The Anything But Basic Beef Burger

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If I had to choose one food to subsist on for the rest of my life, I’d probably choose french fries.

If I could choose two, it would be a burger and fries.

I’ve had burgers at 5-star restaurants made out of filet minion and the fanciest damn french fries on the planet. I’ve had burgers at the most dingy dive bars on this side of the country. And I’ve had them everywhere in between.

I guess you could say that I’m a total burger connoisseur.

(Okay. Maybe not. Because I only them them one way: with ketchup and pickles and mayyyybe a cooked onion or two.)

In any case, THIS burger is the one that I make week after week. It’s quick and easy and incredibly juicy. The Husband tops his with cheese. I top mine with ketchup and pickles (naturally). The Babe … well, she doesn’t really know what’s she’s missing.

What about you? What’s your favorite kind of burger?

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The Anything But Basic Beef Burger

Whip up these anything but basic beef burgers for a deliciously satisfying meal any day of the week.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Emily Levenson | emilylevenson.com

Ingredients

  • 1 lb ground beef
  • 1 tbs dried minced onions
  • 1 tbs dried parsley
  • 1/2 tsp dried garlic powder or minced fresh
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbs Worcestershire sauce or tamari

Instructions

  1. Combine all ingredients in a large mixing bowl and use hands to mix until all ingredients are combined. Do no overwork the beef or your burgers will be tough and chewy.
  2. Form into desired number of patties (I typically make 4).
  3. For the grill: Get grill nice and hot (450-500°F) and add patties. Cook for 4 minutes, flip and cook for another 3.
  4. For the stovetop: Heat a large skillet over medium-high heat and add patties. Cook for 4 minutes per side, or until desired level of pinkness.

Allergen Information

Dairy free, wheat free, gluten free, corn free and egg free. Can be made nightshade free by using tamari in place of the Worcestershire sauce. Can be made soy free by using Worcestershire sauce or Braggs Liquid Aminos in place of the tamari.
Notes:

  • If you are avoiding Nightshades, balsamic vinegar, tamari or soy sauce (if you can have wheat/gluten), Braggs Liquid Aminos, or Coconut Aminos can be used in place of the Worcestershire Sauce.
  • For those that are gluten free, everything I’ve read online states that Lea & Perins brand Worcestershire sauce is safe to use. If you need a more definitive answer, I’d suggest calling the company directly or substituting it with something else (see above note for ideas).
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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

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