THE CLASSIC BURGER
1 pound ground lean (7% fat) beef
1 large egg
1/2 cup minced onion
1/4 cup fine dried bread crumbs
1 tablespoon Worcestershire
1 or 2 cloves garlic, peeled and minced
About 1/2 teaspoon salt
About 1/4 teaspoon pepper
4 hamburger buns (4 in. wide), split
About 1/4 cup mayonnaise
About 1/4 cup ketchup
4 iceberg lettuce leaves, rinsed and crisped
1 firm-ripe tomato, cored and thinly sliced
4 thin slices red onion
In a bowl, mix ground beef, egg, onion, bread
crumbs, Worcestershire, garlic, 1/2 teaspoon salt,
and 1/4 teaspoon pepper until well blended.
Divide mixture into four equal portions
and shape each into a patty about 4 inches wide.
Lay burgers on an oiled barbecue grill over a solid bed
of hot coals or high heat on a gas grill (you can hold
your hand at grill level only 2 to 3 seconds); close lid
on gas grill. Cook burgers, turning once, until
browned on both sides and no longer pink inside
(cut to test), 7 to 8 minutes total. Remove from grill.
Lay buns, cut side down, on grill and cook until lightly
toasted, 30 seconds to 1 minute.
Spread mayonnaise and ketchup on bun bottoms.
Add lettuce, tomato, burger, onion, and salt and
pepper to taste. Set bun tops in place.