All-American Burgers Recipe

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All-American Burgers

If you already love a classic burger, melt a slice of cheddar or Swiss to make it irresistible.

  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon bottled steak sauce
  • 1 teaspoon sugar
  • 1 teaspoon cooking oil
  • 1 teaspoon vinegar
  • 1/2 teaspoon bottled minced garlic (1 clove) or 2 tablespoons finely chopped onion
  • Few dashes bottled hot pepper sauce
  • 1 pound lean ground beef
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 whole wheat hamburger buns, split and toasted
  • Fresh 'n' Spicy Salsa
  • Lettuce, cornichons, radish halves, and/or cucumber slices (optional)
  • For sauce: In a small saucepan, combine ketchup, Worcestershire sauce, steak sauce, sugar, oil, vinegar, garlic, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Set aside.
  • In a medium bowl, combine meat, salt, and black pepper; mix well. Shape meat mixture into four 3/4-inch-thick patties.
  • Place patties on the rack of an uncovered grill directly over medium coals. Grill for 14 to 18 minutes or until done (160 degrees F),* turning once and brushing often with sauce. Discard any remaining sauce.
  • Serve burgers on buns topped with Fresh 'n' Spicy Salsa. If desired, serve with lettuce, cornichons, radish halves, and/or cucumber slices. Makes 4 servings.
  • Fresh 'n' Spicy Salsa: In a medium bowl, stir together 1 cup seeded and chopped yellow and/or red tomatoes; 3 tablespoons finely chopped red onion; 1 to 2 tablespoons snipped fresh cilantro; 1 fresh serrano chile pepper, finely chopped (seeded, if desired);** 1 tablespoon lime juice; and, if desired, 1 teaspoon honey. Cover and chill until serving time. Makes about 1 cup.
  • *Test Kitchen Tip: The internal color of a burger is not a reliable doneness indicator. A beef patty cooked to 160 degrees F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.
  • **Test Kitchen Tip: Because chile peppers can contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working, with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts
  • Calories 336, Total Fat 15 g, Saturated Fat 5 g, Cholesterol 71 mg, Sodium 572 mg, Carbohydrate 26 g, Fiber 2 g, Protein 25 g.
  • Percent Daily Values are based on a 2,000 calorie diet

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