Top | Sandwiches, etc.

Classic Hamburgers

(recipe, Karen M. Vohs)


From Slow-cooked onions add moisture and flavor to these lean beef burgers for two. A quick blend of mayonnaise, ketchup, relish, and vinegar makes a perfect tangy, sweet, and creamy "special sauce" for this burger. 45 minutes


  1. 1 small onion, chopped
  2. 1½ teaspoon(s) canola oil
  3. 3 teaspoon(s) ketchup, divided
  4. 1 tablespoon(s) low-fat mayonnaise
  5. 1 teaspoon(s) dill pickle relish
  6. ½ teaspoon(s) distilled white vinegar
  7. 8 ounce(s) lean (90-percent or leaner) ground beef
  8. 1 tablespoon(s) Worcestershire sauce or steak sauce
  9. ¼ teaspoon(s) freshly ground pepper
  10. 2 sesame-seed or other hamburger buns, toasted
  11. 2 slice(s) tomato
  12. 2 leaves green-leaf lettuce


  1. Preheat grill to medium-high (or see Stovetop Variation).
  2. Combine onion, oil, and 1½ teaspoons ketchup in a small saucepan. Cover and cook over medium-high heat, stirring often, until the onion is softened, 4 to 6 minutes. Reduce heat to medium-low, uncover and cook, stirring occasionally, until very soft, 5 to 8 minutes more. Transfer to a medium bowl and let cool for a few minutes.
  3. Meanwhile, combine the remaining 1½ teaspoons ketchup, mayonnaise, relish, and vinegar in a small bowl. Set aside.
  4. Add beef, Worcestershire (or steak sauce), and pepper to the onion and gently combine without overmixing. Form into 2 patties, about ¾ inch thick.
  5. Oil the grill rack (see Tip). Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 165 degrees F, 4 to 5 minutes per side.
  6. Assemble the burgers on toasted buns with the ketchup-mayonnaise sauce, tomato slices, and lettuce.