Who doesn’t love a good juicy and flavorful cheeseburger? Forming the patties, however can be a quite messy and time consuming chore. These “sloppy” cheeseburgers are super fast and easy to make. Plus, they are packed with delicious flavor that makes its way into every little nook and cranny.
This recipe is very versatile! I sometimes make it with deer meat (venison) and BBQ sauce, or I season the beef or deer with taco seasoning for a different flavor profile. If you would prefer a less “sloppy” version, you can serve the meat over rice or egg noodles and eat it with a fork.
You can also add all sorts of toppings, such as lettuce, pickles, onions, sliced tomatoes, or any other toppings you would normally put on your burger. I make mine without cheese since I’m allergic to milk, but you could either top the meat with cheese after it’s plated or mix it right into the ground beef mixture while it’s still in the skillet if you want it to be extra melty. 🙂
Leaving the meat in ground form also ensures a much more moist and juicy end product. Burger patties can often dry out during the cooking process, but this recipe keeps the perfect amount of moisture in your meat and makes it easier to chew and digest.
So, enough chit chat! Here’s how to make them:
- 2 lbs. ground beef
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1/4 tsp. salt
- 1/4 cup + 1 Tbsp. ketchup
- 1 Tbsp. yellow mustard
Break up and brown the ground beef.
Drain off most of the excess grease.
Questions or comments? Email me at firstname.lastname@example.org. Thanks for reading!