The Best Grilled Hamburgers (Samburgers)

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!
If you want fries to go with your burgers, try these Oven Steak Fries, Sweet Potato Fries, or these OG Our Best Bites Diner-Style Fries. Round it out with some juicy watermelon (learn how to cut it here!) and some fresh-squeezed mint limeade!
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THE BEST Classic Hamburgers (Samburgers)

  • Author: kate jones

Description

This classic burger recipe will become a staple in your summer grilling rotation!


Scale

Ingredients

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

Instructions

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!

Notes

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.

29 comments

  1. I made these the other night when my sister was here and they were super yummy! I was short on ground beef so I threw some ground turkey in there too and they turned out great- really flavorful.

  2. Is it weird that now I want to make hamburgers for breakfast? Yummy! Yummy! It is always so amazing to me that the simpliest recipes usually taste the best.

  3. We have been making these all summer. The burger is really good, but the homemade hamburger buns make it. Thanks for the great recipe.

  4. Oh my goodness… those pictures! It's only 10:45am here and a burger sounds sooo good now! We actually made these about a month ago and really liked them – just a bit too much A-1 flavor for us, but other than that the best homemade burgers we've had!

    We had BBQ burgers for late lunch/early dinner (you know, after that 1pm church time slot!) yesterday but we just may have to have them again tonight or tomorrow!
    – Jennifer

  5. They look great! And you can go ahead right now and just tell me I'm really weird…but I don't like "thick" burgers. I prefer them more squished 🙂

  6. Mmmmmm, these look good! My hubby is a burger man, he could eat them almost everyday of the week but I don't usually make them more than once a week (if I can help it : )). I like the combo of flavors here and will have to try it.
    I also try to use the leanest burger meat I can find. I bought some not so lean stuff because of the great price, but regretted it later, when most of it melted away into grease, not leaving a whole lot of substance left! We usually only make 3 burgers (sometimes 4) out of a pound since they do shrink as they cook, 1 really big for dh, then 2 decent sized ones or 3 pretty small ones from the rest of it. We use big buns, the meat should fit the bun (or be a tad bigger)! This big, we usually only eat one each.

  7. First, I love your web site and just pre-ordered your book! Of all the cooking site I have tried over the years, I have been most successful with your recipes!

    I mad the Samburgers tonight on the homemade buns. My 11 year old loved them and he usually does not like hamburgers at home. At one point he was enjoying it so much (moaning and sighing) that my husband said, "He's having a moment with the hamburger!"

  8. I just found your blog via make it and love it…this is the third recipe that ive made.these burgers were AMAZING!!!Made them for my family and we invited my hubby’s single friend over…the guys would not stop raving about how good they were! Thank you! I also just ordered your cookbook…cant wait to use it!!

  9. This is on the menu for tonight and we cannot wait to eat. These are my husband’s favorite burgers, maybe even favorite grill-meal. I thoroughly enjoy them as well, being a carnivore through-and-through!

  10. Made these for our first burgers on the grill for the summer and they were a huge hit! I agree: no more plain patties. I doubled the recipes for the 6 of us and made 8 patties. Thanks!

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