I like to toast rye rolls or whole wheat hamburger buns on the grill for a few minutes while the burgers finish cooking. Then I top the burgers with ketchup and pickle planks right before serving.
- 1/2 cup finely chopped onion
- 1/4 cup beer or nonalcoholic beer
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 pounds lean ground beef (90% lean)
- 6 rye rolls or whole wheat hamburger buns, split
- 6 lettuce leaves
- 12 tomato slices
- In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into six patties.
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
- Cover and grill over medium-high heat or broil 4 in. from the grill for 4-5 minutes on each side or until a meat thermometer reads 160° and juices run clear.
- Serve on rolls with lettuce and tomato slices. Yield: 6 servings.
Originally published as Hearty Backyard Burgers in Light & Tasty August/September 2004, p27
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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