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| The Perfect Hamburger |
Hits: 18 |
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| Date Added: |
February 29, 2008 |
| Calories: |
124 |
| Serves: |
4 |
| Prep. Time: |
0:00 |
| Category: |
Beef, Main Dish, Sandwiches |
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| Ingredients: |
1 pound ground chuck or ground lean beef
2 tablespoons finely-chopped yellow onion
1 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon freshly-ground black pepper
1 dash Worcestershire sauce - (to 2)
4 slices cheddar or Swiss cheese
4 hamburger buns
Sliced tomato
Sliced sweet white onion
= (such as Maui, Vidalia or Walla Walla)
Torn lettuce
Sliced dill pickle
Ketchup, mayonnaise, mustard or
other condiments of your choice
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| Directions: one line for each direction. When saved the lines will be numbered. |
- Prepare a charcoal or gas grill for direct grilling over medium-high heat.
- In a large bowl, mix together the beef, yellow onion, garlic, salt, pepper and Worcestershire sauce. Form the mixture into 4 patties, each 3/4 inch thick.
- Grill the hamburgers directly over medium-high heat, turning once, 3 to 5 minutes per side. Check for doneness by cutting into a hamburger near the center or testing with an instant-read thermometer. No pink should show on the inside, and the internal temperature should register at least 160 degrees on an instant-read thermometer. If making cheeseburgers, place a slice of cheese on top of each hamburger during the last 3 minutes of cooking.
- During the last 2 to 3 minutes of cooking, toast the hamburger buns, cut-side down, on the grill. Serve the hamburgers on the buns with tomato, white onion, lettuce, dill pickle and condiments.
- This recipe yields 4 servings.
- Comments: Use your imagination to jazz up a classic hamburger any way you want. For an Asian twist, omit the Worcestershire sauce and salt, add a dash of soy sauce, and use chopped green onion instead of yellow onion. For a French-style hamburger, omit the Worcestershire sauce, halve the salt, and add 1 tablespoon each of crumbled blue cheese and chopped mushrooms along with a dash of red wine. For a Provençal flavor, omit the Worcestershire sauce, double the garlic, and add 1 tablespoon each of chopped dried tomatoes and pitted black olives. Vary the garnishes along with the seasonings. For health reasons, all ground meat should be cooked at least to the medium-well stage.
Notes:
Recipe adapted from Williams-Sonoma Collection Series, Grilling, by Denis Kelly (Simon & Schuster, 2002 ) |
| Nutrition Facts |
| Servings Per Recipe: 4 |
| Amount Per Serving |
| Calories: 124 |
Calories from Fat 16.2% |
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| Total Fat |
2g |
| Cholesterol |
0mg |
| Sodium |
774mg |
| Carbohydrate |
22g |
| Dietary Fiber |
1g |
| Protein |
4g |
| Points 3 |
| Exchanges: 1 1/2 Grain(Starch) |
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| Rating: () |
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Added On: February 29, 2008 |
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| * Williams-Sonoma at http://www.williams-sonoma.com |
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