by Dana B. Bryant
Can you imagine sinking your teeth into an out-of-this-world hamburger patty fresh off the grill? We can! Our recipe and instructions can make your dream come true.
A friendly warning for this dish! Your friends and family will expect you to bring these mouth-watering burgers to every barbecue!
The finely chopped garlic and onion mixed right into the burger keep it moist and loaded with flavor! We dare you to eat just one!
Flame-Grilled All-American Burgers
Prep time: 15 minutes | Total time: 25 minutes | Yield: 4 servings
• 1 1/2 pounds ground beef
• 1/2 cup minced onion
• 2 garlic cloves, pressed
• Montreal Steak Seasoning or other seasoning salt
• Sesame seed buns
• Condiments and toppings
Heat the grill to a medium temperature.
Mix together the meat, onions, garlic and seasoning salt. Allow to sit for 10 minutes.
Press about six ounces meat (four ounces for smaller children) into patties. Gently form the burgers. If you pack the meat, it acquires a dense, meatloaf-like texture. Stretch the patties slightly and make your way to the grill.
Place on the grill and leave undisturbed for about three minutes. Flip and cook until they're done to your liking. You might have to flip once more.
Check for doneness by touch. A little give means medium well done, a barely firm burger is well done. If you're not confident of your power of touch, cut a small slit in the thicker part of the burger and take a look. A touch of pink will be medium and brown all the way through, but juicy is well-done.
The USDA recommends that you cook ground beef to 160° internal temperature.
Dress up your all-American burgers with all the toppings. You can stick to the traditional set of lettuce, tomato, onion, ketchup, mustard and pickles or concoct your own famous version.
Here are some variations to try!
- Shallots, pepper and fresh thyme with whole-grained mustard
- Tomato puree, vinegar and chipotle peppers
- Minced garlic, fresh lime and cilantro
- Top with red onions, roasted red peppers and avocado slices
Do your grilled hamburger patties resemble a dome? Push a 1/2 inch indent into the center of each patty before grilling to prevent the them from looking like a shrunken, bloated hockey puck.
How do you dress your burger up?