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All-American Burger

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Everyone needs a good classic burger! This is my go-to All-American Burger recipe. It’s one that my entire family requests all the time. It’s seriously amazing and very easy to make.

These burgers come out so juicy, and are built perfectly with all the classic American burger toppings: melty cheese, tomato, onions, lettuce, ketchup and mustard…on a soft sesame burger bun. Seriously, can it get any better than this?!

Below I share all my secrets to make the juiciest and most delicious classic beef burgers ever. Everyone will love it, I promise!

front view of a beef burger with lettuce, tomato onion on a sesame bun

There’s nothing better than a good, juicy burger to celebrate summer. This All-American burger recipe is one of my favorites because the burgers turn out really flavorful (hint: I use a homemade burger seasoning) and super juicy.

Today I am sharing all the secrets and tips to make the perfect classic All-American burger that everyone will absolutely love! It’s juicy and topped with the classic tomato, lettuce, onion on a sesame burger bun combo. It doesn’t get any better than this!

July 4th is right around the corner and we’ll be grilling out these burgers over here. It’s going to be a party!

The Secrets to Juicy, Flavorful Burgers

  • Use 80/20 ground chuck beef: This means it’s 80% lean and 20% fat, and this is perfect for juicy burgers. Anything leaner than that could result in dry burgers.
  • Don’t overmix the ground meat when forming the burger patties. Just grab the amount needed per patty and shape it quickly, pressing around the borders.
  • Don’t season the ground beef before forming the burger patties, otherwise you’ll have to mix it in and this could turn the meat a bit tougher in texture, like meatloaf. Only season the exterior or the formed burger patties.
  • Season the burger patties on each side with my homemade burger seasoning, or just salt and pepper.
  • Don’t make them too thick: If too thick, you’ll have to cook them longer, which will dry out the exterior.
  • Don’t overcook them.

Ingredients You’ll Need

The ingredients with the specific quantities is included in the recipe card down below, but here’s a quick overview of what you’ll need to make these All-American burgers:

  • Ground beef: Use 80/20 ground chuck beef. They are 80% lean and 20% fat , which is perfect for juicy burgers.
  • Burger seasoning blend: My burgers always turn out super flavorful with this seasoning blend. Use it to season the exterior of each patty RIGHT BEFORE grilling them.
  • Cheddar cheese: Use 1 slice of cheddar cheese for each burger.
  • Lettuce: I prefer green leaf lettuce because they are a bit crunchy and add texture.
  • Tomato: Use large tomatoes, sliced relatively thin.
  • Red onion: Slice them into rings. Sometimes I like to grill the onions too. Up to you!
  • Mustard and ketchup: My favorite burger condiments.
  • Burger bun: I like using sesame burger buns or brioche buns. Other options: onion roll, pretzel bun, potato roll.

You can definitely customize the toppings and condiments as you wish, and even swap out the sesame buns for brioche, onion rolls, pretzel buns, or potato rolls.

a spread of sesame buns, lettuce, tomatoes, onions, cheddar slices, ketchup, and mustard
straight view three assembled American burgers arranged on a board

How to Make Burgers

Making these burgers is super easy! There isn’t a whole lot to prepare ahead and it comes together in about 20 minutes. It’s really straightforward.

Basically, here’s how it goes:

  1. Form the burger patties: DO NOT season the meat before forming the patties and try not to overwork the meat. Make a slight depression in the middle so that they don’t puff up. Also, make the burgers a bit larger than the size of the bun because they will shrink on the grill.
  2. Preheat the grill: Over medium-high heat so you can get that nice char.
  3. Season the exterior of the burger patties with my homemade burger seasoning. You can also just use salt and pepper.
  4. Grill the burgers until desired doneness. See “How Long To Cook Burgers” section below for a list of times.
  • Don’t season the ground beef before forming the burger patties, otherwise you’ll have to mix it in with your hands, resulting in tough patties. Only season on the exterior of the burger patties.
  • Make the burger patties about ½ to 1 inch larger than the burger buns. This is because the burgers will shrink while they cook.
  • Make an indentation or slight depression in the center of each burger patty to prevent them from puffing up as they cook. This will also prevent them from shrinking too much.
  • DO NOT press the burgers with a spatula as they cook because this could release all the juices and make your burgers really dry.
shaped patties with a dent in the middle, arranged on a sheet pan

Seasoning the Burgers

Always season the outside of the burger patties. Do not season the ground meat because you’d have to mix it in and work the meat with your hands, and this could turn the meat tough and dry.

