Hamburger Recipe

There’s nothing like a good old-fashioned hamburger — so juicy and full of flavor that you don’t...
Hamburger Recipe
Shutterstock

Hamburger Recipe

There’s nothing like a good old-fashioned hamburger — so juicy and full of flavor that you don’t even need to add cheese. If you’re a fan of this classic cookout fare, this recipe is for you. It’s simple and delicious. 

4
Servings
293
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound ground beef
  • Salt, to taste
  • Pepper, to taste
  • 4 hamburger buns, toasted
  • Lettuce, for serving
  • Tomato, for serving
  • Red onion slices, for serving
  • Ketchup, for serving

Directions

Gently form the ground beef into 4 patties. Season each patty with salt and pepper, to taste.

Heat your grill to medium-high heat and grill the hamburger patties until cooked to the desired doneness, about 4-5 minutes per side.

Serve the hamburger patties on the toasted buns, topped with lettuce, tomato, onion, and ketchup, to taste.

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
10mg
1%
Folate, total
10µg
3%
Iron, Fe
3mg
17%
Magnesium, Mg
27mg
8%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
250mg
36%
Selenium, Se
18µg
33%
Sodium, Na
108mg
7%
Water
64g
2%
Zinc, Zn
7mg
88%

Hamburger 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.

Hamburger 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.

Hamburger Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.