Hamburger Heresy

Almost anywhere I have ever looked for “good” recipes for grilled hamburgers I find the experts saying you must use beef containing at least 15% fat. The explanation is that anything less gives you a flavorless hamburger likely to fall apart on the grill. I am certainly not an expert, but the recipe below, which Karen found for us, makes great hamburgers with 90% ground sirloin or 93% ground beef, and these burgers  do not fall apart.   On top of that, you get a lower calorie burger.

Heretical Hamburgers


1 lb. 90-93% lean ground beef

1/4 cup chopped fresh parsley

2 tablespoons tomato paste

2 teaspoons Worcestershire sauce

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper


  1. Combine ground beef, parsley, tomato paste, Worcestershire sauce, 1/2 tsp. salt, and pepper, and shape into patties.
  2. Grill in BGE at 650 degrees until internal temperature of meat reaches 160 degrees.

Although not a necessity, the burgers go great with caramelized onions.

Caramelized Onions


4 medium onions, sliced

2 teaspoons sugar

1-2 tablespoons olive oil

1/4 cup water

1 tablespoon balsamic vinegar


  1. Cook the onions in hot oil in a large nonstick skillet over low heat until the onions begin to brown.  Stir them frequently to prevent burning.
  2.  Add sugar when the onions begin to brown.
  3.  Continue cooking until the onions are thoroughly browned.
  4.  Stir in the water and balsamic vinegar.

3 Responses to “Hamburger Heresy”

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