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Sunday BBQ: Classic Hamburgers

I can't believe we've done two months of Sunday BBQ recipes and haven't even discussed the perfect hamburger. Well, it's time to stop dilly-dallying and time to get grilling! For a classic all-time-favorite burger,

Tip: When making patties, don't overwork the meat. The heat from your hands may turn the meat into a bland mound.

All-Time-Favorite Hamburger
From Food & Wine Magazine, July 2007

3/4 pound ground chuck, about 80 percent lean
3/4 pound ground sirloin, about 90 percent lean
Vegetable oil
Salt and freshly ground pepper
4 kaiser rolls or hamburger buns, split and toasted
Fixins (ie: tomatoes, cheese, ketchup, mustard, relish, lettuce, etc.)

1. Light a grill. In a bowl, mix the ground meats and gently form into four 4-inch patties, about 1 1/2 inches thick. Make a 1/2-inch-deep indentation in the center of each patty, then rub lightly with the oil and season generously with salt and pepper. Grill the burgers over high heat, turning once, about 6 minutes for medium-rare; transfer to the buns, top with relish, tomatoes, lettuce and serve.

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