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Good Ol' Burger Recipe
Good Ol' Burger Recipe photo by Taste of Home

Good Ol' Burger Recipe

Publisher Photo
For a quick weeknight dinner, try these juicy burgers. A dollop of chili sauce on top makes them extra flavorful. —Ron Treadaway, Acworth, Georgia
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1 egg, lightly beaten
  • 1/4 cup dry red wine or beef broth
  • 1 tablespoon chili sauce
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon pepper
  • 1 pound ground beef
  • 4 hamburger buns, split
  • 4 lettuce leaves
  • 4 slices tomato
  • 4 slices onion

Nutritional Facts

1 burger equals 364 calories, 16 g fat (6 g saturated fat), 123 mg cholesterol, 349 mg sodium, 25 g carbohydrate, 2 g fiber, 26 g protein.

Directions

  1. In a large bowl, combine the first five ingredients. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties.
  2. Grill burgers, covered, over medium heat 5-7 minutes on each side or until a thermometer reads 160°.
  3. Grill buns over medium heat, cut side down, 30-60 seconds or until toasted. Serve burgers on buns with lettuce, tomato and onion. Yield: 4 servings.
Originally published as Good Ol' Burger in Taste of Home April/May 2014

Nutritional Facts

1 burger equals 364 calories, 16 g fat (6 g saturated fat), 123 mg cholesterol, 349 mg sodium, 25 g carbohydrate, 2 g fiber, 26 g protein.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Good Ol' Burger

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed May. 23, 2014

"This a delicious, zesty burger recipe. I agree with the previous reviewer, that the consistency is runny. However, they hold together well when you cook them. I followed the recipe exactly the first time I made them. The second time I prepared them, I didn't have any beef broth or red wine on hand. I added 2 tablespoons of red wine vinegar and 2 tablespoons of Worcestershire sauce, which was a tasty substitution."

MY REVIEW
Reviewed May. 4, 2014

"Pretty good. I was nervous because the meat mixture seemed so loose but they cooked up nicely. Will be making again."

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