beef · dinner

Better than Burger Joint Burgers

So I have a lot of foods that I’ve been making and photographing with the intention to get up on this blog, but summer… I’ve been distracted by cupcake baking and the pool and seeing Taylor Swift in concert (as much a gift to my daughter as it was to me, I think!). And then the beach called, which I’ll never say no to. But at last, I must share these delicious burgers that I had intended to share with you before July 4th festivities.

I want to not love burgers because they’re red meat and greasy and I want my heart to work for a long time, but they’re just delicious. The best part of making burgers at home is that we don’t have to break the bank to have all the toppings. And they’re always grass-fed because I’m in control of the beef selection. So load these babies up – lettuce, tomato, guac, grilled onions, bacon, cheese, peanut butter (my husband loves pb burgers… don’t knock it until you try it)!

If you have time, make the buns too. They’re really easy and pretty fail-proof, even if you haven’t delved much into the bread-making scene, and they make the burger over the top soooo good.

This recipe makes four adult-sized burgers. I can squeeze six out of it to feed our family, but it’s really four that are almost normal size, a mini one, and then a very mini one to suit everyone’s burger tastes. That won’t last much longer…

Also, I just learned that the little dimple in the middle helps the burgers cook all the way through! So if pink centers make you gag a bit, as they do in our home, make sure to get that dimple in.


Better than Burger Joint Burgers

Better than Burger Joint Burgers

Yield 4 servings


  • 1 pound ground sirloin
  • 2 tbsp finely chopped yellow onion
  • 1 tsp freshly minced garlic
  • 1 tsp kosher salt
  • ½ tsp freshly ground pepper
  • 1 or 2 dashes Worcestershire sauce
  • 4 slices sharp white cheddar or your cheese of choice optional
  • 4 burger buns

Toppings such as:

  • Sliced tomato
  • Lettuce
  • Sautéed onions
  • Guacamole
  • Bacon cooked
  • Or whatever toppings and condiments of choice you prefer and a pickle if you must


  1. If you have a gas grill, make sure your gas tank isn't nearly empty. Seriously. Can't even tell you how many times we or a friend has had to run out for gas. Preheat a charcoal or gas grill for direct grilling over medium-high heat for about 15 minutes.

  2. In a large bowl, mix together the beef, onion, garlic, salt, pepper and Worcestershire sauce. Form the mixture into 4 patties, each about ¾-inch thick with an indentation in the center.

  3. 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.

  4. If you want to get fancy, during the last 2 to 3 minutes of cooking, toast the hamburger buns, cut side down, on the grill. Serve the hamburgers on the buns with as much guacamole and other toppings as you desire.


Don't forget to make your own burger buns.

Source: Williams Sonoma

3 thoughts on “Better than Burger Joint Burgers

  1. Jenny-you gave the special burger secret away-Worcestershire. I put it on Turkey burgers too! Amazing! Laura

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