Basic Burgers
Nothing beats an old-fashioned hamburger, and the best burgers are really quite basic.
I remember the old days when my mother always added an egg and some bread crumbs to the mix, “to bind it together.” In reality, she was probably stretching the meat to make that extra patty.
Today, I leave out the crumbs. I simply season the ground beef, throw it on the grill, and top it with a selection of cheese, greens, and grilled vegetables—whatever strikes my fancy. From start to finish, I can serve dinner in 20 minutes.
A word on seasoning: Don’t just dust salt on the exterior of your burger patties. It’s best to put the ground beef in a bowl, break it up, and sprinkle evenly with salt. Then shape your burgers. Do not overwork ground beef. Once it’s in the shape of a patty, stop!
Which Beef for Burgers?
When you’re making hamburgers, use the cut of beef that best suits your taste and budget.
- I generally use ground beef (80/20 or 85/15). I prefer a little fat in my burger for flavor and moistness—and it’s cheaper, too. Watch your burger carefully for grease flare-ups and don’t overcook.
- For richer taste and more flavor, splurge for ground chuck. Cut from the shoulder, ground chuck ranges from 15 to 20 percent fat, and makes a gourmet burger.
Please comment on what you think makes the best burger! There’s always room for improvement.
Ingredients
Instructions
Combine first three ingredients and shape into four 6-ounce hamburger patties.
Coat grill rack with cooking spray. Grill the patties, covered with the grill lid, over medium-high heat (350 degrees to 400 degrees) 7 to 8 minutes on each side or until beef is no longer pink. Grill the buns 1 minute on the cut side, or until they are lightly toasted. Top with beef patty and your favorite toppings.
Yield:
Preparation Time
Total Time
Preparation Method
Category
Course
Source
More Recipes Like This
FREE BEGINNER'S GARDEN GUIDE!
BONUS: You’ll also receive our Almanac Companion newsletter!
Reader Comments
Leave a Comment
Burgers
Don't for get the minced onions and add couple eggs Mmm...
Burger Seasonings
For a bit of a "surprise" twist, I often put Chinese 5 Spice OR Trader Joe's Chili Lime Seasoning in the meat. Both are unexpected...and quite tasty!
Burgers
Thumb dent in the middle for sure. Lean ground beef with a bit of ground pork for the flavor and added moisture. I like to change it up now and then by adding blue cheese bits into the mixture and cut back on the salt. Wowsers.
Hamburger patties
I use extra lean hamburger then add egg, breadcrumbs, horseradish, worstershire sauce, and salt. Delicious!
I personally don't put egg in
I personally don't put egg in my hamburger patties, I only do that with my meatloaf, but to each their own. I would add one little extra step when forming your patties...take your thumb & make an indentation in the center of the patty, so that when your burger cooks & expands, that indentation allows for the patty to "even out". Try it, you'll see what I'm saying is true. Happy Memorial Day. P.s. I too prefer 70/30 ground beef, it has more taste.
I always do the thumb dent
I always do the thumb dent too! Amazing how evenly it cooks. If I want a burger medium rare, I would like the whole patty to be medium rare - not just the center.
Mama knows best
Mama knows that when the meat is "too lean" that there's not enough fat to keep it together. The egg and breadcrumbs do not take away from the deliciousness of the meat. And so if you don't want to add the eggs and breadcrumbs, then buy meat with more fat.
i disagree it falls apart on
i disagree it falls apart on the grill.you need egg to bind it .i also add minced onion and garlic ,
Sounds like a great burger!
Sounds like a great burger! One Canadian place uses 1 teaspoon BBQ spice to each pound of ground beef. Burgers are best without bread crumbs, eggs, and other additives.