Hamburger Recipe

5 from 12 votes

This favorite Hamburger Recipe has juicy cheese-stuffed patties, butter-toasted buns, fresh veggies, and the ultimate burger sauce!

Prep Time20

Cook Time5

Resting Time3

Total Time28

Course: Dinner

Cuisine: American

Keyword: hamburger recipe

Servings: large burgers

Author: Chelsea Lords

Cost: $22.92

Equipment

Grill
Large sheet pan (15" x 21")
Parchment paper

Ingredients

Burgers

2 pounds ground beef very cold, 80/20
4 cloves minced garlic
2 green onions (scallions), thinly sliced (about 3 tablespoons)
1 tablespoon + 1 teaspoon Worcestershire sauce
3/4 cup extra sharp Cheddar cheese freshly shredded
Salt and pepper about 1 and 1/2 teaspoons total for all the burgers
6 brioche buns
3 tablespoons unsalted butter
Burger sauce see note 1
Toppings as desired such as lettuce, tomatoes, red onion, pickles, etc.

Optional Corn Salsa

4 ears fresh sweet corn shucked
1 green bell pepper
2 tablespoons olive oil plus some for corn and pepper
1 cup baked beans canned
1 cup cherry tomatoes diced
2 green onions (scallions), thinly sliced
1 jalapeño seeded and finely diced
1/4 cup fresh cilantro finely chopped
1 to 2 limes

US - Metric

Instructions

Burgers

Preheat the grill to 450–500°F.
In a large mixing bowl, add the beef straight from the fridge, minced garlic, green onions, and Worcestershire sauce. Fold the meat just a few times (no longer than for 30–40 seconds) until ingredients are incorporated. Be careful to not overwork or overhandle the meat.
Line a large sheet pan with 2 layers of parchment paper. Shape the burger patties on the tray instead of with your hands (this helps keep them from being over-handled while also providing leverage to get the patties firm). Divide all the meat into 6 equal parts and separate each part into 2 parts (with 1 part larger than the other). Gently form each large portion into a patty that is about 4 to 4 and 1/2 inches across with 1-inch sides.
Make a shallow depression in the middle. Add 2 tablespoons grated cheese into each depression. Cover the cheese with the smaller patty, connecting the beef together and forming into a patty with 1 inch thick sides. Again, depress the center of the patty (see pictures in the post). The depression keeps the patty from shrinking too much and puffing up too much. Cover with plastic wrap and place in the fridge until grill is completely heated.
Melt the butter and then brush (with a pastry brush) over both sides of all the buns. Set aside.
Prepare the fully preheated grill by cleaning with a grill brush. Generously oil the grill (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates). Remove burgers from the fridge. Hold your hand 6–7 inches above the meat and sprinkle salt and pepper liberally on both sides of the patties. In total, I use about 1 and 1/2 teaspoons each of salt and pepper to all the patties.
Place patties indent-side-down on the grill. Cook to desired doneness: Rare burgers: 125°F (about 4 minutes total) Medium-rare burgers: 135°F (about 5 minutes total) Medium burgers: 145°F (about 6–7 minutes total) Well-done burgers: 160°F (about 8 minutes total) Flip the burgers once halfway during cooking. Never press down the patties (this will make fat and flavor escape). Use a wide metal spatula for best results in flipping and removing patties.
When you have about 1 minute left of cooking time for the patties, add the buttered buns to the grill (over indirect heat, along the edges of the grill). Watch carefully; they toast in about 30 seconds to a 1 minute.
Remove burgers and buns from grill and transfer to a clean platter. Let the burgers rest for 1–2 minute before serving. Assemble by adding burger sauce (see note 1) and your favorite veggies such as lettuce, tomatoes, pickles, red onion, etc.

Corn Salsa

Brush corn and green pepper with olive oil and season (to taste) with salt and pepper. Grill corn (400–450°F) until browned on all sides, 8–12 minutes, (flipping every 2–3 minutes) and transfer to cutting board to cool. Grill green pepper until browned on all sides, 2–3 minutes per side and transfer to cutting board.
While veggies are grilling, prepare the rest of the salsa: chop the cherry tomatoes, thinly slice green onions, dice jalapeno and cilantro, and juice a lime to get 3 tbsp juice. Add to a large mixing bowl with baked beans and olive oil. Toss. Once veggies have been grilled and cooled, slice kernels off the cob and dice the pepper. Toss all the ingredients to combine and season with salt and pepper to taste. Enjoy alongside the burgers!

Notes

Note 1: For the burger sauce, combine: 1/2 cup good quality full-fat mayo, 2 tbsp ketchup, 1 tbsp finely grated onion, 1 tbsp sweet pickle relish, 1 tsp adobo sauce from canned chipotle chiles in adobo (increase for spicier), and 1/4 tsp salt. Stir until combined and smooth. Taste and adjust seasonings to preference. Feel free to add a teaspoon or more of the sauce from the chipotles to increase the heat.

Nutrition Note: Nutrition facts do not include the burger sauce, but do include the corn salsa.

Storage: Store cooked patties in an airtight container in the fridge for 3-4 days or freeze individually wrapped for up to 3 months. Keep toppings and bread stored separately to maintain freshness.

Nutrition