the classic burger

Here's a great summer BBQ recipe for juicy, flavorful burgers. We eat red meat a few times a month now that CostCo has organic beef on a consistent basis. I used to be really picky about onions in burgers, and I never liked the way they'd shrink up to pucks. But if you mince the onion finely you'll get a flavor that can't be beat. And when shaping the patties, make big circles thinner in the center than the outer edges. It's a strange shape but with good shrink factor.

The Classic Burger
(from Sunset magazine)

Prep and Cook Time: About 30 min.
Makes: 4 servings
Notes: If you want absolute bacteria safety, you need to cook your burgers to 160º. This recipe will keep the burgers moist. To make cheeseburgers, about 1 minute before burgers are done, top with sliced cheese; continue to cook until cheese melts.

1 pound ground lean beef (7% fat; or organic)
1 large egg
½ cup minced onion
¼ cup fine dried bread crumbs
1 tablespoon Worcestershire
1-2 cloves garlic, peeled and minced
½ teaspoon salt
¼ teaspoon pepper
4 hamburger buns (4 inch wide), split
Butter or margarine spread
¼ cup ketchup
4 iceberg lettuce leaves, rinsed and crisp
1 firm-ripe tomato, cored and thinly sliced

1. In a bowl, mix ground beef, egg, onion, breadcrumbs, Worcestershire, garlic, salt & pepper with hands until well blended (but don’t overwork the meat). Divide mixture into four equal portions and shape each into a patty about 4 inches wide.

2. Lay burgers on an oiled barbecue grill over a solid bed of coals or high heat on a gas grill (you can hold your hands at grill level only 2-3 seconds); close lid on gas grill. Cook burgers, turning once, until browned on both sides and no longer pink inside (cut to test), 7-8 minutes total. Remove from grill.

3. Lay buttered buns, cut side down, on grill and cook until lightly toasted, 30 seconds to 1 minute.

4. Spread ketchup on bun bottom. Add lettuce, tomato, burger, and salt/pepper to taste. Set bun tops in place.