Photo by: Daniel Hennessy

The Classic Burger

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


  • 1 pound ground lean (7% fat) beef
  • 1 none large egg
  • 1/2 cup minced onion
  • 1/4 cup fine dried bread crumbs
  • 1 tablespoon Worcestershire
  • 1 none or 2 cloves garlic, peeled and minced
  • none About 1/2 teaspoon salt
  • none About 1/4 teaspoon pepper
  • 4 none hamburger buns (4 in. wide), split
  • none About 1/4 cup mayonnaise
  • none About 1/4 cup ketchup
  • 4 none iceberg lettuce leaves, rinsed and crisped
  • 1 none firm-ripe tomato, cored and thinly sliced
  • 4 none thin slices red onion


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. 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. Lay buns, cut side down, on grill and cook until lightly toasted, 30 seconds to 1 minute.

4. Spread mayonnaise and ketchup on bun bottoms. Add lettuce, tomato, burger, onion, and salt and pepper to taste. Set bun tops in place.

Nutritional Information

Amount per serving
  • Calories: 480none
  • Calories from fat: 43%
  • Protein: 31g
  • Fat: 23g
  • Saturated fat: 5.6g
  • Carbohydrate: 37g
  • Fiber: 2.4g
  • Sodium: 978mg
  • Cholesterol: 127mg

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The Classic Burger Recipe