Beef Burgers

William Meppem
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Serves 4


1 1/4
ground chuck (85 percent lean or less)
kosher salt and black pepper
hamburger buns, split
lettuce, tomato, onion, pickle chips, and mayonnaise, for serving


  1. Heat the grill to medium-high. Divide the meat and gently form it into 4 balls. (Do not overwork the meat.)
  2. Flatten the balls into 3/4-inch-thick patties. Flatten the top and sides of each patty to ensure that the thickness is the same throughout. Use your fingers to make a shallow well in the top of each patty. (This will prevent overplumping.) Season the patties with 1/2 teaspoon each salt and pepper.
  3. Oil the grill grate using a pair of tongs and a paper towel dipped in canola oil. Cook the burgers (with the wells facing up) until they release easily from the grill, 4 to 5 minutes for medium. Flip and cook until an instant-read thermometer inserted in the center registers 155°F, or 4 to 5 minutes for medium. Serve on rolls with the desired toppings.
Kate Merker
May 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 151
  • Protein 31 g
  • Carbohydrate 21 g
  • Sugar 3 g
  • Fiber 1 g
  • Fat 17 g
  • Sat Fat 6 g
  • Sodium 663 mg
  • Cholesterol 84 mg
What does this mean? See Nutrition 101.

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