water in a bowl. Huh? Water? Yep. Believe it or not that small amount of water keeps the burger moist throughout the cooking process.
Sounds peculiar, you say? I know. It’s just one of those “trust me” things. Go ahead and use your hands to thoroughly mix the seasonings and water into the ground beef. Just get in there and mix it up well but try not to compress the meat too much.
Next, heat a large skillet over medium to medium-high heat. Divide the ground beef mixture into four parts and form each into a patty. Spray the skillet with cooking spray. Place the patties in the skillet and cook until nicely browned on one side.
Flip and cook on second side to desired doneness. Remove from skillet.
Prepare your burger any way you wish. You can go with the grandkids’ favorite and do just catsup, mustard and pickles on a soft white bun, or go all out with your choice of toasted fancy buns, exotic cheeses, and condiments. Whatever you like.
Enjoy!
More Burger Recipes from Never Enough Thyme
Burger Recipes from Other Bloggers
- Grilled Better Cheddar Burgers from Dine and Dish
- Ultimate Veggie Burger from 101 Cookbooks
- The Ultimate Sriracha Burger from Cook the Book
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Nana Style Burgers
Burgers Nana Style are simple, juicy, and delicious. Start with high quality ground beef, add the seasonings, and cook until done to perfection.
Ingredients
- 1 lb ground beef (prefer 80-20)
- 1 tblsp Jane’s Crazy Mixed-Up Salt
- 1 tsp. Cavender’s Greek Seasoning
- 2 tblsp. water
- Cooking Spray
- 4 hamburger buns
- Condiments of your choice
Instructions
- Place the ground beef, Jane’s salt, Cavender’s seasoning and water in a bowl.
- Using your hands thoroughly mix the seasonings and water into the ground beef.
- Heat a large skillet over medium to medium-high heat.
- Form the ground beef mixture into four patties.
- Place patties in skillet and cook until nicely browned on one side.Flip and cook on second side to desired doneness.
- Remove from skillet.
Notes
Prepare your burger any way you wish. Sometimes I go all out and toast the buns, add mayo, mustard (no ketchup for me), sliced tomatoes, onions, cheese (bleu for me), lettuce. In other words, “the works.”
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 448Total Fat: 22gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 101mgSodium: 893mgCarbohydrates: 24gFiber: 1gSugar: 4gProtein: 35g
Nutrition information is calculated by Nutritonix and may not always be perfectly accurate. Use your own judgment.
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Lana Stuart is the author, photographer, cook, and occasional traveler at Never Enough Thyme. A former IT professional, she enjoys time in the kitchen and the art studio.
Becklee says
The beef patties look so appetizing in the last picture.