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The Classic Hamburger

 0 Ratings
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4

Grill masters take note: Worchester sauce is the key ingredient in our classic hamburgers.

Angie McGowan Recipe by Angie McGowan
June 12, 2012


lb ground beef chuck
teaspoons Worcestershire sauce
teaspoons kosher (coarse or sea) salt
teaspoons cracked black pepper
hamburger buns, split
lettuce leaves
large tomato slices
red onion slices
Mustard and mayonnaise, if desired


  • 1 Heat gas or charcoal grill. Place meat in large bowl; pour Worcestershire sauce over beef and gently mix with hands. Divide meat into 4 very loose balls, then gently shape into patties 1/2 to 3/4 inch thick and about 1/2 inch in diameter larger than your hamburger buns. Slightly press center of each patty.
  • 2 Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper on 1 side of each patty. Place patties, seasoned side down, on grill over medium heat. Sprinkle top of each patty with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover grill; cook 10 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F.
  • 3 Serve burgers on buns with lettuce, tomato, onion, mayonnaise and mustard.

Expert Tips

To cook the burgers on the stove, heat a grill pan or skillet over medium heat. Prepare patties as directed and cook in heated pan for 10 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F.

For juicier burgers, don’t overwork the beef while forming the patties, as that can lead to a tougher burger.

Don’t press the burgers with a spatula during the cooking process; this makes all the juices run out, and the burgers will be dry.

Nutrition Information

No nutrition information available for this recipe.

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