You know the saying “Simpler is better”? That is so true for these burgers. Sometimes people think good burgers need to contain multiple ingredients in order for it to taste so good. Wrong!
Look at those 7 ingredients!
For the past year, I’ve been making pickle burgers. They’ve been amazing (I’ll have to post the recipe as well just for something different) but we were burnt out and looking for a different burger.
Mix this by hand
Up Close Goodness
Robbb found this recipe on AllRecipes.com and I was game. I had all the ingredients (I have 9 HUGE basil plants) and wanted to try it out. I dont know who Chris is, but I imagine he lives in the “Bay Area”…..wherever you are, Chris, you had it RIGHT!!!! These burgers are just so delicious.
I make a bunch ahead of time to freeze
You can TASTE the olive oil and basil. It tastes so fresh and good. I usually make a couple pounds of meat and triple/quadruple this recipe so I can stash some in the freezer for quick weeknight meals!
Robbb’s Burgers on the Bun
My lone burger with no bun
Cut open juiciness
Thank you, Chris, from the Bay Area!!
Chris’s Bay Area Burgers
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 dry basil leaves (I use some shredded fresh leaves)
- Dash of worcestshire sauce
- 4 hamburger buns, split
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.
Cook 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. I’ve found that basic ketchup does this burger a lot of justice!
A Sliver Of Each 
Leave a Reply