Niman Ranch Burgers

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These burgers are the best I've ever made....and I'm not a big burger fan. The comments about them being oversalted is because people don't realize Ina always uses KOSHER salt, which is half as "salty" as regular table salt. So...if you aren't paying attention and add table salt at her measurements, yes, it will be oversalted. Duh...

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I made this for a friend who said "My God, this is good."

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We followed this recipe for both the burgers and the onions. The burgers were moist and tasty, but I think we would have been fine with a little less oil in the mixture. I didn't think they were too salty and I think the mustard was a nice addition. For the onions, I really paid attention to her directions and they weren't browning. I turned up the heat to medium-high for the last 10 minutes and used balsamic vinegar because my grocery store didn't have sherry wine vinegar. The onions turned out pretty and they were tender and good.

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The burgers dripped of oil and didn't hold together too well because of that. Thankfully I never add the full amount of salt that Ina calls for because she is very heavy handed with the salt. I see the comment for too much salt appear in a lot of the reviews of her recipes and I learned the hard way in the beginning when I first started to use her recipes. Unless she is using a brand of Kosher salt that is extremely mild; in which case tell us what it is. It's not Fleur De Sel, because that's sea salt. I use Morton Kosher salt that you can find in any grocery store and I even level off the measure and for me it's still too much if I add the amount that she fully calls for. Her recipes are good, but you have to watch her fat amounts and salt amounts and no go blindly into the recipe. In the end when I make these again, I'll use only 1 Tablespoon of olive oil and only 3/4-1 teaspoon of salt.

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I made these for dinner last night. After raving all through dinner about how good they were may husband asked me whose recipe it was. When I told him Ina he said I had to write her a thank you note. They had to be the lightest and moistest burgers I have ever made and the subtle taste of the mustard gave them an extra star. The only change I made wa to use regular beef because I don't know where to get Niman Ranch beef. From my very grateful husband, thank you Ina.

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Had relatives over for a cook out. Tried this recipe for the burgersfor the first time...I tripled the recipe. It was a hit! These burgers are moist and delicious. The best I have ever made. Not sure if it is the mustard or the olive oil...maybe both...but they were great!!! We added brie cheese and a red onion marmalade from Bobby. Wonderful!!! I will make burgers this way from now on. Thanks Ina!

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Too much salt, need to reduce the amount by half, otherwise very good. With the spice's mixed in the meat, it is so easy to grill them and not have to carry the spices with you

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As a first Texas review this burger was a winner according to the entire family! I grilled these tonight and the only thing I did different was to add a slice of NY white cheddar cheese to melt over the burger as I let them rest. I anxiously awaited my better half's reaction and peeked out back to "his room" where he grinned and gave a big thumbs up! So moist and so delicious. This is now my go to recipe for burgers.

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I made the recipe exactly as wriitten with one exception beyond my control: As soon as I was about to fire up the grill, it began to pour rain. I had to make these burgers on the stove top. They were still moist and flavorful. I know they will be even better when I make them on the grill next time!!

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My wife has informed me that these are the only burgers to be made from now on. Was a little dubious about the mayo but anything else would diminish the flavor. We used both halves of the miffin to make a traditional burger. I really like the the onions. Outstanding recipe.