Just Plain Best Burger Ever

By • July 19, 2010 2 Comments

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Author Notes: I love burgers. Because I like to eat one fairly frequently and sink into the succulent, tasty experience without thinking about fat and calories I keep it simple. I use lean grass-fed sirloin, cooked medium-rare/rare on a good quality whole wheat bun with some mustard, lots of ketchup, and sweet relish. When I'm wanting one, there's nothing like it!ellenl

Serves 1 or more

  1. Grass-fed sirloin ground beef, however many ounces you would like. Form into loosely-packed large patties. Indent in the center of one side with your thumb. Grill a few minutes on each side, testing by feel. Place on bun with mustard, ketchup, and sweet relish. Add red onion, lettuce, tomato if desired.

More Great Recipes: Beef & Veal|Entrees|Sandwiches|Burgers

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Comments (2) Questions (0)


over 4 years ago ellenl

Hi--sorry for the delay, I just saw your question. When the burgers cook they tend to puff up inside the edges. The thumbprint keeps them fairly even when they puff.
Thanks for your comment. Don't you just love a good burger?!


over 4 years ago ChefDaddy

ellenl- I just have to say... I like the way you think. It's not often that a person will make a hamburger about the meat and not about the ungodly amount of toppings that can be achieved. This is my kind of burger.... a burger that one doesn't have to be fearful of the meat being cooked medium rare. Just one question though. What is the purpose of the indent? Thanks!