Jim’s Famous Hamburger

Print
Photography Credit: Elise Bauer

Most summer grilling is done for large groups and as such is not too fancy – burgers, hot dogs, steaks, and the occasional kabob. For this recipe I’ve borrowed a tip from my good friend Jim Honniball – a way to dress up a simple hamburger.

Everybody should have a friend like Jim. He can swim a mile, bike thirty, and still have the energy to cook up a batch of his legendary hamburgers for his friends.

Jim learned to cook from his mom and loves nothing more than to see everyone’s delighted faces as they bite into something delicious he’s prepared.

Especially satisfying after a hard day of body-boarding and surfing are his hamburgers which are seasoned with fresh rosemary from the garden and A1 sauce.

grill_pan.jpg
At the time of this writing I did not have a grill, so to simulate the high heat grilling environment I went to Williams-Sonoma and bought a heavy-duty cast iron grill pan for the task.

They also sell calphalon pans (for about 5 times the price) but the calphalon simply cannot hold the high heat that cast iron can to match the heat of a real grill.

Eventually the heat will warp the calphalon. The brand I picked up was “Lodge” for about $22. They also carry Le Creuset for somewhat more.

Jim’s Famous Hamburger Recipe

Print
  • Yield: Serves 3 to 4

Safety tip: Try to get your hamburger meat from a butcher who grinds their own. That way you know where the meat came from. Bacteria love raw hamburger, so once you have some in your fridge, eat it up quickly—no more than a day or two at the most after you've bought it or defrosted it.

Ingredients

  • 1 lb hamburger meat
  • 2 heaping tablespoons of chopped fresh rosemary leaves (not the stem)
  • 2 Tbsp A1 sauce
  • Salt and pepper to taste (perhaps half a teaspoon of each)
  • Buns
  • Lettuce
  • Tomatoes, sliced
  • Onions, sliced
  • Avocado, peeled, pitted and sliced
  • Mayonaise, ketchup, mustard

Method

Mix the rosemary and A1 sauce into the hamburger meat, distributing evenly. Add salt and fresh ground pepper.

Form the hamburger patties. If the meat is low-fat, you may want to add some olive oil to the mixture, or after the patties are made (but before cooked), rub some oil over them.

Place on a hot grill or grill pan. If you are indoors with a grill pan, be sure to use your stove fan. If on grill pan, lower the heat to medium high.

Grill on one side until you can see the juice begin to run at the surface. Flip over and grill on the other side, again until you can see some juice coming through.

If you wish, grill the buns on remaining grill surface. Onions can be either served fresh with the hamburger or sautéed a little in olive oil.

Serve burgers with lettuce, tomatoes, onions, avocado, mayo, ketchup, and or mustard. (For the low-carb version skip the bun.)

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Jim’s Famous Hamburger on Simply Recipes. Thank you!

Print

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Links:

Lodge Cast Iron Grill Pan

Jim's Hamburger

Showing 4 of 14 Comments

  • Moni Chancellor

    I omitted the rosemary and A1 because I didn’t have any on hand. I used the suggestion to add a packet of onion soup mix, an egg and some finely crushed garlic butter croutons. I also added a couple of squirts of ketchup. I also brushed these with a mixture of Worchestshire sauce and ketchup while still in the grill and only left it on about 45 seconds and dis each side. Yummy!!

  • Mark M

    When you are making that burger I would grind up the rosemary in a spice grinder. It’ll flavor the meat better.

  • AndrewAtlanta

    had this today for lunch… was great! though I may add an egg next time per Brian… to hold the meat together.

  • Randi Lynne

    I made these two nights ago and was delighted with the rosemary flavor in the burgers (used regular beef). Rosemary is one of my favorite herbs and I had never thought about it going in my burgers. It probably will from now on. :)

  • Brad

    A1 is like HP, should be a good substitute!

View More Comments / Leave a Comment