Season the burger patties with my homemade burger seasoning for super flavorful burgers! You can also just use salt and pepper.

for raw beef patties with a seasoning blend on a sheet pan

How Long to Cook Burgers

How long to cook the burgers depends on how thick they are.

Keep them at about ½ to ¾ thick and cook them on the grill over medium-high heat:

  • Rare: About 4 minutes total
  • Medium-rare: About 5 minutes total
  • Medium: About 6 minutes total
  • Medium-well: About 7 minutes total
  • Well-done: 9 minutes total

During the last minute of cooking, top each burger patty with a slice of cheese and cover. The cheese should easily melt in 1 minute or so.

Remember to only flip the burgers once, when a nice crust at the bottom develops. If you flip the patties too soon, they will fall apart.

a classic American beef burger with lettuce, tomato, onion on a sesame bun

Prep Ahead Tips

Yes, you can prep the ingredients for this all-American burger recipe in advance! You can form the burger patties the day before and keep them refrigerated in a sealed container or bag. I’d recommend putting parchment paper in between patties to prevent them from sticking.

DO NOT season the burger patties if making them ahead. This is because salt tends to draw out moisture if left for too long, and this could make the burgers really dry.

The toppings can also be sliced and prepped the day before, if needed.

Recommended Equipment

  • Grill: Use an outdoor grill if you have one. If not, you can also make the burgers indoors over a stove-top grill pan or a large skillet.
  • Spatula: To flip the burgers.

Amazing Burger Toppings

The toppings in this All-American burger recipe are simple:

  • Lettuce
  • Tomato
  • Onion
  • Ketchup and mustard

If you want to add extra toppings, here are the ones I really like:

  • Pickles
  • Onion rings
  • Bacon
  • Sauteed mushrooms
A classic American burger with cheese, lettuce, tomato, and onions

Pairing and Serving Ideas

I love accompanying my classic All-American burger with crispy fries and ketchup. Simple and delicious!

If you’re looking for more ideas, here are my recommendations:

Recipe FAQs

Should I mix the ground beef itself with seasoning before making the patties?

No. This will require you to mix in the meat, which will make the burgers tougher, drier, and more packed…sort of like meatloaf.

How should I season the burger patties?

Season the exterior of each formed burger patty with about ¼ teaspoon of my homemade burger seasoning blend, or with salt and pepper.

How big should I make the burger patties?

About ½ to ¾ inch thick, and about 1-inch larger than the size of the buns (they will shrink as they cook).

Why do I have to make an indentation in the middle of the patties?

To prevent the center from puffing up. This will also prevent them from shrinking too much.

How long do I cook the burgers?

Depends on how done you want it. For medium-well, I usually do 7-8 minutes. For more cooking times, see the recipe notes down below.

How can I make sure the burgers come out juicy?

Use 80/20 meat (80% lean, 20% fat). Don’t overwork the meat as you form the patties. Only season the exterior of the burger patties, and do so right before you’re ready to grill because salt tends to draw out moisture. Also, don’t press the burgers as they cook since this will release all the juices.

Can I prep any of the ingredients ahead?

Yes! You can form the patties (but don’t season them) and refrigerate overnight. The toppings can also be sliced and prepared in advance, and refrigerated.

Can I make burgers indoors?

Yes. You can use a stovetop grill pan or an electric grill pan. Same process as directed in the recipe.

Can I finish the burgers in the oven?

I wouldn’t recommend it. This would dry out the burgers.


side view of two American style burgers resting on a board

I hope you like these classic burgers as much as we do! They are so easy to make and everyone loves them.

My favorite thing about these is how juicy and flavorful they turn out every single time. They are also highly customizable – just swap out the buns or add your favorite extra toppings!

I hope you’re having a great summer. Happy grilling!

