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Hearty Backyard Burgers

 Hearty Backyard Burgers
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.
6 ServingsPrep/Total Time: 25 min.


  • 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.
Nutritional Facts: 1 burger equals 307 calories, 12 g fat (4 g saturated fat), 70 mg cholesterol, 686 mg sodium,

2 of 2

Hearty Backyard Burgers (continued)

Nutritional Facts: 25 g carbohydrate, 4 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.