October 2013:  Hamburgers, Grilled Williams-Sonoma Style

Hamburgers, Grilled Williams-Sonoma Style

1 pound ground chuck or lean ground beef
2 tablespoons finely chopped yellow onion
1 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 dashes of Worcestershire sauce
4 slices cheddar or swiss cheese (optional)
4 hamburger buns, buttered on the cut side
sliced tomato, onion, dill pickles, lettuce
ketchup, mayonnaise, and/or mustard

Mix together the first six ingredients.  Shape into 4 patties, each about 3/4 inch thick.

Grill the burgers directly over medium-high heat, turning once, for approximately 3 to 5 minutes per side.  (Check for doneness with an instant-read thermometer: internal temperature should be at least 160 degrees F.)  For cheeseburgers, place a slice of cheese on top of each hamburger for the last 3 minutes of cooking.

Toast the buns, buttered side down, on the grill over high heat.  Serve the burgers on the buns with veggies and condiments of your choice.

Serves 4.

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