The best burgers on the grill

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 634, total fat 30 G., saturated fats 11 G., proteins 62 G., carbohydrates 30 G., fiber 4 G., cholesterol 172 mg, sodium 1634 mg, sugar 6 G.

When you're craving something quick and delicious on the grill on a warm summer evening, this burger is the perfect solution. You only need to season the outside of each patty just before grilling to create a beautiful crust. And the method for forming the patties in the recipe is a great time saver, especially if you're cooking for a large crowd. You can also form them the night before, place them in a container with pieces of parchment paper between them, seal tightly, and refrigerate for quick cooking the next day.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

900 g of ground beef neck, 20% fat
Vegetable oil to grease the grill
Four slices of cheddar, 30g each (optional)
1 large red onion, cut into four 2.5cm thick rounds.
4 leaves of green salad
4 slices of bull's heart tomatoes
4 sesame hamburger buns
Mayonnaise, mustard and ketchup for serving
8 slices of pickled cucumber

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ground beef, sesame buns, red onion, leaf lettuce, tomatoes, pickled cucumber

Cooking the dish according to the recipe:

Preheat grill to medium-high heat.
Form the ground beef into four 220g (0.75 lb) patties. This is easiest to do by dividing the ground beef into four portions. Place them in a mound on the lid of a container. Take the second container lid and place it on top of the meat. Press down firmly and evenly, and watch as the perfect patty forms. Repeat with the remaining meat. Use your thumb to make an indentation in the center of each patty to prevent them from deforming during frying.

Season each patty on both sides with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Lightly oil the grill grate. Grill the patties, hollow side up, until grill marks appear on the bottom, about 4 minutes. Flip and cook for another 4 minutes for medium-rare. For a cheeseburger, top with 1 slice of cheese about 1 minute before done; cover the grill to melt. Transfer to a plate and let rest for 5 minutes.
While the patties are cooking, place the onion slices on the grill (try not to let them separate into rings). Cook until golden brown on one side, about 4 minutes, then flip with a metal spatula and season generously with salt. Cook on the other side until lightly charred and softened, about 4 minutes, then transfer to a plate.
Just before serving, grill the buns cut-side down. Place the patties on the bottom halves of the buns, top with fried onions, lettuce, and tomato slices. Spread a little mayonnaise, mustard, and ketchup on the cut sides of the buns. Top with pickles. Flip the buns over the burgers and secure with a toothpick, if desired.

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