Classic Grilled Burger
As summer winds down, I’m spending as much time outside as I can with the grill before the outdoor cover goes on for the change in seasons. I enjoy a good summertime cheeseburger—either a plant-based patty or beef—and all the fixings with a side of French fries. This recipe is a classic, juicy cheeseburger with cheddar and onions baked into the patty. Enjoy with optional crinkle fries (sweet potato fries are the best) and that last taste of summer beverage like a strawberry lemonade garnished with ice and fresh mint. Don’t forget a key ingredient of grilling outside and sharing with friends, family, or neighbors!
Recipe makes 6 burgers
Kitchen tools
Knife for chopping & mincing
Sauté pan
Large glass or stainless steel mixing bowl
Outdoor BBQ Grill or indoor cast-iron grill pan
Meat spatula
Optional:
burger press
cutting board & compostable parchment paper for the burger patties
meat thermometer
Instructions
Caramelize the onions in advance. Heat the butter in a sauté pan over medium heat. Add the minced onions and cook until golden brown (about 15-minutes). Give the onions an occasional stir so they cook evenly and do not burn. When the onions are a deep, golden brown (and smell savory!) set them aside to cool completely.
Mix the ground beef. Keep the ground beef in the fridge until right before it’s time to make the burger patties. The meat is ideally kept cold, because once the beef warms up, the fat begins to separate and the result can be dry burgers. Add the ground beef into a large glass or stainless steel bowl. Drop in the Worcestershire sauce, salt, and pepper. Using your hands, break and fold the ground beef to mix the ingredients throughout. The goal is to work the meat as little as possible - incorporate the ingredients but try to keep the beef cold. Mix in the cold caramelized onions and shredded cheddar last. When mixed, set the bowl in the refrigerator for a few minutes.
Make the burger patties. I like to work on a large cutting board with a sheet of parchment on top. I divide the ground beef mixture into 6 even portions. I roll each portion into a ball and flatten to a patty about 3/4 to 1-inch thick. A handy gadget is a burger press, that is a fast, easy tool for flattening the balls into perfectly shaped burger patties. I don’t recommend building a patty thicker than 1-inch. Thinner patties cook too fast and may dry out and thicker than 1-inch and the burger can cook unevenly. What’s nice about using parchment is that it can easily be cut into squares so each patty sits on a square sheet and can be stacked on a plate and kept in the fridge until ready to grill.
Warm up the grill. It’s worth the effort to ensure grill grates are clean. Avoid the unwanted taste of leftovers and residue as the old food burns off. I find it always cooks better and tastes the best if the grill surface is clean. Warm up the grill grates to nice and hot (medium to high heat, approximately 450 to 500-degrees) before grilling.
Grill the burger patties. Remove the patties from the refrigerator and place them one-by-one on the hot grill. Make sure they aren’t touching. Grill each side of the burger (at least 3-minutes each side). A meat thermometer inserted into the center of the patty is the best way to check if they are medium or well-done. I go for a temperature of at least 155-degrees. For the look of strong, charred grill marks, only flip them once (this is my preference). There will be less noticeable grill marks but the burgers will still taste delicious if they are flipped multiple times to cook.
Remove from the grill and build the burger. Remove a burger patty from the grill and layer onto a bun. My family says I’m weird because I like hamburger and hot dog buns au naturel instead of toasted….No judgement if the preference is toasting the bun before assembling! Now the fun part: build the burger just as you like with butter lettuce leaves, other toppings, and favorite condiments. I shared what I used on my burger below. Enjoy juicy bites (ideally in the sunshine) with a side of fries and cold beverage!
Listen along to my playlist
I believe food tastes better when prepared with love! I always put music on before I begin in the kitchen. Here are some songs that I cooked to (and danced to) while making this recipe.
Traveller - Chris Stapleton
Down on the Corner - Creedence Clearwater Revival
White Liar - Miranda Lambert
Run-Around - Blues Traveler
Good Time - Niko Moon
Ingredients I grilled with
My favorite part of cooking is to see someone smile after their first bite. People always comment on how full of flavor the food is. I believe the simple secret is using fresh, natural ingredients. Here are some of my favorite items and what I used in this recipe.
