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I love where I live. With Sonoma’s breathtaking beauty among her rolling hills, picturesque vineyards, and the close-knit community I am blessed to call home, it's easy to say I love what I do. As a real estate professional and food writer, Sonoma Dish endeavors to share with you my enthusiasm for living the wine country lifestyle.

 

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  • Therese Nugent

The Best Beef Burgers


The Best Beef Burgers

Serves 4

1 ½ pounds 100% ground beef chuck

2 teaspoons Worcestershire sauce

2 teaspoons Dijon-style mustard

2 tablespoons minced onion

¾ teaspoon salt

½ teaspoon ground black pepper

4 hamburger buns, split

Cheddar cheese slices

sliced beefsteak tomatoes

sliced white onion

torn lettuce leaves

mayonnaise, ketchup, mustard

1. In a large mixing bowl, break up the ground beef with your fingers. Add the Worcestershire sauce, mustard, minced onion, salt and pepper and toss lightly with your hands to distribute the seasonings. Divide the meat into 4 equal portions (6 ounces each).


2. With cupped hands, toss a portion of meat back and forth to form a loose ball. Pat lightly to flatten to a ½-inch thick patty. Using your fingertips, gently poke the patties to create a pocked surface. Repeat with the remaining portions of meat.


3. Heat the grill to high. Place the patties on the hottest part of the grill and sear until browned. Transfer the patties to a medium-high heat area on the grill and continue to cook, turning once, until the desired doneness, 4 minutes per side for medium.


4. If serving with cheese, place a slice on top of the burger for the last 2 minutes of cooking. For the last minute of cooking, toast the buns, cut side down, if desired. To serve, place a patty on a bun and garnish with accompaniments. Serve hot.


Enjoy!

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