Best Burger RecipeJaime
With summer coming . . . oh, wait. We still have to get to spring first. Well, never mind then. With warmer weather coming . . . fingers crossed . . . my mind turns to grilling. I can’t wait until all the farmers’ markets start popping up, and when you can smell the grills going all over the neighborhood. Until then, though, I made my family these burgers the other night. They’re moist, flavorful, and reminiscent of summer.
I actually learned some of these tips from watching Ina Garten. I remember how she sometimes puts an egg yolk in with the beef—to keep it moist, I guess. She also adds ketchup, right into the meat. I think you’ll like the results as much as I do.
1 pound lean ground beef
2 tablespoons ketchup
1/2 teaspoon Italian seasoning
1 egg yolk
pinch freshly ground pepper
1 tablespoon Worcestershire sauce
1. In a large glass bowl, combine all ingredients, except for salt, with a fork, being careful not to over mix. Shape into four patties. Sprinkle each side of the patties with a pinch of kosher salt. Sear the burgers on each side in a large nonstick skillet set over medium high heat. Once both sides of each burger are nicely browned, reduce heat to low, cover, and let cook until just cooked through.
2. Top with cheese, if desired, and serve on buns with mayonnaise, ketchup, tomatoes, and lettuce. My hint: Season the tomatoes with salt and pepper, and make sure the tomatoes are touching the mayonnaise—so much more flavorful that way!