Sink your teeth into a delicious restaurant-style, hamburger recipe that our Dad is very proud to share.
-1 pound ground lean (7% fat) beef
-1 large egg
-1/2 cup minced onion
-1/4 cup fine dried bread crumbs
-1 tablespoon Worcestershire
-1 or 2 cloves garlic, peeled and minced
-About 1/2 teaspoon salt
-About 1/4 teaspoon pepper
-4 hamburger buns (4 in. wide), split
-About 1/4 cup mayonnaise
-About 1/4 cup ketchup
-4 iceberg lettuce leaves, rinsed and crisped
-1 firm-ripe tomato, cored and thinly sliced
-4 thin slices red onion
In a bowl, mix ground beef, egg, onion, bread crumbs, Worcestershire, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended. Divide mixture into four equal portions and shape each into a patty about 4 inches wide.
Lay burgers on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook burgers, turning once, until browned on both sides and no longer pink inside (cut to test), 7 to 8 minutes total. Remove from grill.
Lay buns, cut side down, on grill and cook until lightly toasted, 30 seconds to 1 minute.
Spread mayonnaise and ketchup on bun bottoms. Add lettuce, tomato, burger, onion, and salt and pepper to taste. Set bun tops in place.
Note: If you want absolute bacteria safety, you need to cook your burgers to 160°. This recipe will keep them moist.