Hamburgers may seem like an incredibly simple thing to make, and they are. However, even though a great burger requires only a few ingredients, I think it’s all about having just the right ratio of just the right ingredients.  Burgers may not seem particularly blog-worthy, but I consider this recipe a staple that everyone needs to have.  After we bought our first home a couple of years ago we started grilling and quickly learned that we really weren’t that great at it.  After several rounds of charred hockey puck burgers, and then burgers that were cooked well but without great flavor, I found this recipe.  While our grilling skills have improved vastly in all areas, I now know that we can make really delicious burgers.  The recipe is simple and uses classic ingredients for the seasoning.  Some might think it is silly to use a recipe for something as basic as burgers, but I like it because it ensures that we have great results every time.  And remember, for a truly fabulous burger experience, don’t forget to use homemade buns!

  • Yield about 4 servings


  • 1 lb. ground sirloin
  • 2 tbsp. finely chopped yellow onion
  • 1 tsp. minced garlic
  • 1 tsp. kosher salt
  • ½ tsp. freshly ground pepper
  • 1 or 2 dashes of Worcestershire sauce
  • 4 slices cheddar or Swiss cheese (optional)
  • 4 perfect burger buns, split
  • Sliced tomato for serving
  • Sliced onion, for serving
  • Torn lettuce for serving
  • Sliced dill pickle for serving
  • Ketchup, mayonnaise, mustard or other condiments of your choice for serving


  • 01

    Prepare a charcoal or gas grill for direct grilling over medium-high heat. In a large bowl, mix together the beef, yellow onion, garlic, salt, pepper and Worcestershire sauce. Form the mixture into 4 patties, each about ¾-inch thick with an indentation in the center.

  • 02

    Grill the hamburgers directly over medium-high heat, turning once, 3 to 5 minutes per side. Check for doneness by cutting into a hamburger near the center or testing with an instant-read thermometer. For a well done burger, no pink should show on the inside, and the internal temperature should register at least 160°F on an instant-read thermometer. If making cheeseburgers, place a slice of cheese on top of each hamburger during the last 3 minutes of cooking.

  • 03

    During the last 2 to 3 minutes of cooking, toast the hamburger buns, cut side down, on the grill. Serve the hamburgers on burger buns with toppings and condiments as desired.