If you’ve never made your own burger patties try this Perfect Grilled Burger and you’ll never buy the frozen kind again. Really easy to make and delicious.
This recipe adds a whole new definition of burger — it’s the best burger you’ll ever have!
Use a medium type ground beef with about 20% fat for moistness & flavor. The leaner varieties produce burgers that are drier with a denser, tighter texture.
Don’t use previously frozen meat as juices are lost during defrosting.
If making ahead, cover with plastic wrap & refrigerate for no more than a day. Add any of the Flavor Perk Stir-Ins you like.
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This is the Perfect Grilled Burger for any outdoor BBQ.
- 1 egg
- 1 teaspoon mustard regular or Dijon
- 1 teaspoon Worcestershire sauce
- 1 small onion finely grated
- 1 clove garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 lb medium ground beef
- 1 tablespoon creamy caesar salad dressing or 1 tablespoon Greek salad dressing
- 1 tablespoon chopped sun-dried tomato
- 1 tablespoon sour cream or 1 tablespoon yogurt
- 1 tablespoon grated fresh lemon rind or 1 tablespoon lime rind
- 1 tablespoon grated ginger root
- 1 tablespoon ketchup or 1 tablespoon barbecue sauce
- 1 teaspoon lemon pepper
- 1 teaspoon curry powder
- 1 teaspoon dried oregano or 1 teaspoon dried thyme or 1 teaspoon dried rosemary
- 1 tablespoon fresh herb
- 2 teaspoons Cajun seasoning
- 1 teaspoon sesame oil
- 1 teaspoon teriyaki sauce or 1 teaspoon hoisin sauce
- 1 fresh jalapeno or 1 pickled jalapeno pepper chopped
- Lightly oil grill and heat to medium.
- Whisk the egg in a bowl and add the next 6 ingredients. Add any of the “stir-ins” that appeal to you.
- Crumble in the beef and using your hands or a fork, gently mix together. Handle the meat as little as possible – the more you work it, the tougher it gets.
- Gently shape (don’t firmly press) the mixture into burgers about ¾ inch thick. Using your thumb, make a shallow depression in the center of each burger to prevent puffing up during cooking.
- Place the burgers on the grill, close the lid, and BBQ until NO LONGER PINK INSIDE, turning once, about 6 – 8 minutes per side. An instant-read thermometer should read 160F.
- Don't abuse your burgers by pressing with a spatula, pricking with a fork, or turning frequently as precious juices will be lost!
- Tuck into a warm crusty bun and add your favorite toppings.
Enjoy!
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Easy Company Hamburger Casserole
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Recipe based on one by CountryLady
Photo by SharonChen