The Classic Burger

Daniel Hennessy

Sink your teeth into a delicious hamburger recipe made from lean beef.

To make cheeseburgers, about 1 minute before burgers are done, top with sliced cheese; continue cooking until cheese begins to melt.

Notes: If you want absolute bacteria safety, you need to cook your burgers to 160°. This recipe will keep them moist.

Yield: Makes 4 servings
Total:
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 480
  • Calories from fat: 43%
  • Protein: 31g
  • Fat: 23g
  • Saturated fat: 5.6g
  • Carbohydrate: 37g
  • Fiber: 2.4g
  • Sodium: 978mg
  • Cholesterol: 127mg

Ingredients

  • 1 pound ground lean (7% fat) beef
  • 1 large egg
  • 1/2 cup minced onion
  • 1/4 cup fine dried bread crumbs
  • 1 tablespoon Worcestershire
  • 1 or 2 cloves garlic, peeled and minced
  • About 1/2 teaspoon salt
  • About 1/4 teaspoon pepper
  • 4 hamburger buns (4 in. wide), split
  • About 1/4 cup mayonnaise
  • About 1/4 cup ketchup
  • 4 iceberg lettuce leaves, rinsed and crisped
  • 1 firm-ripe tomato, cored and thinly sliced
  • 4 thin slices red onion

Preparation

  1. 1. In a bowl, mix ground beef, egg, onion, bread crumbs, Worcestershire, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended. Divide mixture into four equal portions and shape each into a patty about 4 inches wide.
  2. 2. Lay burgers on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook burgers, turning once, until browned on both sides and no longer pink inside (cut to test), 7 to 8 minutes total. Remove from grill.
  3. 3. Lay buns, cut side down, on grill and cook until lightly toasted, 30 seconds to 1 minute.
  4. 4. Spread mayonnaise and ketchup on bun bottoms. Add lettuce, tomato, burger, onion, and salt and pepper to taste. Set bun tops in place.
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