Thanks to Connie for this recipe. Check out Cook with Connie for more fantastic recipes!
Lots of folks will be grilling out this weekend. Hamburgers, hotdogs, potato salad, and watermelon will be served at picnics and family gatherings all weekend long. While there is nothing like a good ole hamburger grilled over charcoal, there are a couple things you can do to spice up the original. The most basic trick is to add 1 T. Worcestershire sauce and 1 T. grill seasoning to 1 lb. ground beef before forming 4 patties. Always flavor your beef, then patty them, then refrigerate until ready to grill. This gives the flavors time to meld together, and a chilled burger holds its shape better while grilling. Another trick is to grill the hamburger buns. Lightly spread softened butter or margarine on the cut sides of the buns and sprinkle with garlic salt (if desired); then place on grill for a minute or so just to toast the buns to a golden
I have two favorite burgers. The first is the Hickory Burger. Simply mix in ¼ c. of your favorite barbecue sauce with 1 lb. ground beef. Shape into patties and grill. Top with cooked bacon, grilled onions, and sharp cheddar cheese slices. My second favorite burger is the Caesar Burger. Both are easy to make and loaded with flavor. Try one (or both!) at your Independence Day cookout!
1 lb. extra lean ground beef
¼ c. grated reduced fat Parmesan cheese, divided
2 cloves garlic, minced
4 slices part skim mozzarella cheese
2 c. torn romaine lettuce
6 T. light Caesar salad dressing, divided
4 hamburger buns, toasted (or grilled)
Preheat grill to medium heat. Mix meat, 3 T. parmesan cheese, and the garlic. Shape into 4 patties. Grill 6 minutes on each side or until burgers are cooked through (160 degrees). Top with cheese slices. Continue grilling 1 minute or until cheese melts. Toss lettuce with 2 T. of the dressing and the remaining 1 T. Parmesan cheese. Spoon evenly onto bottom halves of toasted buns; top with patties and remaining dressing. Cover with tops of buns.