Best-Ever Grilled Burgers

These burgers stay juicy and delicious on the grill. Serve in buns with your favorite condiments. For stuffed burgers, simply tuck the filling between two thinner patties.

Prep
20 min.
Cook
18 min.
Serves
Makes 6 whole burgers or 4 stuffed burgers

Ingredients

Directions

1. In a large bowl, combine ground beef, onion, Worcestershire sauce, garlic salt, pepper and hot pepper sauce; mix well. Shape ground beef mixture into six 3/4-inch-thick patties.

2. Heat grill for direct cooking to medium heat. Grill patties over direct heat for 14 to 18 minutes or until done (160°F), turning once halfway through grilling.

3. Serve burgers in buns with desired condiments.

Bacon Cheddar-Stuffed Burgers: Prepare meat mixture as directed. Shape into eight 1/2-inch-thick patties; set aside. Fold 4 slices aged cheddar cheese in half, then in half again to form 4 stacks; place stacks on center of 4 of the patties. Top with remaining patties; seal edges. Grill as directed until done. Let stand, covered, for 5 minutes before serving. Top each burger with a slice of cooked bacon.

Blue Cheese-Stuffed Burgers: For caramelized onion topper, thinly slice 1 medium onion. Melt 1 tablespoon butter over medium-low heat. Add onion and cook, stirring often, until golden and soft, about 20 minutes. (Reduce heat to low if onion begins to brown too quickly.) Prepare meat mixture as directed; shape into eight 1/2-inch-thick patties. Form 1 tablespoon blue cheese crumbles into a ball; flatten into a disc. Place disc onto center of 1 patty. Repeat for 3 more patties. Top with remaining patties; seal edges. Grill as directed until done. Let stand, covered, for 5 minutes before serving. Top burgers with caramelized onions.

Jalapeño-Stuffed Burgers: Prepare meat mixture as directed. Shape into eight 1/2-inch-thick patties; set aside. Seed and chop 1 large jalapeño pepper. Spoon chopped pepper onto centers of 4 patties. Fold 4 slices of pepper jack cheese in half, then in half again to form 4 stacks; place stacks over jalapeño pepper. Top with remaining patties; seal edges. Grill as directed until done. Let stand, covered, for 5 minutes before serving.

Quick Tip: Chile peppers contain volatile oils that can burn your skin and eyes. When working with chile peppers, wear hand protection. © Marsh Supermarkets

Nutrition Per Serving

284 Calories, 20g Fat, 3g Saturated Fat, 0g Trans Fat, 78mg Cholesterol, 495mg Sodium, 4g Carbs, 0g Fiber, 1g Sugar, 22g Protein. Daily Values: 0% Vitamin A, 3% Vitamin C, 0% Calcium, 11% Iron
© 2014 Marsh Supermarkets, Inc.