Just Plain Best Burger Ever

July 19, 2010
Just Plain Best Burger Ever

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


In This Recipe


  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.

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Reviews (2) Questions (0)

2 Reviews

Author Comment
ellenl March 20, 2011
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. <br />Thanks for your comment. Don't you just love a good burger?!
ChefDaddy January 13, 2011
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!