Sour cream makes these burgers delightfully moist, and thyme and black pepper give them zip. These sandwiches are a terrific taste of summer served with tall glasses of lemonade or iced tea. —Jesse & Anne Foust, Bluefield, West Virginia
- 1/4 cup sour cream
- 2 teaspoons dried parsley flakes
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2-1/2 pounds ground beef
- 10 hamburger buns, split
- Lettuce leaves, sliced tomato and onion, optional
- In a large bowl, combine the first five ingredients; add beef and mix gently. Shape into 10 patties.
- Grill, uncovered, over medium heat for 4-5 minutes on each side or until meat is no longer pink. Serve on buns with lettuce, tomato and onion if desired. Yield: 10 servings.
Originally published as Grilled Burgers in Taste of Home August/September 1997, p39
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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