Cooking for a Crowd,  Grilling,  Meat,  Recipes

Classic Hamburgers

When Jeff saw me writing down my hamburger recipe, he asked why I would write a recipe for this because, “They’re just hamburgers”. I completely disagree, because simple recipes of classic dishes you’ll make over and over, those recipes are the most important to nail down and perfect. So, this isn’t a jazzy restaurant burger with all types of fillings and ingredients, this is simply a classic hamburger that everyone in our house loves. We like to add cheddar cheese to the burgers that are being eaten that night, and then add the slice of cheddar when we microwave the leftover burgers, one at a time. Offered at our house with ketchup, mayo, lettuce, a ripe tomato or avocado if we have it and family favorite pimento cheese. This dinner is my summer Sunday go-to when the kids are arriving back at our house, I love welcoming them home with their favorite foods.

Perfect Hamburgers

Classic Hamburgers
Author: Kate Wagner
Serves: 10 burgers
I know 10 hamburgers is a lot, so certainly consider halving this recipe. Or, just make these hamburgers for your next cookout and set out a fixings bar alongside…easy entertaining! Happy cooking!
  • 1/2 cup Worcestershire sauce
  • 1 tsp Kosher salt
  • 1 tbsp Garlic powder
  • 4.5 lbs Ground beef, 80/20 mix
  • 10 slices of cheese if desired – we like cheddar
  1. In a large bowl add worcestershire sauce, Kosher salt and garlic powder. Stir to combine.
  2. Add ground beef and gently mix with your hands until the beef is saturated with the sauce.
  3. Form into 10 patties of equal size. If you are making these ahead of time, cover with plastic wrap and refrigerate until 30 minutes before grilling.
  4. Spray grill with canola spray and turn burners to low. Preheat the grill for 5-10 minutes.
  5. Add burgers and grill with top down, touching them as little as possible (see note) for 8-10 minutes per side. They will flame up a little bit because the 80/20 ground beef has some fat, but over low heat the flame ups are not too bad and can, in general, be left unattended.
  6. When you burgers are looking almost done, add cheese slices if desired. Close grill and cook 2 additional minutes.
  7. How can you tell if your burger is done? We cook our burgers to medium so we are looking for an internal temp of 160 degrees.
  8. Remove burgers from the grill and let rest for 5 minutes to allow the juices to redistribute.
Do not ever press down on your burgers! Each time you touch them, or worse still, press your spatula down on them, your burger loses juice. And we want a juicy burger, so try and touch them as little has possible.


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