The Fat Burger

Smashburger. Smashburger. Smashburger. That seems to be the burger de jour for the last few years. Here’s our attempt to bring back the Fat Burger — juicy, thick, and tasty. Instead of a thin, double-patty stack, these burgers rely on a thick single patty, which gives you more options for combining vegetables such as onions and jalapeños into the meat. Read on to reclaim the joy of the fat burger! The following recipe is a modified version of McCormick’s “Grilled Hamburger Recipe” modified to be a fat burger.

Ingredients:

  • 1 pound of ground beef (we prefer 80/20 to keep the meat moist)

  • 1/4 cup of chopped yellow onion (white or red are more bitter so we stick with yellow onions)

  • 1 tsp of Lawry’s Seasoned Salt (you can substitute sea salt)

  • 1/4 tsp of garlic powder

  • 1/4 tsp of black pepper

  • 1 tsp of French’s Classic Worcestershire sauce (say that one fast three times)

  • Optional additions — jalapeños, grilled mushrooms, and parsley.

Directions:

  1. Place ground beef in a mixing bowl.

  2. Add chopped onion, seasoned salt, garlic powder, black pepper, and worcestershire sauce to bowl. Mix thoroughly so that all the spices and onion are evenly distributed.

  3. Depending on the size of the target burger, form 2-3 patties. Because burger patties tend to plump during cooking, make sure that you form the patties wider than where you want them to end.

  4. Grill to the desired temperature (medium = 140 degrees).

  5. At our house, we have a divide between those that want American cheese added to their burger versus straight burger. We also add grilled mushrooms under the cheese and possibly grilled onions.

  6. Chopped jalapeno can be added to the meat for additional heat and flavor. Fresh chopped parsley is another good addition.

  7. Enjoy your fat burger on a toasted bun.

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Beef, EntreesLindsey LeistKlemchuk PLLC