经典烤汉堡
Main25 分钟4 份简单关于此食谱
多汁、美味的自制汉堡，烤至完美——这是那种永远不会过时的经典后院汉堡。简单调味的牛肉饼，外面略微酥脆焦香，内部嫩滑多汁，夹在烤过的面包上，配以你最喜欢的配菜。这个万无一失的食谱掌握了基本要点：正确的牛肉混合、最少的操作，以及正确的烤架技巧，做出人人都会喜欢的汉堡。
步骤说明
- 1
Remove the ground beef from the refrigerator 10–15 minutes before cooking to take the chill off — this helps the patties cook more evenly.
- 2
In a mixing bowl, gently combine the ground beef, kosher salt, black pepper, garlic powder, onion powder, and Worcestershire sauce. Mix just until the seasonings are incorporated — overworking the meat will make the patties tough.
- 3
Divide the meat into 4 equal portions (about 6 oz each). Shape each portion into a round patty about 3/4-inch thick. Use your thumb to press a shallow dimple into the center of each patty — this prevents the burger from puffing up into a dome shape as it cooks.
- 4
Preheat your grill to ^[high heat] (![450–500°F]). Once hot, brush the grates with vegetable oil using a pastry brush or a folded paper towel held with tongs.
- 5
Place the patties on the hot grill. Cook without pressing down on them — pressing squeezes out the juices. For ^[medium] doneness, cook 3–4 minutes per side. For ^[medium-well], cook 4–5 minutes per side.
- 6
If adding American cheese, place a slice on each patty during the last 1 minute of cooking and close the grill lid to let it melt.
- 7
Use a meat thermometer to check doneness: %[145°F for medium], %[160°F for well-done]. Transfer the patties to a clean plate and let them rest for 2–3 minutes before assembling.
- 8
While the patties rest, place the brioche burger buns cut-side down on the grill for 30–60 seconds until lightly toasted and golden.
- 9
Spread your condiments of choice on the toasted buns. Layer the bottom bun with romaine lettuce, the patty, tomato, red onion, and dill pickle. Top with the crown bun and serve immediately.
