Chris' Bay Area Burger

SUBMITTED BY: GAVEN PHOTO BY: scotdog98

"These burgers are the hit of my town. All my friends come over every weekend just for these burgers. With a little bit of basil leaves, and some olive oil you will drooling all over yourself while you eat these."

PREP TIME	10 Min
COOK TIME	20 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 pound ground beef
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried basil leaves
4 hamburger buns, split

READ REVIEWS (246)

DIRECTIONS

Preheat an outdoor grill for high heat. Mix together the ground beef, garlic, olive oil, salt, pepper, and basil. Divide into four balls, and flatten into patties.
Fry the patties for about 3 to 5 minutes on each side, or to desired doneness. The internal temperature should be at least 160 degrees F (70 degrees C). Remove from grill and place onto hamburger buns. Top with desired toppings and condiments.

Wine Tip

Try with a California red wine like Cabernet Sauvignon, Syrah or Zinfandel.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Aug. 27, 2006 by kevnbro

These "burgers" are not your traditional burger by any means, so the ketchup mustard route is not your best choice. Being Italian by spice addition, I chose to serve the burgers with an aioli and fresh mozzarella slices on a a rosemary/red onion foccacia instead of a hamburger bun. Keep it Italian and you can't go wrong with this delicious twist to the all-American burger.

13 users found this review helpful

Reviewed on Aug. 26, 2006 by LILBITANDME

Very good recipe. My kids (12 & 17) enjoyed it a LOT. Was fun trying to get them to pic the "different" spice!! KINA!! I was taught how to make a burger patty long ago. Make into a ball...then between your palms, flatten the burger to where you want it....thick or thin. As you flatten it...keep turning the burger and gently squeeze the sides together to get ALL the air pockets out....dont make TOO thin or it will be tough. Its not like making meatloaf....you need to handle the burger more to get all the air out...wont have any cracking and wont have that "ball" problem!!! Good luck....

13 users found this review helpful

Reviewed on Jan. 25, 2004 by CASSIGGITY

Probably the best burgers I have ever made! Very hearty! I wouldn't recommend this recipe for picky eaters - if you're used to bland, this may overwhelm you... but if you're used to a little Garlic and like Basil, you simply MUST try these. DELICIOUS.

9 users found this review helpful

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