Try this juicy, grilled A.1. Hamburger recipe flavored with fresh rosemary and topped with all the trimmings!
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Most summer barbecues are done for large groups so aren’t too fancy — burgers, hot dogs, steaks, and the occasional kabob. For this recipe, I borrowed a tip from my good friend Jim Honniball—a way to dress up simple hamburger.
Jim learned to cook from his mother and loves nothing more than to see everyone’s delighted faces as they bite into something delicious he has prepared.
Especially filling after a hard day of bodyboarding and surfing are his hamburgers, which are flavored with fresh rosemary from the garden and A.1. Sauce.
A tip for grilling burgers indoors
At the time of writing this article, I did not have a grill. So to simulate the high heat grilling environment, I bought one Sturdy, cast-iron grill pan by Williams-Sonoma for the task.
They also sell Calphalon pans (for about five times the price). But the Calphalon just can’t hold the high heat that cast iron can to match the heat of a real grill.
Eventually, the high heat will warp the Calphalon pan. The brand I picked up was Lodge for less than $25. They also stock Le Creuset for something extra.
The best ground beef for burgers
Lean ground beef may be healthier, but the best burgers contain a little bit of fat. The high heat of the grill tends to dry out your meat. So, a little fat will keep your burgers moist and juicy. We recommend an 80/20 mix of ground beef or roast beef, which is 80% lean beef and 20% fat.
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More delicious burger recipes
- Blue Cheese Burger
- Chipotle burger
- Grilled beef and mushroom burger
- Double stack cheeseburgers on the stove
- Grilled turkey burger with coleslaw
From the editors of Simply Recipes
Jim’s famous A.1. Hamburger recipe
Safety Tip: Try to get your hamburger meat from a butcher who grinds it himself so you know where the meat came from. Bacteria love raw hamburgers. So if you have something in your fridge, eat it up quickly — no more than a day or two after you’ve bought it or thawed it.
ingredients
For the burger:
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1 lb ground beefan 80/20 mix of ground chow or roast beef is best
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2 accumulate tablespoon freshly chopped rosemary leaves
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2 tablespoon A.1. sauce
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Kosher Salt and freshly ground black pepperabout half a teaspoon each
To serve:
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4 Hamburger buns
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salad
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cut tomatoes
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cut onions
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cut avocado
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mayonnaise
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Ketchup
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Mustard
method
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Make the burger mix:
Mix rosemary and A.1. Pour the sauce into the hamburger meat and spread evenly. Season to taste with salt and freshly ground pepper.
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Form hamburger patties:
Using your hands, divide the meat into 3 or 4 pieces and form into patties.
If the meat is low in fat, you can add a little olive oil to the mixture. Or, after the patties are formed, brush them with a little oil before frying.
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Grill hamburger patties:
Place on a hot grill or grill pan. If you’re indoors with a grill pan, be sure to use your oven fan. If it’s a grill pan, reduce the heat to medium-high.
Grill on one side until you see the juice begin to run on the surface. Flip and grill on the other side, again until you can see some juice coming out.
How long to cook burgers on the grillCONTINUE READING:
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Grill buns:
If you like, brown the buns on the hot grill surface. Onions can either be served fresh with the hamburger or sautéed in a little olive oil.
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Serve burgers:
Serve burgers with lettuce, tomatoes, onions, avocado, mayo, ketchup and/or mustard. (Omit the bun for a low-carb or gluten-free version.)
| nutritional information (per serving) | |
|---|---|
| 645 | calories |
| 34g | Fat |
| 45g | carbohydrates |
| 40g | protein |
