Grilled Beef Burgers

Prep Time: 5-10 minutes
Cook Time: 10-15 minutes
Total Time: 20-25 minutes
Servings: 2
What is One Serving: 1 burger
Calories & Macros per Serving: Calories: 640 Fat: 40g Carbs: 40g Protein: 38g

Ingredients:

• 1 lb ground beef

• 1/4 cup onion, finely chopped

• 1 tsp Italian seasoning

• Salt & pepper (to taste)

• Cheese slices (your favorite type)

• Burger buns

• Optional toppings: lettuce, tomato, pickles, onions, ketchup, mustard

Instructions:

1. Prepare Patties: In a bowl, mix ground beef, onion, Italian seasoning, salt, and pepper. Shape into burger patties.

2. Grill Patties: Preheat grill to medium-high heat. Cook patties for 4-5 minutes per side, or until desired doneness (See below for temperatures and recommendations).

3. Melt Cheese: In the last minute of grilling, place a slice of cheese on each patty. Close grill lid to melt cheese.

4. Toast Buns: While cheese melts, place burger buns on grill for about 1 minute until lightly toasted.

5. Assemble Burgers: Place patty on bottom bun. Add toppings as desired. Top with other half of bun.

6. Serve: Enjoy immediately.

Tips:

• Juicier Burgers: Avoid pressing down on patties while grilling.

• Cheese Variety: Try cheddar, Swiss, or blue cheese for different flavors.

• Flavor Boost: Sauté onions and mushrooms in butter or olive oil as an additional topping.

• Burger Patty Doneness Guide:

  • Rare: 120-125°F (49-52°C) – Very red center, very soft texture (not recommended for ground beef due to food safety concerns)

  • Medium Rare: 130-135°F (54-57°C) – Warm, red center, very juicy

  • Medium: 140-145°F (60-63°C) – Warm, slightly pink center, juicy (recommended for most burgers)

  • Medium Well: 150-155°F (65-68°C) – Slightly pink center, firmer texture

  • Well Done: 160°F+ (71°C+) – No pink, fully cooked, drier texture

  Food Safety Recommendation:

  • The USDA recommends cooking ground beef to at least 160°F (71°C) for food safety, as ground meat has a higher risk of bacterial contamination.

  • If using high-quality, freshly ground beef (or grinding your own), medium (140-145°F / 60-63°C) can be a good compromise between safety and flavor.