Hamburgers may well be considered America’s favorite food.
From hole-in-the-wall diners and drive-through windows to the menus of Michelin 5-star restaurants, the hamburger is everywhere. It has become a true culinary icon in the United States—and around the world—thanks in large part to the rise of fast food.
White Castle founder Edgar “Billy” Ingram pioneered the concept of mass-producing and selling burgers in the 1920s. Then, in the 1940s, McDonald’s refined the model and helped transform the hamburger into a global phenomenon.
According to White Castle, Otto Krause of Hamburg, Germany, is credited as the original inventor of the hamburger. In 1891, he reportedly created a ground beef patty fried in butter and topped with a fried egg. Later, German sailors adapted the dish, omitting the egg and serving it between slices of bread, laying the groundwork for the modern burger. Many others have also claimed to be the true inventor, and while the debate over its origins continues, one thing is certain: once the hamburger caught on, classic toppings like onion, lettuce, and sliced pickles weren’t far behind. Tomatoes were added soon after, and of course, no burger is complete without a special sauce.
Today, Gourmet Hamburgers are having a moment—crafted with premium ingredients, bold flavors, and creative toppings. Whether you prefer them flame-grilled, pan-seared, or smashed to perfection, gourmet burgers elevate a simple classic into a restaurant-worthy experience.
Memorial Day marks the official start of backyard barbecue and picnic season. By the time the Fourth of July rolls around, grilling is in full swing, and Labor Day caps it all off. In between, there’s plenty of time to fire up the grill, gather with family and friends, and make memories around great food and a Hamburger.
Here’s a Gourmet Hamburger recipe that’s sure to be the star of every summer gathering. Enjoy!
EQUIPMENT: Mixing Bowl, 2 large sauté skillets or double griddle
PREPARATION: 2 hours prep 30 minutes cooking – makes 6 quarter pound burgers
INGREDIENTS:
- · 4 tablespoons Mayonnaise
- · ¼ cup Italian Breadcrumbs
- · ½ package Onion Soup Mix
- · ½ pound Ground Chuck
- · ½ pound Ground Round
- · ½ pound Ground Short Ribs of Beef or Beef Brisket
- · Cheddar cheese slices
- · ½ pound bacon, cut in half and cooked crisp
- · Red onion sliced.
- · Tomatoes sliced.
- · Romaine Lettuce
- · Ketchup to taste
- · Hamburger buns
- · Butter
DIRECTIONS: Gourmet Hamburgers
To achieve rich, full-flavored burgers, start with ground chuck—a 70/30 blend (70% lean meat and 30% fat) delivers the perfect balance of flavor and juiciness. If using a leaner cut such as ground round, you’ll want to boost the fat content for a more intense beef flavor. Add a second cut, like ground short ribs or ground brisket. Tip: Ground short ribs may not be available pre-packaged—ask your butcher to grind them fresh. Ground brisket is a great alternative.
Prepare the Flavor Base: In a mixing bowl, combine: Mayonnaise, Breadcrumbs, Dry onion soup mix, and stir to combine. Let this mixture rest for 1–2 hours at room temperature (or refrigerate overnight) to allow the soup mix to fully hydrate in the mayonnaise.
Make the Patties: Add the ground beef (or beef blend) to the mayonnaise mixture. Mix by hand until just combined—do not overwork the meat. Divide into 6 for a quarter-pounder, or 10 to 12 smaller portions, roll into meatballs, and flatten into patties.
Cook the Burgers: Grill or pan-broil over medium-high heat (about 375°F). Chef’s Note: I prefer pan-broiling on the stovetop for maximum flavor. When burgers are close to your desired doneness (about 2 minutes before finishing), add cheese and cook just until it begins to melt. Cook burgers to your preferred level of doneness.
Prepare the Buns: While the burgers are cooking, butter the buns and toast them in the oven, in a pan or on the grill over medium heat until golden and crisp. Assemble and Serve.
The Palm Test for Doneness
Hold your left-hand palm-up and spread your fingers slightly. Use your right index finger to press the fleshy base of your left thumb (just below the thumb joint). This area changes in firmness as you move your thumb, mimicking the doneness levels of meat.
Rare: Touch your left thumb to your left index finger. Now press the base of your thumb—it feels very soft. That’s how rare meat feels.
Medium-Rare: Touch your left thumb to the center of your left index finger. Press the base of your thumb again—it’s slightly firmer. That’s medium-rare.
Medium: Touch your left thumb to your left middle finger. The base of your thumb is now noticeably firmer. That’s medium doneness.
Medium-Well: Touch your left thumb to the center of your left middle finger. Feel the base of your thumb—it’s firm, with only slight give. That’s medium-well. This technique works not only for hamburgers but also for steaks and other cuts of meat. With a little practice, you’ll be able to tell doneness with confidence—no thermometer or timer required.
NOTE: the Palm Method can be applied to cooking all meat.