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Author Notes: Here’s a burger that’s quick and easy and bursting with flavor; the “secret” ingredients—tomato paste, olive oil, garlic and onion—ensure that it will stay juicy. —The Weiser Kitchen
- 1 1/2 pounds ground beef, 80/20 lean mean to fat ratio, chuck or brisket preferred, chilled
- 2 tablespoons tomato powder
- 1 tablespoon tomato paste, Angelina's preferred
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 4 cloves garlic, peeled and grated, any green center discarded
- 3 Of your favorite hamburger buns or rolls, for serving
- 1/4 sweet onion, peeled and grated (about 3 tablespoons)
- Heat a grill or cast-iron skillet on high until very very hot.
- Combine the beef, tomato powder, tomato paste, oil, salt, pepper, garlic, and onion in a mixing bowl and mix very gently just to combine. Scoop into patties, without pressing or mashing (you want some “air space” inside that patty, so don’t squish it flat).
- Carefully place the burgers on the grill or into the skillet and cook on the first side for 3 to 6 minutes. Turn over and cook for 2 to 6 minutes longer, until nicely seared and the center is cooked to your preferred doneness. Toast the buns or rolls lightly on the grill while the burgers cook, if desired. Serve immediately with Homemade Ketchup if desired.