Great Grilled Burgers

What makes a burger great? You decide with this basic recipe and several flavorful variations, including stuffed and topped.


Great Grilled Burgers

by 11  people


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Servings: 4
Prep Time: 25 mins
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Ingredients
  • 1 1/2  pounds 
    85 percent lean ground chuck or 90 percent lean ground sirloin
  • 3/4  teaspoon 
    kosher salt
  • 1/2  teaspoon 
    freshly ground pepper
  •  
    For Stuffed burger, add:
  • 1/4  cup 
    finely chopped onion
  • 4   ounces 
    semi-firm cheese such as cheddar, Edam, or Monterey Jack
  • 4   
    good quality hamburger buns
  •  
    Iceberg lettuce leaves
  • 4   1/4-inch thick 
    slices ripe tomato
  • 4   thin slices 
    white onion
  •  
    Bread and butter pickles
  •  
    Choice of ketchup* (see recipes below)
  •  
    Mustard
Ketchup variation one
  • 3/4  cup 
    ketchup
  • 1/4  cup 
    chopped, drained oil-packed dried tomatoes
  • 1   tablespoon 
    red wine vinegar
  • 1   quart 
    packed brown sugar
  •  dash 
    salt
  •  dash 
    pepper

Ketchup variation two
  • 3/4  cup 
    ketchup
  • 3/4  cup 
    blueberries and/or raspberries
  • 2   tablespoons 
    cider vinegar
  • 2   slices 
    crisp-cooked and crumbled bacon

Ketchup variation three
  • 1/4  cup 
    chopped, drained roasted red sweet peppers
  • 1   tablespoon 
    adobo sauce from canned chipotle chili peppers
  • 1   tablespoon 
    sherry vinegar
  • 1   teaspoon 
    sugar
  • 3/4  cup 
    ketchup

Directions
1.
Place the ground beef in a large mixing bowl. Sprinkle with salt and pepper. Gently mix together -- do not overwork. Form seasoned beef into four patties about 1-inch thick. Grill on the well-oiled rack of an uncovered grill directly over medium coals for 10 minutes. Turn with a spatula and grill 10 to 12 minutes more, until meat is cooked and a meat thermometer registers 160 degree F internal temperature. Toast buns, cut side down on grill during last 1 to 2 minutes of grilling. To serve, top bottom half of bun with lettuce, burger, tomato, onions, pickles. Spread top half of bun with ketchup or mustard; top sandwich. Makes 4 burgers.
Ketchup variation one
1.
Start with ketchup and stir in dried tomatoes, red wine vinegar, brown sugar, and salt and pepper. Cover and chill up to 1 week. Makes 1 cup.

Ketchup variation two
1.
Start with ketchup and stir in blueberries and/or raspberries that have been mashed lightly with a fork, cider vinegar, and crisp-cooked and crumbled bacon (stir bacon in just before use). Cover and chill up to 1 week. Makes 1 cup.

Ketchup variation three
1.
Start with ketchup and stir in roasted red sweet peppers, adobo sauce, sherry vinegar, and sugar. Cover and chill up to 1 week. Makes 1 cup.

Variation
  • For Stuffed Burgers: Place the ground beef in a large mixing bowl. Sprinkle with salt and pepper, and chopped onion. Gently mix together -- do not overwork. Divide cheese into 4 equal portions. Form seasoned beef around cheese into four patties about 1-inch thick. Grill on the well-oiled rack of an uncovered grill directly over medium coals for 10 minutes. Turn with a spatula and grill 10 to 12 minutes more, until meat is cooked and a meat thermometer registers 160 degree F internal temperature. Toast buns, cut side down on grill during last 1 to 2 minutes of grilling. To serve, place cooked burger on bottom half of bun, top with tomato, onions, pickles, and lettuce. Makes 4 burgers.
Nutrition information
Per Serving: cal. (kcal) 460, Fat, total (g) 23, chol. (mg) 107, sat. fat (g) 9, carb. (g) 24, Monosaturated fat (g) 10, Polyunsaturated fat (g) 2, fiber (g) 2, sugar (g) 4, pro. (g) 37, vit. A (IU) 194, vit. C (mg) 4, Thiamin (mg) 0, Riboflavin (mg) 1, Niacin (mg) 8, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 69, Cobalamin (Vit. B12) (g) 3, sodium (mg) 658, Potassium (mg) 528, calcium (mg) 81, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet
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