This All American Burger Is a Classic Recipe

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

You can serve this classic, tender, well-flavored, and juicy All American Burger recipe with any topping(s) you’d like. If you’re adding cheese, put a slice (or two) on the beef while it’s on the grill and let stand for about a minute to let it melt. All other toppings such be put on the table so each diner can assemble their own masterpiece.

The addition of Worcestershire sauce, milk, and water makes the burgers very moist. Seasoned salt and onion powder add fabulous flavor.

When making the best hamburgers, it’s important that you handle the meat as little as possible. Too much kneading or shaping can make the burgers tough. That is why all of the ingredients are combined before the beef is added in this recipe.

Then, when you shape the meat into patties, press your thumb slightly into the center to make a divot. This will prevent the burger from puffing up when it’s cooked, so you have a nice flat surface to pile on the toppings.

It is also very important that you cook burgers to 165 F, or well done, for food safety reasons. Don’t groan—burgers cooked to that safe temperature can still be delicious. The breadcrumbs in this recipe, along with the Worcestershire sauce, water, and milk, called a “panade,” holds moisture as the meat cooks so it stays juicy.

We like to serve our burgers on a sturdy bun. There’s nothing more unappealing than a bun that disappears as you eat the hamburger. Whole wheat hamburger buns are good, as are English muffins. Ciabatta buns are a nice change of pace, and sturdy hoagie buns can be used as well. It’s your choice!

Serve this classic recipe with some fabulous potato salad, a fruit salad, and an ice cream pie for dessert. What could be better?