- 1 pound ground grass-fed beef
- ½ tablespoon Worcestershire sauce
- ½ tablespoon Dijon mustard
- Salt and freshly ground pepper
- ½-inch thick onion slices (sweet onions would be great; optional)
- Olive oil
- Cheddar cheese, sliced
- Hamburger buns
- Burger fixin’s
Place the ground beef in a bowl. Add the Worcestershire sauce, mustard, and salt and pepper. Toss lightly with two forks until well combined.
Form the meat mixture into patties. I generally do 6 ounce patties for my husband and I and a 4 ounce patty for my daughter. Divide it however you like. After forming the patties, press down lightly in the center to make a depression. This helps the burgers cook evenly.
If you are using the onion slices, brush them with olive oil on both sides. Season with salt and pepper. Stick a wooden skewer through each onion slice so they do not fall apart while cooking.Split the hamburger buns. I like to spray each cut side with a little olive oil spray to help them brown.
When the coals are ready, spread them out over half the grill. Place the onions and hamburger patties on a clean grill over the hot charcoals. Do not put the cover on the grill. Cook the burgers for two minutes and then flip the patties. Cook another two minutes. Continue cooking for two minutes a side until they are done to your liking. Last time I cooked these I ended up doing 4 minutes total per side. Turn the onion slices over periodically.
When the burgers are cooked to your liking move them to the cooler side of the grill. If the onions are not cooked completely, leave them over the hot coals. Place the cheddar slices on the patties. Put the hamburger buns cut-side down over the hot coals. Cover the grill and cook until the buns are browned, only a minute or two.
To serve, remove the skewers from the onion slices, and place the onions on top of the hamburger patties. Add your favorite fixin’s and enjoy!
Serves 3 – 4
From Scratch 