Best Burger Recipe Ever

This hamburger is anything but basic. It's simple to make, but it's also so juicy and flavorful that you...
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Best Burger Recipe Ever
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Best Burger Recipe Ever

This hamburger is anything but basic. It’s simple to make, but it’s also so juicy and flavorful that you don’t even need to top it with cheese. What's the secret ingredient in the best burger recipe ever? Bacon!

4
Servings
294
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound ground beef
  • 5 strips bacon, cooked crisp and chopped very small
  • ½ small yellow onion, diced small
  • 1 clove garlic, minced
  • 1 Teaspoon Worcestershire sauce
  • Salt, to taste
  • Pepper, to taste
  • 4 hamburger buns, toasted
  • Lettuce, for serving
  • Sliced tomato, for serving
  • Ketchup, for serving

Directions

Combine the ground beef, bacon, onion, garlic, and Worcestershire sauce in a bowl. Stir just until combined. Then, gently form the ground beef into 4 patties. Season each patty with salt and pepper, to taste.

Grill the burgers over medium-high heat until cooked through, about 4 to 5 minutes per side.

Serve the burgers on the toasted buns, topped with lettuce, tomato, and ketchup.

Nutritional Facts

Total Fat
19g
27%
Saturated Fat
7g
29%
Cholesterol
101mg
34%
Protein
30g
65%
Vitamin A, RAE
14µg
2%
Vitamin B-12
3µg
100%
Calcium, Ca
12mg
1%
Folate, total
10µg
3%
Iron, Fe
3mg
17%
Magnesium, Mg
27mg
8%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
251mg
36%
Selenium, Se
18µg
33%
Sodium, Na
120mg
8%
Water
65g
2%
Zinc, Zn
7mg
88%

Burger Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Burger Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.