Your New Go-To Perfect Classic Burger Recipe
As much as I love all the desserts of the summer that I always seem to be posting (yikes!), there is just almost nothing that screams summer like a great burger from the grill. Of course I love that burger with a nice hearty helping of potato salad, my favorite chips and a slice of cold watermelon. Does it get any better than that?
Sara Wells from Our Best Bites has such a great recipe for burgers that she originally posted back in 2012 and many people said that it has been their go-to recipe for homemade burgers since. She said she originally got the recipe from a Family Fun magazine posted by a guy named Sam and Sam loves them so much and they are so much his signature dish that everyone raves about that he calls them “Samburgers”. You can feel free to call them Samburgers if you want too because they really do deserve a name of their own :)
If you love steak sauce like I do, you will really love the flavor of these burgers. You can make a good burger from just salt and pepper and maybe some seasoning salt, but by adding just a couple other ingredients from your pantry and fridge, you will have an exceptional burger. A little A1 sauce (or your favorite steak sauce), dijon mustard, salt and pepper, minced garlic, dry oregano and dehydrated onion are all it takes. She suggests starting with 1 ¼ - 1 ½ pounds of 85% fat ground chuck, instead of just a pound, to make 4-6 burgers that won’t fall apart when cooking.
You gently combine all ingredients, handling them as little as possible so the burger stays tender and isn’t overworked. I really like her tip to press an indent mark in the middle of the patty with your thumb after the shape is formed so it doesn’t seize up in the middle of the patty and get round while cooking. Grill to your desired doneness and while those burgers are cooking, get those toppings ready!
Some of my favorite toppings are any combination of: lettuce, tomato, pickles, sliced onion, cheese, bacon, bleu cheese crumbles, ranch dressing. I really like keeping a package of the precooked bacon from Costco for occasions like this when you just need a few quick slices of bacon--it is perfect! All these toppings make for a decadent, over-the-top amazing burger! I actually make myself a keto burger with all these fixings and it is my favorite keto meal I make by far!
What are your favorite toppings to put on your homemade burgers from the grill? Do you like to toast your buns? That’s another great thing you can do to elevate your burgers at home. Butter the inside of the buns and place them on the grill face side down for a couple minutes until those buns are nice and toasty!
1 1/4 - 1 1/2 pounds 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
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 cloves minced garlic
3/4 teaspoon dry oregano
1 tablespoon dehydrated onions
Directions:
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Sara Wells from Our Best Bites has such a great recipe for burgers that she originally posted back in 2012 and many people said that it has been their go-to recipe for homemade burgers since. She said she originally got the recipe from a Family Fun magazine posted by a guy named Sam and Sam loves them so much and they are so much his signature dish that everyone raves about that he calls them “Samburgers”. You can feel free to call them Samburgers if you want too because they really do deserve a name of their own :)
If you love steak sauce like I do, you will really love the flavor of these burgers. You can make a good burger from just salt and pepper and maybe some seasoning salt, but by adding just a couple other ingredients from your pantry and fridge, you will have an exceptional burger. A little A1 sauce (or your favorite steak sauce), dijon mustard, salt and pepper, minced garlic, dry oregano and dehydrated onion are all it takes. She suggests starting with 1 ¼ - 1 ½ pounds of 85% fat ground chuck, instead of just a pound, to make 4-6 burgers that won’t fall apart when cooking.
You gently combine all ingredients, handling them as little as possible so the burger stays tender and isn’t overworked. I really like her tip to press an indent mark in the middle of the patty with your thumb after the shape is formed so it doesn’t seize up in the middle of the patty and get round while cooking. Grill to your desired doneness and while those burgers are cooking, get those toppings ready!
Some of my favorite toppings are any combination of: lettuce, tomato, pickles, sliced onion, cheese, bacon, bleu cheese crumbles, ranch dressing. I really like keeping a package of the precooked bacon from Costco for occasions like this when you just need a few quick slices of bacon--it is perfect! All these toppings make for a decadent, over-the-top amazing burger! I actually make myself a keto burger with all these fixings and it is my favorite keto meal I make by far!
What are your favorite toppings to put on your homemade burgers from the grill? Do you like to toast your buns? That’s another great thing you can do to elevate your burgers at home. Butter the inside of the buns and place them on the grill face side down for a couple minutes until those buns are nice and toasty!
THE BEST Classic Hamburgers (Samburgers)
This classic burger recipe will become a staple in your summer grilling rotation!
Serving size: 4
Calories per serving: 235
Ingredients:
Calories per serving: 235
1 1/4 - 1 1/2 pounds 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
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 cloves minced garlic
3/4 teaspoon dry oregano
1 tablespoon dehydrated onions
Directions:
1. 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.
2. Grill for about 7 minutes on each side over medium heat (or until they’re as non-pink as you want them.)
3. 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.
4. 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.
2. Grill for about 7 minutes on each side over medium heat (or until they’re as non-pink as you want them.)
3. 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.
4. 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.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
