Ground Beef Burger
Ground Beef Burger
Submitted by Chef John Vander Jagt
Meat and Poultry
Ingredients
- 1 1/2 pounds 80% lean ground beef chuck
- Kosher salt and freshly ground pepper
- 1 tablespoon Worcestershire sauce
- 1 egg
- 1/2 cup bread crumbs or panko
- 1 tablespoon Fustini's 18 Year balsamic
- 8 thin slices of favorite cheese (optional)
- 4 soft buns, split
- romaine lettuce and sliced tomato, for topping
- Fustini's Onion Balsamic Jam
Directions
- Sprinkle the ground beef evenly with 1/2 teaspoon salt in a large bowl. Combine in Worchestershire, egg, bread crumbs, and 18 yr balsamic. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.
- Preheat a grill to high. Season the patties with salt and pepper. Grill, undisturbed, until marked on the bottom, 3 to 5 minutes. Turn and grill until the other side is marked and the patties feel firm 3 to 5 more minutes, if desired, top each burger with sliced cheese during the last 2 minutes of cooking and cover with a disposable aluminum pan to melt. Serve the patties on the buns, top with jam, lettuce and tomato.
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