Perfect Beef Burgers

We have all of the best at the Market to make your burgers extra special for the 4th.  In addition to a quality selection of beef, you can shop for lamb, bison, and pork.  Our meat vendors will be happy to share their ideas for burger making.  Top them with Cheese from The Cheese People and put them on your favorite artisan bread or bun.  Spices, sauces and dressings to top off your burgers are also available at the Market.  Don't eat meat?  Check out The Eating Well for their vegetarian burgers. And, thanks to an article in Food Section of the Daily Herald (one of our Market sponsors), we got some tips on the secrets to a great burger.  Click on the picture to find out more


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  • 1 1/2 pounds 80% lean ground beef chuck
  • Kosher salt and freshly ground pepper
  • 8 thin slices cheddar cheese (optional)
  • 4 soft sesame buns, split
  • Bibb lettuce and sliced tomato, for topping


1.       Sprinkle the ground beef evenly with 1/2 teaspoon salt in a large bowl. Gently form the meat into 4 balls, and then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.

2.       Preheat a grill to high. Season the patties with salt and pepper. Grill, undisturbed, until marked on the bottom, 3 to 5 minutes. Turn and grill until the other side is marked and the patties feel firm, 3 to 5 more minutes; if desired, top each burger with 2 slices cheese during the last 2 minutes of cooking and cover with a disposable aluminum pan to melt.

3.       Serve the patties on the buns; top with lettuce and tomato.

Recipe courtesy Food Network Magazine

Secrets to a great burger:

Less is more—less ingredients in the mix and the less flipping the better the burger

Before the burgers go on the grill press your thumb into the center of each burger.  The meat expands to fill the hole which leaves a flat burger

Reduce the heat to medium just before placing the burgers on the grill

Cover the grill and flip the burgers just once.   The meat will initially stick but will release itself naturally

Pressing down on the burgers is a no no

Tips courtesy of Elizabeth Karmel, 2013 the Daily Herald