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The Classic Hamburger

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  • Prep 30 min
  • Total 30 min
  • Servings 4
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Grill masters take note: Worchester sauce is the key ingredient in our classic hamburgers.
By Angie McGowan
Updated Jun 12, 2012
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Ingredients

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    For juicier burgers, don’t overwork the beef while forming the patties, as that can lead to a tougher burger.

Nutrition

Nutrition Facts are not available for this recipe
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