Classic Burger

Course: Main Course

Cuisine: American

Keyword: homemade hamburgers, Juicy hamburgers

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 569kcal

Author: Malinda Linnebur

There's nothing quite like sinking your teeth into a big, juicy, All-American burger. The Classic Burger is made with simple ingredients and can be cooked on the grill or stovetop. It's the perfect canvas for piling on your favorite toppings!

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Ingredients

BURGERS:

1-1½ pounds (453-680g) 80/20 ground beef
Optional: 2 teaspoon onion powders; 1½ teaspoons garlic powder; ½-1 teaspoon Worcestershire sauce; sliced cheese
4 hamburger buns

BURGER SAUCE:

½ cup (115g) mayonnaise
2 tablespoons ketchup
2 tablespoons finely minced dill pickle
1 teaspoon garlic powder
½ teaspoon mustard

TOPPINGS:

4 large leaves of lettuce
1 large tomato, cut into slices
½ small red onion, sliced into rounds
dill pickle chips

Instructions

If using seasonings mix in with ground beef. Divide into 4 equal portions and shape into patties that are slightly larger than your buns.
GRILL: Preheat grill to 375-400℉. Just before grilling sprinkle with salt and pepper, then place on hot grill. Cook for 3 minutes until meat releases from the grates and flip. Continue to cook for 2-3 minutes or until the burger releases then remove. If using cheese place on burger after you flip. Rest for a few minutes before serving.
STOVETOP: Preheat cast-iron skillet over medium-high heat until very hot. Season burgers with salt and pepper and place in skillet. Don't overcrowd. Cook for 3 minutes per side or until the meat releases easily from the skillet. Remove and allow to rest a few minutes before serving.
Serve with desired toppings.

Notes

NUTRITION: Nutrition is calculated for burgers, toppings, and buns only and using 1 1/2 pounds ground beef. Burger sauce, seasonings, and cheese are not included.
Be sure to read the post for loads of info on how to make the best burger.
For really thick burgers you may need to test your burger with a meat thermometer. Medium-rare=145℉ and Medium=160℉.

Nutrition