Garlic and Herb Burger Recipe
This recipe delivers flavorful garlic and herb burgers, perfect for a satisfying meal. Ground beef is seasoned with garlic, Worcestershire, parsley, salt, and pepper, then formed into patties and cooked. Serve on buns with cheese, lettuce, and tomato for a classic, delicious burger experience.
Equipment
- 1 Large Mixing Bowl
- 1 Garlic press or chef's knife
- 1 Cutting Board
- 1 Large Skillet or Grill For cooking patties and toasting buns
- 1 Spatula For flipping patties
Ingredients
Main
- * 2 lb ground beef preferably 80/20 fat content not too lean
- * 2 large clove garlic pressed or minced
- * 2 1/2 tbsp worcestershire sauce
- * 1/4 cup fresh parsley finely chopped
- * 1/4 tsp salt
- * pinch of black pepper
- topping and condiment idea:
- * 6 burger bun
- * 6 slice swiss cheese
- * green leaf lettuce leaf
- * 1 large or 2 medium tomato sliced
Instructions
- In a large mixing bowl, gently combine the ground beef, pressed or minced garlic, Worcestershire sauce, finely chopped fresh parsley, salt, and black pepper.
- Mix just until all ingredients are evenly distributed, being careful not to overmix to keep the patties tender.
- Divide the mixture into 6 equal portions and form them into patties, about 3/4-inch thick. Create a slight indentation in the center of each patty.
- Preheat a large skillet or grill over medium-high heat.
- Cook the patties for 4-5 minutes per side for medium-rare, or adjust cooking time to your desired doneness, ensuring a good sear on both sides.
- During the last minute of cooking, place a slice of Swiss cheese on top of each patty to melt.
- Lightly toast the burger buns on the grill or in a separate pan, if desired.
- Assemble the burgers: Place a cooked, cheese-topped patty on the bottom half of a toasted bun.
- Top with green leaf lettuce and sliced tomato.
- Cover with the top half of the bun and serve immediately.
Notes
For optimal juiciness, selecting ground beef with an 80/20 fat content is crucial. Avoid overmixing the burger mixture, as this can lead to tough patties; mix just until combined. When forming patties, create a slight indentation in the center with your thumb to prevent them from bulging in the middle during cooking, ensuring an even cook. For an enhanced flavor and texture, toast the burger buns lightly on the grill or in a pan before assembly. Freshly minced garlic and parsley are key here; do not substitute with dried if possible. Consider a reverse sear for thick patties, cooking low then searing hot, or simply ensure a good sear for a crust and cook to desired doneness.