Martha Stewart Best Beef Burger

Martha Stewart best beef burger turns ground chuck, Dijon mustard and Worcestershire sauce into a juicy, well-seared grilled burger in 25 minutes. Try this easy weeknight burger dinner for summer cookouts, backyard parties or lazy Sundays, since it's quick and needs only a few ingredients.

Press the patties together gently with a fork and your hands, because overworking the beef packs it tight. Handle it too much and you end up with dense, dry burgers instead of tender ones.

Martha stirs Dijon mustard and Worcestershire sauce straight into the chuck, so every bite is seasoned all the way through instead of just on top. She also sears the patties on the hottest part of the grill first, then slides them to a cooler spot to finish.

Martha Stewart Best Beef Burger

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

20

minutes

Calories

480

kcal

Mustard and Worcestershire sauce flavor the beef from the inside, and a hard sear gives each patty a browned crust. Moving the burgers to cooler heat lets them cook through without drying out.

Ingredients

• 2 pounds ground chuck
  

• 1 tablespoon Dijon mustard
  

• 1 tablespoon Worcestershire sauce
  

• Coarse salt and pepper
  

• 4 hamburger buns
  

Directions

• Heat the grill: Heat your grill to high while you mix the burgers. A hot grill is what gives you that quick, browned sear.
• Mix the beef: Combine 2 pounds ground chuck, 1 tablespoon Dijon mustard and 1 tablespoon Worcestershire sauce in a medium bowl with a fork. Season with coarse salt and pepper, mixing gently so the meat stays loose.
• Form the patties: Gently shape the mixture into four patties, each about 1 inch thick. Keep your hands light, since pressing hard makes the burgers tough.
• Sear the patties: Place the patties on the hottest part of the grill and sear until browned, 1 to 2 minutes per side. That quick blast of heat builds the crust before the inside cooks.
• Finish grilling: Move the patties to a cooler part of the grill and cook until done the way you like, 4 to 8 minutes per side. Then pull them off, since the longer end of that range gives you a well-done burger.
• Toast and serve: Split the 4 hamburger buns and toast them on the grill if you like. Then set a burger on each bun and pile on your favorite toppings.

Tools for this recipe

• ThermoPro instant-read thermometer, OXO 12-inch locking tongs, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

What toppings go best on this burger?

Martha suggests cheese slices, sliced beefsteak tomatoes, raw or grilled red and white onions, pickles, ketchup, mustard, mayonnaise and Boston lettuce leaves. Put the lettuce under the patty so the bun stays dry.

Can I make the patties ahead of time?

Yes, form them up to a day ahead and keep them covered in the fridge. Hold off on the salt until just before grilling, since it can firm up the meat as it sits.

Can I cook these burgers without a grill?

A cast iron skillet over medium-high heat works well, about 4 to 5 minutes per side for medium. Turn on the vent fan, because searing beef indoors gets smoky.

How do I know when the burgers are done?

Check with an instant-read thermometer in the center of the patty: 160°F is the safe temperature for ground beef. Timing varies with how hot your grill runs, so the thermometer beats guessing.

What's the most common mistake with homemade burgers?

Overmixing or squeezing the beef is the biggest one, since it turns tender patties into dense ones. Mix just until the mustard and Worcestershire sauce are spread through the meat, then shape lightly.