If you made my recipe, please consider leaving a review or comment below. Also, don’t forget to follow me on Instagram, Pinterest, and Facebook!

Tips for Success

  • Use 80/20 (80% lean, 20% fat) ground beef for juicy burgers.
  • Season only the exterior of the burger patties. Do not mix the seasoning into the ground beef before.
  • Don’t make the patties too thick so that they don’t take too long to cook (overcooking=dry burgers), and make them a bit larger than the buns because they will shrink.
  • Make a slight indentation or depression in the center of the burger patties before cooking. This will prevent the center from puffing up.
  • Don’t overcook them! See burger cooking times under the recipe card below.
beef burger with lettuce, tomato onion on a sesame bun
Print

All-American Burgers

This classic All-American Burger is perfect for a nice summer cookout. The burgers come out so juicy and flavorful, and each bite is so delicious! Served on a sesame burger bun and topped with lettuce, tomato, onion, cheese, and other condiments. It's a classic American burger that everyone will love!
Course Burgers, Main Course
Cuisine American
Keyword all american burger, american burger
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 4 people
Calories 527kcal
Author Tania

Equipment

  • Outdoor grill, or stovetop grill pan for indoors
  • Spatula

Ingredients

  • 1 ½ to 2 pounds ground chuck beef (80/20)
  • Burger seasoning blend
  • 4 slices sharp cheddar cheese
  • 4 sesame burger buns

Toppings and condiments

  • Green leaf lettuce
  • Sliced large tomatoes
  • Red onion slices thinly sliced into rings
  • Mustard
  • Ketchup

Instructions

  • Make sure you have your toppings sliced and prepped.
  • Divide the ground beef into 4 portions and form 4 burger patties without overworking the meat. Do not season the ground beef before forming the patties. Each burger patty should be about ½ to ¾ inch thick, and about 1 inch larger than the size of the burger bun (they will shrink on the grill).
  • Make a slight indentation or depression in the center of each burger patty, and if needed, press around the edges a few times to smooth it out. This will prevent them from puffing up in the center.
  • Preheat grill to medium-high heat. If needed, clean the grill grates.
  • Right before you’re ready to grill, season each side of a burger patty with ¼ teaspoon of my homemade burger seasoning blend. Alternatively, you can also season with salt and pepper only.
  • Grill the burgers: Cook the burgers to your liking. For medium well, cook 4 minutes on one side and 2-3 minutes on the other side, and then top with a slice of cheese and cook for another 1 minute (covered) until the cheese is melted. For more cooking times, see the recipe notes below. Tips: Only flip the burgers once, after you get a good sear. Do not press the burgers with the spatula as they cook, as this can squeeze out all the juices.
  • Assemble the burgers with the toppings. I usually do it in this order: bottom bun, burger with melted cheese, tomato, onion, lettuce, ketchup and mustard, and top bun.

Notes

  • Equipment: Outdoor grill or stovetop grill pan for indoors, spatula.
  • Cooking times: Rare: About 4 minutes total; Medium-rare: About 5 minutes total; Medium: About 6 minutes total; Medium-well: About 7 minutes total; Well-done: 9 minutes total.
  • To ensure you get juicy burgers, use 80/20 ground chuck beef (20% fat, 80% lean).
  • Season only the exterior of the burger patties. Do not mix the seasoning into the ground beef before.
  • Make the patties about ½ to ¾ inch thick, and about 1 inch larger than the size of the burger bun. They will shrink on the grill.
  • Make a slight indentation or depression in the center of the burger patties before cooking. This will prevent the center from puffing up.
  • Remember to NOT press the burgers while they are cooking, as this will release all the juices, and can result in dry burgers.
  • Make-ahead: the burger patties can be shaped the day before (don’t season them until ready to grill though) and refrigerated. The toppings can also be sliced and prepped in advance.

Nutrition

Calories: 527kcal | Carbohydrates: 24g | Protein: 31g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 464mg | Potassium: 444mg | Fiber: 1g | Sugar: 4g | Vitamin A: 409IU | Vitamin C: 4mg | Calcium: 301mg | Iron: 4mg

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