Perfect Hamburger

Hardly ever do I mix up hamburger meat the same each time. Mostly due to the fact that I add in whatever sounds good at the moment, or that I have on hand. This recipe may break that pattern. I served mine with sharp cheddar cheese, tomato, and lettuce, all stacked between a bretzel roll, and with a side of onion rings. Dinner is served!

Bonus material: If you head over to Williams-Sonoma there are suggestions for changing this basic recipe into other flavor combinations.


1 lb ground chuck or ground lean beef

2 Tbsp finely chopped yellow onion

1 tsp minced garlic

1 tsp salt

1/2 tsp freshly ground pepper

1 or 2 dashes of Worcestershire sauce

4 slices cheddar cheese (optional)

4 hamburger buns, split

Any toppings desired


  1. In a large bowl mix together the beef, yellow onion, garlic, salt, pepper and Worcestershire sauce. Form the mixture into 4 patties, each 3/4 inch thick.
  2. Grill the hamburgers directly over medium-high heat, turning once, 3 to 5 minutes per side. Check for doneness by cutting into a hamburger near the center. No pink should show on the inside. If making cheeseburgers, place a slice of cheese on top of each hamburger during the last 3 minutes of cooking.
  3. During the last 2 to 3 minutes of cooking, toast the hamburger buns, cut side down, on the grill. Serve the hamburgers on the buns with toppings.

Source: Williams-Sonoma

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