Turn a simple backyard burger into the type of dish that wows a crowd.
Hamburgers are a very personal thing, and people have a lot of strong opinions about what makes one the “best.” I wasn’t really big on the whole burger scene until I met my husband. They just didn’t appeal to me, and I’m not usually a big fan of getting messy while I eat. But he loves a burger, and I wanted to have a good recipe under my belt for whenever the craving strikes. Wouldn’t you know, I’ve grown to absolutely love them now. And I’ve even embraced that sometimes the mess is part of the fun.
Like any good aficionado, I now, too, am very picky about my burgers. The best start with really good-quality beef, a few thoughtful toppings, and a lightly toasted bun that holds everything together without collapsing in my hands. In this recipe, I use grass-fed ground sirloin with Heinz 57 for moisture and Montreal steak seasoning for a big boost of flavor. I pile each burger with smoky bacon, a slice of good cheddar, sautéed red onions, crisp lettuce, and fresh tomato. I actually dreamt about this burger for days after I ate it.
I also like my burgers on the smaller side, somewhere between a slider and a full restaurant burger, so I can enjoy the whole thing while leaving room for fries or coleslaw. Of course, feel free to customize your burger to whatever size, and with whatever toppings, you’d like.
The bun: To toast or not to toast?
This is up to you, but I do like to lightly toast my buns on the grill, just as the hamburgers are finishing up cooking. Toasting the bread gives it a bit more structure so that it holds up better to wet toppings (like sauces or tomato slices) without becoming soggy. I also like the textural play of a delicate crunch from the bread when I bite into my burger; I think it works well with the crunch from the lettuce and crispy bacon.
How do I store leftovers?
Store your leftover hamburger patties in an airtight container in the fridge for up to 3-4 days. I suggest that you keep the cooked patties separate from the buns and toppings so nothing gets soggy. For longer storage, wrap the cooled patties individually, tuck them into a freezer bag, and freeze them for up to 3 months.
Serving suggestions
If you’re going to have a burger, you have to have fries! Go with traditional French Fries, or try something a little different with Sweet Potato Fries or even Carrot Fries. Coleslaw is another classic side, and I love this Perfect Coleslaw Dressing to go along with it. You could also make some Grilled Corn On The Cob while you’ve got the grill out and hot.
The Best Hamburger Ever
Ingredients
- 1 large red onion thinly sliced
- Salt and pepper to taste
- 4 strips thick-cut bacon
- 1 pound grass-fed ground sirloin
- 1/4 cup Heinz 57 sauce
- 1 tablespoon Montreal steak seasoning
- 4 slices cheddar cheese
- 4 large lettuce leaves
- 4 slices fresh tomato
- 4 hamburger buns
Instructions
- Add the thinly sliced red onion to a sauté pan over medium heat until soft. Season with salt and pepper. Set aside.
- In the same pan, cook the bacon to your desired doneness and set aside.
- In a bowl, mix together the ground sirloin, the Heinz 57 sauce, and Montreal steak seasoning until well combined.
- Form the hamburger mixture into 4 regular-sized patties and keep in the fridge until you are ready to cook them. You could make the patties slider-sized if you wish.
- Set up your burger topping station: bacon strips, sautéed onions, cheese slices, lettuce, tomato slices, and buns.
- Preheat the grill to medium-high. Remove burgers from fridge. Once grill is hot, cook burgers to your desired doneness. Optionally, you can also toast the buns on the grill.
- Assemble your burger with toppings and enjoy.
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