Classic Hamburger

Classic Hamburger

4 Reviews
From: EatingWell Magazine, May/June 2011

Slow-cooked onions add moisture and flavor to these lean beef burgers. A quick blend of mayonnaise, ketchup, relish and vinegar makes a perfect tangy, sweet and creamy “special sauce” for this burger. We love the dill relish here, but use sweet relish if you prefer it. Serve with sweet potato fries.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 medium onion, chopped
  • 1 tablespoon canola oil
  • 2 tablespoons ketchup, divided
  • 2 tablespoons low-fat mayonnaise
  • 2 teaspoons dill pickle relish
  • 1 teaspoon distilled white vinegar
  • 1 pound lean (90% or leaner) ground beef
  • 2 tablespoons Worcestershire sauce or steak sauce
  • ½ teaspoon freshly ground pepper
  • 4 sesame-seed or other hamburger buns, toasted
  • 4 slices tomato
  • 4 leaves green-leaf lettuce


  • Active

  • Ready In

  1. Preheat grill to medium-high (or see Stovetop Variation).
  2. Combine onion, oil and 1 tablespoon ketchup in a medium saucepan. Cover and cook over medium-high heat, stirring often, until the onion is softened, 5 to 7 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 1 tablespoon 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 4 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°F, 4 to 5 minutes per side.
  6. Assemble the burgers on toasted buns with the ketchup-mayonnaise sauce, tomato slices and lettuce.
  • Make Ahead Tip: Prepare ketchup-mayonnaise sauce (Step 3) and refrigerate for up to 1 day.
  • Stovetop Variation: Coat a nonstick pan, preferably cast-iron (or a grill pan), with cooking spray and heat over medium-high heat for 1 to 2 minutes. Add burgers, reduce heat to medium and cook, turning once, until an instant-read thermometer registers 155°F (for pork and bison) or 165° (for beef or chicken), 4 to 5 minutes per side.
  • Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition information

  • Per serving: 378 calories; 16 g fat(5 g sat); 2 g fiber; 31 g carbohydrates; 26 g protein; 98 mcg folate; 74 mg cholesterol; 8 g sugars; 4 g added sugars; 2,021 IU vitamin A; 9 mg vitamin C; 113 mg calcium; 4 mg iron; 540 mg sodium; 557 mg potassium
  • Nutrition Bonus: Vitamin A (40% daily value), Folate (24% dv), Iron (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 vegetable, 3 lean meat, 1 fat

Reviews 4

July 28, 2017
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By: Deborah Mosher
I thought it was very moist and tasty! Made it just like you wrote!
July 04, 2013
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By: highnotes_2
Best Healthy Beef Burger Recipe EVER This is my go-to burger recipe now. I use 93% - 96% lean ground beef, but the burgers are very moist and flavorful, due to the sauteed onion/ketchup mixture, and small amount of oil for the saute (I use olive oil, for a healthier choice.) I don't make the extra sauce, but these burgers are a giant hit with everyone EVERY TIME. My 10-year-old niece and nephew BEG me to make these, any time we visit! I hope your family will enjoy this recipe as much as mine does. Pros: Easy, common ingredients Cons: None
May 23, 2012
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By: EatingWell User
Made tonight for dinner, my husband said it was the best burger he ate in years.
June 22, 2011
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By: Allrecipes Community
Delicious My go to burger recipe from now on - including the sauce. Totally yummy! Pros: Easy
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