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Classic Burgers

Alan Richardson

Yield: Yields 4 burgers.

More a method than a recipe, use this as a guide for cooking burgers indoors. For the true classic, garnish the burger with cheese (melted on the bun, not on the meat) and add lettuce, tomato, and mayonnaise.


  • 1-1/4 lb. ground beef, preferably 85% lean
  • 3/4 tsp. salt
  • 1/2 tsp. freshly ground black pepper

Nutritional Information

      Nutritional Sample Size beef only
      Calories (kcal) : 250
      Fat Calories (kcal): 110
      Fat (g): 13
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 95
      Sodium (mg): 470
      Carbohydrates (g): 0
      Fiber (g): 0
      Protein (g): 31


  • Season the ground meat with the salt and pepper. Divide the meat into 5-oz. portions. Using your hands, gently shape each portion into a patty about 3/4 inch thick and about 3-1/2 inches in diameter.
  • Heat a nonstick griddle or a cast-iron pan over high heat until very hot. (You want the burger to cook in its own fat.) Using a spatula, lay the burgers on the pan without crowding them. (If they’re too close together, they’ll steam.) Turn the heat to medium high and cook until nicely browned on the first side, about 5 minutes Resist the urge to press down on the burger, which forces out the juices and dries the meat. Flip the burgers over and cook until done to your liking, about another 5 minutes for medium (cut into a burger to check).


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