|Written By Recipe Coordinator|
Hamburgers on the grill are a rite of passage during the intoxicating months of summer grilling. This Williams-Sonoma hamburger recipe is outstandingly simple and bursting with flavor! Be sure to use your thumb and middle finger to make an indentation in the center of each hamburger patty. This will keep your burger shape uniform during the grilling process. Enjoy!
1 pound ground chuck or ground lean beef
2 Tablespoons finely chopped yellow onion
1 teaspoon minced garlic
1 teaspoon salt
1/2 tsp. freshly ground pepper
1 or 2 dashes of Worcestershire sauce
4 slices cheddar or Swiss cheese (optional)
4 hamburger buns, split
Sliced tomato for serving
Sliced sweet white onion, such as Maui, Vidalia
or Walla Walla, for serving
Torn lettuce for serving
Sliced dill pickle for serving
Ketchup, mayonnaise, mustard or other
condiments of your choice for serving
1. Prepare a charcoal or gas grill for direct grilling over medium-high heat.
2. In a large bowl, mix together the beef, yellow onion, garlic, salt, pepper and Worcestershire sauce. Form the mixture into 4 patties, each 3/4 inch thick.
3. Grill the hamburgers directly over medium-high heat, turning once, 3 to 5 minutes per side. Check for doneness by cutting into a hamburger near the center or testing with an instant-read thermometer. No pink should show on the inside, and the internal temperature should register at least 160*F on an instant-read thermometer. If making cheeseburgers, place a slice of cheese on top of each hamburger during the last 3 minutes of cooking.
4. During the last 2 to 3 minutes of cooking, toast the hamburger buns, cut side down, on the grill.
5. Serve the hamburgers on the buns with tomato, white onion, lettuce, dill pickle and condiments.
Makes 4 servings.
Recipe and photo courtesy of Williams-Sonoma. Recipe adapted from the Williams-Sonoma Collection Series.
Kelly, Dennis, The Williams-Sonoma Collection: Grilling, New York: Free Press, 2002.