Mom'S Big Burgers

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Mom'S Big Burgers to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Mom'S Big Burgers, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 pounds lean ground beef
• 1 (1 ounce) envelope dry onion
• soup mix
• 1/2 cup water
• 2 cloves garlic, chopped
• 1 tablespoon hot pepper sauce
• 1 pinch chili powder
• 1/4 teaspoon ketchup
• 1/4 teaspoon prepared yellow
• mustard
• 1 pinch ground black pepper
• 4 cracked wheat hamburger buns
• 4 slices pepperjack cheese
• 1 avocado - peeled, pitted and
• sliced
• 1 bunch green onions

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Preheat the oven's broiler

Step 2: Technique & Execution

In a large bowl, mix together the ground beef, onion soup mix, water, garlic, hot pepper sauce, chili powder, ketchup, mustard and pepper using your hands

Step 3: Technique & Execution

Pat into 4 large thick patties

Step 4: Technique & Execution

Place them on a broiler pan

Step 5: Technique & Execution

Broil the burgers for about 15 minutes per side, or until well done

Step 6: Technique & Execution

Place buns on the broiler pan and toast briefly