Classic Hamburger

Ingredients

Serves 4

– 1 1/2 pounds 80% lean 20% fat ground beef or ground chuck
– 1 tablespoon Worcestershire sauce
– 1 1/2 teaspoon seasoning salt
– 1 teaspoons garlic powder
– 1/2 teaspoon ground black pepper
– Optional: 4 slices of cheese
– 4 hamburger buns
– Optional hamburger toppings: lettuce, tomato, onion, pickles, ketchup, mustard, mayo, etc.

Classic Hamburger

Preparation

Step 1

Preheat the grill to 375 degrees F (medium-high). In a large bowl, add the beef. Sprinkle evenly with the Worcestershire sauce, seasoning salt, garlic powder, and pepper. Use your hands to mix the ingredients until they are just combined.

Step 2

Divide the meat mixture into fourths. Take 1/4 of the meat mixture and use your hands to press it into the shape of a hamburger patty that is about 3/4 inch thick. Make an indention in the middle of the patty to prevent bulging in the center of the hamburger as it cooks. Repeat with the remaining meat mixture, making 4 hamburgers.

Step 3

Place the burgers on the grill. Cook 4-5 minutes on the first side. Flip the burgers over and cook an additional 4-5 minutes for a medium to welldone. If adding cheese, lay a slice of cheese on each burger patty about 1 minute before taking the burgers off the grill, so the cheese has a chance to melt. Add your favorite toppings: lettuce, tomato, burger sauce, mustard, ketchup...

Step 4

Enjoy with a bottle Chateau Greysac!

Jean Guyon, owner

” Chateau Greysac is the most popular Bordeaux in the United States. It is a beautiful mansion built during the 18th century that inspires elegance and finesse. Some of its previous owners include Georges Héreil, the engineer who created the Caravelle plane or the italian family Agnelli, owners of Ferrari and Fiat before I tell in love with it in 2012 and decided ta take it ta its prime. it is a classic red bordeaux blend that never disappoints.

Supple with a ripe black fruit flavor and generous tannins. It has spice, well integrated oak and plenty of acidity within a pleasing texture, finishing on fruity tones. I recommend you open it one hour before tasting and serve at room temperature. I hope you enjoy it as much as I enjoyed making it! “