Best My Best Burger Recipes

HAMBURGER RECIPE

Hamburger recipe image

A classic, juicy Hamburger Recipe made with ground chuck, a simple burger seasoning, and all of the classic burger toppings.

Provided by Lauren Allen

Time 25m

Number Of Ingredients 14

Ingredients

1 ½ pounds ground chuck (80/20)*
1 1/2 teaspoons ground black pepper
1 teaspoon salt
2 teaspoon paprika
1/2 teaspoon brown sugar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
6 buns (, toasted, if desired)
6 slices cheddar cheese (, or your favorite cheese)
6 Lettuce leaves
1 Beefsteak tomato (, sliced)
1/2 of a Red or white onion (, thinly sliced)
6 Pickle slices

Steps:

Make burger seasoning by combining all spices in a bowl. Set aside.
Divide ground chuck into 6 equal portions and gently from into 1/2 inch thick patties that are wider than the burger buns (as they will shrink). Use your thumb to press an indentation into the center of each patty. Cover and set aside.
Preheat grill to medium high heat. Just before cooking, sprinkle seasoning over the patties, then place on hot grill, indent-side up. Close grill lid and cook for 3-4 minutes, until the bottom of the burger is seared and juices are accumulating on top of the burger. Flip and cook an additional 3-4 minutes or until the beef reaches 160 degrees F.
Place cheese on burgers during the last minute of cooking. Remove to a plate and allow to rest for a few minutes before serving in a bun, with toppings.

Nutrition Facts : Calories 293 kcal, Carbohydrate 1 g, Protein 20 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 81 mg, Sodium 464 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

MY BEST BURGER

My Best Burger image

Provided by Katie Lee Biegel

Categories main-dish

Time 20m

Yield 8 burgers

Number Of Ingredients 14

Ingredients

Butter, at room temperature, for the buns and griddle
8 sesame burger buns
1 pound ground brisket
1 pound ground chuck
2 teaspoons kosher salt, plus more for sprinkling
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
8 slices Cheddar
8 slices yellow American cheese
1 sweet onion, thinly sliced
1 tomato, thinly sliced
Hamburger pickles, for topping
1/2 head iceberg lettuce, finely shredded
Mayonnaise, for spreading

Steps:

Generously butter the flat sides of the burger buns. Set aside.
In a large bowl, use your hands to combine the brisket, chuck, salt, garlic powder and pepper. Divide the mixture into 8 even portions and form into patties.
Heat a cast-iron griddle or skillet over high heat and brush with butter. Put the burgers on the hot griddle and season with a sprinkle of salt. Cook until browned, about 2 minutes, then flip and top each with a slice of Cheddar and a slice of American (form a "star" with the cheese slices so the cheese completely envelopes the burger patty). Cook, using a large metal bowl to dome the burgers and allow the cheese to melt, 1 to 2 minutes. Transfer the burgers to a baking sheet and dome with the bowl to keep hot. Place the buns on the griddle butter-side down to quickly toast.
Place the patties on the bottom buns and top with onions, tomatoes, pickles and a pile of lettuce. Spread a generous dollop of mayo on the top buns and place the buns on the burgers. Eat and enjoy!