Casual Mondays and a Classic Hamburger

My guys never know when a Burger might just appear on that week’s meal-planner. Could be Wild Card Wednesday, as in the last time I served up my ever-popular Smashburger with a Dill Pickle Sauce. Or Casual Monday – as in what’s more casual than a Classic Hamburger?

For the longest time, I was a Cheeseburger kind of gal. Kiddo and I would pile on the cheese no matter what sort of burger may be lurking beneath that melted madness. Hubby would rather go without a burger at all than to eat one smothered in cheese. Whenever we ordered burgers at a fast-food joint, nine out of ten times his came with cheese. One day I decided to order my Big Mac without the customary slice of processed American Cheese. It was my hope that if none of the burgers had cheese, they’d get his right. Guess what? I like hamburgers. Scrap off the cheese and you are tasting the meat. Sometimes I’ll still order a cheeseburger, when the mood strikes me, but more often than not it’s a Hamburger for me.

As Hamburgers go, this is very flavorful. Maybe it’s the double patties. Maybe it’s the blend of meats. All I know is that this is one of my favorites to cook up at home. If you feel compelled to add cheese, please make it a cheese deserving to be on a burger such as Smoked Gouda.

Classic Hamburger
1 1/2 lbs Ground Chuck
1/2 lb Ground Sirloin
Kosher Salt to taste
Black Pepper to taste
1/2 cup Fried Onions
1 Tomato
4 Green Lettuce Leaves
4 large Hamburger Buns
Ketchup as desired
Mustard as desired

Mix the ground chuck and sirloin together, season with salt and pepper and shape into 8 small quarter-pound hamburger patties. Set aside.

Peel and chop half an onion into slivers. In a small skillet over medium heat, fry up slivered onions. Set aside.

While the onions are cooking, slice the tomato and break lettuce leaves loose from a head of lettuce. Set aside.

Heat griddle to medium high temperature, add burgers, and cook for 4 minutes on each side. Remove burgers, wrap in aluminum foil, and let them rest for 5 minutes. Lightly toast buns while the burgers rest.

Place two burger patties on each bottom bun and squirt with ketchup and mustard from the squeeze bottles as desired. Top with freshly sliced tomato, lettuce, and onions. Place top bun and serve with plenty of French Fries.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen