Classic Hamburgers
This classic burger recipe will become a staple in your summer grilling rotation!
Servings
Equipment
Ingredients
- 1 ¼-1 ½ pound 80-85% lean ground beef
- 3 tablespoons A1 Sauce or favorite steak sauce
- 1 tablespoon Dijon mustard
- ½ teaspoon Kosher salt
- ¼ teaspoon pepper
- 2 cloves minced garlic
- ¾ teaspoon dry oregano
- 1 tablespoon dehydrated onion
- 6 Hamburger Buns
Desired Burger Toppings
Instructions
- Place beef in a mixing bowl and add steak sauce, mustard, salt, pepper, garlic, oregano, and dehydrated onion. Shape meat into the desired number of patties (4-6, depending on how large you make them.) Use your thumb to make an indentation in the top of each burger--this will keep the burgers from seizing up and becoming round while cooking.
- Grill for about 7 minutes on each side over medium heat. Tip: to better control your cooking temperature and desired doneness, you may want to cook your burgers over indirect heat to start and then finish off with a hot sear. See recipe notes for finish temperature information.
- While the burgers are cooking, get your toppings ready and toast buns, if desired. I like to slice the buns open and spread them with a little butter and then you can either place them under the broiler in your oven or buttered-side-down on a hot skillet, or on the grill's lowest setting.
- If you want cheese on your burger, place it on top of the burger while it's still cooking (and has about 1-2 minutes left). When the burgers are done and the cheese is melty, place them on your toasted buns and then add your desired toppings!
Notes
These can be made in advance and the uncooked patties can be frozen between sheets of parchment paper or refrigerated for 1-2 days. If cooking from frozen, add a few minutes of cooking time on each side or thaw in the fridge before cooking.
Cooking Temperature:
The best tool you can have when cooking burgers is an instant read digital thermometer. This will take a lot of the guess work out of deciding when they're done and allow you to cook to your perfect temperature. The USDA recommends that the minimum internal temperature (in the thickest part of the burger) is 160°F. That being said, many people still enjoy cooking their burgers to a lower temperature and if you choose to do that, use this guide as a reference:
Medium Rare: 130°-135°F
Medium: 140°-145°F
Medium Well: 150°-155°F
Well Done: 160°-165°F
Nutrition
Calories: 336kcal, Carbohydrates: 24g, Protein: 22g, Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 64mg, Sodium: 620mg, Potassium: 377mg, Fiber: 1g, Sugar: 4g, Vitamin A: 25IU, Vitamin C: 2mg, Calcium: 84mg, Iron: 4mg
Calories: 336kcal
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