Beef Burgers
Freshly ground beef, chuck, round, and sirloin are available at the Fresh Thyme Butcher Shop. Choose a high fat‑to‑lean ratio, such as 85/15, which has 85% lean and 15% fat, for a flavorful burger that oozes juicy goodness! Make these burgers big; they shrink a bit with grilling.
Recipe - Downers Grove, IL
Beef Burgers
Prep Time18 Minutes
Servings4
Cook Time28 Minutes
Ingredients
½ large red bell pepper
1 tsp. Fresh Thyme extra-virgin olive oil, divided
1½ lb. Fresh Thyme 85% lean ground beef
4 slices havarti cheese, finely chopped
2 cloves garlic, minced
1 Tbsp. Fresh Thyme Dijon mustard
2 tsp. Fresh Thyme Worcestershire sauce
¼ tsp. Fresh Thyme organic ground black pepper
2 (½ inch) slices red onion, for topping
Finish with Fresh Thyme potato buns (split and toasted)
Tomato slices
Watercress
Barbecue sauce
and/or ketchup
Directions
- Preheat grill for direct cooking over high heat (400°F). Brush pepper with ½ tsp. oil. Grill, uncovered, for 6 to 8 minutes or until tender and charred, turning occasionally. Transfer to a glass bowl; cover tightly and let stand 10 minutes.
- Peel and discard skin from pepper. Chop to make ⅓ cup. In a bowl, gently combine meat, roasted pepper, cheese, garlic, mustard, Worcestershire sauce, and black pepper. Form into 4 patties, about ¾ inch thick. Use your thumb to slightly indent the center of each patty, which prevents the middle from puffing while cooking.
- Adjust grill for direct cooking over medium heat (350°F). Brush onions with remaining ½ tsp. oil. Grill patties and onions, covered, for 8 to 10 minutes, until burgers are medium doneness (160°F) and onions are tender, turning burgers once and onions occasionally.
- Serve burgers with grilled onions in toasted buns with additional toppers and condiments.
Nutritional Information
Each burger contains: 652 calories, 38 g fat, 17 g saturated fat, 2 g trans fat, 141 mg cholesterol, 556 mg sodium, 29 g carbohydrates, 3 g fiber, 7 g sugar, 46 g protein. ","Daily values: 14% vitamin A, 64% vitamin C, 24% calcium, 21% iron
18 minutes
Prep Time
28 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Red Bell Peppers - 1 Each
4 for $5.00
Not Available
Fresh Thyme 85% Lean Ground Beef - 1.25 Pound
Boar's Head Cream Havarti Cheese - 8 Ounce
Garlic - 1 Each
Fresh Thyme Organic Dijon Mustard - 10 Fluid ounce
Fresh Thyme Worcestershire Sauce - 10 Ounce
Fresh Thyme Organic Ground Black Pepper - 1.98 Ounce
Red Onions - 1 Pound
Not Available
Beefsteak Tomatoes - 0.3 Pound
Not Available
Sweet Baby Ray's Barbecue Sauce - 18 Fluid ounce
Fresh Thyme Tomato Ketchup - 20 Ounce
Nutritional Information
Each burger contains: 652 calories, 38 g fat, 17 g saturated fat, 2 g trans fat, 141 mg cholesterol, 556 mg sodium, 29 g carbohydrates, 3 g fiber, 7 g sugar, 46 g protein. ","Daily values: 14% vitamin A, 64% vitamin C, 24% calcium, 21% iron
Directions
- Preheat grill for direct cooking over high heat (400°F). Brush pepper with ½ tsp. oil. Grill, uncovered, for 6 to 8 minutes or until tender and charred, turning occasionally. Transfer to a glass bowl; cover tightly and let stand 10 minutes.
- Peel and discard skin from pepper. Chop to make ⅓ cup. In a bowl, gently combine meat, roasted pepper, cheese, garlic, mustard, Worcestershire sauce, and black pepper. Form into 4 patties, about ¾ inch thick. Use your thumb to slightly indent the center of each patty, which prevents the middle from puffing while cooking.
- Adjust grill for direct cooking over medium heat (350°F). Brush onions with remaining ½ tsp. oil. Grill patties and onions, covered, for 8 to 10 minutes, until burgers are medium doneness (160°F) and onions are tender, turning burgers once and onions occasionally.
- Serve burgers with grilled onions in toasted buns with additional toppers and condiments.