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 A.1. sauce.
A Tip for Grilling Burgers Indoors
At the time of this writing, I did not have a grill. So, to simulate the high-heat grilling environment, I bought a heavy-duty, cast iron grill pan from Williams-Sonoma for the task.
They also sell Calphalon pans (for about five times the price). But the Calphalon simply cannot hold the high heat that cast iron can to match the heat of a real grill.
The Best Ground Beef for Burgers
Lean ground beef may be healthier, but the best burgers have a little fat in them. The high heat of the grill tends to dry out your meat. So, a little fat keeps your burgers juicy and moist. We recommend an 80/20 mix of ground chuck or sirloin, which means 80% lean beef and 20% fat.
More Mouthwatering Burger Recipes
- Blue Cheese Burgers
- Chipotle Burger
- Grilled Beef and Mushroom Burger
- Stovetop Double Stack Cheeseburgers
- Grilled Turkey Burger with Coleslaw
Jim’s Famous A.1. Hamburger Recipe
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 loves 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.
For the Burger:
1 pound ground beef, an 80/20 mix of ground chuck or sirloin is best
2 heaping tablespoons chopped fresh rosemary leaves
2 tablespoons A.1. sauce
Kosher salt and freshly ground black pepper, about a half a teaspoon each
4 hamburger buns
Make the burger mixture:
Mix the rosemary and A.1. sauce into the hamburger meat, distributing evenly. Add salt and fresh ground pepper, to taste.
Form the hamburger patties:
With your hands, divide the meat into 3 or 4 parts and form into patties.
If the meat is low-fat, you may want to add some olive oil to the mixture. Or after the patties are formed, rub some oil over them before cooking.
Grill the hamburger patties:
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 a 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.
Grill the buns:
If you wish, brown the buns on the hot grill surface. Onions can be either served fresh with the hamburger or sauteed in a little olive oil.
Serve burgers with lettuce, tomatoes, onions, avocado, mayo, ketchup, and or mustard. (For a low-carb or gluten-free version, skip the bun.)
|Nutrition Facts (per serving)|
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||44%|
|Saturated Fat 10g||49%|
|Total Carbohydrate 45g||17%|
|Dietary Fiber 8g||30%|
|Total Sugars 11g|
|Vitamin C 31mg||154%|