As we move into grilling season, everyone needs an awesome burger recipe in their back pocket. And this one is it. Ground chuck (I really recommend 85% lean, although I understand if you want to go a bit leaner) is perfectly seasoned to make THE BEST grilled hamburgers!
I actually discovered this recipe years and years ago, before I even had kids, in Family Fun magazine (I’m not even sure it exists anymore!) The guy who came up with the recipe was named Sam and christened them Samburgers, which is what we’ve always called them, but I’ve stopped telling people we’re having Samburgers for dinner because…well…they start looking at you kind of weird and I can’t go back to jail.
These aren’t a whole lot more work than your standard burger, but the difference is amazing! Juicy ground chuck seasoned with steak sauce, Dijon mustard, onion, fresh garlic, oregano, and salt and pepper.
Serve it topped with crispy lettuce, red onion, thick slices of tomato, pickles (I love the Claussen flat-sliced pickles in the refrigerator section!), bacon, cheese, and your favorite condiments! You can make the patties ahead and store them between pieces of parchment paper–store them in the fridge for 1-2 days before cooking or for up to two months in the freezer!
This classic burger recipe will become a staple in your summer grilling rotation!
1 ¼-1 1/2 lb. ground beef (85% lean is preferable; also, that extra quarter pound is absolutely essential–if you don’t have it, your burgers will fall apart when you try to cook them.) 3 tablespoons A1 Sauce (or favorite steak sauce) 1 tablespoon Dijon mustard ½ teaspoon Kosher salt ¼ teaspoon pepper 2 cloves minced garlic ¾ teaspoon dry oregano 1 tablespoon dehydrated onion
Gently combine ingredients, handling as little as possible. Shape meat into the desired number of patties (4-6, depending on how large you make them.) Use your thumb to make an indentation in the top of each burger–this will keep the burgers from seizing up and becoming round while cooking.
Grill for about 7 minutes on each side over medium heat (or until they’re as non-pink as you want them.)
While the burgers are cooking, get your toppings ready. Need some ideas? There are the classic toppings like cheese (cheddar, American, and pepperjack are all good choices), mayo, ketchup, mustard, Romaine or iceberg lettuce, sliced red onions, tomatoes, pickles. You can also (and I definitely think your should) toast your buns. I like to slice the buns open and spread them with a little butter and then you can either place them under the broiler in your oven or buttered-side-down on a hot skillet or on the grill’s lowest setting.
If you want cheese on your burger, place it on top of the burger while it’s still cooking (and has about 1-2 minutes left). When the burgers are done and the cheese is melty, place them on your toasted buns and then add your desired toppings!
These can be made in advance and frozen between sheets of parchment paper or refrigerated for 1-2 days. If cooking from frozen, add a few minutes of cooking time on each side or thaw before cooking.